Hyde & Co. 1st Anniversary Dinner

Hyde & Co. 1st Anniversary Dinner
785 North Bridge Road

http://www.hydeandco.com.sg/


This was an invited media review. I did not pay for the meal during the free hosted tasting session.
Attended with representatives from Chubby Botak Koala, Purple Taste, and msginginly.


Pop-Up Dinner Experience

(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 8
Ambience & Setting: 8
Food & Beverage: 10
Service: 10
Value for Money: 8
Spent about SGD $104 per person.


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Hyde & Co. is 1 year young! As part of their milestone celebrations, Hyde & Co. held their 1st Anniversary Dinner on 27 - 28 November 2015, creating a pop-up dinner experience. Guest chef Pang, alongside Hyde & Co. chef Nazlie, created a 10-course menu with wine / tea pairings. We were lucky to be able to experience this one-of-a-kind, never to be repeated, modern gastronomy dishes!

Hyde & Co. 1st Anniversary Dinner Menu & Tea Pairing

We started with some Home Made Corn Bread, crumbly and moist within, but also quite dense in texture. The delicate taste of sweet corn was lovely, and complements the sharp sourness of the Greek yoghurt on the side.

Home Made Corn Bread

I decided to try the tea pairing. The Iced Turkish Apple Tea, with its flavours of sweet yet tart Moroccan apples, has a mellow creaminess, served with a rim of sugar crystals. This lively fruit tea blend pairs well with the varied intense flavours of the Amuse Bouche, acting as a palate cleanser.

Iced Turkish Apple Tea

The Amuse Bouche features a trio of lovingly crafted canapes. The Meringue Coated Caper Berry Lollipop had the intensely sour and juicy caper berries, followed by the smooth creamy texture of the meringue, and a hint of earthy, grassy taste from the green tea / matcha powder.

The Wild Rice Cracker, Smoked Chipotle Mayo has that super crispy, deep flavour of oat and rice in the cracker, followed by the savoury smoky, slightly spicy chipotle mayonnaise. The crumbly Butternut Cookies, Wakame Seaweed has a rich buttery flavour, and a hint of grassy, salty taste from the wakame seaweed.

Amuse Bouche

Meringue Coated Caper Berry Lollipop

Wild Rice Cracker, Smoked Chipotle Mayo

Butternut Cookies, Wakame Seaweed

The Iced White Peony Bai Mu Tan Tea is a rare white tea, whose tea leaves are picked in early Spring, with a clean, delicately sweet, refreshing taste, rather like drinking the freshest spring water. It contrasts well with the strong, savoury salty flavours of the Scottish Mackerel 2 Ways (Poached & Cured).

Iced White Peony Bai Mu Tan Tea

Loved the Scottish Mackerel 2 Ways (Poached & Cured), With Teriyaki Jelly, Horseradish, Beetroot Puree! The savoury salty Scottish mackerel fish was marinated in a brine overnight, and is very tender, coated in a Pedro Ximenez sherry sauce. The teriyaki jelly lends a slight savoury sweet taste, with the horseradish is mixed with creme fraiche to reduce some of its spicy sharpness. The beetroot puree lends a sweet, earthy taste to the dish. Excellent!

Scottish Mackerel 2 Ways (Poached & Cured), With Teriyaki Jelly, Horseradish, Beetroot Puree

Scottish Mackerel 2 Ways (Poached & Cured), With Teriyaki Jelly, Horseradish, Beetroot Puree

The Butternut Consomme, Espuma, Soba is served in 2 parts, the visual aspect is when it arrives at your table, with the reduction of butternut looking so pretty in the cup. The thin but potent soup / broth is then poured in, creating a sweet savoury soup / broth that is completely delicious! The toasted corn kernels lend a crunch to texture, keeping this dish interesting!

Butternut Consomme, Espuma, Soba

Butternut Consomme, Espuma, Soba

The Iced Japanese Sencha With Yuzu Infusion is a delicate green tea, harvested in the 1st crop season. Infused with the zesty yuzu creates a layered taste within the beverage, of earthy, citrusy notes. Refreshing, and it helps to tame the stronger flavours of the Salt Water Tilapia, Paperbark, Salt Brush, Gremolata.

