Cat Food Logs

Cat meow. I had home-cooked Teochew Porridge again. Sorry for the blur photos, the food was too tempting to eat.

Restaurant Week Oct 2015: Kuvo

I have heard plenty of good reviews about the food and ambience at Kuvo, a lifestyle concept by the folks behind The Connoisseur Concerto (TCC). Situated at level 2 of Orchard Shopping Centre, you would need to find a nondescript entrance beside the elevators, which lead to an escalator up to Kuvo itself. We have a good impression of TCC in terms of food and service, hence Kuvo was on our must-try list for this rendition of Restaurant Week.

We were warmly welcomed by Steven, the restaurant manager, who shook my hand with a firm handshake. We were seated at the window table with a view of the evening scene at the Somerset area, and promptly given the dinner menu for Restaurant Week. The theme for this Restaurant Week was "Seven Deadly Sins" - imagine premium ingredients with saliva-inducing flavours in savoury dishes and sinful temptations in desserts. Hokkaido scallops, ribeye steak, Norwegian salmon, fried dessert... certainly makes for a dinner which we would be really proud of.

The Carpaccio of Hokkaido Scallops is a refreshing appetiser consisting of thin Hokkaido scallop slices topped with ebibko and ponzu-horseradish dressing, with daikon crisp and frisse at the side. The scallops tasted sweet, succulent and amazingly fresh such that the slices slipped into our mouth with little effort. The salad had hints of horseradish aftertaste which does not overpower the overall sweetness of the scallops.

We had the Char-Grilled Ribeye Steak, and we were impressed by how incredibly tender the ribeye is. The ribeye was done perfectly the way we like - medium rare. It was relatively easy for us to cut up the ribeye, which could be partly attributed to the slightly thin cut. The ribeye was juicy and densely flavoured, and the fat was soft and a delight to chew on. The truffle mash that accompanied the steak was heavenly and rich. The steak is surprisingly comparable to those served at higher-end restaurants like OCF; in fact, we have absolutely nothing to nitpick about.

As with any dish with really good beef, we wish the portion was bigger. Cat was still hungry after finishing the ribeye and started to bemoan the absence of free-flow bread.

It took a longer-than-expected wait before we were served our Deep fried Mango & Raspberry Ice cream. The plating and creativity of the dessert was fairly well executed. However, it was a bit of a letdown as it did not complement well with the overall menu of rich subtle flavours. Cat felt that the texture of the filling reminded him of melting frozen banana, and we could not taste the flavours of raspberry and mango. The batter was a bit oily for my liking.

Service was efficient and organized, as we could see that the service staff and the kitchen had some form of well-rehearsed routine order. The service staff are fairly attentive; usually leaving customers to their own business unless requested. They were also helpful in taking photos. 

Before we left the restaurant, Steven asked for our feedback and presented us with his namecard. We paid S$35++ per person for the Restaurant Week set dinner (+S$10 for sparkling water), which is reasonable considering the impeccable steak. We would love to be back for the service - and the steak.