#lindablack

Forgive the salacious title, but Oli and I LOVE date night. Every Saturday is dedicated to our relationship and we have fun rediscovering what made us fall for each other in the first place. Oli is a driven guy - and during the week it is work work work - and i'm great with that b/c i run the house and our kids schedules, as well as my own work schedule. But in that time we can lose sight of each other or our goals, so a Date Night (weekly) is permanently in our schedule so we can relax and have some fun together while the kids find some fun things to do with friends.

Last night we were invited to sample the new a la carte menu at St. Regis Hotel's "Brasserie Les Saveurs", and me being a Starwood Preferred Guest, this meant we got to take part in their Triple Benefits package! If you are an SPG member, then really take notice b/c there is some exciting things i learned that will pertain to you, and then you and your significant other can have an amazing time like we did! More on that later - ...

Our res was for 7p and although Oli and I had been to St. Regis before, we had never been to the Brasserie, so this was going to be a great treat! The decor was lovely and cozy, with high sparkling chandeliers, romantic lighting, a stunning jazz songstress crooning away, and water displays outside that were in tune to music. (My son who is visually hypersensitive would have LOVED that particular part!). 

Somewhere on TV right now... Sharknado is on...

Thar she blows!!! The water display was entertaining, colorful, and Oli was oblivious to it all.

We were ushered to our table by Angela, a sweet and attentive lady who made sure we were comfortable and understood our menu, and took our orders. We hadn't been seated for long before a loaf of fresh rustic bread was on our table and a glass of champagne magically appeared in my hand. THAT is service!

Oli agrees. Champagne is awesome.

When she came back, she brought a tempting Tuna Tataki with mint amuse bouche that was TO DIE FOR. Buuuuut... it was then that i registered my first complaint, and i promptly summoned Angela. Apparently there was a hole in my dish or something - b/c the food had disappeared at lightning speed. (Oli had a giggle over that one.) Thank God Angela had a sense of humor too.

Do you see it? The hole in my dish?! I can.... i think.... or maybe i just breathed my meal in...

Then.... a Salad Nicoise with quail eggs appeared before me - homina homina! It was paired with the BEST Sauvignon Blanc I've had EVER. Anyone who knows me, knows i'm not a fan of sauv blancs. Most vintages i've had better satisfaction by drinking juice directly from a pickle jar - but THIS had a lovely fruity aroma, with zero bitterness. I was in love. 

By now Oli and I had settled into a nice rhythm and great conversation. The ambience was perfect for two harried working parents to reconnect. The food was perfectly portioned, the wine suggestions were spot on, and the company was not too shabby either. And we were only on the 2nd course!

Next - a fisherman's stew slow simmered with fennel and saffron: Bouillabaisse Facon Les Saveurs. Lovely and fresh - I FINALLY sampled my first clam and mussel dish - mussels are amazing! And in this dish they were particularly flavorful. 

Check out that romantic lighting...

Next: Foie Gras Poele - now let me wax lyrical if I may on this one... I am a food purist. I like food the way it is served in the way the chef wants it served. I don't like sauces, gravies, or anything else added that's not placed there by the chef. The food should be a marvelous marriage of flavors that are harmonious to the sense of taste, as well as the aroma. This really got my attention. This was a smooth, creamy foie gras, with a circle of perfectly crisped brioche toast that had a sweet aroma to it, with a green apple and rhubarb compote. I took one bite, closed my eyes and relished the flavors mingling together on my tongue - the closest thing to food nirvana i've experienced in a long time... 

When i opened them, Oli had practically wolfed his down (when it comes to food he loves he's not great with self discipline. Basically OMNOMNOM *smack, slurp* YUM!) I take more care. We were served an accompanying light gewurztraminer that had apple notes, and phantom sweetness. By far the most amazing dish and wine pairing that blew my skirt up. I cannot recommend more that you have and enjoy this dish the way i did. And if you are worried about skirt blowing - wear pants. A MUST TRY.

Cheers, m'dears!

After Oli and I came down from the high that was this particular dish, we had to get serious for the main dish:  a choice of fillet mignon or lobster thermidor. Obviously wanting to sample both, Oli went for the fillet and i the lobster. Oli's perfectly medium rare (emphasis on the rare) fillet was gone in a blink (tho i got a bite - NICE!) and i again took my time with the lobster. It was flamed with cognac, mushroom bechamel sauce, and with gratinee gruyere - melt in your mouth good. Sided with a dollop of mashed potatoes and long beans, the entire meal was amazing. It was paired with a Chilean white wine that was a solid wine, very drinkable, and a nice companion.

Dear Mom, it was amazing and I know you'd really like it. But before i could send it to you, i ated it. Sorry. 

By now, Oli and I are both basking in the afterglow of full tummies, buzzing alcohol in our heads, and great conversation. Our wishes and dreams for the future were only interrupted by our last course, a banana mousse cake with mango salsa and banana ginger ice cream. My favorite was to smear each spoonful thru the pools of apricot compote to bring out the tangy flavors of the cake and ice cream. A really light dessert that was made even better once your realized it didn't make you feel extra full, just nicely finished off for dinner. 

Aaaaaand.... we are spent.

We stayed for a last glass of champagne and red wine, enjoyed the jazz pianist some more, then gently faded into the night once we had congratulated the new Chef de Cuisine Antoine Bonnet on the terrific meal we had just experienced at his expert hands.

Now... about those Triple Benefits...

If you are an SPG Member, you can collect points even if you are visiting a restaurant that is participating in the program - and there are several in Singapore! Choose from 6 participating restaurants and bars from Starwood’s 3 hotel brands in Singapore - Sheraton Towers, The St. Regis Singapore and W Singapore Sentosa Cove. 

Here's where it gets interesting.... From now until 30 September, 2013 Starwood Preferred Guest (SPG) members can enjoy ‘Triple Benefits’ - three exclusive perks whenever you drink or dine at one of 336 restaurants and bars in Asia. Even as you travel in the region!

1. Flash your members card/number and get 15% discount on your dining bill at these restaurants.

2. Liked it? Comeback again! Dine at any of these locations from July through September and get a chance to dine with us a second time with an additional 10% off your tab. Voucher valid through October 31, 2013.

3. On the house. Raise your glass and enjoy a complimentary glass of house wine with your meal any day of the week. Cheers! 

ANYONE can register to join the SPG program, which offers free membership, to enjoy Triple Benefits and more! I did, and I'm reaping the reward!

SPG, is the award-winning loyalty program from Starwood Hotels & Resorts Worldwide is the ONLY hospitality loyalty program which offers comprehensive food and beverage related benefits to its members worldwide.

Interested? Of course you are! Go here! www.spg.com/triplebenefits