The UTW (“Under Ten Words”): French and modern local Chinese fare in gorgeous chic setting. The must-orders (if any): Lobster bisque, Octopus, Wagyu beef cheek, Cuisses de Grenouille (frog legs) Summary: Launching in October 2017 within the new Sofitel Singapore City Centre, Racines is a French/Chinese dining concept helmed by Executive Chef…
Pettite France (French whisky, cream, honey, almond, spiced sable, almond crispy crepes, apricot, mascarpone) from Mad About Sucre’s newly-launched Autumn/Winter cake collection. The nutty and indulgently rich dome was a Tang Wei and Tony Leung-esque filthy romp between roasty, thick and creamy almond nougat and milky, unflinchingly drunken homemade French…
Eglise St Augustin (red fruits, strawberry-basil confit, vanilla choux sponge, Madagascar vanilla cream, white chocolate) from Mad About Sucre’s new autumn/winter cake collection. Mad About Sucre 27 Teo Hong Road Singapore 088334
Roussillon White Peach Tart from Tarte by Cheryl Koh. Tarte by Cheryl Koh 1 Scotts Road #01-12 Shaw Centre Singapore 228208
Fishermen’s Bourride (Provençal-style fresh seafood stew flavoured with Iranian saffron, Spanish garlic and fennel, thickened with egg yolk) from Mad About Sucre. It is one of the new dishes debuting on their Autumn/Winter savoury menu, joining a lineup which includes their Classic Slow-Cooked Oxtail with Burgundy Red Wine Sauce and…
French Foie Gras Linguine Aglio Olio from Mad About Sucre’s new summer menu. The peppery, garlicky and well-oiled linguine was zhup-ly wet with anticipation while elsewhere the delicate, gossamer-skinned cubes of foie gras deflate marvellously in your mouth, revealing their indulgently, lusciously gooey softness within. 4.1/5 Mad About Sucre 27…
Salmon Served Two Ways from Les Amis Restaurant – wild Scottish salmon served two ways with crunchy vegetables. The creamy, wasabi-tinged tartare was a textural hybrid of sashimi and mousse whilst elsewhere the salmon, nicely charred and roasty on the outside with a soft pink centre, goes limp in yielding…
Foie gras with eel from Les Amis Restaurant – combination of pan-seared foie gras and French river eel with citrus fruit compote and dashi. The soft, tender Chinese foie gras was visibly addicted to sweet sesame brittle treats, whilst elsewhere the mackerel-esque eel possessed a seductive, gentlemanly cigar smokiness and…
Crepe suzette from L’Angelus – hot pancakes with fresh orange juice, flambées with Grand Marnier. Essentially a soft, doughy crepe coated with a thick, sweet, orange-y sauce. The Grand Marnier here is aggressive, making forceful passage into your system in vapour form via your throat. 4/5 L’Angelus 85 Club Street…