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2012-10-22
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Markethall: Round Three. Sliced topside beef, glazed in salsa verde. Alas, not everything is a hit. This roast beef came out tender, but the accompanying egg was cold, with a hard-boiled yolk instead of a runny one. Maybe it was intended to be that way, but it wasn't very yummy. Slow-roasted mushroom risotto with truffle oil & herbs. Markethall's chef was formerly from Delucca, so the Italian dishes here deserve consideration. This risotto was aromatic and well-executed, though not exactly mind
Markethall: Round Three.
Sliced topside beef, glazed in salsa verde. Alas, not everything is a hit. This roast beef came out tender, but the accompanying egg was cold, with a hard-boiled yolk instead of a runny one. Maybe it was intended to be that way, but it wasn't very yummy.
Slow-roasted mushroom risotto with truffle oil & herbs. Markethall's chef was formerly from Delucca, so the Italian dishes here deserve consideration. This risotto was aromatic and well-executed, though not exactly mind-blowing.
Salmon tagliatelle tossed in vodka, citrus zest & mascarpone cream sauce. A simple, straightforward recipe, tasty and hearty enough to satisfy.
T-bone steak, Florentine-style, with garlic, extra virgin olive oil & rosemary dressing. Markethall's beef comes from livestock cultivated in Gemas, which produces a halal range of "Gold Meat." Our steak was medium-rare as requested, but the meat could've been juicier and more flavorful.
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