As we entered this dark space, we felt a little anxious but our guide for the night, Em, soon made us feel at ease and led us to our table. It took a while to adjust to this new and unusual pitch-dark surrounding, without the slightest flicker of light.
All the waiters at Dine in the Dark are blind and it gives you a better understanding of how they go about their daily lives, even if it’s just an hour or two in their shoes. In the dark we may be afraid, awkward or clumsy and in contrast, you can’t help but admire how alert and confident they are.
No one is told before what is going to be served, but staff here do take precautions and ask you what you cannot eat or are allergic to.
The fun part as each dish arrived, apart from trying so hard not to knock things over, was to recover all I could from my palate memory bank in order to figure out what exactly I was having. Few ingredients stood out, some flavors felt new and left me curious.
Maybe my sense of hearing was just heightened, but one kid to my right was extra loud and chatty. Perhaps, she took a couple of sips of her mom’s wine.. Hey, who could tell?
Once we were done with dinner, the 3-course meal was revealed to us outside. The appetizer was a fried prawn salad with thin crispy pork slices, olives and cucumber. Next was sea bass on a bed of mashed taro, garnished with fried carrots, asparagus and kiwi. For dessert we had Panna cotta with butter cake on the side.
By the way, I’m definitely not ruining the surprise factor since we were told that the menu here keeps on changing.
Before we embarked on this culinary adventure, they kept away (under lock and key) our phones and watches or anything that could give out any light at all.
At first, one may wonder why they are so strict or particular about it but later it is easy to understand. Ironically, the darkness was enlightening. I guess the purpose is to remove distractions, no light, no sight, so you concentrate just on the taste of the food; in this case eliminating the sense of sight to maximize the attention to the food. Afterall, isn’t that what it all comes down to?