One day, presented with the excruciating dilemma of choosing my most-want-to-go-to, top-of-my-wishlist, forever-been-wanting-to-go restaurant, I chose Longrain. It was a rainy weekday evening and we got a table easily. The cocktail list was highly inspired and we had a difficult time choosing from an extensive list of high calibre options. It was refreshing to be confronted with so many bold cocktails at a restaurant and I was already well on my way of being thoroughly impressed.
For starters, we had oysters which were topped with a brilliantly zesty dressing. Socially appropriate decorum aside, I probably could have swallowed half a dozen in succession. On the other hand, the meatball-esque tidbits were much less memorable and I think I may have even offered mine to M after a bite.
For mains, we chose the slow cooked shank and the red duck curry. Oh my! They were wonderful dishes packed with flavour and incorporating many interesting ingredients. M had also done his best to convince me of the merits of sharing a bottle of red by this stage.
Dessert remained a fixation of mine throughout the evening despite the copious amounts of drinks and food that I had been plied with at that stage. My infatuation with fresh figs was consummated with perfectly caramelised halves that drew out the richness of our last glass of wine.