Monday, November 15, 2010

Ludobites 6.0 @ Max - Round 2

I was lucky enough to be invited by Fellow Blogger Darin from DarinDines to taste the Ludo's Dish. After going on the beginning day, I have a certain expectation of what I'm getting, and I would have to say, Ludo always prevail and surprise.

As always, the LudoBite menu is always a good description of what to anticipate for my belly. 

Warm Baguette, Baratte Smoked Butter, Sardine - Laughing Cow Cheese
As always, the bread at LB is warm and fresh, with the addition of Sardine Cow Cheese, which carried a bit of fishy taste, is always an excellent start of the night. 



Hamachi, Vietnamese Style
This Hamachi is actually the same one I've eaten on the first day at LB 6.0. Same dish, great flavor. Yet, I like this dish better this time because it has less concentrated taste from the fish sauce and a little more focus on the Yellow Tail and it's excellent texture. 



Escargots, Brussell Sprouts, Red Mole, Corn Ice Cream, Marinated Tofu

This is actually my very first time having Escargots and I have to admit, it has a funky texture and taste. It's soft but chewy, and the taste of the sauce reminds of a nice bbq curry sauce. My taste bud is definitely playing games with me.
Marinated Mackerel, Leche Del Tigre, Baby Leeks, Verdolagas Leaves

This well cooked Mackerel comes with a thin crispy skin, combined with a drizzle of fish sauce. Also noted is the texture of the meat, it's actually really moist. This definitely created a little party in my mouth.

 
Salmon "a l'huile" Somen Noodles, Carrots, Red Wine Vinaigrette, Grilled Salmon Roe

This dish is definitely complex, yet elegantly. With salmon Roe bringing in the salty flavor, combined with a drizzle of vinaigrette and Somen noodle, brings a horde of hard to distinguish flavor in your mouth. Another interesting dish coming from Ludo.



Scallop, Celery Root Remoulade, red Port, Walnuts, Dried Fruits

One of the dishes I didn't get to try in my last adventure here. This perfectly seared Scallop, with a tiny bit of crisp on the skin, definitely didn't disappoint me. It is nicely seasoned, perfectly crisp on the outside, combined with a nice red port sauce, creates a great combination of flavor and taste. The most surprising component is the celery root. A bit crunchy and chewy and the red port sauce made it even more appealing. 

Hot Boudin Noir Pudding "Parmentier", Apples Mustard Tapioca

The coolest thing here is that the sausage is turned into a pudding or a moose (it's located at the bottom, the brown stuff). You can still taste the flavor of the sausage, combined with sliced of apple. It definitely doesn't leave me thinking I'm fat. A very creative dish.

Oriental Mussels Veloute, Heirloom Tomato, Small Fries

This dish is actually the same as last time, yet, the color of the soup is yellow in this one. Prompting a suspicion of what's in it. Yet, after digging in, the flavor of the mussel soup is still here. It's creamy, flavorful and you can taste the mussel in it. The fries is also great, whether dunk it in with the soup or by itself, it serves as a nice compliment.

Poached-Roasted Foie Gras, Acacia Honey, Autumn Fruits, Rose Flowers

This dish is an excellent combination of the two styles of cooking Foie Gras: Poaching and Roasting. The outside of the Foie Gras seems fairly typical, but once you bite into it, the poaching Foie Gras flavor is right there. Combined with the mildy sweet honey and an assortment of fruit. It brings in a fruity flavoring with the Foie and a new sensation of flavoring is created. Definitely one of the most original dish from Ludo tonight.

John Dory, Potato, Herbs, Brocollini Flowers, Green Jalapenos Nage

This is also the same dish I had a few weeks ago. The earthiness of the broth brewed from the herbs and Brocollini flowers carry a nice earthiness and draws out the natural flavor of the John Dory. This time, however, I can really taste the Jalapenos, which to my delight, is an excellent addition to this dish.

Half Chicken, Poached Egg, Chanterelles, Chorizo

This chicken is very hyped up by one of my friends, who claimed this is one of the BEST chicken she's had thus far. After tasting it, I can understand why. This chicken is marinated with chorizo, which brings a nice salty flavor to the chicken. On top of it, the chicken is perfectly cooked, thus, the meat is moist. Combined with a nicely cooked 68 degree egg, this dish is definitely dreamy.


Marinated Korean Steak, Crispy Kimchi, Bone Marrow, Shiso

This nicely cooked steak, combined with a young Kimchi, definitely brings a little bit of sour and spicy flavoring to the meat.The bone marrow on top is also a good compliment to the protein.



Carrot Cake, Coconut, Thai Curry, Mango Sorbet, Kaffier Lime Oil

I'm usually not a carrot cake fan and I have to say, I'm surprised by how much I like this carrot cake. The cake is infused with a little bit of coconut (which brings in a little chewiness in the cake), and the addition of lime oil brings a nicely mildy sweet flavor and lime onto the cake. Eat with the mango sorbet. Definitely a nice dessert to have.


Creme Fraiche Panna Cotta, Caramel Caviar

This Creamy Panna Cotta brings a refreshing, yet, creamy flavor to the dessert. Combined with the saltiness of the Caviar and the sweetness of the caramel. Definitely a great way to end the night!!


Even though I have a certain expectation before coming in, Ludo still brings in a nice surprise to my dining experience. The creativeness that is needed for the foie gras is definitely mind blowing, along with all his other dishes. All in all, I left very satisfied, very happy and a bit of anxiousness to see what Ludo can bring in the future. I vaguely remember reading an article comparing dining at Ludobite to a dream date that comes only once a year, or two. Well then, that sort of sums up what I think Ludobite this time around.


The Ludo Crew.