After the interview with Sean himself, I had the opportunity to try some of his current signature dishes on his menu. Lucky me!! The dishes were filled with creativity and love! 2 dishes from each restaurant, Astral and Sean’s Kitchen. Here are some of the pictures and what I thought about them..
Astral is located on level 17, which is the highest level of the Casino. A beautiful restaurant for breakfast and dinner, with the stunning view of the whole city, its a place that will take your breathe away. The food is never a letdown, the service is always impact-able.
Fresh scallop and sashimi received a slight acidity yet refreshing tone from the yuzu emulsion, a smart match with the soy mirin jelly and ginger gel.
Beautifully vanilla-smoked salmon was brought to the table under a lid giving the guest a unique experience. The generous yet amazing flavors of the salmon was brought together with the creaminess of the creme fraiche and a burst of fragrance from the chamomile pearls. sliced croutons is just what you need to remind you the great days of smoked salmon and toast.
Sean’s Kitchen is Sean’s second restaurant, also located in Star city. This restaurant has different sections according to your dining options. The restaurant has a Tapas Kitchen, an ocean shelf where fresh seafood is prepared and the normal kitchen. Open for Lunch and dinner, this place will not let you down. Ranging from amazing steak and jamon hams to fresh oysters and seafood.
Beautifully cooked risotto was complemented with the fragrant thyme, fresh sauteed sweet onions leaves you with a contented smile.
Amazingly cooked Jewfish, went very well with the complexity of the oxtail jus, right consistency makes a heavenly pair with the fish. The parsley mash, light and creamy was just the tone you need to light the fish, textures of the braised carrots, specks and bits of ox makes any diner a happy diner.
The journey I had that day was an unforgettable one, the dishes that Sean created were truly spectacular. A celebration of culinary genius and modern gastronomy. Hats off to you Sean!