Continuation of our 3 hour dinner at Paul Kitching 21212, a one star Michelin restaurant in Edinburgh, Scotland on April 8, 2017.
There was a long pause after the main course. The guys entertained themselves by watching the Masters Golf Tournament on the flat screen tv in the dining room. I thought that was weird, having a tv in the dining room. That would deviate the attention of the diners from the fine food that was supposed to be the reason why we came here for. Not to watch tv. But since the dessert came soooo late, watching tv proved to be a good idea.
There was a long wait before the dessert was served. We had to follow-up twice. That must be another 20 minutes at least. I dozed off again. It was 10:30 pm.
This was what I chose for my dessert, Sprint Forward. A mixture of Rhubarb and ginger compote, sweetcorn and cashews, trifle.
OMB! Meron na namang bula!!!
Oyen and Edmund’s dessert choice, Black cherry rice, almonds, cucumber and raspberry with mint syrup
OMB again! Meron na namang bula!!! Their chef must still be young because he loves frothy food. I belonged to a different generation. During my time, my mom threw away food that was frothy. We considered it as an indication that the food was already spoiled kaya meron ng bula.
My personal assessment (5 being the highest)
Taste of Food—- 3
Friendliness of staff—– 4
Quality of food———– 3
Food creativity———– 2
Plating —————— 3
Speed of service ——— needs improvement
Oyen wanted to walk-off the calories before we sleep. I accompanied her walk one round but it was so cold and my feet hurt.