Fine Dining

Collection by Bernard Leong

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A collection of the food from fine dining places I have been to.

Bernard Leong
Beef Chateaubriand & foie gras, “Rossini” style with souffle potatoes (at Joël Robuchon Restaurant @ RWS) Joel Robuchon Restaurant, Foie Gras, Fine Dining, Panna Cotta, Presentation, Potatoes, Anniversary, Beef, Ethnic Recipes

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Beef Chateaubriand & foie gras, “Rossini” style with souffle potatoes #finedining #anniversary (at Joël Robuchon Restaurant @ RWS)

Breakfast brunch on Sunday at Whisk & Paddle in Punggol Waterfront. Fine Dining, Paddle, Outdoor Living, Brunch, Sunday, Breakfast, Food, Morning Coffee, Outdoor Life

Breakfast brunch on Sunday at Whisk & Paddle in Punggol Waterfront.

Rokeby Full Monty Brekkie breakfast brunch in Rokeby Bistro in Jalan Riang. Fine Dining, Singapore, Brunch, Breakfast, Ethnic Recipes, Food, Morning Coffee, Essen, Meals

Rokeby Full Monty Brekkie breakfast brunch in Rokeby Bistro in Jalan Riang. #Singapore

Les desserts: a) fresh papaya with guava mousse & black currant, b) confit of strawberry refreshed with basil sorbet and c) exotic fruit smoothness rum granite & coconut from lightness. (at Joël Robuchon Restaurant @ RWS) Joel Robuchon Restaurant, Black Currants, Exotic Fruit, Sorbet, Fine Dining, Granite, Rum, Basil, Mousse

bleongcw

Les desserts: a) fresh papaya with guava mousse & black currant, b) confit of strawberry refreshed with basil sorbet and c) exotic fruit smoothness rum granite & coconut from lightness. #anniversary...

Capesante Di Hokkaido con Emulsione Al Tartufo - pan seared Hokkaido scallop with Truffle Emulsion #finedining  (at Garibaldi Italian Restaurant & Bar) Fine Dining, Mexican, Bar, Ethnic Recipes, Food, Hokkaido, Essen, Meals, Yemek

bleongcw

Capesante Di Hokkaido con Emulsione Al Tartufo - pan seared Hokkaido scallop with Truffle Emulsion #finedining (at Garibaldi Italian Restaurant & Bar)

Capelli D’Angelo Freddi con Ostriche E Caviale - cold angel’s hair with fresh oysters & carelian caviar (at Garibaldi Italian Restaurant & Bar) Fresh Oysters, Fine Dining, Caviar, Restaurant Bar, Cold

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Capelli D'Angelo Freddi con Ostriche E Caviale - cold angel’s hair with fresh oysters & carelian caviar #finedining (at Garibaldi Italian Restaurant & Bar)

Dessert: Molten lava chocolate cake with ice cream @ The Knolls on 18 Feb 2014 (at Capella Singapore) Fine Dining, Lava, Chocolate Cake, Singapore, Ice Cream, Desserts, Food, Chicolate Cake, No Churn Ice Cream

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Dessert: Molten lava chocolate cake with ice cream @ The Knolls #finedining #weddinganniversary on 18 Feb 2014 (at Capella Singapore)

Mediterranean style seafood salad @ The Knolls on 18 Feb 2014 (at Capella Singapore) Seafood Salad, Mediterranean Style, Fine Dining, Avocado Toast, Guacamole, Salad Recipes, Singapore, Breakfast, Ethnic Recipes

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Mediterranean style seafood salad @ The Knolls #finedining #weddinganniversary on 18 Feb 2014 (at Capella Singapore)

Arabica coffee chantilly, bailey foam with chocolate-orange crumble (at Joël Robuchon Restaurant @ RWS) Joel Robuchon Restaurant, Chocolate Orange, Fine Dining, Anniversary, Ice Cream, Coffee, Desserts, Food, No Churn Ice Cream

bleongcw

Arabica coffee chantilly, bailey foam with chocolate-orange crumble #finedining #anniversary (at Joël Robuchon Restaurant @ RWS)

Selection of cheese (at Joël Robuchon Restaurant @ RWS) Joel Robuchon Restaurant, Fine Dining, The Selection, Anniversary, Cheese, Food, Essen, Meals, Yemek

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Selection of cheese #finedining #anniversary (at Joël Robuchon Restaurant @ RWS)

service of Premices de l'Hiver: a) shrimp “kuruma ebi” in a fresg coriander infusion, b) roasted lobster medallion with black truffles & chestnuts & c) duo of sea bass and langoustine with caviar. Joel Robuchon Restaurant, Black Truffle, Sea Bass, Coriander, Fine Dining, Caviar, Truffles, Shrimp, Roast

bleongcw

4th service of Premices de l'Hiver: a) shrimp “kuruma ebi” in a fresg coriander infusion, b) roasted lobster medallion with black truffles & chestnuts & c) duo of sea bass and langoustine with caviar....

The service for Premices de l'Hiver: a) Scampi rivioli with black truffle & foie gras sauce, b) sea scallop with coconut & coriander sauce, & c) sea urchin royale with wasabi foam. Joel Robuchon Restaurant, Sea Scallops, Black Truffle, Sea Urchin, Scampi, Foie Gras, 3 Things, Coriander, Fine Dining

bleongcw

The 3rd service for Premices de l'Hiver: a) Scampi rivioli with black truffle & foie gras sauce, b) sea scallop with coconut & coriander sauce, & c) sea urchin royale with wasabi foam. #finedining...

Light foie gras mousse with port wine reduction (at Joël Robuchon Restaurant @ RWS) Joel Robuchon Restaurant, Port Wine, Foie Gras, Fine Dining, Mousse, Anniversary, Breakfast, Food, Morning Coffee

bleongcw

Light foie gras mousse with port wine reduction #anniversary #finedining (at Joël Robuchon Restaurant @ RWS)

White chocolate ‘Yuzu’ mousse with coconut sponge cake, yoghurt & raspberry sauce. (at Garibaldi Italian Restaurant & Bar) Coconut Sponge Cake, Raspberry Sauce, Fine Dining, Restaurant Bar, White Chocolate, Mousse, Waffles, Breakfast, Food

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White chocolate ‘Yuzu’ mousse with coconut sponge cake, yoghurt & raspberry sauce. #finedining (at Garibaldi Italian Restaurant & Bar)

Mezza Argosta alla Griglia con Burro e limone - Grilled half Boston lobster with lemon butter #finedining  (at Garibaldi Italian Restaurant & Bar) Pulled Pork, Fine Dining, Boston, Ethnic Recipes, Food, Shredded Pork, Essen, Meals, Yemek

bleongcw

Mezza Argosta alla Griglia con Burro e limone - Grilled half Boston lobster with lemon butter #finedining (at Garibaldi Italian Restaurant & Bar)

Meat of the day: beef shanks wirh potatoes @ The Knolls on 18 Feb 2014 (at Capella Singapore) Fine Dining, Singapore, Potatoes, Beef, Food, Meat, Potato, Essen, Meals

bleongcw

Meat of the day: beef shanks wirh potatoes @ The Knolls #finedining #weddinganniversary on 18 Feb 2014 (at Capella Singapore)