Delicious SOUS-VIDE beef with egg and truffle

I am not a regular Fairwood customer but went especially for the Slow-cooked beef with egg and truffle.

 

The Slow-cooked beef with egg and truffle is only available for lunch, which is annoying.
In the evening they have slow-cooked steak which is not appealing to me as you have to cut the steak.

Slow-cooked is the Layman’s term for SOUS-VIDE a method used in many top-notch places.
The word SOUS-VIDE seems too hard to comprehend for Fairwood’s target market because they usually are students, housewives and office workers.

But anyway, the slow cooked beef was really good and they should have an upper end of Fairwood like how there is an upper end of Arome bakery called Arome bakery room, which sells cakes at a higher price.
The dish was priced at $40 and does not include a drink so I had to add $9 for the pineapple punch with nata de coco.
I just think it sucks because Fairwood is self-service where you pay, collect the food and find a seat especially when you come in for their deluxe selection which cost more.
With fine foods like that I wish they had an upper scale restaurant for it.
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Slow-cooked beef with egg and truffle
As expected the beef was lovely and soft and extremely juicy, however it lacked the taste of beef if you are a beef lover.
The pasta was slightly too salty and oily with tonnes of garlic, but despite that, the pasta was really nice.

 

 

It was nice that it came with broccoli.
The egg seemed to have some egg white missing, the portion of truffle was reasonably generous.

 

 

Overall I liked everything and ate it all!
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Pineapple punch with nata de coco

 

I was really surprised it was a nice drink, it was not syrupy or too sweet.
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Apart from the food, the air con was so strong that it blew the tissues from the table to the floor!!
So you can imagine how cold it was!

 

 

 

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題外話/補充資料：

Sous-vide is a method of cooking food sealed in airtight plastic bags in a water bath for a long time - 72 hours in some cases—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C (140 °F). The intention is to cook the item evenly, and to not overcook the outside while still keeping the inside at the same 'doneness', keeping the food juicier.

Tea eggs 茶葉蛋 @ Hung Fook Tong

Havent had a tea eggs in a while so decided to get some.
One had an open crack that the sauce was able to seep in during its time in the pot, and the other was not severely cracked.

 

I preferred the cracked one because the taste was stronger and saltier, while the other one was much more bland.

There was a hint of soy sauce and star anise in the egg.

Parma ham and Roast pork @ Maur's Kitchen

Came here especially to try the parma ham and Roast pork because it was sold out on my first visit.

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Parma Ham:
It just tastes how you would expect it, slightly chewy and waxy with some smokey saltiness.
Usually it is served as a starter with melon but it was interesting having it with Chinese noodles and as a luxury gimmick as well which matches their other items such as abalone and chinese wine egg.

 

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Roast Pork:
The chef Maureen was really nice and gave me two different cuts, one was the belly part and the other was the lean part.
It was different from the Chinese roast pork which is dry, this one was lovely and moist with lots of juice but not quite gravy.
Although there was no red beancurd in the pork, I could taste it slightly.
The roast pork was amazingly soft and juicy and it reminded me of the roast pork that was served at CANTOPOP cooked by the Sous vide method.

 

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Noodles:
Last time I forgot to take pictures of the noodles so here are the pictures from this visit.
There were snow pea sprouts which were more elegant than the usual Chinese greens they put with the noodles.
The julienne potatoes tasted much better than my first visit because they were not so oily.
The noodles were better this time as well because they were not clumped together.
As they are always experimenting with different types of noodles to match their broth, there are some noodles which I would love to try with this broth such as Angel pasta, instant noodles, spinach noodles and new bamboo vermicelli.

 

 

 

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