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.

In my humble opinion:This is the Bistro for you if price tag is never a concern; only luxuriating yourself is!

(For more info on the menu & prices, please visit:

http://www.marinabaysands.com/Singapore-Restaurants/Fine-Dining/DB-Bistro-Moderne/)

Loysel’s Toy Café.......Singapore

Dear Papa Palheta,

I went to your Loysel’s Toy Café with some friends today and was spellbound by the laid-back, rustic charm that exudes from the alfresco garden furniture, bicycles displayed for rental, colossal bonsais, a graffiti storefront depicting the transit of coffee et al. It is a rare dining scene in Singapore.

However, this is not my main motive for traipsing all the way to 66 Kampong Bugis. I am here purely to savor a cuppa crafted by your brainchild. Sipping my Affogato seems to require a bit of D.I.Y-mixology: pour the brewed coffee over the ice-cream and muddle.

The end result is akin to a shot of stout; so robust that my wearied mind was awakened by the opulent aroma and a bitter-piquant aftertaste which only coffee connoisseurs can relate and appreciate.

I harmonized the lingering aftertaste with some tangy bites of a Lemon Tart; a short crust pastry filled with freshly-whipped zesty lemon cream. So far so good and I could feel that I was distant from needing a siesta, as it was a languid afternoon.

Next, came along a slice of Peanut Butter Chocolate Cake which I found it cloying and heavy-bodied with hints of peanut butter; not that it is poorly baked but just not my ideal cake...

Two of my friends went for Earl Grey Tea with notes of Lavender displayed in lovely tableware, which is fit for lassies’ tea sessions in the courtyard.

Recurring gusts of winds caressed our faces and hair as we ensconced at a nook in the alfresco. We chatted and chatted…as if the evening never arrive. We were completely soaked into the genius loci.

To conclude, here’s what I would share with my other friends:

Who’s there: Hipsters, Families-in-the-know, Couples yearning for rustic rendezvous 

What to avoid in the Alfresco: Alluring Wigs, Marilyn Monroe’s dresses, Sassy Hats

What to wear: Jane March’s braids, Aviator sunglasses, Levis Capris

Where to sit: Inside the café; watching the baristas pulling their brewing stunners and at the same time, enjoying controlled-cold-air especially when Mr Wind is not blowing.

When to go: Tues-Fri (9am-6pm), Sat-Sun (9am-7.30pm)

What to do next: Stroll leisurely along the proximate Kallang Riverside Park or rent some bicycles and have an impromptu friendly match.

Someday, I will drop by and pay you a visit too.

Yours sincerely,

Zon

*** For more info on the menu, please visit http://www.loyselstoy.com/ ***

3D_CNY_Cookie

Adorable as they seem &

Blessed am I to eat up them.

Crisp is the feel &

Delizioso is the taste!

*Specially hand-crafted by my bosom friend, Hanni & her daughter, Tricia*

“Welcome Spring” – An Afters

Think the fragrance of lavender, beguiling sweetness of apple juice and the resilient texture of konnyaku jelly incorporated into one. What do you get? “Welcome Spring” – An Afters I came up with, in sequel to my Holly X’mas Jelly Recipe!

Here’s the Ingredients & Instructions:

500ml Red Apple Juice (No sugar added)
120g Sweetened Konnyaku Jelly Powder
2 teaspoons Dried Lavender

Pour the red apple juice and dried lavender into a jug and muddle.

Cover the jug and let the mixture infuse for an hour on its own.

Strain the lavender from the liquid.

(You may want to sprinkle the strained lavender atop the soil of your potted plants as fertilizer or impromptu air-freshener to your balcony/garden)

Pour the liquid into a saucepan.

Set over low heat and bring to a boil.

Pour the Konnyaku jelly powder in.

Stir gently and simmer for 5 mins.

Pour the mixture into the desired moulds.

Let it cool down before chilling in the refrigerator.

Serve & Relish with your loved ones!

“Welcome Spring” wishes all a bountiful year 2012!

Drunken Cockles.......Singapore

(SGD 9.90 per serve)

This dish of Drunken Cockles won’t inebriate you, but rather, I would say they are wholly sunken into their in-house sauce that enhances the taste of the parboiled cockles. The sauce is very well-blended; compounding of freshly-minced garlic bits, diced red chilies + spring onions, a slightly tart-briny condiment and a hint of wine infusion. (Maybe plus some other special ingredients...trade’s secret)

I was so consumed shucking them that I could barely concentrate in my conversation. This dish will definitely warm the cockles of your heart. Highly recommended to hardcore garlic lovers and cockle aficionados!

Try also their Bamboo Herbal Prawn Soup:

(SGD 4.90 per serve)

A potent serve of herbal soup containing a pair of simmered Tiger Prawns with rich and intense flavors that delighted my palate and I believe it also nourished my well-being.

(For more info, pls visit http://www.putien.com/)



Food Advert Onboard.......Singapore

(Both sides of a Bus Ad Hanger)

The colorful visuals caught my attention while I was traveling on a public bus and I ‘grabbed’ it eventually.

