"Then does it start with 'O'?" She was relentless.
As the car came to a obligatory stop behind three others at a traffic junction, I placed my hand gently on her lap and said, "Actually darling, it starts with a 'P'".
Worry started to set in as I parked the car, worried of the sense of underwhelm that came with the grounds of familiarity. I expressed my anxiety verbally as the lift doors shut, while she held my hand reassuringly. I knew that I had probably set a benchmark too high with the last stint, and there was hardly any way I could replicate that sense of wonder, or even come close to it.
The Vacant Room
"Haha. Darling has a very selective memory for this kind of things, in the end, you only remember those things that really mean something to you," she said, taking a jab at my rather selective memory, between the praises about the bread being sweet and to her liking.
Seafood Platter - Euphoria
Not wasting any time, I grabbed the Fresh Oysters and pried away at the succulent flesh with my fork. For me, seafood is one of the draws of Modern Australian cuisine, partially due to the food culture of the island-continent and the freshness of the ingredients.
The Oyster's flesh was effortless detached from its shell, indicating its freshness, and as I chewed on the succulent flesh, I could savour the salty essence of the sea still very much entrapped within its flesh.
Unfortunately, Fresh Oysters are a rather acquired taste, and I failed to see the same level of enjoyment from my company's face, perhaps as a fore-bearing sign of the gastronomical problems it would cause her very much later.
I moved on to the Scallops next, and as I bit into it, I could again pick out the freshness of the scallops underneath the succulent flesh and the cheese layering, so much so that I left half to be consumed later, to prolong the enjoyment for a little bit more.
I was pleasantly surprised when she told me of her liking for the smoked tuna, considering how smoked fish is not too far off from the texture of Sashimi that she stays away from on normal days. She also thoroughly enjoyed the Black Mussel Shots, as I heard the acknowledging "Umm" after she downed the remnants of its sauce.
"I can guess your order of preference for the entire platter," I said to her, confident of my all-knowing mind. "The Scallop, the Mussels, the Smoked Tuna, the Fried Oyster and then the Fresh Oyster, right?"
In semi-shocked, she exclaimed, "How do you know?"
With a prideful nod, I told her to guess mine.
"Hmm, the Scallop, the Fried Oyster?" she asked, seeking some assurance.
I shook my head. Indeed, my enigmatic tastes left her permutating her choices a good 5 times before she got them right.
The main courses arrived to my by-then-already-bellowing appetite, as I looked on at her Salmon and wondered if I made the right choice with the beef.
"You know what, I think that everyone for Valentine's Day, we have Scallops." I said to her, as I raised my fork and knife threateningly over the cowering Beef Cheeks below.
"Haha. And Salmon too," she said, referring to her Salmon Fillet at Morton's exactly a year ago.
Salmon and Asparagus - Nothing can convince me about Asparagus
As she cut sliced off a piece of the Salmon Fillet and sampled it, she immediately concluded that the Salmon with Asparagus was better than last year's Salmon Fillet. As she fed me a slice of it, I couldn't help but agree. The salmon flesh was juicy and aromatic, and was satisfying to bite into. However, being the believer-of-essence-rather-than-sauce, I prefer the salmon as it was rather than when it was mixed with the sweet, fruity sauce that I couldn't tell if it was bore from Cranberry or Raspberry.
Beef Cheeks - Hannibal Lector calls them the most delicious part
My beef main course was of the expected soft texture, considering how some say that the cheeks are 'the best parts' for meat. The dish was overall more salty than sweet, very much more to my liking and leaving me with no regrets for my initial choice in losing (or winning, rather) the lovers' tug-of-war. However, the star of the dish was the crispy potato layer that lined the top of the dish.
"Did I ever tell you why they put potatos in the di-?" I asked.
"Yes," she interrupted me, knowing full well what I was about to say.
"Haha. But I don't care, I still must tell you anyway, it's so that the potato can absorb the sauce and the essence of the meat," I continued regardless. And indeed, the potato layers, both the crispy-top and the mashed-bottom layer fully carried the essence of the dish as I rolled my tongue around them.
"You know what else is a tradition on Valentine's Day?" she asked rhetorically, "Good desserts."
Indeed as I made a downward slice to the Chocolate Tart and watched the warm chocolate lava flowing out from within, I knew that it was something different. And true enough, the addition of a little pastry to make it a tart rather than a cake, took it away from the realms of direct comparison to the still undefeated Chocolate Lava Cake from Morton's last year.
Chocolate Platter - Partners in Crime
It's partners in crime also managed to make an impression next to the absolutely delectable Chocolate Tart, albeit to a much lesser extent. The Vanilla Ice Cream was termed to be made of high-quality vanilla according to my Vanilla-connoisseur, while the Chocolate Macaroon was numbingly sweet, nicely complimenting the somewhat sweet-sour taste of the White Chocolate Panna Cotta that was littered with fresh strawberries, another of her favourites.
The Things we Do to Try not to Bother the Service Staff
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As we walked towards the Merlion to walk off a fraction of the unexpectedly filling dinner, my worries of an underwhelming night out were put to ease, knowing that the relatively-casual ambience of the evening played out right, and besides, there was the consolation of the disaster that was the last year.
"I still can't believe that I was such a spoiler and was grouchy on Valentine's Day," I told her, as we looked across the river to the Esplanade's skyline.
"Haha, you were. 'Cos you were tired from work or something and we got lost too, while looking for the place, remember?" she challenged me.
Looking at the very complex with the 3 different hotels across the river, I recalled last year's scene of walking to the wrong hotel and arriving late for the reservation. "Oh yeah, now I remember," I said.
"See, I told you that you only remember things that involve you, or mean something to you," she said, taking another jab at me.
Suddenly, with a rush of inspiration, I replied, "That's because my mind is always preoccupied with planning for the next major event," ending it with a sheepish grin, as she began to construct her rebuttal.