Sometimes experiences can truly blow you away, far exceeding your already high expectations. We were delighted to have one such experience recently by the team at Esseplore. Pictured: Rebecca Assice
Esseplore (a curator of hyper-local travel experiences) has taken the opportunity presented by Covid-19 to pivot and focus on the burgeoning in-home private dining industry. To that end, their AI-driven food and travel technology platform, is redefining gourmet home dining by combining technology and culinary excellence to bring a unique experience to Singaporean diners.
As well as changing the way Singaporeans experience home dining, Esseplore is creating a vibrant food ecosystem that allows local chefs to showcase their talents. Esseplore has collaborated with the award-winning At-Sunrice GlobalChef Academy to onboard certified private chefs onto its digital platform, so customers can order their home-based creations or book them for private events.
Esseplore’s current offerings for consumers include The Feastbox, a gourmet food box for families and busy individuals, Hybrid Virtual Weddings a unique online-meets-offline wedding that enables couples to share their special day with loved ones virtually and physically with delicious food and Private Dining, whether at home or at Esseplore’s unique dining space.
For corporates, Esseplore offers Urbane Gourmand, which is a specially-designed culinary experience for corporate events and ROS, a cutting-edge virtual assistant for corporate gatherings and meetings.
We experienced the Private Dining offering which took place at Esseplore’s own property called McNair – a colonial-style villa distinguished by its rich European architecture with an arched portico, high ceilings and a beautiful courtyard. Entering our private dining room, with a modern and immaculately set table we were warmly greeted by the suave and genial chefs and wait staff.
Our first course set an incredibly high bar – the grandest lobster I’ve ever seen beautifully presented in all its glory and served sashimi style, delicately seasoned with sake and accompanied by two sauces; a yuzu citrus sauce and a belacan citrus sauce. The Japanese influence continued with the Sushi course - divine Bluefin tuna, otoro (tuna belly), A5 wagyu tataki and A5 wagyu sushi, flambéd at our tableside.
The excitement at the table was palpable as the smaller courses continued – Organic Onsen Tamago, specially-sourced Japanese organic eggs served with Hokkaido uni, Kaluga Queen Caviar and finished with a dashi stock and Seared Foie Gras, served with green apple slices and house-made Japanese ume confit. It was certainly a gastronomic delight.
A small interlude of house-made granita from pure Aomori apple juice cleansed our palates before the mains arrived. Carrying the seafood theme through, our first main was a hearty and delectable Somen (thin Japanese noodles) with smoked Sri Lankan mud crab in a lobster and chicken broth. Before one of the true highlight’s of the meal - the A5 Emperor Wagyu from Kumamoto, prepared simply by searing it on the pan with salt and pepper and served with grain mustard and a spicy yuzu paste.
Already feeling thoroughly indulged the final treat was a beautiful, light Sabayon – topped with fresh berries from Japan and flambéd for a touch of caramelisation on the surface.
This meal was truly impeccable and one of the best meals any of us have had in Singapore – with our own private space, stunning attentive service and even the ability to bring our own special wines, it was on all levels an impressive experience.
