We were supposed to meet CH's old friends for dinner last night but both the ladies couldn't make it in the end. Since we wanted some company, CH asked his best friends but one was leaving for Bangkok while the other was down with a cold. So, it was back to the two of us again.
Oh, what the heck, we settled for a romantic dinner for two at La Fondue, where we could huddle over a fondue pot all night long.
We arrived at Dempsey Hill bright and early. There was hardly anyone in the restaurant when we walked in. The high ceiling with black timber beams and the dim surroundings invoked a nice cosy ambience, like we were up in the Swiss alps.
The menu presented mostly sets for two, where you start with a salad followed by cheese fondue, the main course and chocolate fondue for dessert. When confronted with the large variety of cheese to choose from (from traditional Swiss cheese to Mexican herb cheese and wasabi cheese), choice of meats (chicken, beef, seafood) and cooking methods (in a broth, or a bourguignonne, or a grill) for the main meal, it all became a blur. That's when the manager stepped in to help with the recommendations.Just then, my best friend called up and suggested meeting up for drinks later. Great! We agreed to meet at Margaritas after dinner. Our food arrived soon after...
While the garden salad was nothing to shout about, the Caesar salad, tossed with bacon bits, croutons and lots of cheese, was very tasty.
The thick and spicy Mexican cheese fondue was bursting with flavour when eaten with vegetables (brocoli, carrot, baby corn, sausage and new potatoes) and foccacia bread. It was so delicious, I could savour the gooey goodness on its own. Yum yum!
Next, a grill pan was set over the induction cooker. We had earlier picked marinated chicken, garlic/herb chicken, sirlion strips, prawn, cajun fish and lemon fish. Of course we had to do our own cooking on the pan and soon the entire room was filled with smoke and the aroma of grilled meats. The meats were very well marinated and tasted great even on its own, we didn't really need to use the assortment of dips (wasabi, mango, vinegar, chilli, etc).