Street Food Warms Your Heart: Wave House Sentosa at 36 Siloso Beach Walk - The Chef The Omega 3 Salad & The Signature Australian Beef Cheek

Friday, June 20, 2014

Wave House Sentosa at 36 Siloso Beach Walk - The Chef The Omega 3 Salad & The Signature Australian Beef Cheek

The Executive Chef

Chef Bert

The Wave House Sentosa Menu

The Cuisine served at Wave House Sentosa is Modern Californian-Asian Cuisine. Some of the Signatures include :

Blackened Fillet of Salmon with Passion Fruit Vinaigrette,
Braised Australian Beef Cheek with Mushroom Ragout,
Lemongrass Scented Boneless Kampong Chicken,
Steam Black Mussels Sauteed in Garlic & White Wine.

Signature Dishes

Omega 3 Salad - a healthy delicious concoction of crunchy toasted walnuts, diced avocado, assorted salad green, smoked salmon strips, cherry tomatoes, radish slices, tossed in honey mustard dressing & lemon dressing, priced at $14 (small) $18.50 (large).

How it is prepared - Chef Bert uses two different dressings, the first made using honey mustard, the second made using lemon. The honey mustard dressing is made using korean mustard, honey, olive oil. The lemon dressing is made using djiorn mustard, vinegar, olive oil, lemon juice, lime juice. Chef Bert uses ratio of 2:1 for the honey mustard : lemon dressing. Chef Bert uses Norwegian smoked salmon in this salad.

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Chef's Tip of the day - The walnut has been blanched with hot water to remove the original bitterness of its outer skin, then toasted to give it a crispy crunchy bite.

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Tasting Notes - The avocado gives the salad a smooth creamy texture, whilst the blanched toasted walnuts lends a crunchy bite and blends pretty well with the fresh crisp vegetables. The Norwegian smoked salmon give this salad a smoky salty flavor.

The salad uses 2 types of dressing : honey mustard dressing & lemon citrus dressing. The combination of these 2 dressing resulted in a sourly citrus sweet flavor to the salad.

Signature Braised Australian Beef Cheek with Mushroom Ragout - Air flown beef cheek braised to tenderness, served with a delectable swirl of mushroom ragout, a coil of garlic mashed potatoes, sugar peas & edamame, priced at $24.50 served here at Wave House Sentosa.

This dish is made using Core Ingredients - Beef cheek, Mirepoix, Shiitake mushroom, button mushroom, Shimeiji mushroom, red wine, garlic, thyme, butter, potatoes, sweet peas, edamame, olive oil.

How it is done - Chef Bert shared that to prepare this dish, the beef cheek is marinated fully in red wine for an entire day before cooking. The next day the beef cheek is pan-fried, the red wine is strained from the beef cheek, and undergoes reduction using the mirepoix. (Note : A Mirepoix is a mixture of chopped celery, onions, carrots used as a flavor base for stocks, soup, stews, sauces.) To make new beef stock, Chef roasts (fries) the beef bones, then boil them for a full day, strain it on the next day, boil again to reduce the stock, then add to the red wine stock he prepared with the Mirepoix. Chef then uses the Confit oven to braise the beef cheek completely in the red wine stock in a 4 inch tall tray in the oven at 190 degrees for 3 hours. The red wine sauce from the reduction in the oven is used as the base stock for the beef cheek dressing.

To make the mushroom ragout Chef Bert uses Shimeiji mushroom, Shiitake mushroom, Button mushroom, garlic, thyme, season with salt & pepper, he sauteed/ fry all ingredients, then add them to the beef cheek sauce.

To make mashed potatoes, Chef Bert uses fresh potato peeled & boiled, add parboiled mashed garlic, whipping cream, UHT milk, unsalted SCS butter, add a dash of nutmeg powder, uses blender to blend the ingredients till smooth.

Tasting Notes - Beef cheek has been braised & added to the pan where veal stock are reduced in the oven. Due to long hours in the oven where the veal broth are reduced much of the veal broth is infused into the meat. The meat is so tender that it melts in your mouth & it tears off easily, lightly salty. There are several types mushroom : Shiitake mushroom, button mushroom, sauteed to these are added red wine, much of the mushroom has red w wine infused into it. A strong tinge of red wine in mushroom. Slight tinge of wine lightly salty flavor.

The butter is mixed with several herbs, whipped cream & fresh milk are added to it as well. The butter lends a buttery flavor to this mashed potato. Chef Bert uses garlic in the mashed potato that lends a lightly garlic flavor to it. The sweet peas & edamame give a sweet tinge to this dish. Overall there is a savory umami flavor from the beef cheek, mushroomy savory from mushroom ragout, buttery creamy flavor from the mashed potato, a delicious winning cumulation of flavors.