When it comes to fusion food, what Chef is more trustworthy than the one who’s traveled around the world, from North America to South & Central America, then across Asia? Constantly looking for inspiration, Chef Mario Paz, former chef of Mercatto and Earls who also worked for the Drake and Hôtel Le Germain, spent months after months around the world rounding up his culinary repertoire. Now he is back as the Executive Chef of Gladstone Hotel.
Last week, we had the pleasure to taste a piece of everything from Paz’s culinary adventures. Yep, you do all the travelling, we just sit back and enjoy.

Blue Crab Salad
Blue Crab Salad

House Chorizo served well as an appetizer, the spicy chorizo and crispy polenta was a great combination. Coconut lime dressing added perfect flavour to the Blue Crab Salad. A must try was the fall-off-the-bone Saucy Rib Nibbler, tender lamb smothered in a sweet hoisin BBQ sauce, accompanied by celeriac slaw. Then came The Jerk, the slaw blended well with the spicy pulled chicken. It was a jerk that gives you a kick. For vegans there was the Pad See Ew, traditional thick Thai noodles served with wilted mustard greens and savoy cabbage. Don’t let the sugar-coated chili deceive you, it was helluva kick. Texas Tempeh Burger was another veggie dish, organic tempeh was marinated 48 hours before serving with crunchy onion rings, wild mushrooms, and drizzled with BBQ sauce & aged cheddar. Oh wait, the Mexican Chocolate Fudge Brownie was vegan too, Guajillo chili was a nice touch.

(photos by Tanya)

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Gladstone Hotel menu tasting, photos and review

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