In a recent effort to placate me, Jade made the call to Buko Nero. While he balked at a very bad six letter word – fusion, he made the attempt to appease me (or so he says) and I suppose, that’s all that matters.

Amuse Bouche

Buffalo Mozzerella with Balsamic Vinaigrette Reduction

Starter

Spanish Melon & Mescuni Salad with Lime Dressing

Soup

Cream of Corn & Sea Scallops

Palate Cleanser

White Peach Sherbet

Main Course

Lamb Chops

Dessert

Soft Milk Chocolate Cake with Caramel Coulis

With Buko Nero’s strict “No Photography” policy, I went with a single aim in mind – Enjoy. Oh and enjoy I did, every dish had a distinct layer and texture. There was not a dish that did not send big signals of “yummy” down my spine. The finale was the dessert, and it took the cake. It was light yet creamy, sweet but not cloyingly so. Perfect.

We made our way to Cafe Le Claire where the service is reliably bad but the sheesha (hookah) is affordable and conversation always runs easy. Vanilla is my new found favourite though, I wish that they had a double version of it because a single shot was too light for my usual “double apple” lungs.

Buko Nero

126 Tanjong Pagar Road
Singapore 088534
Tel: 6324 6225

Café Le Caire
39 Arab Street
Singapore 199738
Tel: 6292 0979

Mais, quand d’un passé ancien rien ne subsiste, après la mort des êtres, après la destruction des choses, seules, plus frêles mais plus vivaces, plus immatérielles, plus persistantes, plus fidèles, l’odeur et la saveur restent encore longtemps, comme des âmes, à se rappeler, à attendre, à espérer, sur la ruine de tout le reste, à porter sans fléchir, sur leur gouttelette presque impalpable, l’édifice immense du souvenir.

Et dès que j’eus reconnu le goût du morceau de madeleine trempé dans le tilleul que me donnait ma tante (quoique je ne susse pas encore et dusse remettre à bien plus tard de découvrir pourquoi ce souvenir me rendait si heureux), aussitôt la vieille maison grise sur la rue, où était sa chambre, vint comme un décor de théâtre. – Marcel Proust in “Remembrance of Things Past”

Proust succinctly links smell and memory. The emotional power of smell in the form of petite madelines and their ability to conjour up images of childhood. My irresistible charm has procured me a bundle of vanilla pods that cost a pretty penny.

The inner gourmand in me instantly searched my recipe trove for vanilla anything and I found the perfect recipe – Vanilla Olive Oil gelato. Ignoring my lactose intolerance, I tried my first vanilla olio gelato courtesy of the Garibaldi’s contribution to the World Gourmet Summit BBQ and the dark side is seductive.

Before I concede defeat and beg for the recipe, I will attempt it on my own.

Stay tuned.