ALMA BY JUAN AMADOR where the true soul of eating can be found | A Michelin * Star Restaurant

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Alma, which is Spanish for soul, makes eating precisely that: a place where not only friends and food come together, but everything it takes to transform your visit into an unforgettable experience.

Relax with a casual atmosphere and feel-good service. Enjoy Asian-influenced Modern–European cuisine that indulges and astonishes with evolutionary creations. And be wowed by the best ingredients combined with pure culinary passion.

All this in the exceptional ambience of the Goodwood Park Hotel – be it at your table at the Alma restaurant or on the lounge terrace with bar.

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We were pleasantly surprise at the wide selection of wine in the restaurant. Once you step into the restaurant you are greeted with wine cabinets. Equally amazing are the wide selection of whiskies too.

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The decor in the restaurant gives an upmarket luxury feel. Spacious sitting arrangement with a few private corners for special groups or business entertainment. The perfect setting to impress your guests.

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Once seated we are greeted with the first wine pairing, the HONIG from Napa Valley, Sauvignon Blanc. Light and refreshing.

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Special warm potato bread were served , which I liked very much. Its soft but crispy at the top. Its so well done that I had two of these.

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The first dish we tried was the Hokkaido Scallop, with Scallop Crudo | Daikon | Elderflower | Tarragon

While it seems that the Hokkaido Scallop is the main item, this dish is actually consist of a few interesting ingredient. Tarragon, also known as estragon, is a species of perennial herb in the sunflower family. Daikon, also known by many other names depending on context, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. Scallop Crudo is made by whisking orange juice, lemon juice, soy sauce, oil, ginger, chile, and vinegar in a small bowl.

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Next we had the ‘Mata Lembu’ Onglet Tartare | Chipotle | Ponzu | Caviar

Onglet is the French name for a cut more commonly known in English as hanger steak. This rather forgotten choice is a flat cut from the diaphragm or lower belly. This tartare is a meat dish made from finely chopped or minced raw beef. It is served with onion cream on top, capers and seasonings, with a egg yolk, and caviar on top.

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We switched to CONUNDRUM California White Wine for the next dish. Light and slightly sweet.

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The 3rd dish that we tasted was the Foie Gras ‘Poele’ which is Seared Duck Liver lightly Pan Seared to perfection, rest on Smoked Date Puree and with Chervil Root slices on top. So tender and rich, it melts in your mouth. Goes well with the lightly sweet California White wine, CONUNDRUM.

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Now we switch to red wine from Napa Valley, made under house label , code name 88

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The red wine paired well with the next dish we had, the Miyazaki Beef,
Binchotan Grilled served with Jerusalem Artichoke and Yuzu Kosho

Binchō-tan (Japanese: 備長炭), also called white charcoal or binchō-zumi, is a type of charcoal traditionally used in Japanese cooking.  Therefore top grade quality beef like the Miyazaki Beef is grilled using the white charcoal in traditional Japanese way. The seasoning is also very Japanese. Yuzukoshō is a type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment. It is usually used as a condiment, in this case matched the beef perfectly.

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Lastly, before we had dessert, we were given some Maison Lecompte Apple Brandy, from Normandy region of France.  To the nose, a fruity apple and nutmeg aroma, on the palate, a silky texture, with a discreet woodiness. Be careful its 40% alcohol.

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Dessert was Japanese Strawberry , Bergamot | Fresh Strawberry | Lychee | Lemongrass

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Behind every successful restaurant is the team that worked hard everyday to meet and exceed the guests’ expectation. We get hold of Chef for a photo opportunity and he had to rush back to the kitchen as it was peak period. We also met with Mr Giuliano Revello, Restaurant Manager,  Mr Saravana, Assistant Manager & Sommelier and Ms Maiz Tan, Event Sales Executive. They took great care of us during the lunch session.

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Mr Giuliano Revello, Restaurant Manager

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Mr Saravana, Assistant Manager & Sommelier

 

Goodwood Park Hotel
22 Scotts Road
Singapore 228221

+65 6735 9937

OPENING HOURS

Bar

Monday to Thursday: 6.00 p.m. to 11.00 p.m.
Friday to Saturday: 6.00 p.m. to 12.00 a.m.

Restaurant

Wednesday to Friday: 12.00 p.m. to 2.30 p.m.
Monday to Saturday: 6.00 p.m. to 10.00 p.m.

Closed on Sunday

 

 

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