Lee Anne Wong

Lee Anne Wong reveals the challenge behind the challenges.

on Jun 12, 2008

Let's talk about the meal. I sampled each dish too. Richard's smoked scallop was good, if not slightly underseasoned and the scallop may have been overpowered by the sweetness of the mango. I remember wishing the scallop had more smoke flavor. Lisa's prawn was well-prepared, and her chili sauce was very nice, but the dish suffered from being drenched in too much chili sauce and the giant pile of potato chips on the plate, which gave it a very unrefined feel. Stephanie's snapper was cooked perfectly, though I would think by now everyone would know Tom's intense dislike for truffle oil, which slightly overpowered the delicate flavors of the clam and white asparagus broth. It was rich dish, but not heavy, and certainly the most elegant of the three.

For the second course, I liked the idea of Richard's dish, and it was good, but because it was all piled together in a bowl it became hard to distinguish all of the ingredients. I love a soft poached egg, and foie gras, but there was also braised guinea hen, morels, peas, and some other stuff in there. It was sophisticated but the dish lacked acid and salt to balance out the many ingredients. I gotta say, I was not a fan of the presentation, or the idea of a soup with a chicken dumpling as her poultry course, but Lisa knocked it out of the park with her coconut soup. The flavors were bold and refreshing. Stephanie's dish was OK, but the lobster flavor was lost with the addition of mango in the sauce (which complements the quail well) and the ravioli could've used more lobster.