Media Tasting at First Culinary Restaurant
If you have been following on my Instagram@foodgemsg, I was mistaken as a student by my grab driver as my destination is ITE Ang Mo Kio. Well, I wished but I’m too old to be a student. Questions that I got from the grab driver, is First Culinary restaurant managed by the students? The answer is no, First Culinary restaurant is a reputable Chinese restaurant established in the year 2011. They specialise in Southern Chinese cuisine, you may also spot traditional Hokkien, Cantonese, Teochew and Hakka cuisine in the main menu. I’m here to try out the new 6-course Black Garlic themed menu.
Has anyone tried black garlic before? My impression of raw black garlic from the market is a big surprise. It doesn’t contain the strong pungent smell but was very salty. Black garlic from First Culinary restaurant, in particular, is fermented for 30 days (depending) and oxidized for another 45 days. The black pigmentation formed as a result with a soft texture like a marshmallow. Having black garlic is said to boost the immune system, improve cholesterol levels and high antioxidant level. Glad to know that they did not add in any preservatives.
The excitement of a gorgeous hand-painted plating never really wears off. Each piece is unique and brings out a different experience though we were having the same dish. We get to try out two appetisers; Black Garlic Honey Pork with King Prawn Tossed with Salted Egg Yolk. The king prawn was crunchy to bite and had a savoury salted egg yolk taste. I’ve enjoyed the honey pork with a sweet black garlic taste.
My second favourite dish would be the “orh lu lu” black soup. The Double-boiled Black Chicken Soup was boiled for at least 6 hours with Black Garlic and “Sheng Di”. It was flavourful and nourishing with lots of sweet black garlic and fish maw to bite. Did you notice the ingredient “Sheng Di”, the texture is similar to abalone. It was said to reduce heat in the body. I’m glad that I did not get thirsty after drinking till the last sip.
Steamed cod fillet practically melt in your mouth, with a hint of sweet minced black garlic and chilli soya sauce. This is a good starter for anyone who wish to try black garlic for the first time.
Can’t imagine they serve one whole braised abalone for this value set menu. The homemade beancurd has a distinct egg aroma in light oyster sauce.
Stir-fried Angel Hair Pasta with Scallop and Minced Black Garlic in White Truffle Oil. The texture of angel hair pasta was smooth however it lacked of the black garlic and white truffle oil taste and aroma.
First Culinary Dessert comprises of Chilled Sweetened Cream of Young Coconut and Chilled Sweetened of Osmanthus Jelly Cake. The sweetened cream has overpowered the natural taste of the coconut however I do enjoyed the thin coconut strips. The osmanthus jelly was a little too hard to bite as I prefer wobbly jelly.
6-course Black Garlic themed menu at S$68++per pax (members at S$48++per pax). Available until end of December 2018.
Special mention to the First Culinary Signature – Crispy Pork Belly. The crust was very crunchy and crispy and meat was decently tender without overly salty.
*Service charge(10%) and GST(7%) applicable.
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