If You Could Be One Gourmet Food, What Would You Be?
Question 1 : How do you perceive fine dining?
- A luxurious treat once in a while
- Not necessary
- Only worth the expenses for special occasions
- A way of life
- Only if someone else is paying
Question 2: Come pay day, what’s the first purchase you’re most likely to spend on?
- A hearty meal
- Paying bills
Question 3: What’s your idea of the ‘good life’?
- Fine dining
- Frequent travel
- Happily married
- Being wealthy
- Having good health
Question 4: What is your favourite beverage to start a meal with?
- A glass of wine or two
- A crisp pint of beer
- A glass of whisky
- Pop some bubbly
- Just a tall glass of iced water (still or sparkling)
Question 5: What is a suitable genre of music to accompany your meal?
- Indie Pop
- Soft Rock
Question 6: When you’re unsure about what wine to go with your meal, what’s your strategy?
- Ask the wait staff/sommelier for recommendations
- Choose the house wine
- Pick the next best thing instead – beer!
- Go with any wine I like; I don’t bother about the pairing
- I’m not a wine person
Question 7: When you have company over for dinner, how do you prepare?
- I cook a nice meal
- Order fast food delivery
- Get my friends involved – makes everything more fun!
- The works; fully catered, complete with decorations and personally selected tableware
- I rarely/don’t have company over – we would just eat out
Question 8: How do you dress for a fancy dinner date?
- I dress according to the establishment
- Smart, but comfortable
- I dress like how I always do – no point trying to be someone I’m not
- With loads of bling and my most expensive threads
- If I were going out on a date, it wouldn’t be a fancy one
If you answered mostly A’s: Foie Gras
This delicate sliver of meat can be someone’s gold on their palate, while others turn their noses away instantly. But that’s what sets you apart from the lot; you can appreciate the refined life, with a good punch of flavour! For a foie gras dish with an Asian twist, you’ll find yourself in for a delightful surprise at Nouvelle Fusion & Bar with their Miso Foie Gras with blinis and pistachios. Defying the stereotype that this sublime meat can only be prepared one of a handful of ways, this dish is done sweet, umami and crunchy.
If you answered mostly B’s: Truffle
Who hasn’t had something-truffle in their dishes these days? It’s everywhere; you can almost smell it in the air! But that doesn’t bother you – you wish it were in everything. Make truffle everyone’s new BFF by bringing your crew to Fourplay Kitchen & Bar and have a taste of their intense offering of their Creamy Shrooms Truffle Pasta with spaghetti tossed in creamy truffle sauce with sautéed mushrooms and topped with shaved black truffles. Truffle on truffle, now that’s how you roll!
If you answered mostly C’s: Lobster
You like to get your hands dirty, and know that you have to get into the nitty gritty to reap the benefits of the good stuff (like succulent morsels of lobster meat!). Take your pick of getting your seafood the way you like it at No Signboard Seafood, where they cook up mean Asian sea fare in a multitude of ways like their Salted Egg Pumpkin White Crab and Crispy Cereal King Prawn.
If you answered mostly D’s: Caviar
You value your worth and aren’t afraid to let the world know it. These tiny bubbles of goodness are also known as roe, and are one of those ingredients you either love or hate. It’s potent, fishy and salty. And for something you can only enjoy so little at a time, they can cost a fortune. One of the most expensive caviar on the market today – from the Iranian Beluga fish – can fetch a heart-stopping steady price of $40,000 per kilo!
If you answered mostly E’s: Puffer fish sashimi
Liking sashimi just as much as we do is one thing. A whole other bar that’s been set is your impeccable standards for only the finest! Popularly seen as a food item that’s not only rare, but also risky, you’re a daredevil at heart and love a challenge – even when it comes to dining.
Wani’s writing has always spoken on her behalf far more than the spoken word. Her emotional relationship with food is almost as intense as her crazy love for HIIT workouts. Having written all things lifestyle, Wani now embarks on her freelance journey, journalling her epicurean trails and sweaty gym sessions with relentless fervor.