Global Kitchen has an open concept, such that there isn’t a door. Hence literally you could just sit there for as long as you want or when the lights go off – which we were told about 12.30am

The ambiance was good. We were there on a Friday night, and there wasn’t many people. Well maybe we got in late, but nevertheless the place gave a very relaxing feel. There were rounded table with sofa seats, each having its own “personal space” which I thought was quite nice. There wasn’t any music playing within the restaurant, but because of the open concept,we could listen to the live band that was performing at the ground floor, even though we were on the 3rd story.

The menu was really sophisticated. The chef’s were grouped into resident chef, and guest chefs. All of which weren’t local and have won numerous international awards. There was a set dinner for about $75 per pax, or alternatively you could just order from the ala carte menu.

From Left - Right: Foie Gras Brulee, Tomato Soup n Snow Crab.

We had the foie gras which was pretty good, not too rich. There was a little melted caramel on top of the glass as well. The snowcrab was awesome with some cucumbers, and you can really taste the crab. No kidding! They were quite generous on the serving!

The Crab Cake was ok nothing super but no complains, and the tomato soup was bit too sourish for me, but had a tinge of refreshness in it. The mushroom soup though was bit disappointing. Tasted bit like those premixed packeted soup bought off the shelves from super market.

Crab Cake

Next we had a Duck Leg with Shiitake Mushroom, Beetroot n Sweet Potato Puree, and scallop pasta for main course. Both were really good.

The duck was grilled / roasted to perfection. The meat was really tender and soft. Though there was some sauce on it, we could still taste the freshness of the duck without having the sauce engulfing the taste. The mushrooms below the duck were juicy and crunchy,  and blended in extremely well.

Duck Leg with Shiitake Mushroom, Beetroot n Sweet Potato Puree

There was a some “unidentified paste” by the side. My friend said it was sweet potato while I insisted it was some sort of a fruit extract. In the end, we were both right! Was sweet potato with some fruit extract flavouring being blended / mashed up together~

The scallops were really good as well. Crunchy, succulent, and tasty. You can tell from the texture and colour that it was really fresh! The chef cooked it such that it was about 95% cooked and 5% raw. Hence its bit crunchy on the outside but really soft and tender on the inside. There were some beans in the dish that didn’t appeal to me though, but thats just a personal preference.

Scallop with some "shell-like" pasta, and mushrooms

Dessert was a rather sourish affair. Too sourish. The lemon cheesecake came with the set meal, and ironically I decided I too should not be left out. Hence after a tough decision we got the waiter to recommend something – Rasberry Brulee In short, not a good choice.

Lemon cake with promengranate sauce

First, the Lemon Cheesecake had that “refreshingness” in it due to the tinge of lemon “zest” and the sweet tasting cheese. The cheese was very light and not densed at all, hence it didnt make us awfully full. In fact the “lemon zest” kinda washed down the after taste of the main course that we had.

Next was the Rasberry Brulee. Erm, I shan’t comment much except that if you don’t like sour food, please SKIP THIS ONE…

Raspberry Brulee

In short, a very good dining experience. Not something you can afford regularly, but if there’s a place you need to go for a nice meal, nice ambience, nice food, nice service, letting the time just go by, then this will be the place for you…

Global Kitchen
Pan Pacific Hotel
7 Raffles Boulevard , Marina Square

http://www.panpacific.com/en/singapore/restaurants_bars/global_kitchen.html

In water one sees one’s own face; But in wine, one beholds the heart of another

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