Bites: Re-evaluating my favourite degustation @ Petite Mort, Shenton Park.

When I last visited Petite Mort, I loved it. The food was good and course after course I was consistently vowed by their presentation and composition.  Last week, I returned with my tongue a little keener, fussier, and meaner after my escapades in Singapore and Cambodia.  Was I still impressed by Petite Mort’s offering?

To understand where Petite Mort has evolved over the last couple of months, I decided to re-visit their degustation menu.

To start, was Petite Mort’s ever so buttery Brioche and another Sun dried tomato pastry.

Onion Thyme Veloute, Ham Hock w/ Manjimup Truffles

I pondered on whether the truffles were worth adding to this course.  But when the waitress said that these were the best in W.A., I decided to go with it.  It came out so fragrant that I was impressed by the smell itself.  But when the smooth Veloute was poured in, it felt as though the impact of the truffles were no longer as apparent.  Was it the right combination?

Cured Salmon, Cuttlefish & Ponzu, Wasabi Sorbet, Yuzu Jelly.

This was a reminiscence of my last visit.  But this time around, the cured salmon provided a more buttery finish to the course.

Pork Belly, Pig Head, Slaw, Apple

A pork belly slow-cooked for 37 hours before being seared, a cheek meat shaped as a cube and minute fried to crisp and condiments as you know it.   Topped with a crisp crackling, this dish is everything you thought you knew, but you did not know.   There are hidden inspirations from a British classic as well as a German one in this course.  The slaw was a sauerkraut to pair with the very tender, fatty and crisp cheek.  A good re-interpretation of the Pork Knuckle and Sauerkraut.  Meanwhile, the apple jelly paired perfectly with the meaty pork belly to reveal a meal of Pork Chops and Apples.

Chicken, Rocket, Porcini, Cassoulet

Sous vide chicken roulade with a sensational plating.

My main consisted of a beef flank, crisp shallots and the tastiest potato gratin.  Sensational.  So good that I forgot the picture! Lol.

Death By Chocolate 

My choice of dessert was similar to the one I had before.  The satisfaction was no less than when I first had it.  Petite Mort’s Death by Chocolate is every bit as delicious as it needed to be.  With all the textures, it was something that triumph Jaan’s Chocolate dessert with no questions asked.  It was that good.

Soufflè, Yuzu, Custard, Yoghurt

XL’s choice of dessert.  A show of amazing alchemy and precision cooking.  I still re-call the moment the waitress poured that vial of yuzu custard and the whole Soufflé rose.  Sensational.

The degustation ended on a sweet note with the Petite Fours

The meal at Petite Mort was exactly as I remembered it to be with each course satisfying all my senses.  To be impressed twice shows that  Petite Mort made several strong refinements which were especially impactful.  The buttery salmon was one of them.  But it was the intricate thought of the Pork which impressed me the most.  After my dinner at Petite Mort, I was happy yet I could not help but wonder whether Petite Mort has played it a little too safe.  Was Petite Mort on the same level to complete with International Chefs from Jaan, Le Atelier de Joel Robuchon or Sepia?

First Visit to Petite Mort

WenY

Bites: Quality Japanese @ Kiri, Shenton Park

Kiri has been on my wish list for awhile now.  From the pictures of luscious tempura aubergine topped with miso to their Teriyaki splendours, I was sold very early on but was held back by a time constraint.  Eventually I would pay a visit and that finally happened last week.   In the day, Kiri serves a delicious take away from the cafe side and at night it serves customers fine Japanese cuisine from both the restaurant and cafe side.  

To start, we ordered the Creamy Prawn Croquettes.

These golden brown lovelies were beyond the normal croquettes. For me, the creamy prawns encapsulated in a thin and crisp potato case were a highlight from usual croquettes filled with nothing but carbs!  Little lashings of chilli mayonnaise completed the course.

The mountain of Kara-age.

A honest and humble favourite is preserved in its classic form. Deep fried to perfection, it came out burning hot before being served on a smear of tonkatsu sauce with a wedge of lemon and ponzu.

Crispy squid salad.

A surprise favourite and a definite crowd pleaser.  The tempura battered squid were light and crisp. But it was the amazing pairing with a refreshing salad dressed in sesame sauce that made this dish a hit. 

Dengaku Miso or Aubergine topped with miso.

One advice.  Do not bite straight into these little morsels the moment it hits the table!  Its 100 degree centre is likely to burn your palate and that dollop of Miso with a salty hit is not going to help either.  The famous Kiri dish is a little over-hyped IMHO.  Bland by itself but overly salty with the Miso, I did not really like it.  I think there ought to be better balance and refinement in the miso.  Also, I’m thinking of grilled aubergines instead of fried.  Might just be me though :P!