Iced Japanese Sencha With Yuzu Infusion

Inspired by Australian Aboriginal cooking methods, the Salt Water Tilapia, Paperbark, Salt Brush, Gremolata is steamed in a traditional paperbark, locking in the moisture to the fish, while making it tender and delicate in texture. The slight salty taste is contrasted with the herb flavours of the gremolata. Excellent dish, loved it!

Salt Water Tilapia, Paperbark, Salt Brush, Gremolata

Salt Water Tilapia, Paperbark, Salt Brush, Gremolata

The Iced Lapsang Souchong Tea is a strong, large leaf black tea, with an intense, peaty, smoky taste. Created by being smoked over wood that's rich in resin, this tea pairs well with the spicy, complex flavours of the Nasi Lemak Risotto, Home Made Sambal Prawns, Poached Egg.

Iced Lapsang Souchong Tea

As the only dish from Hyde & Co. regular dinner menu to be featured, the Nasi Lemak Risotto, Home Made Sambal Prawns, Poached Egg (SGD $22) has a lemongrass and coconut infused risotto rice, fresh and meaty prawns coated in a spicy home made sambal, and a perfectly runny, poached egg. Topped with crunchy bits of fried ikan bilis / anchovies, this dish was filling, with punchy, spicy, savoury, sweet flavours all rolled in.

Nasi Lemak Risotto, Home Made Sambal Prawns, Poached Egg

Nasi Lemak Risotto, Home Made Sambal Prawns, Poached Egg

Inspired by Bannie Kang, the award-winning South Korean lady bartender at Anti:Dote, the Hwa Chae Mocktail is a watermelon fruit punch and ginger beer adaption of her competition cocktail. The fizzy, fruity taste of this mocktail goes well with the savoury, meaty flavours of the Short Rib, Cauliflower, Pickles, Cider.

Hwa Chae Mocktail

The star of the Short Rib, Cauliflower, Pickles, Cider is definitely the tender, savoury strip of short rib. The beef has been slow cooked overnight in a marinade, and is fork tender and moist. Topped with pickled carrot, daikon radish, and pearl onions, served with a herb sauce, and a roasted, lightly salted cauliflower cooked in beef fat!

Short Rib, Cauliflower, Pickles, Cider

Short Rib, Cauliflower, Pickles, Cider

The fruity, floral Pre-Dessert Bergamot, Grape, Dill is a beverage palate cleanser. While I appreciate the chunks of fruit and flowers within the cute serving jar, it was a little hard to consume without a utensil. Still, it served it's purpose, with its refreshing, clean, fruity taste, and fragrant aroma.

Pre-Dessert Bergamot, Grape, Dill

Pre-Dessert Bergamot, Grape, Dill

The Vintage Earl Grey Tea is a large leaf black tea grown at high altitudes. This tea is naturally scented with bergamot oil, and has a floral, delicate flavour that goes well with the complex, fruity flavours of the Anniversary Dessert, Pineapple Bits, Mandarin Marmalade, Vintage Earl Grey Espuma, Mascarpone, Mandarin Yolk.

Vintage Earl Grey Tea

The Anniversary Dessert, Pineapple Bits, Mandarin Marmalade, Vintage Earl Grey Espuma, Mascarpone, Mandarin Yolk is a modern gastronomic delight. With taste notes of fruity, zesty, citrusy, sour, sweet, bitter, and textures of creamy, foamy, juicy, smooth, chunky, chewy; so good!

Anniversary Dessert, Pineapple Bits, Mandarin Marmalade, Vintage Earl Grey Espuma, Mascarpone, Mandarin Yolk

Anniversary Dessert, Pineapple Bits, Mandarin Marmalade, Vintage Earl Grey Espuma, Mascarpone, Mandarin Yolk

Finished with some home made Anzac Cookies, a homage to Australia / New Zealand. Soft, chewy oat biscuits, not too sweet in taste. Overall, has a great time at Hyde & Co. 1st Anniversary Dinner, more than just excellent food, the experience of sharing and conversing with the knowledgable chefs and owner was unforgettable. All the best in the years ahead!

Anzac Cookies

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