Hailed as one of the unforgettable moments in Singapore Food Festival 2012. Curiously, one went back to Covelli, to see if it had been brought forth onto the dining tables, the bistro which had the charcoal seafood (lobster), same engineer as the charocal in bread, anpan, obanyaki.
One thing about the squid ink meringue is, besides behaving like squid ink in squid ink pasta, risotto, bread, the meringue is; unfortunately, strapped in the stratum of the sweets. Squid ink, found in your dessert.
Henceforth it takes only the black to sum up such culinary forefronts in your dessert. The clarity sashimi give to foods, same as the clear-cut passion the patisserie chefs have in the pitching of their treats. Squid ink meringue, with fresh Sea Urchin and Mango, for the mousse.
Seafood Meringue (SGD 16.00)
Only the flavour, the squid ink-sea urchin, more outrageous than the colour of the meringue.
P.S. One of the hits for 2012. The 'whites' had a textural mouthfeel feel of asian egg biscuit (xiao man tou), which upon biting, shatters as a clunk of chewy mass like macaron. A staleness comes to you, that is the genuine taste of the squid ink, albeit subtle yet suffices with the infusion of delicate mango. Your taste-buds are activated in every sense. Squid ink- tasted, finally, one of the most accurate ever sampled despite imparting from a desserts sweet, inconceivably.
