Comments on: Chilli Padi Degustation Menu

By: Ange

Ange — Thu, 01 Dec 2005 21:54:00 +0000

Sounds a bit dissapointing so I might take your advice & try it anyway & just not do the degustation menu

By: Helen

Helen — Wed, 30 Nov 2005 22:52:00 +0000

Wow. I wanna work at your company. A Christmas lunch degustation? I’m so jealous!

And I’m in awe that you a) created such a gorgeous dessert b) shared it with your colleagues, and c) in a restaurant after a degustation! It looks (and sounds) straight off the menu, and not so “dry” as you described three other dishes.

By: cin

cin — Tue, 29 Nov 2005 06:05:00 +0000

The cake was really rich and delicious! Saffy, after bringing some glaced apricots to a gentle boil in water then draining and cooling, I diced and tossed them in the peppers and lemon juice. It really did add depth of flavour to the apricot topping. I added more pepper than was suggested but didn’t think it was too overpowering.

By: Saffron

Saffron — Tue, 29 Nov 2005 05:40:00 +0000

Wow – what a meal. I’ve never had an Asian style degustation; however you could probably call one of my family dinners a degustation when you see the variety of dishes on offer.

And Wow – that cake looks amazing. I would love to hear more about steeping the fruit in szechuan… what does that involve? Does it add a depth of spice to it?

Great post Cin

By: Sarah

Sarah — Sun, 27 Nov 2005 18:12:00 +0000

Wow, check out that cake!! Looks beautiful, and rich!

I like Chilli Padi’s Chilli Malam, I don’t think the food is as good as you’ll get in Malaysia (duh!), but I love the smell and the atmosphere.

http://sarah-cooks.blogspot.com/2005/10/late-night-snack-malaysian-stylee.html

xox Sarah