So Celebrity Chef Daniel has closed its Chef Daniel's Kitchen at Bugis+ and opened a new salad and casserole concept restaurant at Chinatown Point called Le Cuisine. Located at the far corner of the shopping mall at basement two, the open concept restaurant gives the feeling that one is dining in the street of Europe.
I did a brief tour around the premises, walking to the back of the restaurant and spotted the open concept kitchen where shoppers can have full view how a dish is all put together before it is begin served to the table. If I am the chef inside the kitchen I would probably felt the pressure from the hundred pairs of eyes looking through the glass.
Mesclun Salad 4.2/5
The dinner started with the Mesclun Salad ($7.8). For a simple bowl of greens tossed in orange and raspberries vinaigrette, this is packed with lovely flavours. The dried berries and assorted nuts further gave the salad a crunchy enjoyement.
Six Sense Mushroom 3.8/5
When I saw the Six Sense Mushroom ($6.80) in the menu, I knew I got to have it. I remembered having it back at Chef Daniel's Kitchen which showcases his East meets West creation using chinese herbs like Qian Shi, Huai Shan, Xiang Lian , Hai He, Yu Zhu and Dried Longan to give the mushroom soup a nice Asian twist. Even crunchy chinese cabbage was used in substitute of croutons. Unfortunately, this is not the same bowl of soup that I had back then missing that Asian twist. Nevertheless, this is still a decent hearty and comforting bowl of soup.
Signature Crabmeat Burger 3/5
Signature Crabmeat Burger ($13.50) really sounds interesting. Even the presentation makes me want to dig in immediately. Maybe the name was misleading or the expectation was too high. It turned out to be more of an ebi burger than a crabmeat burger. I hardly could taste or find any traces of crab in it. I thought the whole highlight was the bed of stir fried cabbages at the bottom of the plate.
Lamb Shank 4/5
I was told before that if someone cooks you lamb shank it is out of love because of the long hours needed in cooking it. The slow cooked Lamb Shank ($15.50) braised in rose wine and red grain marinade fell off the bone with ease. The tender lamb shank was served with beans ragout and tomato fondue to complete the meal.
Lychee Pork 4.2/5
The Lychee Pork ($13.50) is an interesting interpretation by Chef Daniel of the traditional kong bak pau. Instead of the usual braised sauce, the pork belly is stewed in lychee coulis with shitake mushrooms. The way to eat this is to sandwich the pork belly in between the butter lettuce. The taste remembers me of sweet and sauce pork with surprise burst of lychee pops.
What is so special about the Cioppino ($15.50)? Is it just pasta in tomato sauce? The presentation may looks ordinary but be surprised by the flavours in the sauce. The penne with seafood is stewed in a special chef daniel's blend, roasted tomato and pineapple. I could not really put it into words but I felt that I was hit my a tsunami of flavours but yet something very familiar that is spicy, garlicy, sweet and tangy.
Chocolate Fondant 4/5
Aloe Vera Jelly 4/5
If you are looking for something light and refreshing, then you ha to try the Aloe Vera Jelly ($5.50) with seasonal berries and mints. It is perfect for me as I am not a sveweet person. This also helps to cleanse the palate after a heavy meal.
I think what appeal me at Cuisine is Chef Daniel's East meets West culinary concept. Even though he has relocated to Le Cuisine at Chinatown Point, there are still glimpses of his concept in his dishes. The price point is also very reasonable. The new restaurant also has a private room that can sit up to 12 person where Chef Daniel can specially designed off menu dishes around the budget. I thought this is very interesting and I am already thinking of planning my own private function already.
133 New Bridge Road
Tel: +65 65381963
Nearest MRT: Chinatown (DT Line, NE Line)
Daily: 11am - 10pm
1) Alight at Chinatown MRT station. Take Exit G or E. Walk to destination. Journey time about 3 minutes. [Map]