After a hard day of lying on the beach, we hopped on the back of a golf buggy and were whisked over to the Banyan Tree hotel next door and to their 'fine dining' restaurant, Saffron. I was welcomed at the door with an orchid to put behind my ear and we were shown to our window-seated table with a view down over the rocks and the crashing waves below (there is only a few seats in Saffron so all tables are window-seats and are therefore afforded the same view). While we enjoyed perusing the large menu and even larger wine list, we were brought an amuse bouche to tantalise the tastebuds (or to amuse the bouche, I guess)- a truly delicious, if a little strange, pumpkin cappuccino in a mini coffee-cup.
Saffron offers two sides to its menu - Asian Fusion and Thai. We opted for Thai, having realised we hadn't had a good Thai meal since we arrived in Singapore. As seafood was still very much the order of the holiday, we went for the Yum Talay - a spicy seafood salad with tomato, onion, celery, chilli and thai parsley - and, on the recommendation of our informative waiter, the Gai Hor Bai Toey - fried marinated chicken with coriander-garlic and sesame marinated in pandan leaf (and all kudos to the waiter, it was a winning dish.)
For the mains, we got stuck into Kaeng Phed Pet Yang - roasted duck breast marinated in in five spices on red curry and coconut milk (ie. Red Duck Curry to you and me) and Pla Samlee Dad Deow - Crispy fresh water fish with spicy mango salad and cashew nut.
We were feeling fairly well-fed by this stage, but there's always room to share a dessert. We once again went on the recommendation of the waiter as he'd come up trumps with the starter and ordered up the deliciously sticky banana fritters and ice cream.
So the hero of the evening... definitely our waiter... who recommended the two top choices of the meal.
Saffron, Banyan Tree, Bintan - www.banyantree.com
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