Racines at Sofitel Singapore City Centre has recently launched a new menu that further amplifies its duality of authentic French and traditional Chinese cuisines. By preparing a selection of ingredients in two distinct styles, you will see how a common ingredient stands out in two directions led by Executive Chef Jean-Charles Dubois and Executive Chinese Chef Andrew Chong respectively.
Clear Lobster Broth 4.5/5 and Classic Lobster Bisque 4.5/5
It was such a bliss to start our meal with the Lobster ($26) as the main ingredient to make my soup. Deep with crustacean flavours, the Classic Lobster Bisque with Scallop Mousse Quenelle was savoury with a rounded sweetness and given a touch of creaminess to give that satiable mouthfill. On the other hand, the Clear Lobster Broth surprised me with its depth of flavours that was intertwined with tangy notes coming from pieces of pickled kohlrabi.
Mosaic of Foie Gras Terrine 3.5/5
Pan-Seared Foie Gras 3/5
For starters, we also had Foie gras ($24) delivered 2 ways - Infused with cocoa and Szechuan pepper, the Mosaic of Foie Gras Terrine left a more profound impression than Pan-Seared Foie Gras, which comes with a caramelised fig that wasn't pushed to the edge enough to draw out its sweetness.
Pan-Seared Atlantic Scallops 3.8/5
Scallops ($42) is presented as a pre-main and main. In Pan-Seared Atlantic Scallops, the zesty and buttery Iranian black lemon beurre blanc not only brightens up the dish, but it also boosts the texture of the succulent scallops.
Singaporean Seafood Laksa 3.8/5
As a main, the Hokkaido scallop crowns the Singaporean Seafood Laksa, accompanied by a fried rock lobster. The capellini was well done, so much so that the coconut broth could be poured over without weighing it down. I like the consistency of the broth, which is light but packed full of flavours.
Slow-cooked Australian Wagyu Beef Cheek 3/5
For Wagyu Beef ($42), the Slow-cooked Australian Wagyu Beef Cheek was not as fork-tender as I expected it to be, and much of the red wine infused jus was needed to bring out its flavour.
Soy-Braised Wagyu Beef Short Rib 2.8/5
Whereas for the Soy-Braised Wagyu Beef Short Rib, mine was rather tough and the foie gras sauce didn't quite complement the short rib either.
Rich Valrhona Chocolate Creme Brulee 3.8/5
For dessert, we had Rich Valrhona Chocolate Creme Brulee with Tahitian Vanilla Ice Cream and Orange Ginger Coulis. The ice cream with orange ginger coulis was yummy enough to be a dessert on its own. The chocolate creme brulee was like a much-needed chocolate ice cream after a long day if only the thick buttery biscuit underneath was a thin crisp wafer instead.
Words and photos by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.
Sofitel Singapore City Centre
9 Wallich Street
Tel: +65 64285000
Nearest MRT: Tanjong Pagar (EW Line)
Mon-Sun: 630am - 1030am, 12pm - 230pm, 6pm - 10pm
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right on Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]