As a doctor, I often emphasise to my patients and friends alike, that all of us must try to eat healthy and take time to relax our minds. At Joie, appropriately pronounced as “joy”, the latest gastronomic choice that sits atop the 12th floor of the Orchard Central rooftop, we can kick back and de-stress with great food and a spectacular view of Orchard area.
Joie’s menu includes meat-free cuisine, inspired by a recent trending of gourmet from both Asia and Europe. Finally a place, we can dine with a healthy conscience in an opulent setting. At Joie, there is a highlight of gustatory set lunch and dinner menu — we have a choice of a six-course lunch ($38.80++) or seven-course dinner ($68.80++), which comprise contemporary offerings with Japanese-European twists. And of course, there is always a choice of a la carte menu available.
To start, Joie serves a palate cleanser – the Passion Fruit Sorbet smoothie served alongside the amuse-bouche. This is a must in any gustatory experience, as one would expect diversity of flavours coming in shortly. It is such a refreshingly sweet and piquant concoction of fruits that I almost thought that it was actually dessert, served paradoxically at the beginning of my dining experience.
For the first course, the Mushroom Gratin – button mushrooms sautéed in herb garlic butter smothered over with a crisp of creamy mozzarella cheekily served in an escargot plate with Tennessee heirloom potato puree and caramelised Belgian endive on the side. As you can already guess, there is a European feel to it – this starter has somehow triggered a fleeting nostalgia of my trip to France some years back.
Alternatively, if you prefer a more Asian flavour, the steamed Matsutake Sponge Cake using the prized Japanese mushroom is a treat with its light and fluffy cake texture paired with rosemary gelée, golden enoki mushroom tempura for crunch and a touch of vanilla-scented cream. This starter should be tasted in the order of the vanilla-scented cream, then the mushroom tempura and finally the sponge cake – this will allow the lingering flavours in your palate to mix.
Then for the second course, I had a choice of vegetable of fruit. The Spring Vegetable Terrine, while not strictly a terrine in traditional terms, the assorted vegetables of aubergines, carrots, mushrooms and peppers are layered in a loaf mould, gelled together using vegetable broth. Served with pistachio crumble and parmesan crisps, the marinated vegetables pair well with the garlic-onion emulsion on the side.
The third course consists of soup in either Asian or European guise. The Snow Pear and Napa Cabbage Consommé is presented elegantly on a Chinese tea tray with a clay teapot filled with a robust-flavoured double-boiled vegetable stock that is poured over a tender poached baby pear and Chinese almonds; light and comforting with every spoonful. This one, I loved – the experience of pouring the tea elegantly into its accompanying bowl and then tasting the nutritious double-boiled soup, made me feel so at home.
For the full review, please click HERE.
DETAILS: Joie is at 181 Orchard Road, #12-01 Orchard Central, Singapore 238896 (enter via 11th Floor escalator). For reservation, please call +65 6838 6966. For more information, please visit joierestaurant.com.sg.
