#fleuretterestaurant

For the main star attraction to celebrate my lovely wife’s birthday, we decided to visit Fleurette Restaurant which is headed by Chef Tariq Helou where his team has managed to fuse Western and Asian culinary influences into an intimate and unpretentious dining experience.

Starting off the evening is a pair of starters comprising of seasonal melon with a hint of wasabi and Mozambique Langoustine accompanied by Shiso and Tamarind Béarnaise.

Next on the menu is a seasonal treasure trove of gifts featuring five exquisite bites: Botan Ebi Somen,  Shima Aji with Coriander and Chili, Saba with Chili Oil Vinaigrette and Pickled Wild Asparagus, Iwashi with Sago and Crème Fraîche, and Monaka with Foie Gras and Cherry. The bites are meant to be enjoyed in sequence to experience a natural progression of flavors and texture.

Subsequent three dishes are what I like to call the seasonal harvest of the ocean comprising of Hokkaido Scallop with Pickled Shishito and Scallop Fumet, Snow Crab Chawanmushi, and Brittany Blue Lobster with Mushroom XO. As individual dishes served separately, they are delectable and showcase the freshness of the ingredients. However, when served as a trio of dishes in quick succession, it can be repetitive in taste and presentation, creating the weakest link in the menu.

However, any fears of disappointment in the dishes is dismissed with the mains of the night:  Iberico Pork Pluma with Hokkaido Corn and Coffee Oil, and the Hokkaido Corn Donabe featuring a complicated process of steaming and frying the corn while using it to infuse flavors into the dashi used to cook the rice grains. And as an added bonus, we added an extra serving of marbled Hida Beef which cuts like butter and tastes like heaven. These dishes speak to Chef Tariq‘s proud Japanese heritage which shines through like a beacon of light in his repertoire of skills and experiences.

To end the night on a sweet note, our palates were tantalized with a trio of exceptional desserts: Coconut with Lemongrass and Gula Melaka, Hokkaido Milk with Olive Oil and Snow Salt, and Tahitian Vanilla & Honey Madeleines.

And since it was my wife’s birthday, Chef Tariq and his team prepared a special little surprise for the happy occasion.

So the question that I have been pondering for a while: Would I return again to sample its seasonal menu? I would reserve seats to Fleurette Restaurant to celebrate special events with my loved ones simply because there is still so much that Chef Tariq and his team has to offer and the menu that I have sampled for the evening is only the tip of the iceberg in terms of the restaurant’s potential.