As expected, many people have taken the day
off on the Friday after the Christmas holidays, so when we come to Two Taikoo
Place in the early evening it is very quiet. On the night we are having dinner
at the newly opened Té Bo, located at 1880 Social, helmed by Chef Sebastian
Lorenzi.
There are two seating areas in the
restaurant, one being the traditional table and the other is the chef’s
counter. Picking the latter, the circular, marble counter is huge, able to
accommodate 12 customers, allowing us to see the actions of Chef Lorenzi and
his team closely. The design and ambience are stylish and chic, offering a
relaxing ambience.
We order the Festive Menu ($1,688 each) and
I also go for Festive Wine Pairing ($688). There are three canapes to start off.
The first one is Cured Hamachi, served in a crisp tart wafer crust. The raw
yellowtail has a sweet taste, nice umami, supplemented by White Soy, Sesame, and
Pickled Radish to increase complexity of flavours.
The second canape features Japanese Cherry
Tomato, wrapped inside a mini wafer cone together with some Rocket Pesto, combining
the sweet, crunchy tomato with the pesto sauce made with cheese and fresh rocket instead
of basil. On top there is Burrata which looks like the ice-cream on
a cone. Nice presentation and good in taste.
The third canape is Chestnut Beignet. The
deep-fried pastry is made with chestnut, with Mascarpone fillings to give
a creamy and indulgent enjoyment. Chef Lorenzi then shaves some Black Truffle
and then put those on top, adding the earthy tone to the beignet and also enhance
with a premium appearance.
The homemade bread includes Toasted Grains
Sourdough and Brioche. The sourdough is good, with a nice crust and acidity,
but the brioche is a bit too greasy for me. The chef has prepared two butter to
go with the bread, including Rosemary Butter and Salted Bordier Butter. Personally,
I like the salted one from its creamy and smooth texture.
Starting with the first wine, it is Cloudy
Bay Sauvignon Blanc 2023 from Marlborough in New Zealand. Very refreshing with nice
acidity, the wine has fragrant lime, floral, grassy and passionfruit characters,
which goes well with the food.
The first course features Normandy Scallop.
The raw scallops are sweet, with its flavours further enhanced by the nice
citrusy of the Apple Consommé and Lime added. To increase the complexity of taste
the chef has added some Timut Pepper sour cream too, with the finely diced
Jicama giving a contrast with its crunchy texture. The caviar helps to make the
dish even more appealing on visual and taste.
The second wine is Domaine La Colombe ‘La
Colombe’ Chasselas 2023 from Fechy, Switzerland. This classic Swiss wine has an
elegant, fresh floral nose, supplemented with lots of citrus, some spices, and
minerality, richer and less acidic than the prior wine, pairing well with the
langoustine.
The second course features Langoustine, wrapped
in crispy thin pasta reminiscent of a Chinese dish we have eaten before. The
langoustine is sweet and flavourful, and the chef has prepared a rich and creamy
Coconut and Coriander sauce, added with Annatto Seed oil for additional spiciness.
With some Smoked Aubergine puree underneath, it is another great combination of
ingredients, with the different components balanced well and not feeling out-of-place.
The third wine is Domaine Simmonet-Fevre
Bourgogne Pinot Noir 2021. The fresh ripe red fruit character dominates, supplemented
with some smokiness. The body is fairly light with a smooth tannin. This Pinot
Noir is a nice match with the pasta.
The third course features Beef Cheek
Ravioli. Very beautifully presented, with a coral-like thin crisp with some
Lemon Gel on top of the large ravioli with tasty beef cheek fillings. Sandwiched
between them is a paste of Foie Gras, and underneath is the Jerusalem Artichoke
puree together with the rich sauce. A dish that scores high marks on both visual
and taste.
The fourth wine is Terrazas de Los Andes
Reserva Chardonnay 2022 from Mendoza in Argentina. Nice citrus, pear, and stone
fruit of peach, with a full body and hints of brioche characters on the palate.
A solid wine to go with the richer cream served in the next course.
The fourth course features Amadai, with the
chef using the Japanese technique to pour hot oil on the scales of the tilefish
to make them stand and edible. There is a Fennel Cream to pair with the fish,
with Dill, Baby Leek, and some Pickled Chanterelle to add texture and flavours
to the delicate taste of the fish.
The fifth wine is Domaine Yves Cuilleron
Les Vignes d’a Cote Syrah 2022 from Rhone. A pleasant and intense varietal with
good blackcurrant and blackberry. Lots of spice including pepper and licorice
while the velvet tannin is good match with the venison.
The fifth course features a Venison Saddle
Roulade, with the delicious venison wrapping a Morteau Sausage, a traditional
smoked sausage with rich and nice spicy taste. The venison is tender and cooked
perfectly, paired with Brussels Sprout Chouoroute and Venison Jus, and some Black
Truffle on top. My favourite dish in the evening.
The sixth and last wine is Chateau Rieussec
2017. A premium sweet wine from Sauternes, it has good sweetness, with a nice
lemon tart, mango and orange blossom on the nose. The palate is rich and having
delicious caramel and honeysuckle on top of the fruit. A delicious wine.
The sixth and final course is Buche de
Noel, a type of traditional Christmas cake which looks like a log. The
chocolate cake is soft and delicious, paired with some Cacao Meringue that are
shaped like mushrooms, together with some silky Vanilla Chantilly, and Spiced
Cherry-Jam. Well-balanced and even after finishing the whole dessert it does
not feel too heavy or excessive, with a matching holiday theme that brings joy
and happiness.
The Petits Fours is beautifully presented,
with the four snacks put in a transparent jewel box. Although very full by now,
they are so tempting that I finish them all in no time. The care and dedication
to make the best experience is clearly felt, which I applaud Chef Lorezni and
his team, in particular the pastry chef.
Service is good, with the staff friendly
and attentive. The design of the chef’s counter makes it a bit clumsy for the staff
to take dishes to serve customers, or the customers will need to take it down
onto the table by themselves. But overall, still a very nice dining experience.
The bill on the night is $4,629. Even though they are still new, this
restaurant has lots of promise.
