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2013-01-10
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It's taken more than a year for Troika Sky Dining to clamber from conception to consummation, but this shimmering 24th-floor venue warranted the wait, kicking off 2013 with a resounding bang that connoisseurs citywide will surely hear & cheer.Smoked duck wafer with raspberry coulis & maple syrup foam, a knockout of a sweet-sour-salty amuse bouche that wallops the taste buds in a wondrous way.Oyster recipes have been Cantaloupe exec chef Chris Bauer's forte since his time at Frangipani; these Fin
It's taken more than a year for Troika Sky Dining to clamber from conception to consummation, but this shimmering 24th-floor venue warranted the wait, kicking off 2013 with a resounding bang that connoisseurs citywide will surely hear & cheer.
Smoked duck wafer with raspberry coulis & maple syrup foam, a knockout of a sweet-sour-salty amuse bouche that wallops the taste buds in a wondrous way.
Oyster recipes have been Cantaloupe exec chef Chris Bauer's forte since his time at Frangipani; these Fine de Claire ones with marinated anchovy cream boast a luscious brininess, surprisingly paired with the vegetarian-pleasing flavor of cucumber jelly & Japanese cucumber.
Chorizo-dusted scallop with caramelized onions, wild seasonal mushrooms, parsley foam & ancho chili oil. At RM75++, this starter signals that meals at Cantaloupe won't come cheap, but the sum total of the food, setting & service here makes the cost feel worthwhile.
One for fans of fowl: a thick, creamy slab of 24-hour-cooked pigeon, chicken & foie gras terrine, with pigeon jus ganache, Waldorf salad & roasted chestnuts (RM85++).
Lobster bisque with rosemary herb foam & tomato jelly. An experimental concoction, not formally on the menu so far, but it more than deserves to be.
One of Cantaloupe mastermind Eddie Chew's favorites: Peekytoe crab & toasted oat "carbonara," with applewood-smoked duck breast, winter truffles & Brussels sprout leaves.
Pan-roasted gurnard (RM85++), topping a croquette that bursts open with savory bouillabaisse, accompanied by olives, ratatouille & red wine sauce.
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