This year we decided to skip the traditional Chinese fare and went for something more exciting and palate buzzing for Papa Lee's Birthday. I have always been rather intrigued about molecular gastronomy and how a common dish could actually taste completely different with unusual pairings of ingredients and how a dish would turn out by adopting a whole new cooking method for the once upon a time common dish. I sat through the 3 hour long dinner and thoroughly enjoyed the mechanisms of aroma slowly dispersing into my mouth as I inhaled and filled me with such appreciation for every exquisite gastronomic creation. The presentation and the initial perception of taste and flavor melted into tastes of surprises in my mouth. Almost like a personal gastronomic honeymoon if you ask me.
We had the pleasure to enjoy Chef Han's intricate creations at his restaurant, FiftyThree. A modern European restaurant serving innovative gastronomic delights to challenge every bit of your senses. I loved the yogurt and potato bread which came in a cute sack with hot stones to keep the muffin looking bread warm and delicious. Same flavor but the charcoal black one had charcoal in it! Cool! You eat the cute bread with specially air flown butter from London, no less! Water is served with a huge charcoal stick in the jug and the purpose of this is to make the water safe to drink and tasty too. Something the Japanese discovered and a cost effective way to enjoy purified drinking water. I really like the furnitures used because it created a home feel to my dning experience and made the setting less serious and more enjoyable since I am not one who enjoys the high life too much.
Okay, this is totally out of context here but it sure put a smile on my face when I went to the restroom and saw Aesop products! It really sucks when you have to go to the restroom and you wonder if the handsoap you are using is actually dishwasher detergent because it smells and feels like it. The smell of mandarin rind and rosemary lotion which I used after drying my hands with a clean towel impressed just anyone.
Alrighty, nuff said. I can't wait to show you what we had at FiftyThree!
Here was the evening menu we had yesterday:
Fennel and Douglas Fir
Aloe Vera and Coconut
Amela Rubins and Basil
Burrata and Horseradish
Lobster and Tongue
Textures of Apple
Japanese Striped Shrimp and Swiss Chard
Jauk's Pumpkinseed Oil and Turnip
Carroll's Heritage Potatoes and Duckweed (sayur bermis)
Coffee and Parmesan
Chargrilled Iberian Pig and Black Garlic
Stems of Vegetables and Elderberries
Mara des Bois Strawberries and Green Peppercorn
Chocolate and Jerusalem Artichokes
Mango and Mangosteens
The friendly and warm setting at FiftyThree. Enjoy the beauty of candle lights which adorned the staircase as an invitation to the home of FiftyThree.
Without the serious white table cloth, the whole dining experience was a lot more casual and relaxed for me.
Unfortunately, I don't drink booze, so choice of drink for me was Luscombe Organic Apple & Pear juice.William’s pears with apple. Good balance of flavours, reminiscent of childhood juices of France and Italy. It even won a Gold award great taste 2007. I sure have good taste for yummies. 
Everybody else had Château Figeac 1998, St. Emilion.
Crispy chicken skin and paper thin potato sheets to kick off
The tasty and freshly baked yogurt and potato muffin looking bread. Loved the charcoal one for its color and amazing minerals which are good for you.
The very precious butter from London.
Crusty on the outside. Moist, steamy hot and fluffy when you pull the bread apart. Just the way you and I like it.
Fennel and Douglas Fir
Aloe Vera and Coconut
Very refreshing. Wasabi ice. Bits of aloe vera and fresh coconut prepared you for the sweet honeymoon ahead.
Amela Rubins and Basil
Burrata and Horseradish
Sweet tomatoes from Japan. Basil water. A different take on Insalata Caprese. Taste the melding of cultures at the dining table.
Lobster and Tongue
Textures of Apple
I'm turning Japanese here. I did not even know I happily swallowed duck tongue and actually enjoyed it. The creaminess of the carefully seared lobster were perfect with the sweetness of apple.
Japanese Striped Shrimp and Swiss Chard
Jauk's Pumpkinseed Oil and Turnip
This was another example how different textures are used in this dish. The fresh flowers are edible and raised a notch up in awkening your senses.
Carroll's Heritage Potatoes and Duckweed (sayur bermis)
Coffee and Parmesan
This dish has been carefully crafted and every bite was a surprise. The potatoes have been slow cooked for at least 7 to 8 hours at 60 degrees. Taste the love and passion. I like that it is served on a natural stone too.
For my main, I don't eat steak so Chef Han prepared a mackeral dish for me. The fish was cooked to perfection and every bite was as blissful as it looked.
Medium done steak for some
Well done steak for my sister
Chargrilled Iberian Pig and Black Garlic
Stems of Vegetables and Elderberries
Mara des Bois Strawberries and Green Peppercorn
Oh the desserts that followed were divine! Sweet and pleasant. Really, just everything nice. I was too delirious to think. The right spiciness and the sweetness of this dish was well balanced and complemented each other.
Woo foam. Too excited to eat!
The sorbet was superbly refreshing and cleansed the palate fully for the next desset. Yum yum.
Chocolate and Jerusalem Artichokes
Mango and Mangosteens
Another perfect balance in terms of taste and textures. The mango sorbet was a hit. The chocolate mousse and chewniess of the artichokes tasted just out-of-this-world! The bits of fried garlic gave this dessert a notch up the edge too.
Oriental Beauty
We were recommended to have this tea along with the chocolate dessert and it was just the best closure to a perfect gourmet meal.
The bill came up to SG$2400 for the seven of us. It is the perfect place for first date if you do not mind spending the bucks, a gourmet destination for food lovers and really, once in a while, we need to pamper ourselves and indulge in gastronomic delights which switch on every bit of our senses. No walk in so do make a reservation if you are in for some palate buzzing delights. 
FiftyThree
53 Armenian Street
Tel 6334-5535
http://www.fiftythree.com.sg/
Chatboard (7)