Part of Gourmet Express, a 10-day food festival at The Lalit, featuring a different cuisine at the beginning of every month, Wine & Grill Symphony was hosted at the global cuisine restaurant of the hotel. Our first visit to Trendz, we found ourselves rather excited about trying out exotic meats from all over the world. While the restaurant tries to keep things chic with interesting tableware, the overall lighting definitely needs to be toned down, given the candlelight on every table.
Nevertheless, the friendly staff made us more than comfortable as they explained how the food festival works. From the assortment of grills on the carefully-crafted menu, we picked the Norwegian Salmon Steak and the T-Bone Steak, both highly recommended by the chef himself. To accompany the fish, we were advised to go with the Australian Taylors Promised Land Chardonnay, and Fratelli Classic Merlot to go with the red meat. After a tasting sip, we were convinced.
While we enjoyed our drinks, we noticed the open grill that allowed diners to watch their meats being grilled. It would certainly be fun if you went with a your gang. The grill area also showcased the selection of imported raw meats on ice, as well as an extravagant array of breads that patrons could take their pick from.
Norwegian Salmon Steak
Our meal arrived promptly, and we were delighted by the sheer sight of the succulent T-Bone steak and the pink salmon served with our chosen sides of grilled veggies and garlic mash potato. Salad greens were also included in the platter, making each dish wholesome and tantalising to the tastebuds.
The salmon was like nothing we’ve had before and if you’re craving good seafood, this fine Norwegian fish is certainly a must-try. The T-bone steak done to medium-well perfection was just as delish and being the chef’s favourite, we would insist the meat lovers opt for this one.
To end our meal on a sweet note, we picked the Cheesecake and the Caramel Custard with Nougat Topping. While the former was a tad dry, it was served with a thick swirl of lemon curd that made for that. The caramel custard, however, was simply perfect. No complaints there.
All in all, our dinner at Trendz made for a great mid-week dining experience and quite frankly, we’re looking forward to the next Gourmet Express special, which we hear is planned for the first 10 days of November.
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