[Amsterdam] 2* Librije's Zusje at Waldorf Astoria
Rating: ❤❤❤❤❤ (5/5)
We were in Amsterdam for the tulips festival earlier this month and ended up having a very impressive meal at 2* Librije's Zusje - the sister restaurant of 3* De Librije in Zwolle! We loved the food at De Librije, so obviously we had high expectations for Librije's Zusje and luckily it didn't disappoint. The Chef Sidney Schutte had worked at De Librije for 10 years and also Amber in Hong Kong for 2 years, so we saw quite a bit of Asian influences in the dishes. I felt that his combination of local ingredients with Asian produce was executed beautifully and superbly well - in my opinion Librije's Zusje is definitely worthy of 3 stars with both the food and the service.
We started with the Crispy Eel Skin with black pepper and plankton, and we were already impressed with our first bite! The flavors were rich and yet well-balanced so we knew we were in for a good meal from the beginning.
Scallop with champignon, red wine, kencur and mandarin
The Dutch Lobster with lemon geranium, duck tongue, lychee and duck liver was truly impressive with its complex flavors and textures. I'm amazed at how the chef even came up with this and this was just the first of many wonderful creations of the night.
While I've had Carabinero prawns quite a few times, I've never had it quite like this. The Carabinero here was served with crispy short rib, roasted bell pepper, ginger, watermelon and XO cream made with heads of the prawns. I was especially delighted with the XO cream which was obviously inspired by the iconic XO sauce hailing from HK.
Red Mullet with razor clam, cockle, leek, wild strawberry, garlic, coconut hollandaise
Many dishes were good but the Crispy Duck with eggplant, coriander, tulip, pomegranate, black olive may be the best one of all. The flavorful duck was tender with a super crispy skin which rendered like a Peking duck almost - plus that golden duck skin cracker on the side was just cherry on top.
Tremella with tarragon, pink peppercorn, bbq white chocolate - it was my first time seeing snow fungus (雪耳) being used in western dessert (it’s commonly used for soup and dessert in Chinese cuisine)! The fungus sat under a jar on our table as decoration for the most part before appearing back as our first dessert. It’s green from being soaked in tarragon and as you may know, snow fungus has no taste so it derived most of its flavor from the herb.
Herengracht 542-556, 1017 CG Amsterdam, NetherlandsTel: +31 20 718 4643
Follow me on Facebook! www.facebook.com/supertastermel
Follow me on Instagram! www.instagram.com/supertastermel