Dimmed light, lines of wine bottles, used corks and oldhouse bricks welcomes me with its warmth. Soon after a few fellow food aficionados came in time: Jenz from Jenzcorner, Dino from Good Food Good Life, Imel Budiman and Erza ST. I had a hunch then and there that it would be a great evening. And all the signs along the way lead me to that very conclusion.
The first of them is the appearance of Ashbrook Estate Semillon 2011. I've always been a huge fan of white wine, and this particular wine came out with a fresh fruity aroma that tickled my appetite, followed with a sweet palate and a rather crisp end. What makes it even better is the pairing that comes together with it.
This Crab Salad is one of a kind. The play of texture with the carrot jelly, crab meat, and salmon egg is a feast in the mouth.
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| Crab Salad with Carrot Jelly & Salmon Egg |
Following it is for me personally the opening climax. A very well cooked and presented foie gras in two ways. Munching the pan seared and the terrine in turns was such a pleasure, cause I had the best of both world. And I'm speaking as someone who don't usually attracted to foie gras. I would come back for this and the Madonna Riesling Kabinett that befriended it.
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| Pan Seared Foie Gras & Foie Gras Terrine with Lemon Coulis & Date |
Halfway through the dinner, as we were expecting the most awaited Pork Belly, time flies by with half-tipsy conversations. Erza was shocked finding out that I worked in heavy equipment and I can even drove Excavator and Bulldozers. Jen was happily bullied on R-Rated jokes. And many others that I couldn't recall as my brain slowed down that hour. I can only remember the laughs and noises.
Two toilet visits after, here it comes.
I have to say, this 140 gram, 6-hour slow cooked pork is worth to try. Crispy outer skin, and almost-melt-in-your-mouth lower layers. Fat has never been this deliciously sinful. The only setback was that some find it skewed to a sweet end, while my sweet tooth find its okay. That being said, you know what to expect.
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| Crispy Roasted Pork Belly with Baby Spinach & Honey Marmalade Sauce |
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| Coco Jala |
At this point of the evening, I had almost lost it to alcohol. My head felt so light and heavy at the same time. But I kept my neck straight and mouth opens for a palate cleansing dessert. Coco Jala. Coconut jelly made from pure coconut water, peeled coconut meat, and topped with vanilla ice cream. It was a B+. I had an A- somewhere, but I'm having a hard time remembering it.
All sober and clean now. I can sum up the night as I titled it. What a great way to spend my first time ever at Vin Plus. Honored to be invited with the pleasure of your company. I'm looking forward for more in the future.
In the mean time, if you're up for some dose of my non-food articles you can pop out at Captain Ruby Its my new sandbox. My playing field. I can't promise I'll be sober though.
Cheers,
Fellexandro Ruby
Food Conversationalist & Photographer
Munch on my #Livebites tweets @Wanderbites
