Dining is carte blanche at Allium
Along with the booming hospitality industry are young and upcoming chefs that are so talented and so creative. Not to mention the one that we have cooking at home.
Recently, we had the most amazing Carte Blanche dinner by chef Mark Tan of Allium. We were a group of eight and though we had a menu card showing 13 dishes, we actually had 15! And maybe if the chef likes you, he will make that 17.
“Carte blanche” by definition means “complete freedom to act as one wishes or thinks best,” so you are basically giving the chef free rein to serve you what he wishes and it will rely on what fresh ingredients are available for that evening, many of which will be flown in from Japan and Europe.
We sat for four hours with great company, a most superb wine pairing by Allium’s sommelier, Pierre Dee Addison, and cocktails and beverages by bartender Jeric Co. We had almost as many glasses as plates that evening.
Just yesterday Allium moved away from its a la carte menu, which started in April 2014, and will now offer two tasting menus: a four-course menu called the Market Menu and a long-format tasting menu called Carte Blanche. Though the restaurant can seat 30 people, Carte Blanche can only be served for a maximum of eight people and that is how I suggest you book your dinner. The rest will have to go for the Market Menu. They will be offering a wine- and cocktail-pairing menu and both alcoholic and non-alcoholic beverage menu to go with the already superb meal.
Allium is only open for dinner, so make sure to reserve in advance. I guarantee a night you will never forget. We do not need to go very far to have the best because we have it right here. We must support our very own!
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For reservations call Allium at 0999-694-3068, 0916-356-3663 or landline 519-1088.
