A return visit to TOM Curiosa.I had a great experience last time, so I was looking forward to this visit as well.This time, the menu featured a mix of classic dishes and seasonal offerings, making for an enjoyable experience from start to finish.First up was the buffalo milk panna cotta with figs.The rich, milky flavor of the buffalo milk paired beautifully with the gentle sweetness of the figs. It was a light and delicious start.Next, we had a dish featuring sweet shrimp and surf clam tartare, connected by okra.On top, there were sweet shrimp, along with grapes and a tomato gazpacho sauce inside.The rich sweetness of the shrimp, the texture of the surf clam, the stickiness of the okra, and the refreshing acidity of the tomato combined with the sweetness of the grapes created a harmonious and interesting dish.Then came the classic potato and caviar.The saltiness and umami of the abundant caviar complemented the sweetness and creaminess of the potatoes. It’s a simple combination, but they pair so well together, and it was consistently delicious.The eggplant ravioli was served with a pesto sauce.The gentle sweetness and richness of the eggplant matched perfectly with the refreshing aroma of the basil. It wasn’t overly flashy, but it left a strong impression.The Périgord truffle was sliced very thinly, melting in the mouth.The saltiness was just right, allowing the umami of the meat and the sweetness of the fat to shine through. It was also delicious when paired with mozzarella.The cold tomato capellini featured bell pepper and crab.The refreshing acidity of the tomato, the sweetness of the bell pepper, and the umami of the crab blended beautifully.It had a lightness typical of cold dishes, yet the crab added a satisfying depth of flavor, making it perfect for hot weather.The main meat dish was cooked beautifully.The center was a moist rosy color, allowing the umami of the meat to come through without being too heavy. It was great that I didn’t feel fatigued even towards the end of the course.After the meat dish, the final pasta was pappardelle.It was served with a zucchini sauce, shiitake mushrooms, and chanterelles.This sauce was based on milk and olive oil, without any butter or cream.Yet, it was rich and flavorful, making me wonder how it could be so delicious with just milk and olive oil.The wide pappardelle held the sauce well, and the sweetness of the zucchini paired nicely with the shiitake and chanterelle aromas.This time, I also requested wine pairings.I enjoyed a variety of wines from white to red that complemented the dishes well. The wines didn’t overpower but rather enhanced the overall dining experience.Finally, we had a palate cleanser followed by dessert.The course didn’t become too heavy towards the end, allowing for a pleasant experience throughout.The classic potato and caviar remained delicious, and with the addition of new seasonal dishes, TOM Curiosa never feels repetitive on return visits.The combinations of dishes were intriguing, and even the vegetable and mushroom dishes left a strong impression.I was very satisfied once again.I’m looking forward to my next visit!
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