Tasting Dinner @ The Screening Room
They hold regular screenings of movies (don't expect the latest blockbusters as due to licensing constraints, they are only able to hold screenings of classics or slightly older films). In keeping with their philosophy of combining the sensual experience of eating with that of watching movies, they organise special food and film paired events.
The prices on the tasting menu were to give us an idea of how much the dish would cost when ordered a la carte. It was essentially a 5 course meal. I found this an interesting coincidence considering that this place has 5 levels and is focused on stroking the 5 senses: 1) Taste - food, 2) Smell - food, 3) Sight - movie & food, 4) Hearing - movie & 5) Touch - the sensation of textures in food & the plushness of the couches.
Crudos Platter (sampling portions) From bottom: Shime Saba (Mackerel) with Preserved Lemon & Grated Ginger (S$18); Botan Ebi (Shrimp) with Uni, Mentaiko, Nori & Calamansi (S$26); Scallop Carpaccio with Ito Kuzuri, Nori & Sesame Oil Chuka Dressing (S$24); Coriander Cured Salmon with Salmon Roe & Spring Onions (S$20) & Mekajiki (Swordfish) with Olive Oil, White Soya Sauce, Sesame Seeds & Chives (S$18)
We were advised to start from the mildest tasting crudo and progress to the stronger tasting ones. Hmm...very similar to cheese tasting! We started with the Swordfish. I generally love Swordfish (especially when eating Sashimi) for its firm and crunchy texture. Thus, it was by no accident that this was my favourite crudo on the entire platter. The sweetness of the fish was enhanced by the slightly nutty flavour of sesame seeds (a favourite ingredient of mine) and the entire experience was smoothened by the slick and fragrant olive oil. The Salmon was pretty good but I felt that the Ikura (salmon roe, another of my favourite ingredients but barely discernible atop the salmon) was a little too hard. The Scallop Carpaccio was another item that I liked because it was very sweet and fresh, not bland or fishy like what you sometimes get at the lesser Japanese restaurants. I also loved the bonito flakes that garnished it. Next was the Botan Ebi Shrimp, I loved the Uni (sea urchin) and brilliant ruby-coloured pomegranate seeds that topped it. I could barely taste the Mentaiko (spicy cod roe) that was used to season the shrimp so perhaps another visit with friends to try the crudos again is in order. The final crudo was Mackerel (Saba). This is an oily fish (Omega 3!) that is generally not appreciated by alot of people because of its perceived "fishy" taste. Its strong flavour is countered by the addition of Preserved Lemon (an ingredient commonly used in Persian and Moroccan cuisine) and grated ginger. I thought the combination of Ginger and Lemon was quite similar to that of Chinese style cooking where ginger and preserved plum is used to season steamed fish and to help counter the "fishy" taste. It was an interesting combination in which the sweetish tanginess of the preserved lemon and the spiciness of the ginger complemented the strong flavour of the fish so that the "fishiness" is reduced and the sweetness enhanced.
Must-Try [Crudos Platter]: Swordfish & Scallop Carpaccio
Must-Try [Gastrobites] : Chicken Patties & Confit of Chicken Schnitzel
Crispy Veggie Ribbons @ S$8 Lotus Root, Parsnip, Carrot, Potato & Sweet Yam with Sea Salt & Fines Herbes
New York Strip Steak, 12 oz (340grams) @ S$70 aka shortloin/Kansas City Strip Steak, fully trimmed & sliced
I loved it as it had a smoky exterior with a succulent core that melted in our mouths, thanks to the beautiful marbling. Check out the picture above to see what I mean. It was one of the best steaks I've had in a while! This is definitely a MUST-TRY!
Yuzukosho & Shoyu Dip
Tenderloin, 8oz (225grams) @ S$62 centre cut filet mignon steak served with herbed butter
Rack of Lamb (for 2 pax) @ S$49 Roasted Prime New Zealand Centre-cut Rack of Lamb with Tamarind & Coriander Seed Crust
By the time I was done with the mains, I was getting stuffed. Then the cheese arrived. I always have room for cheese! Wayne explained that these cheeses are especially tasty and rich because the raw and unpasteurised milk that they were made with allowed for a more complex and intense flavour development.
Handmade French Raw Milk Cheese @ S$36 From bottom: Epoisses de Bourgogne, Reblochon, Beaufort, Roquefort, Tomme de Belloc & Selles sur Cher
Fresh Fruit with Ginger Syrup, Honey & Spiced Salt @ S$15
Sticky Date Pudding with Vanilla Whipped Cream & Palm Sugar @ S$16
Lime Semifreddo with Mango, Lime & Chilli @ S$15
Sheep's Milk Mahalabia with Pistachios, Candied Ginger & Pomegranate Molasses @ S$15
Molten Chocolate Cake with Valrhona Bittersweet Chocolate @ S$16
Salted Nut Kataifi Tart with Almond Milk Kulfi @ S$16
The Screening Room 12 Ann Siang Road, Singapore 069692 Tel: +65 6221-1694 Email: firstname.lastname@example.org
Restaurant Operating Hours: Mondays to Saturdays: 12pm to 2.30pm & 6.30pm to 10pm (Fridays: Last Order @ 10.30pm) Closed on Sundays
Bar Operating Hours: Mondays to Thursdays: 6pm to 1am Fridays & Saturdays: 6pm to 3am Closed on Sundays * PS: Thank you, Screening Room and Sixth Sense Communications for hosting us!