Oh Boy, Roi!

Back down town I was invited to a gorgeous private dinner by darling Swiss couple and Oberoi Hotel GM Pierre Berclaz and wife Joelle to experience new Exec Chef Enrico Wahl’s divine culinary mastery at the resort’s Kura Kura Restaurant. Starting with aperitifs at the bar (they mix a dam good V&T here), we moved onto an incredible menu crafted by the man who has worked in several Michelin-starred restaurants, and around the globe at practically every five-star hotel on the planet. The multi-awarded Enrico, who believes in simplicity and perfection in his cuisine rather than improvisation and shortcuts, dished out an unbelievable menu of Raw Seared Tuna with Glass Noodle Salad, followed by Foie Gras Terrine with Valhrona & Foie Gras Crème Brulee with Snake Fruit Compote. Next up: a 24-hour slow-braised Kobe Beef short rib with Sweet Potato Ecrisse, Crepinette of Mahi Mahi & Chorizo with grilled red onion. Finally, to fill the already well-stacked booty, a Banana Tatin with Banana Saffron Ice Cream. Absolutely magnificent! Mons. Berclaz was the perfect host, dishing out voracious vats of fabulous French wines to ensure our intimate party, including Philippa and Marco de Leonardis, Maurice and Ana Derooij and Mary Justice Croll, were not just well fed, but well fuelled and fired up. Oh boy!


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