Archive for the ‘*Ku De Ta’ Category
Want to impress that special date on Valentine’s Day? Make the lady feel on top of the world by taking her 57 storeys high up Marina Bay Sands. Dining in KU DÉ TA Restaurant is an upbeat affair where the view, food, wine and music are best enjoyed with good company. There is nothing more romantic than dining under the stars as you clink your wine glasses and whisper sweet nothings into each other’s ears while enjoying the panoramic view of the city’s skyline..
Hubby Chewy and I had the honour of sampling KU DÉ TA’s Valentine’s Set Menu ($148++ per person, minimum 2 to dine). This menu is available from 10 – 19 February 2012 during lunch and dinner and during dinner time on 14th February, all ladies will receive a stalk of rose. We were seated at the alfresco dining area, which was regrettably cold but the wait staff promptly offered me a black shawl to wrap myself with. The shawl is now sitting in my office :)
Our dinner started off with a soup and this is by no means an ordinary hot soup. The Momotaro & Shinremei Gazpacho was served cold, in a shot glass, which I mistook for a sweet drink. Give it a good stir, and you will agree that this tomato-based soup with avocado and rice vinegar is actually quite rejuvenating!
Without a doubt, the Mizuna & Kurobuta Pork Warm Salad is our favorite starter. We were impressed by how the kurobuta pork was so perfectly done! Tender and juicy on the inside, crusty on the outside.
You need not be worried about being put off by the raw taste of oysters as the Tempura Style Sydney Rock Oysters have been lightly battered and goes well with the wasabi aioli, which thankfully was not very potent.
Next came the Langoustine & Jackfruit Tartar with Marinated Ikura & Curried Bread which I must say, was quite unusual in terms of its presentation . In terms of taste, it’s like lobster or prawn with mango salad with a twist. I enjoyed every bit of this dish.
I believe that the Amberjack Ceviche had been marinated in lemon or lime before being topped with roasted garlic, capsicum and red onion. I liked the citrusy marination and firm texture of the fish.
The Grilled Asparagus Spears probably looks ordinary but with the egg yolk, cured salmon, limon cress this dish was savoury and creamy, which was absolutely heavenly!
Although the Seared Hokkaido Scallops were drizzled in chorizo oil and mint, it tasted pretty unexceptional. At least the scallops were firm and succulent.
Hubby Chewy and I relished every bite of the Roast Black Cod Loin which had been marinated with thai basil, lemongrass and turmeric. Something light, yet substantial.
I’m quite sure that the Slow Cooked Duck Leg is misterchewy’s favorite for the night. Prior to our visit, the chef had received feedback about the duck being dry and tough. All I can say is that the duck was flavorful and fork tender. Don’t forget to pair it with a glass of red wine!
It is a pity that the Braised Puy Lentils is our least favorite dish. Not sure if it’s an acquired taste but we liked neither the taste nor the texture of this one.
As usual, I’m always looking forward to desserts and was thrilled to see this plate of Sesame and Basil Benova with Sub Zero Raspberry & Sauvignon Jello, but I can’t say the same for misterchewy as he doesn’t like raspberries. I urged him to give it a try and he gamely finished everything. There is a good mix of tart, sweet and savoury in this exquisite dessert and my favorite was the sauvignon jello!
The man behind the desserts is KU DÉ TA’s pastry chef, Jerry Bastien Charles, who has worked in several esteemed establishments all over the world. Bastien chose to become a pastry chef because he feels that, “Women prefer men who smell of sugar than men who smell of fish.” I cannot agree more!
I honestly feel that KU DÉ TA is offering an extremely good deal here after having compared the Valentine’s Day set menu prices of various restaurants. The perfect scenery of the city at night is definitely another plus factor which will wow your date and you can always proceed to the bar for a couple of drinks after dinner! :)
Happy Valentine’s Day to everyone! :D
The Chewys would like to thank Pei Rong and KU DÉ TA for the invitation.
KU DÉ TA
1 Bayfront Avenue Sands
SkyPark Tower 3
Marina Bay Sands Hotel Singapore
Tel: +65 6688 7688
Mon to Fri
12pm – 3pm (Lunch)
6pm – 11pm (Dinner)
Sat and Sun
10am – 3pm (Brunch)
6pm – 11pm (Dinner)
Welcome the year of the Golden Dragon in style at the KU DÉ TA Restaurant. Options abound – enjoy their Prosperity Yu Sheng ($88++ for 2 to 4 person) with salmon, tuna and scallops with an a la carte meal or sample the Lunar New Year Festive menu created by KU DÉ TA’s chefs.