To share among the table we called a serve of Teriyaki Salmon and Teriyaki Chicken with two rice to share.

Teriyaki Salmon

Teriyaki Chicken

The Teriyaki dishes at Kiri are one of the best in town.  The sweetness is balanced well with the saltiness of the soy and you can tell that the chefs in the kitchen did not come out of YouTube academy like some other places in town.  The chicken was tossed in the sauce well and its crisp edges tell the story of a good frying, but perhaps a tad more reduction in the sauce would allow for a better coat.  All in all, a faultless Teriyaki.  But then comes the price tag.  At $25 for Chicken Teriyaki, the serving size was OK but it did not come with rice which was another $3.50.  The Salmon on the other hand was another well-cooked dish but my pocket felt a little reluctant for $32 without rice again. 

Seated in the cafe side (by will) due to the low availability of seat in the main dining room also means being shrouded in cooking fumes at no less a dining cost.  One tip, having the door open is a quick fix!  The food here was really quite nice but the bill, not so much.  Its delicious Teriyaki is comparable to my favourite one in Kanta but at a much higher price tag.  A Chicken Teriyaki is $14 w/ rice in Kanta whilst in Kiri it was $30.  But considering the demographics of high income earners in the leafy suburb of Shenton Park, it is no surprise that the food in Kiri is priced that way.  However, for the same price one will definitely be tempted to go for the Omakase in Bonsai or Halu/Satsuki and maybe even for a 3 course at Nine Fine Food.  In saying that if prices are not of the essence, you will find yourself pleased with the basic yet necessary offerings that Kiri serves up with decent quality and great authenticity!

WenY

Bites: Modern French Dining @ Petite Mort, Shenton Park

Petit Mort is a Modern French restaurant in the heart of the leafy Shenton Park suburb.  With an impressive degustation menu documented among my peers, I was the last to visit but was ready to be impressed.

The start of the meal begun with the staple bread course.  Coming into a French restaurant, the pastries are always expected to be stellar.  The brioche at Petit Mort made a good first impression with its buttery notes carried through its pastry’s fluffy consistency.

Brioche

A dish served to whet the palate.  I loved the hint of coriander through the sweet-earthy Veloute that was consistently creamy and finished by the crispy chicken skin. 

Sweet Corn Veloute, Coriander, Chicken Crisp

Raw produce of the sea paired with wasabi is synonymous with the Japanese culture, but with a different approach things can be rather interesting.  Ponzu jelly and wasabi sorbet were not the most inventive condiments in town but I have to say, it served as a tasty summer treat when paired with the slices of fresh snapper and cuttlefish!

Snapper, Cuttlefish & Ponzu, Wasabi Sorbet

Scallops and Pork with Apples is another classic combination.  Hard to fault but often abused.  Quality pork is a must and technique is vital.  While the technique here was flawless, the table was not too convinced with the pork belly and its crispy skin.  It smelt somewhat, porky.

Scallop, Pork Belly, Pig Head, Apple

Have you ever eaten sweetbreads so delicious?  I have not.  The textures across the plate is interesting and the flavours felt some what chic provincial. Its interesting summer plating is worth noting too.

Lamb, Sweetbread, Caperberry, Asparagus

My main is quite a common one.  Steak and chipped topped with fried egg.  The steak was not a life changing bite but the quirkiness in plating was made for art.  From a top, it look somewhat liked a Lego artwork.  Petit sized chipped injected with ketchup, a small fried quail egg and little dollops of béarnaise.  Swag.

Steak, Egg & Chips

My other companions around the table did not quite enjoy their final course with the same level of satisfaction I had with my steak.  The presentation, faultless.  But what is the point of something that looks good but tastes blend.  The preparation on the plate was minimalistic but could do with a good amount of seasoning.  A basic seasoning of salt would have been much appreciated.

Salmon, Ash, Root Vegetables, Horseradish.

Pre-dessert

Death by Chocolate.  Death literally felt instant on this plate. Whether it was the rough edges truffles to the quenelle shaped mousse, there was simply too much to like on this plate.  I am not a big fan of chocolate but this is a rarity that I have learned to enjoy at Petit Mort.  After all, any dish if done well is delicious.  Fantastic dessert to end!

Death by Chocolate

Petit Fours -Pistachio macarons with a cherry filling.

Petit Fours - Bourbon filled chocolate 

The approach Petit Mort had to celebrate good modern French did not quite reach the proportions of the legendary Joel Robuchon but it did not disappoint in anyway.  From the new approach to the Japanese staple, to the Steak and Chips art piece and even the finale of decadent Death by Chocolate, it was an impressive feat one after the other.  Each course carried the essence of satisfying the senses of sight, touch and taste.  It was probably a better meal than the one I had at Amusé the day before.

Regards

WenY