Story & photos by Dr. Michael Lim The Travelling GourmetTM
All rights reserved
The intrepid and carnivorous Travelling Gourmet goes to a restaurant famed for its…
MEAT. Man has always loved to eat the flesh of animals. Ever since pre-historic times when Neanderthals hunted the wooly mammoth & the sabre toothed tiger, we have wanted to satisfy our primeval yearning for red meat…lots of it, The Prime Society used to focus on ribs. Now there is a slight shift to a higher level with more Pacific Rim Cuisine aka ModOz, done a la Nobu. Seafood too, to appeal to the female palate. This because Chef Dallas Cuddy has trained with him in London.
Prime Society was featured in the World Gourmet Summit 2013!
A Villeroy & Boch flute had my effervescent digestif of Italian Prosecco…for my
Hor d’ouevres comprising…
Lovely bites…I love the Truffle Chicken Liver Parfait savoury “Cigars”. They look like Cuban Monte Cristos No.4 but taste much better.
Mussels that are plump and juicy served interactive style. Tomato juice thickened with Xanthum Gum is poured on Salmon Roe, baby carrot & fennel seeds at tableside. A very healthy yet tasty dish.
Carpaccio of raw Wagyu Beef with Water Melon cubes spiked with Vodka teased while…
Red blooded macho men are not vegetarians…
The Australian beef is from pampered cows. Down to earth Chef Dallas explained, “They are grain fed but free range. Happy cows produce happy beef which tastes better!” J’adore 1824 OP rib of beef from Queensland’s Australian Agriculture & Co, with the bone in. The beef rib looked at me and seemed to say:I’m good, eat me! So I did. I took the whole rib and bit in! OMG! YUMMY!
I found it to be excellent with the red wine, a New World wine from Santa Barbara in USA in a Schott Zwiesel glass. Three Saints Steakhouse Bordeaux Blend 2008 is a sleek, sexy, smooth red wine with silky tannins and redolent flavours of ripe Damson plums and black cherries. If it were woman it would be Sophie Marceau…A nice side dish is tasty Grilled Corn sous vide at 70C for 5 hours, with preserved limes to add extra tanginess. Rangers Valley Black Angus is also very good.
One of their commandments is ‘Thou shalt not leave room for desserts’. Respectfully, I disagree. However, in a free and democratic society helmed by genius Lee Kwan Yew, you are entitled to your opinion. Despite their tongue in cheek commandment, they serve desserts. Suprise, suprise! I recommend Orange Creme Brulee with Pineapple baton. Tangy and not overly cloying. Nice with Manara Srina Passito Blanco del Veneto IGT 2005 which has a rather introverted bouquet, when compared to Michele Chiarlo Nivole Moscato d’Asti 2007 perfume of peaches, from Piemont.
As they say down under, Dig In! The food reminds of when I hunted wild boar in a remote part of Queensland..there is.nothing fresher than hunted game. ENJOY! {:-)
The Prime Society, 10 Dempsey Road, 01-20, SINGAPORE
Dempsey Hill, turn in at Minden Drive…
The Travelling Gourmet 
Write more, thats all I have to say. Literally, it seems as though you relied on the video to make your point. You obviously know what youre talking about, why waste your intelligence on just posting videos to your site when you could be giving us something informative to read? www
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