zon recommends: db Bistro Moderne…….Singapore

Burgers, I have tried many and various; especially fast-food outlets’ and a handful of restaurants’ too. As for a premium burger: Oh Yes, I mean pricey ingredients such as foie gras & beef short ribs which are used unsparingly and how about that?

To satiate our curious palates, my comely sidekick made a reservation with db Bistro Moderne which happens to be nestled within one of the few famed supreme malls in Singapore, ‘The Shoppes at Marina Bay Sands.’

A Teaser of the mall: A tinge of Venice,
which you will find sampans in place of gondolas.

Much has been heard about Contemporary Interior Designer, James Beers’s recurring collaboration with Chef Daniel Boulud each time when a new bistro is about to debut. The sassy-patterned floor tiles, complementing-designed tableware and meticulous details like the db logo imprinted on the waxed paper acting as tableware’s lining. Alluring-red banquettes, wine-colored candle holders, light & soft music in the air, my mind is in a whirl but for a good cause.

I am won over by both the interior and ambience; the bistro is simply cozy and elegant. (Even their restrooms approximate a 5-star hotel’s) You can swirl your glass and raise a toast with your beau or business associate at the bar which is tucked away exclusively at a nook. Or book their private room for a privé function. The rest is purely for your enjoyment of fine dining.

We teed off our dinner with some complimentary bread. I would say they are well-baked but not well-liked in terms of their texture. I have noticed an ubiquitous trend in local restaurants to serve bread as it is without keeping them warm. I still prefer my bread the old-fashioned way: warm and fluffy inside; isn’t it easier to slather that cold shaving of butter?

My sidekick picked a Mint & Lime Ginger drink; a calming concoction bursting of 3 different flavors and yet harmonizing one another to a tee. You taste zesty lime on one palate, invigorating mint on the other and zingy ginger on another as you sip alternately.

This is my first time savoring a premium burger and using cutlery to devour my approximately 5 inches tall db Burger. There is absolutely no way to devour it in one bite! I did away with the cutlery and chose the primitive way to eat it. The patty which was done medium rare was cooked to a tee but it tasted insipid. I nibbled some foie gras tucked along with the braised short ribs. Black truffle is supposed to be included but sorry, I just couldn’t detect the musky truffle and all I could see was some hidden black blob. Though I was given some relishes to slather onto the burger, I chose to taste it originally since it’s called ‘The Original db Burger.’ The home-baked parmesan bun was preferred to the main character. The entremets (fries) were lightly-salted and buttery-crisp which my sidekick enjoyed more than I did. Hmmm, after all, I still prefer my ordinary burger!

Wild Boar with Herb Penne – An interesting dish of herbaceous-looking penne cooked à la Al dente; firm but resilient. The ‘wild pork’ from the wild boar tasted succulent and odorless. Occasionally, you will find bites of mushrooms here, sun dried tomatoes there and mint leaves in between.

We topped off our dinner with a Pomme: Apple beignets (French doughnut; a deep fried choux pastry sprinkled with confectioner’s sugar), Vanilla Chantilly (Vanilla-infused sweet whipped cream) & Armagnac (French Brandy) Ice Cream. We relished some dollops of poached pears and fruit compote. As we indulged in this Afters, assorted engaging textures were degusted. Then, I washed it down with a cup of Americano to cap the night.