Gastronomic adventures

I attended a press luncheon at Prego, The Westin.

The food was very interesting, and rather nice I would say. The event centered around the launch of a new beauty product which had rose (yes, the flower) as a primary ingredient. So our luncheon was tailored accordingly.

It started with a round of Rosella Mocktail while we wait for the others to arrive.

This was way too sweet for me.

Photos after this were all taken in a hurry, so forgive me if they don't look great. Taking photos of my food at a seemingly formal luncheon felt a bit jakun of me, so I had to make it quick. :P

First course: Carpaccio Pesce

It's basically hiramasa kingfish carpaccio, zucchini pesto, pistachio, chive flowers, rose scent (I couldn't smell the rose over the fish, I actually tried).

Yes, this fish is raw. Prior this luncheon, I have always turned down raw meat, regardless of how highly acclaimed it was. Today's was a bit difficult to do so, because: 1) the luncheon was in a small group, 2) I was 3 seats away from the CEO, 3) on either side I had NTV7 and Marie Claire, 4) in front of me seated a socialite, who is also the spokesperson for the brand.

It was difficult. The first three slices were just short of being shoved down my throat. Thankfully it got easier after that, and while I didn't particularly like the taste of raw fish, I became 'okay' about it, and managed to clear 3/4 of the portion. The pesto and pistachio helps a lot.

Second course: Minestra di Patate "deconstructed"

They call this deconstructed potato soup. I didn't particularly fancy this either. It had a very smooth texture that glides down easily, but personally I found it too rich and salty for my liking.

Third course: Petto di Piccone Con Purea di Patate Dolci

Okay, I didn't understand the dish names until I read the translation below- sous vide pigeon breast, sweet potato puree, sherry vinegar extract.

The pigeon breast was done to medium well, was a bit tough, and still a bit too raw for me. I liked the sweet potato puree though. I didn't finish this either.

Fourth course (and my absolute favourite): "Zupainglese"

They discribed it as sponge cake layers, filled with custard, covered with cream and fruits.

This was absolutely lovely. The spread of mix berries was generous, and it brought a fusion of tangy sourish taste to this sweet dessert. I love the mix of solid and liquids, among the sponge cake, custard, cream and berries. Nice!

And our door gift included a rose. Aww...