Sage, The Restaurant
7 Mohamed Sultan Road
6333 8726

I was so looking forward to a meal here after reading about it from the local media and other foodies' blog. Ambience was very classy with its soft lighting and black walls. But such lighting is the downfall of good and sharp photos, so please pardon the slightly grainy photos below.


The usual complimentary bread with an olive oil dip was served while we were waiting for our food. It looked very soft and fluffy, the exact opposite of what I like so I didn't try.


Another complimentary item was the Crab and Tomato Salad. This was served cold with a small topping of avocado. I liked everything about this: the fresh and meaty crab, the crunchy veg in every bite, the creamy avocado and the slightly tangy tomato puree. This was a very promising start to our dinner!


The simply named "Mushrooms" soup ($18++) was incredible. I solemnly declare this to be the BEST mushroom soup I've ever had! The flavour in the cappuccino of wild mushrooms (right) exploded so sweetly in my mouth with every spoonful. This was not the creamy type usually served elsewhere. In fact, I suspect that no (or at least, very minimal) cream was used at all. Now, the scrambled eggs, asparagus and morel cream served in an egg shell was very interesting. My 1st thought was that it's too salty. But the 2nd bite proved me wrong as the truffle infused eggs was very aromatic and fragrant.


The Cod ($42++) was wonderful to a fish lover like me. The soft flesh of the roasted fillet of fatty fish contrasted nicely with the slightly crisp skin. Topped with prawn and cognac butter, sitting on a gratin of salt cod confit with sun-dried tomato, and surrounded by an emulsion of basil pesto and clam broth, this was just lovely. Complicated but every ingredient sang in harmony and enhanced each other's flavour.


The Prawn Pasta a la "Carbonara" ($28++) came in a tomato based sauce instead its creamy white counterpart. Homemade fettuccini was nicely al dente and tossed with egg yolk, bacon and prawn bits, Arugula leaves and shavings of Parmigiano Reggiano.

Labels: French

7:01 PM