Sunday, 29 July 2012

TGV Lunch at Guy Savoy Singapore - A Review

Hot on the heels of my Robuchon post, I thought I should check out the competition over at Marina Bay Sands, where Guy Savoy reigns as the high-end French cuisine option.  

Guy Savoy

Wednesday, 11 July 2012

DISH OF THE MONTH JULY 2012 (and possibly the year so far) - db Bistro Moderne's Boeuf Bourguignon and "Mac and Cheese"

TECHNICAL DETAILS

CREATOR: STEPHANE ISTEL, EXECUTIVE CHEF, db BISTRO MODERNE, SINGAPORE
INGREDIENTS: BEEF, PASTA, TWO TYPES OF MUSHROOMS, FOUR TYPES OF CHEESE, TWO TYPES OF ALCOHOL
CALORIE COUNT: ASTRONOMIC, BUT WORTH EVERY INCH ON THE WAIST, THIGHS, ETC.
PRICE: AROUND S$36++ (US$29) FOR A MAIN COURSE-SIZED PORTION
DATE TASTED: 30 JUNE / 1 JULY 2012
VERDICT: BRILLIANT


Stephane Istel, creator of our inaugural "Dish of the Month" 
(photo courtesy of Marina Bay Sands)

Saturday, 7 July 2012

Pairing Wine with Some of Singapore's Best Seafood - Old Lai Huat, Rangoon Road

I knew this was going to be tough.  Finding a wine to match some of Singapore’s most robustly spicy (and delicious) seafood would be a challenge worthy of any palate.

The venue was Old Lai Huat Seafood on Rangoon Road.  It doesn’t make any sense to me, but this place is always quiet except on Saturday and Sunday evenings, on which it heaves with large family groups all night.  Awesome food at great prices; what more do people want?  For me, Lai Huat’s signature sambal belacan pomfret and sole are amongst the very best seafood preparations in Singapore today.  The fish is very good, with its fins and tail fried to a blissfully edible crunch, but it is the intensely fragrant, insanely addictive topping of minced dried shrimp fried with belacan (fermented prawn paste), chillies, ginger and lemongrass that elevates it to a level of rare divinity.

Thursday, 5 July 2012

Dinner at Joel Robuchon Restaurant, Sentosa, Singapore - A Review

I could start this review by reciting a list of Joël Robuchon’s achievements, but I won’t.  Suffice to say I was really looking forward to my visit to Joël Robuchon Restaurant, the master’s outpost at Resorts World Sentosa, and his only flag in Southeast Asia.  Of all the "celebrity chefs" to arrive at the integrated resorts, Robuchon is without doubt the best-known and most influential, having built a global empire with 26 Michelin stars to its name.  His alums have become world-famous chefs in their own right: Gordon Ramsay, Eric Ripert, Eric Briffard...

Robuchon has made no secret of his admiration for Japanese culture and its influence on his cooking and way of thinking about food.  So it is only fitting that he has appointed a Japanese, Executive Chef Tomonori Danzaki, to spearhead his operations here in Singapore (a branch of his Atelier franchise, sexy black and red counters serving fine food in a casual environment, is next door).  Danzaki has been with the Robuchon family since 1994, winning three stars in the Las Vegas Michelin Guide for his efforts at Joël Robuchon Restaurant at the MGM Grande.  Assisting him in this endeavour is a delightfully multinational team including Frenchman maître d' Guillaume Anglade, Japanese baker chef Yoshihiko Tauchi and Peruvian chef pâtissier Antonio Benites.