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| Restaurant |
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| Dar
Es Salaam, Tanzania -Africa |
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Merit - Extraordinary
February - 2007 |
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4
Stars & 5 Stripes
Overall - 'Cuisine & Service' |
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The
Ultimate Award:
Seven Stars and
Stripes® |
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A momentary lapse into the dreamy world of my
imagination caused me to envisage myself immersed into a sort of upscale
sub-tropical oasis. The view outside the window of the Level 8 Club, while
enjoying a whimsical moment with a glass of Moët & Chandon Brut
Imperial before dining, was mesmerizing. I had to do a quick reality check
to remind myself that I was now in Tanzania! With the view of the Dar es Salaam
harbor in front of me, I focused on the thoughts of how small the world really
is.
It was Assistant Food & Beverage Manager
Mr.
Philbeth who greeted us now to sounds of light Asian music in the
background. He led us past fresh, exotic floral arrangements as we wove our way
through the crowded dining room filled with an intermingling of assorted
guests, obviously from all parts of the world. The décor and ambience
invoked a sort of minimalist balance amidst the richness of dark tropical
mahogany paneling. |
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| Modernity and opulence
were espoused in the likes of the timeless Schönwald China and gracefully
elegant Schott Zwiesel crystal stemware, which acted as an adornment to every
table. An ancient Asian settee, the likes of which could have been carried as
loot on one of Vasco da Gama’s ships of exploration, demanded attention in
one corner of the room. A pair of Asian goddess statues stood as silent
sentinels near the extensive array of modern-day wines. We were now truly
prepared for a unique dining experience of unanticipated enjoyment. |
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| The tasting menu created by
Chef
Robert Murray began with an Amuse Bouche of a very tender Steamed Shrimp
Hargau paired with a lime accented Neil Ellis Sauvignon Blanc, South
Africa. This was then followed by a mini tasting menu of Asian starters
including Sushi & Sashimi Platter, Thai Chicken Satay, Tord Mun Pla Krai
(fish cakes) and Somtam Salad (raw papaya) in a virtual tour around the
Orient. Another South African wine selection of Kings River Robertson
Chardonnay provided the much-needed citrus and lime necessary to pair
successfully with this wonderful medley. For our main course,
Chef
Robert Murray broke from tradition and reached high into the plateaus of
Northern Asia to produce the apex of our dining experience, Crisp Mongolian
Lamb. It is a simple dish most likely inspired by street vendors where
there are small strips of lamb quickly stir-fried with cumin, soy sauce and
cilantro producing a succulent, sense-stimulating dish of lamb with crispy
outsides and tender middles. A deep rich purple Shiraz from the Wolfkloof farm
of the Robertson Winery, South Africa complimented the lamb and manifested
itself as a bottle of Number One Constitution Road Shiraz 2005. Another
entrée worth mentioning was the Steamed Local Grouper with Ginger and
Scallions in a light Soya Sauce. It was presented whole and had a sublime
subtleness in flavor accented by the judicious use of Asian spices although it
had to be skillfully dealt with as it had a prodigious amount of bones. The
previously mentioned Shiraz from South Africa worked extremely well as a red
wine pairing with its peppery fragrance and restrained spice. |
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| “Another entrée worth mentioning was the
Steamed Local Grouper with Ginger and Scallions in a light Soya Sauce.” ~
TB |
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| 2008 -
Award-Hand-Out: Oriental Restaurant, Dar Es Salaam - Tanzania,
Africa |
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We finished the evening with a desert called
Chocolate Shot consisting of a shot glass filled with a healthy dose of
liquefied decadence and three small balls of vanilla white chocolate sprinkled
with powdered sugar and coconut. My thoughts were focused on sharing my passion
for chocolate with my wife Simone as the final wine pairing of Almond Grove
Noble Late Harvest Riesling was offered to us, thereby adding fuel to the
chocolate fire already started. |
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by Thorsten & Simone Buehrmann
Editor: John
Lomitola
Editor-in-Chief: Ingrid Lemme |
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| © 2008 ~ Seven Stars and Stripes,
Inc. |
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