The Goose Station, Fort

I was lucky to get invited to the soft opening of The Goose Station(a play on words for 'Degustation'), a new restaurant that just opened today at the Fort. A dream come true for young Chefs Rob and Sunshine Pengson. I have tried many times their Degustation menus during private events and I am glad they opened their own restaurant.


Their concept: A casual Degustation Restaurant where people can enjoy a 10 course meal, allowing them to try the unique creations, textures and flavors of their dishes. If I am not mistaken, there will be 2 types of Degustation: a 7 course and a 10 course meal, although for those who do not want to eat so much, you could also order a la carte. I would definitely recommend the 10 course to be able to try as many dishes possible, since all of them are superb.

Chef Rob and Sunshine preparing the snacks..

Lets get on with the food. For starters: Foie Gras Cone - this small cone is served with Foie, just to get your appetites up and going - and to prepare for what is coming next.


Next, Snacks: Peanut & Jelly, Ham and Cheese, Onion and Potato. More snacks to wet your appetite. Very creative and tasteful dishes...I was already getting excited for what was coming next.

SASHIMI - Tuna, Sea Urchin, Crab, Mirin Jelly, Wasabi Tobiko, Kaiware, Miso, Mustard Sorbet, Puffed Rice. A very complex creation , a tribute to Japanese food and the many textures and flavors it has. The puffed rice was a nice touch to give this dish a bit of crunch contrast.

Next: BEET GARDEN SALAD - Textures of Beetroot, Orange, Goat's Cheese, Candied Walnuts, Leaves, Aged balsamic, Lightly pickled Vegetables. Another very complex creation. After the first bite, it all makes sense..all the flavors and textures just seem to combine so well.

Next dish was one of my favorites, which I have tried before:EGGS BENEDICT 2007 - Poached Egg, Hollandaise Foam, Bacon Tuile, Fleur de Sel, White Truffle Oil. Their own version of the classic Eggs Benedict sort of deconstructed. As soon as you take the first spoonful with the Bacon Tuile, the flavors just burst out and you are reminded of the classic breakfast dish.

Next were the Foie Dishes: UNAGI AND FOIE GRAS TERRINE - with Caramelized Apple Tartare and SEARED FOIE GRAS - Brioches, Squash, Chestnut and Ginger Bread. You normally would have to choose any of the 2 dishes, but I was lucky someone in our table offered hers to me so I was able to try both of them. I have tried similar dishes before, so it really depends if you prefer the pan seared Foie or the Terrine, which is complemented very well by the Unagi and the crunchy..

Next, we had a choice of 2 main dishes (Again I was lucky ti get to try both): CHICKEN ROULADE - Bacon, Port Jus, Sweet Red Mung Bean and Pistachio Stuffing, Roasted Shimeji & Morel, Sweet Potato Foam, Red Cabbage and LAMB RIBS - Horseradish Potato Puree, Port Jus, Cabbage, Bacon. Both were excellent dishes. The Chicken Roulade was another very complex creation, with many textures and flavors, and the Lamb, sous vide, excellent tasting and more than a generous serving.





Then came the dessert: Pineapple Tarte Tatin with smoked Coconut Ice Cream. I liked this dessert since its not as sweet as others, and the Smoked Coconut gave this dish a nice touch.

And when you think it's all over..no...there still one more dish: Petit Fours - small bite size desserts to finish off your meal. I enjoyed this with coffee and what was left of the wine we brought.


A Fantastic meal that I really enjoyed. I wish them luck in this venture and they will definitely come back soon.