KU DÉ TA Lunar New Year Menu
$148++ minimum of 2 persons
Lunar New Year offerings are available from 22 Jan 2012 (Sunday) – 5 Feb 2012 (Sunday), both lunch (12-3pm) and dinner (6pm – 11pm).
prosperity yu sheng
salmon, tuna, scallop
squid, clam, prawn
tempura style chicken
sweet & sour dipping sauce
spicy ‘bo ssam’ pork belly salad
quick pickles, cucumber vinaigrette
poached tiger prawn
coriander, lime, red chili
pan fried red snapper
coconut, lemongrass, garlic
crispy skin bamboo-steamed duck
kafﬁr lime & blood plum sauce
char-grilled lamb sirloin
red onion, ponzu butter
assorted braised mushrooms
ginger & lemon soy
wok-charred cherry tomatoes
spring onion & superior soy
shaolin orange cake
mandarin imperial sorbet, orange jello
sesame praline paste
$148++ / per person, minimum of 2 persons
Kindly call the restaurant reservations hotline at +65 6688 7688 or email to email@example.com for reservations.
This August, KU DÉ TA Singapore launches a campaign to engage brides-to-be for a night out, KU DÉ TA style.
KU DÉ TA Singapore is looking for a lucky winner to win an exclusive Bachelorette Party experience at KU DÉ TA for each month.
Stand to win:
…o Dedicated E-invite created by the KU DÉ TA creative team.
o VIP Table at SkyDeck for a party of up to 20 ladies.
o Complimentary Louis Roederer Brut Premier magnum.
o Complimentary tray of apple shooters.
o Bachelorette Party sweet treats with compliments from Chef Jerry Bastien, Pastry Chef KU DÉ TA.
o Customised KU DÉ TA Bachelorette Party favours.
To enter, brides-to-be are invited to submit a picture with their party group and a short comment about the group, theme and why it’ll be fun to have a party at KU DÉ TA.
Winners will be chosen from the 3 entries with the most likes, brides-to-be are encouraged to campaign for “likes” for their entry to win the ultimate Bachelorette Party experience. The draw for winning group will be conducted at the end of the month.
E-mail all entries to firstname.lastname@example.org, announcement of winner will be on 31 Aug, 12noon.
We were simply blown away by this magnificent view that the Skypark at Marina Bay Sands had to offer right after our dinner high up in the skies at Ku De Ta. It was Chewy Charles’ and my first time at MBS. Prior to this invitation, we just wanted to avoid the crowd at all costs.
The food of Ku De Ta is contemporary Asian cuisine which results from a deliberate attempt that is being made to blur the boundaries of ethnic Asian cuisine from places like Bali, Japan and Thailand. A special emphasis is placed on the fact that the dishes at Ku De Ta are designed for sharing. Yes I like to share my food with others! That way, you get to sample a bit of everything :)
We started off with the Sliced Semi-Fatty Tuna ($48) which is essentialy raw tuna prepared with young ginger, kaffir lime and green tea salt. I reckon that it is a very expensive plate of tuna. Psst.. I counted 14 thin slices. Nevertheless, the tangy flavors kicked things off nicely for us.
The Whole Baby Chicken Teriyaki ($26) proved to be a winner. The chicken was remarkably tender and delicate. The seasoning helped to bring out the taste of the chicken nicely. It was nothing like how we had expected chicken teriyaki would taste like. Chewy Charles and I really loved this.
I thought that the ‘No Bone’ Typhoon Shelter Crab ($38) tasted pretty much like 星洲米粉 apart from the fact that the smell and taste of garlic was impossible to miss. There were lots of crab roe and it felt as though my cholesterol levels shot to the sky. Not complaining though :P The addition of toasted almond lent a nice fragrance to this dish and thanks to the sansho pepper, this dish was made to be even more palatable.
The desserts made their appearance and boy were we blown away. The Steamed Palm Sugar Cake ($12) definitely did not look like the normal kind of cake that I had visualized in my mind. My eyes were frantically making a search for the ‘cake’. What we got instead were caramelized banana, salted caramel cream, frangelico & black sesame. We could feel the joy and excitement building up inside us when we were devouring this. The salted caramel cream and caramelized candy tasted like something sweet and comforting that I used to have when I was a little girl but I just couldn’t point out what. We were both staring at the brown blob of caramelized banana which looked at *toot* before I decided to try a tiny mouthful. It was rather thick and gooey and tasted a little bitter.
I’m a big fan of green tea especially if it comes in the form of cakes and ice cream :P The Green Tea & Pistachio Slice ($12) was another of Ku De Ta’s dessert which looked very pleasant. The combination of the house-made cherry jam and matcha cream provided a mix of sour and sweet. The matcha cream was thick and smooth The overall taste was made more unique with the cherry blossom infusion.
The name of this dessert – ‘Apple & Honey’ ($12) sounds really boring but let me tell you: Do not judge a dessert by its name. The ‘Apple & Honey’ is basically cubes of fresh green apple jelly and bits of comb honey crumble topped with milk and honey crémeux. The overall result of this wonderful creation is something that that is sweet and a little sour, yet light and refreshing. If I had to pick a favorite among the three, this would be it :D
After the dinner, we went over to the much talked about Infinity Pool. Ku De Ta’s club and bar happen to be located just next to it. Ku De Ta promises you to a lifestyle less ordinary. What do you think? ;)
We would like to thank Chua Pei Rong, Marketing Executive of Ku De Ta for the kind invitation.
Mon to Sun
6am – 4am