Blue Jasmine has landed at Park Hotel Farrer Park, perching at level 5 where is right beside the swimming pool. By the way, don’t confuse it with One Farrer Park Hotel that is next to it.
Dark shade glass panel surrounds the restaurant as such natural light penetrate into the restaurant creating silhouette in the day. One of the side is getting the gorgeous pool view. The restaurant offers both Al Fresco and indoor dinning.
Interior is gracefully decorated to give an Asian and perhaps to be more exact a taste of Thai.
Blue Jasmine is offer authentic Thai Food as the Park Hotel Farrer Park felt that in the vicinity it is lacking of Thai.
Beginning the meal with some light bites such as the Lukchup which are Fruit-shape dessert filled with mung bean and deep-fried Larb Chicken Balls. In thai, Larb means minced. The appearance didn’t suggest delish, in particular the latter. However, it was such a wonderful first impression. The chicken ball was moist in the interior and a crispiness on the exterior and somewhat in between there is a denser texture shielding the minced chicken meat centre. The different layer in texture provided a deep impression. While the former was colourful and lightly sweetened.
Tom Yum Soup are available in both red and clear. We tried the red. Fresh big prawns was the plus point together with a well-balance spice concoction in the soup. For all spicy dishes, there are 3 level of spice to choose from. Since we have with us a handful who couldn’t tolerate their spice well, we chose the lowest which we find it far far too mild.
Larb Salmon reminded me Salmon Tatare. Difference was in the marinate. Using mainly Thai seasoning, it offers a refreshing version.
Second appetizer was the Fried Shrimp Paste On Toast. Personally, this is my least favourite among all the dishes as I find the shrimp paste too minute hence I am like eating a toasted bread.
Succulent, well-marinated Roast Chicken with lightly smokiness on the skin was simply heavenly. Drizzle the Kaffir Lime over the chicken to provide a hint of refreshness. Dip in the smoke chilli sauce for another experience. In a nutshell, it was a well executed dish.
I love duck curry as such I may be biased towards this dish, Duck Red Curry. The curry spice was light and together with the various fruits, it provide a hint of fruitiness and sweetness to lighten the fat laden curry as such Duck Curry has an overall light and creaminess feel in it. Having it with rice is for best enjoyment.
By the way, true to its name, the rice is blue in colour too.
Crabmeat Yellow Curry is another dish with blue colour. Dyed the vermicelli with Blue Peaflower to give this pretty result. Not only it is attractive to the sight but to the palate too. The betel leaf gave off a unique aroma that complement well with the crab and various spice. A pity the vermicelli was far too chew, challenging to chew and swallow. Might not be too friendly to kids and the senior folks.
Most of us are familiar with the Pad Thai and I love Blue Jasmine rendition of Prawn Pad Thai as their recipe is slanted towards savoury with significant fish sauce aroma. Together with the fresh prawn and dash of lime and condiments to elevate the experience.
We tried 2 desserts. Both commonly found at Thai Restaurant and has blue colour elements in them. First is the Chill Melon Sago with blue sago. I felt this dessert was mediocre. The overall taste was too flat with the minimum fruitness from the melon. I felt the coconut flavour was too dilute.
Second dessert which was the last was the Mango Sticky Rice. This is another dish with blue colour, the rice. The blue glutinous rice has the perfect texture but likewise I felt the coconut flavour was too dilute. By the side though there are more coconut cream, likewise it was the same, in addition, I find it dominated with pure sweetness due to the weak coconut flavour.
We love the food whipped by the Thai Chef at Blue Jasmine. Personally, I felt the savoury dishes were well executed but there are some room for improvement for the desserts. Overall, I will re-visit for a great meal of Thai food.
10 Farrer Park Station Road, Level 5, Park Hotel Park Hotel, Singapore
Tel: +65 +65 6824 8851
Breakfast: 0630 to 1030 (International Buffet) | Lunch: 113 to 1430 | Dinner: 1800 to 2200
- North East line – Farrer Park station (Exit A)
- Opp Farrer Park station along Rangoon Road 141
- Sri Srinivasa Perumal Temple along Serangoon Road 21, 23, 64, 65, 66, 67, 125, 130, 139, 147, 857
*Disclaimer: This was a media invite.