Beloved and I dined at Senso tonight. It had been a long day for us, so we decided to dine somewhere nice. Between Prego, Double Bay and Senso, it was a no-brainer. I rang them just before 9pm, for a 9.30 pm reservation.
They were expecting us when we walked in. We were shown the menu, made our orders, and sat back (I love Senso's red sofas!).
The feasting began as always with the bread basket (with olive oil and balsamico)
There were bread sticks, onion / garlic bread, and focaccia. Though some of the breads weren't as warm as we’ve enjoyed in the past, we try not to put away too much bread since we want to try starters, mains, desserts.
We almost always order things to share. Senso is one of the few places to serve shared dishes on separate plates without needing to be asked. Which is why in some of these pictures, portions appear smaller.
Do not even consider eating this whole dish by yourself. You would have no room for anything else. We were glad to have ordered this. Many places serve mozzarrella with tomato in the basic insalata caprese. This was certainly different, and delicious. Imagine a lovely, soft parcel of mozzarella wrapped in ham. Nestled close by was the black olives tapenade, which is excellent on its own, or (more typically) savoured with bread.
Not a lot of places do a good risotto.. (Ruth Reichl agrees*, so there). This is certainly one of the best we have experienced in Singapore. The rice was dreamily creamy and al dente, with strings of duck meat in every single mouthful we took. The fresh rosemary was just the perfect complement to the dish. I started to feel quite full after my half portion. But!!... we were only halfway through.
After consuming mekajiki for awhile now, it was pleasant to return to cooked swordfish. Cooked to medium doneness, you can taste the salt grains on the firm flesh. Served with potatoes that were just a tiny bit sweet, and slices of orange, and fennel leaves. Definitely memorable.
As beloved does not allow alcohol into his system, the waiter recommended the crème brulee. The hint of coffee was delicate enough to set off the creamy richness of its custard base perfectly.
We would like to thank Bakar, who took care of us this evening. He also has this advice to offer – never be the last person to order for the evening. You never know what the chef will do to / for your food. Many of us have heard of soup being spat in, steaks being stamped on underfoot (‘tenderised’), etc. Enough said. We wish Bakar all the best in the years ahead!
Senso Ristorante & Bar
21 Club Street
Singapore 069410
T 6224 3534
*... Risotto is a balancing act that requires perfect timing; there is just one perfect moment when the rice has dissolved into creaminess but you can still bite into each single grain. Few French chefs can make great risotto... / taken from http://personals.mentalfloss.com/blog/4399/post_74914.html?dcb=personals.mentalfloss.com&highid=3767225_50077
