I still haven’t made up my mind as to whether wine makes food taste better, or vice-versa. I think ‘harmony’ is the driving concept behind this wine pairing business, but surely one has to take the lead? Or does it depend on the pairing in question? Nevertheless, thoroughly enjoyed myself with mom, being treated to a wedding dinner-like banquet courtesy of OCBC. While nothing was quite the absolute standout, my favourite was probably the oven-baked lobster with wasabi sauce, and the plump scallop in the stone bowl of treasures. I’m not sure I’ll ever acquire a taste for sea cucumber, or anything else within the class of crunchy, slightly slimy like stuff (cartilage, black fungus et al), no matter what bountiful health benefits follow. Sorry mom.
Orchard Parade Hotel #02-18
1 Tanglin Road