Chicken Balsamic @ Globtrotters

I had lunch at Globtrotters on the 29 October 08 at level 2 United Square. (+65 singapore)

"Chicken Fillet in balsomic glaze, bakes to perfection, served with mashed potato and sauteed vegetable." - menu

At the bottom of the dish was the mashed potato. On top of it was the vegetable. The vegetable was a mixture of (steamed?) brocoli and carrot. To cap it off was the chicken. The dish looked set in a squarish block while thin slices of pear flanked one side and a few strips of red and green capsicum flank the other.

The brocoli and carrot were not crunchy as in raw but still has a bit of crunch to indicate the precise timing of the cook and the control of the fire. The vegetables and the capsicums were crunchy yet soft to the bite. The raw taste of the capsicums, borcoli and carrot were somehow done away with, while still keeping their little original flavour, the sauce did blend the dish together.

Upon tasting the sauce alone, one can feel the mild burn at the back of the throat just like sipping vinegar. While the smell of the vinegar was not strong, the taste sure indicated its presence with the sourness. The colour of the sauce was darkbrown.

The chicken looked like the thigh of the chicken with the bone removed. An ordinary dull knife was used to cut the chicken and, like hot knife to butter, a piece got sliced off with just a gentle stroke. The meat did not show any signs of burnt or blood. It was still wet and soft, while retaining the softness and wetness, it was brought just past the treshold between raw and cooked so that it has lost its raw-ness but retained its wetness, cooked but still soft. It was very tender and very easy to chew.