A fusion of many things to dig into
I am a foody, but I know that there are two people in my life (Piumie
and Steven) who love food and love to experiment many things, which is
why I decided to take them on a tasting spree to get the real feel on
the food served to us at Golden Mile.
For an appetizer we were served a batter fried prawn sprinkled with
sesame seeds with a dip dish of tartar sauce. Piumie liked this, even
though both Steven and I did not appreciate it because the dish had
cooled down somewhat and had lost its crispiness. “In their opinions,
this lack affected their enjoyment of the appetizer, while I personally
enjoyed them. Seasoning was perfect; the toasty nutty flavour of the
sesame seeds only added to the flavour of the dish, and the tartar sauce
was spot on. Yum”, Piumie went on to say.
For a second appetizer, we ordered their crispy calamari rings, a
dish that I recommended, and I was relieved when we got them piping hot
and crunchy, and melt-in-your-mouth soft. Calamari cooked quickly and
perfectly – just the way it should be.
Unfortunately, the meal began to take a downward trend for us, from
this point onwards. Their Cheesy Chicken Kiev with French Fries, Beef
Stroganoff with Buttered Rice and Mixed Salad, the “Ceylonese” Pork
Chops, and the Arabian Sea Bass with Mint Rice, were dishes recommended
to us by our host.
The Cheesy Chicken Kiev was literally stuffed with cheese, and as the
first cut was made into it the cheese just oozed out. However, as we
each tasted it, we found the flavour of the cheese overpowered the
chicken. If you are a cheese fanatic, then this dish would definitely be
up your alley, because the cheese was definitely the king here.
The Beef Stroganoff was too creamy for me. It also lacked pepper. The
dish is made up of quickly browning thin strips of beef, onions and
mushrooms and adding sour cream to make the thick sauce. Although all
these elements were in the dish, the sour cream was overpowering for my
taste. The dish was reminiscent of the Cheesy Chicken Kiev and the
cheesy flavour, prevented me from tasting my mushrooms and – the star of
the dish – beef. My two dinner mates were convinced that they had used
cheese in the Stroganoff. When I make this dish at home, I like to use
extra pepper and a hint of Tabasco or some Thai red curry paste, to add
an extra flavour to the dish.
Steven is a lover of all things pork; so for him it was the obvious
choice on the menu. Needless to say, he was disappointed at how tough
the meat was. The meat should have been falling off the bone with the
knife just gliding through that meat. Instead, he had to saw through it
and it was extremely chewy.
The Arabian Sea Bass with Mint Rice too needed improving. The fish
was not seasoned properly, and we all know that under-seasoned meat and
fish is just not right. On the upside, the mint pesto-ish coating was
delicious. Unfortunately, only the skin was coated with it and none of
that beautiful flavour had permeated the white meat. The mint rice was
the star in that dish for me. It was the perfect accompaniment for that
fish, although, it felt like it was the fish accompanying the rice
(compliments to our host who created the mint rice).
For desserts we chose the dark and white chocolate mousse and the
Kahlua Mocha Cake with strawberry syrup. The mousse was too heavy, when
it should have been fluffy and light as a feather; and it was the same
again with the Kahlua infused mocha cake. Personally I loved the flavour
of the mousse, especially the white chocolate mousse. I also loved the
combination of flavours in the cake. However, I did note that my cake
tasted like bread soaked in liqueur. In fact, I had to question our
server regarding that. Odd, isn’t it? Either way, it doesn’t matter,
because the flavour combination was nice and both desserts were not too