Celebrate Valentine’s Day at KU DÉ TA Restaurant

Valentine’s Day is the day where we celebrate love. From 10 – 19 Feb 2012 (both lunch and dinner), romance your date against the stunning Singapore panoramic cityscape at KU DÉ TA. Created by the restaurant’s talented culinary team, exquisite attention is paid to sourcing the best seasonal ingredients and refining recipes for the 11 course Valentines’ Set Menu.

Our dinner started with Momotaro & Shinremei Gazpacho which is a cold Spanish/Portuguese tomato-based raw vegetable soup with avocado, coriander and rice vinegar. This sunny drink is very refreshing.

Tempura style Sydney Rock Oysters with asian greens and wasabi aioli reflects the Asian influences in Japanese cuisines. This light canepe makes a great starter. Just pop the whole oysters into your mouth and let the wasabi aioli lingers.

Salads in this menu are given a twist. Mizuna & Kurobuta Pork Warm Salad is mixed with enoki, aged balsamic and yuzu. The Japanese green Mizuna is great with the fatty Kurobuta, which gives a contrast to the salad.

At KU DÉ TA, we found many modern asian cuisines which are very unique, just like Langoustine & Jackfruit Tartar with marinated ikura and curried bread. Don’t worry if you aren’t a fan of jackfruit, they are just small cubes sprinkled onto the tartar and you can only taste the langoustine and ikura.

My favorite for the night is Amberjack Ceviche. Ceviche is the best way to enhance the fish flavor. Fresh amberjack with capsicum, red onion and roast garlic is very delicate and retains the original flavour of amberjack.

Seared Hokkaido Scallop takes a twist when paired with edamame, chorizo oil and mint. The scallops has a pop in your mouth juiciness. The edamame mesh, though not pleasing to the eyes, is a perfect marriage to the scallops.

Roast Black Cod Loin is marinated with thai basil, lemongrass and turmeric, a mixture of indian and thai influence. I still prefer plain roasted cod fish as I felt that the herbs covered the sweetness of the cod.

This is not duck confit, but Slow Cooked Duck Leg bathed in sour cherry and star anise sauce. We find the duck meat too tough and dry.

Here is Grilled Asparagus Spears with egg yolk, cured salmon, limon cress. Grilling gives the flavor of asparagus an added dimension and a firm texture.

Braised Puy Lentils is cooked with momotaro tomato, ginger, kaffir lime and coriander, a classic way to cook this dish. The flavours come from the ingredients itself and I must say it is a challenge for us to eat it alone. We would prefer to pair it with sausages or braised meat.

KU DÉ TA Restaurant provides over 230 seats of enclosed and al fresco dining as well as a circular bar which sits atop the SkyPark’s public observation deck. Thank goodness the weather was cooling that night, we sat by the al fresco area and enjoy the food and the breeze.

Each pax is priced at S$148++ (minimum 2 to dine). At KU DÉ TA, sharing is caring. The menu is sharing portion, so no matter if you are alone or having double dates, the chef will prepare enough for everyone of you.

Dining in the KU DÉ TA restaurant is an upbeat affair where the view, food, wine and music are best enjoyed with good company, in this case, is the boyfriend. Happy Valentine’s Day!