Chef Fabrice Vulin brings his culinary magic to The Tasting Room in Macau

French restaurant overlooking the Cotai Strip has a newly created menu featuring exquisite dishes made with the finest ingredients

PUBLISHED : Tuesday, 05 September, 2017, 7:00am
UPDATED : Tuesday, 05 September, 2017, 7:00am

Two Michelin-starred restaurant The Tasting Room at City of Dreams has recently welcomed its new chef, Fabrice Vulin, previously with Caprice at Four Seasons Hong Kong. Vulin has developed a new menu using exquisite ingredients from around the world for this elegant French restaurant that overlooks the Cotai resort area.

Poached Gillardeau oysters in their shells, lettuce velouté with sea water jelly was the first dish presented to us. The oysters, half merged in cold lettuce velouté sauce and garnished with oyster leaves, dots of cream on a thin slice of transparent sea water jelly, were deliciously appetising. The famous Gillardeau oysters were fresh, slightly briny, sweet and almost crunchy. They were enchanting on the palate - an exceptional starter dish.

Next, the poached Brittany blue lobster, yuzu and watermelon vinaigrette dressing, was our favourite. The lobster mousseline - a mix of shallots, mayonnaise, chives, lemons, green apple and avocado, on a thin slice of watermelon, and under a slice of lobster consommé jelly and a layer of lobster Carpaccio, was delectable and flavourful. The crispiness and refreshing fruitiness of the watermelon produced an interesting contrast of textures that did not overwhelm the tender seafood. The grains of Kristal caviar on top added complexity to the dish.

We then tried main dishes of line-caught sole scales, octopus with Côte du Rhône wine sauce, marinated potatoes and shellfish vinaigrette dressing, and beef tenderloin by Alexandre Polmard with red wine jus and wild mushroom. Both dishes were satisfying and flawlessly cooked. We savoured the tastes of the slow cooked fish from Brittany and the steak from the acclaimed Parisian butcher.

It was time to give the sweet tooth a treat. Strawberry vacherin, with delightful and refreshing strawberry sorbet in the middle, surrounded by mini strawberry and plain meringues, wild strawberries on the side and crunchy white chocolate biscuit as the base, made the mouth water. The lemon meringue tart that followed was the perfect way to complete the delectable meal. The mousse and meringue made with several kinds of lemons matched well with the cream and mints, and offered layers of citrus flavours lingering on the palate.