A newfangled idea of F&B advertising on public transport!

Buyan, Russian Fare…….Singapore

“Game for Russian Fare?” my epicurean-friend approached me. “Why not?” I replied her spontaneously. And Buyan, here we come:

Perched on 9/10 Duxton Hill, Singapore; two quaint colonial-era shophouses integrated into one beautiful Buyan, a Russian-owned restaurant where you can experience 4 intriguing dining concepts.

  

Vodka and Caviar Bar (Ground Floor)

A bar counter serving over 50 variants of Vodka, Russian Beer, Russian Champagne and more. Not forgetting, Caviar, a delicacy of Russian Cuisine which is not to be missed out either. A small section here is reserved for casual dining.

Private Dining Room (Ground Floor)

A 20-seater across a 7.5m long Chef’s Table is open for private booking. This exclusive room is also the only section overlooking the main kitchen where you can watch the chefs perform their culinary stunners. Also storage to the world’s oldest champagne, 1841 Veuve Clicquot which costs €30,000 and an impressive few-million-worth of wine collection that will make any wine connoisseur lust after: 1821 Chateau-Chalon Vin Jaune, 1854 Chateau Lafite Rothschild, 1859 Chateau Mouton Rothschild, 1877 Chateau Margaux, 1907 Heidsieck & Co, to name a few.

Extensive bottle display of Armagnac produced in consecutive years.

Fine Dining (2^nd Floor)

Frescoes adorn the walls to ceilings mythically, giving me the vibe of Buyan, which is named after a mysterious island in Russian folklore that has the magical powers of appearing and disappearing in the ocean.

Casual Dining (3^rd Floor)

The design concept behind is set to emulate a Russian Monastery’s canteen which explains the bench-like chairs, candelabras, oil paintings & pseudo stained-glass windows.

My Casual Dining Experience at the Bar

Seated not long, my epicurean-friend pointed out the top right-side of my robust, woody chair. A good idea for patrons to hang their pocketbooks! We are given iPad menus to look at the 'actual dishes', with short descriptions for some. So far, as to my knowledge, Buyan is the first and only restaurant in Singapore to serve iPad menus. I applaud their hi-tech move in the local dining scene.

Cutlery is uniquely designed; I simply love their curvy forms!

Even the toilet’s tap is specially retrofitted to give you the mythical vibe.

Waitstaff are attentive and caring. During my course of dining, I saw the bartender helping a lady-diner who is feeling cold to put on a Russian shawl.

Our Russian Gastronomy:

Mors – A traditional Russian thirst-quencher made from a wholesome bunch of smashed and strained berries: cloudberry, cranberry & lingonberry. Refreshing and ‘berrylicious!’

My epicurean-friend pops open a bottle of Abrau Durso Champagne and offers me a few glasses. A remarkable, well-flavored Russian sparkling wine that ends with a sprightly, fruity note.

Caviar Platter – Renowned as ‘Treasures of the Black Sea’; only a mother-of-pearl spoon is fitted to scoop these tiny black gems onto the Blinis, thin pancakes (crepe-like) to avoid tainting the natural flavor. The caviar on its own tastes piscine. But when you spread some onto a blini, sprinkle a bit of finely-chopped onions, chives, scrambled eggs, drizzle atop their sour-cream relish and start rolling like a cigar, you will find your palate on its way to caviar’s premium taste!

Borscht – A beetroot & cabbage soup with complements of Beef Strips; a good symphony of sweet and tart flavors contained in a velvety-smooth texture. Taste so moreish, that I wish my bowl is ‘The Magic Porridge Pot’.

Pelmeni – Dough pockets that resemble Chinese Dumplings, stuffed with minced beef and pork filling. Dough texture is on the thicker side and as I bite a mouthful, an undesirable unctuous gravy squirts out. I must say they are chewy and delectable though; however only if you are not health-conscious.     

                    

 Beef Stroganoff – Sous vide (Slowed-cooked) tenderloin served with Isigny cream sauce and sautéed Chanterelle mushroom. The beef is succulent and the sauce taste more like Carbonara pasta sauce to me. The only problem I have or should I say ‘we have’ is, this dish tends to be too generous with the salty-flavor. The saltiness overpowers the beauty of this creation. 

Chicken Kiev – Chicken breast pounded, breaded and fried. Mushroom sauce drizzled over it and comes with some sautéed potatoes & broccoli; a dish that has to be savored on the spot while it is crisp and blistering-hot.

Perhaps, both of us are too ambitious to drink and eat heartily at the same time. I have too much of a drink or drinks (Mors & Champagne), thus unable to enjoy better the latter courses. I will bring more epicureans my next round for better order-strategy.

Baked Apple - This lovely Afters comes at the right moment; a breaded green apple baked and drizzled with berry compote. Crisp and tartly-appetizing to conclude our Russian Fare for the evening!

 

In my humble opinion, Buyan truly deserves your patronage, especially if you aspire to be a gastronome!

(For more info on the menu and prices, pls visit http://www.buyan.sg/)