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2013-11-27
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Oeufs Mollets Florentine RM172 Soft Boiled Eggs, topped over a bed of spinach & mushrooms, glazed with Gruyere Cheese Sauce, served with a rustic artisan breadIt was such a pretty sight, seeing the eggs burst, yolk flowing out graciously. The eggs were very well done, so well done it could be called an art. I'm sorry but a perfectly done egg makes me go emotional. The whole dish was at a perfect degree of runny-ness, jsut nice for dipping the crusty & crafty artisan bread inside. Creamy, soothin
Oeufs Mollets Florentine RM172 Soft Boiled Eggs, topped over a bed of spinach & mushrooms, glazed with Gruyere Cheese Sauce, served with a rustic artisan bread
It was such a pretty sight, seeing the eggs burst, yolk flowing out graciously. The eggs were very well done, so well done it could be called an art. I'm sorry but a perfectly done egg makes me go emotional. The whole dish was at a perfect degree of runny-ness, jsut nice for dipping the crusty & crafty artisan bread inside. Creamy, soothing, flavourful, balanced, perfect.
Parmentier de Confit de Canard RM32 Shredded Duck Confit topped with a layer of Mashed Potato Pie, served with a side of Tomato Salad
Basically, this is a French version of shepherd pie. The only difference is duck meat is used instead of the usual beef/chicken. The mashed potato pie was lovely- each bite was filled with a pleasant buttery aroma and the taste is further enhanced by herbs. The taste was so pleasantly sophisticated, like a mystery, it was so captivating- it just keeps me from reaching out my spoon, for another bite, and another. The duck confit base was so moist, so tender, I thought it could instantly melt in my mouth. The taste was so soothing, a little salty, yet sourish, and a had a little twist of flavours which I could yet to identify. To put it simply, it was DELICIOUS. A must-try!
The tomato salad that comes with the duck confit pie.The salad was tossed in balsamic dressing, creating a pleasantly sourish taste which was really refreshing. The tomatoe cubes were marinated well, each bite was bursting with flavours. I would like to applaud YEAST, on how they could manage to transform a simple dish into such a delicacy.
Oeufs Pochés Benedictine RM22 (salmon)2 Soft Pouched Eggs on Brioche Toast with Smoked Salmon or Smoked Turkey, Béarnaise Sauce and Greens. The poached eggs were perfect. Egg yolk came oozing out magnificently as we poked it. I really liked the béarnaise sauce used, which is actually a herbed-up version of hollandaise sauce. It was full of flavours, smooth and creamy. The whole dish just comes together so well, so perfect. So beautiful. Magnificent!
Sorry for over-using adjectives here, but honestly, I thought that it was such a great dish it deserves extra credits.
Le Croque Monsieur RM25Grilled Turkey Ham & Cheese sandwich served with a side of French Fries & Green Salad
The layers of cheese and ham and bread stacked together was so alluring & captivating. Don't you just feel like savouring the whole thing by your own? The bread was slightly charred on the side to give it a crisp and aromatic taste. The cheese filling was generous, yet not too much to prevent it fro being overly cloying. As goat cheese was used, there were a sharp, rustic taste when I devour the sandwich. Scrumptious!The fries, deserves a mention too. It was deep fried till golden perfection. I don't really know what was the dipping sauce the accompany the fries was, but it tasted a little bit like tar-tar sauce, herbed up version. So fine & divine. Wei Chen couldn't help it but to eat it on its own after we ran out of fries lol.
Yeast is officially my favourite brunch restaurant, replacing Antipodean. =p The food here tasted so sophisticated, it was so alluring. Portion was generous, environment was charming, service was pleasant. (Y).
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