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7Adam @ Adam Park
Maureen
May 09, 2012
May 09, 2012
Thanks to Derrick, we had dinner at 7Adam one Friday night. Located at the former black and white NUSS Guild House bungalow off Adam Road, the moment we entered the building, we were surrounded by contemporary paintings and sculptures, all chosen with exquisite care.
The main dining hall was very elegant, with contemporary sculptures by renowned veteran sculptor Lim Leong Seng. The bar area was jazzed up by a vibrant pop art pieces by Jeffrey Ho Kiat and the lush outdoor dining patio, which gets its markedly modern feel from the two-metre Ski-man on chocolate stainless steel sculpture by Dawn Kwan displayed on the lawn.
Jimmy Chok has left the restaurant and it is now managed by a french chef. We wanted to share appetizer and the waitress recommended 7Adam Trio ($27) and said it was enough for 4. There came a platter of foie gras, crab cake and fresh slices of tuna loin which was obviously not enough for 4.
The pan fried foie gras with apple compote was too soft and mushy for my liking. The outer later wasn’t slightly crisp and there wasn’t this burst of flavours in the foie gras which was supposed to be.
The seared tuna loin with the balsamic vinegar reduction was ordinary, but we liked the crabcake most. It was packed with good quality crabmeat and runchy tri-colored capsicum bits, the crabcake still remained moist after deep fried. And the wasabi mayonnaise brought the dish to another dimension.
We were looking forward to the mains but it was rather disappointing for the price. They weren’t really bad, so for the price we paid for, the food wasn’t really fantastic.
The Cod Fish Confit ($34) sat on a bed of pilaf rice and drizzled with Orange Hollandaise. Yes, the pan seared cod fish was soft and tender, but the pilaf rice was dry and pretty tasteless. I was expecting the orange hollandaise sauce to bring some sparks to the dish, but it was too mild altogether.
Boy had the Baba Pork Ribs with Pumpkin Mash and French Beans ($37). The marination came too sweet and it covered the supposedly meaty and smoky flavour of the meat.
I had the Confit of Duck Leg with Pommes Salardaise ($37). Duck confit was supposed to be their specialty but it turned out real disappointing. Yes, the skin was fried to a crispy exterior but the meat was very very tough and dry. We can’t slice off the meat easily using fork and knife. It was real tough that the boyfriend had to help me to debone the meat. Every bite had to be chewed a long long time before we can swallow it.
The best dish we had that night was the Braised Beef Cheek ($37). Well braised wagyu beef, it had that melt-in-your-mouth tenderness and each bite was a burst of flavours. The mash was very thick and it goes very well with the thick red wine sauce.
Dessert was Chocolate Fondant ($15) with caramel sauce which was good. The timing was right and the chocolate fondant was hot and intense with a meltingly soft centre.
We also had Mixed Fruit Tart with fresh Strawberry Coulis and passion cream ($15). If only the tart was flaky and softer, it would have gone well together.
Well, the marriage of food and art was certainly a brilliant idea, because afterall food lovers are now more willing to pay for the ambience of a restaurant. But the food I had that day didn’t work for me. Yes, they were elegantly plated but it was merely conventional western bistro fare and some of the dishes were a real disappointment. For the price we paid, we could have something of a better quality.
7Adam
Address: 7 Adam Park
Tel: +65 6467 0777
