Each guests were given a review card, in which we were supposed to rate the dishes from 1 to 5 stars, 5 being the most satisfactory rating. Among the guests were Julien and Sara Wilkinson, expats, Mabelle, Victor, and Yee Pee (Facebook friends) and another familiar face I met during my previous event with Marina Mahathir, Vanthini. We were also joined by Cindy and Nisa for the dinner.
|Mabelle and I with the review cards. Image courtesy of DoubleTree by Hilton.|
|Top: Pint of Prawns with Lemon, Chipotle Mayonnaise, Brown Bread and Butter.|
Bottom : Deviled Whitebait with Thai Ketchup and Tartar Sauce
|Chef Blundy, being an excellent host entertaining the Wilkinsons|
The main course never failed to impress, highlighting the best and most iconic British dish - Fish and Chips with homemade Tartar sauce and Pea Puree. The batter was seasoned and fried to perfection. The fish inside remained moist and tender, reminiscing the fish and chips I had in London 2 years back. It was served with classic favourites, the mushy peas (pureed) and tartar sauce (an absolute complement to the fish and chips). Also, we were given vinegar to accompany the fish and chips, another classic way of having them (kind of tried that the first time in London as well).
We were also served with the Homemade Sausage and Mash with Onion Gravy. The sausage is made from a medley of lamb and chicken to mimic the texture of pork, but being a Halal restaurant (Chef Blundy admitted, he almost gotten himself into trouble when the manager specifically mentioned that no pork can be used), the medley would be the next best thing. I personally would like more gravy with my bangers, but that's just me :)
|Chef Blundy giving explanations on the dishes along the way.|
The Tikka Masala was ordered as a special request (off the review menu) since it has built its reputation as a true British national dish, despite its unknown origin. The tikka masala is rich and creamy, but I would prefer it to be spicier. I can understand the mild spiciness though, it's not supposed to shock anyone's palette that way, rather it was meant to savour the aromatic spice blend in the masala dish. The Rarebit was a throw off for me, thinking that it actually contained 'rabbits'. I obliviously asked the Chef what rabbit was used. Rarebits are actually made with a savoury sauce of melted cheese (and various other ingredients), served hot, after being poured over slices (or other pieces) of toasted bread. This dish is said to originate from the 18th Century Great Britain, qualifying it to be another classic British dish. Well, there is something new to learn everyday, no? :)
|Clockwise from Top Left : Cottage Pie, Chicken Kiev with Roasted Garlic Butter served with triple cooked chips and salad, Chicken Tikka Masala, Rarebits|
|Treacle Tart. Image courtesy of Double Tree by Hilton.|
|From left : Black Forest Gateaux with Morello Cherries and Kirsch, Warm Apple Crumble Pie with Vanilla Sauce, Sticky Toffee Pudding with Caramel Sauce|
I would like to extend my gratitude once again to Double Tree and Cellar Door for the amazing dinner, my official pilot food review and the company of great new friends, great hosts Nisa and Cindy on behalf of Double Tree and the excellent Chef Andy Blundy. Rest assured, I'll be back for more, especially for the Fish and Chips :) Check out more photos from the Double Tree Facebook page, like the page if you haven't!
|Happy faces after the dinner|