db Bistro & Oyster Bar @ Marina Bay Sands (MBS)

By thirty I was independent; by forty I could resist doubts…
-- Confucius

I am suspicious of restaurants bearing names, and have always been. It is possible that the namesake has really put work and thought into a new province of their empire, appointing skilled proteges to be his proconsuls. But even then there’s no guarantee of quality, and especially not given the distance between the European or American home bases of many of the name-bearers in the Sands, and the Singaporean outposts. If the Great Sweary One can mess up in his Midlands endeavours, what can he do from half the world away?

On the other hand, if and when the chef is actually here, the calculus changes. So when Derrick told me that Daniel Boulud is coming out to Singapore, for the fifth anniversary of db Bistro Moderne and the Singapore International Film Festival, and that he was having a little do for the bloggers, I leapt at the opportunity. Right move, as it turns out - for what we get is a lengthy and warm reception from M. Boulud and his team.

Oyster from Kumamoto 3.5/5

The bistro, all intimate shade and subtle gleam, has been moving towards the sea as of late, a change made obvious on entry with an iced display of oysters sourced from France, the States and Japan among others. And after a very pleasant basket of focaccia and soft pretzels, the first course is an Oyster from Kumamoto dressed with yuzu. It is a demure mollusc, sweet with plenty of brine.

Hamachi Tartare 4/5

The Hamachi Tartare - actually more inspired by the Polynesian poke - is another demonstration of the contrast between high, lilting citrus and marine depth. Diced and succulent hamachi has just a little of the yuzu coating it, reclined on a cooling mattress of avocado cubes and puree; below that, fronds of wakame taste far more intensely of the sea. A squeeze of lime helps bring everything to life, nudges of cream and fruit and the tender yellowtail. That it’s wearing a daikon fascinator doesn’t hurt either.

Mariniere of Clams and Crudo 3.5/5

With the first warm dishes come the theatrics, such as with the Mariniere of Clams and Crudo - the jade green broth drizzling on an assembly of tuna, crunchy bursts of salt and flavour that are littleneck clams, and then osetra caviar on top of it all. It looks like a painting, and tastes as vivid with little nudges of anise in the sauce.

Dover Sole and Truffles 3.8/5

If the mariniere is a colourful painting, the next dish of Dover Sole and Truffles is chiaroscuro in edible form. Fish is tightly rolled around the black stuff, then served with more whites - the sauce, slices of button mushrooms - and flakes of black truffle that Boulud himself comes out to shave on the plates. The contrast of tastes - firm sole standing up to the pungency of truffle - is as bold as the contrast in colour.

Canard a l’orange 4.2/5

Just before dessert, Andrew tells us that M. Boulud is preparing another dish for us - perhaps out of fear for our unsated appetites, or concerned that the dinner has been all seafood. Or perhaps he simply intends to show his skill, in which case the extra dish is a rousing success. It is that French classic, Canard a l’orange - but it brings to mind Monet’s paintings of the Houses of Parliament. It is a sketch of the general outlines of both duck and citrus, rendered in different conditions.

There’s the strip of duck breast, smoke and fissure on the skin and still cherry-red within, murky and forceful. Below that, a dollop of duck confit with a distinct Chinese hue, like classic braised duck with sea cucumber that has been refined and clarified; to one side, a meltingly rich lobe of foie gras. The little Asian twists carry on in the use of tangerines as sweetener, and also the candied orange peel.

Buche de Noel 4.2/5

The Buche de Noel also has its own twisty elements, being a variation on a Mont Blanc. After a relatively light-tasting meal, this is a hand-tipping exercise with the strong flavours - chocolate, cream, starchy and brightly sweet marrons glaces. A dollop of ginger ice cream with stem ginger bits is a well-placed note of warmth and sharpness in a dish that is all round and full.

Bugnes 4/5

At the end of the meal, M. Boulud himself makes another appearance, and there is a little more insight when he bears gifts of Bugnes, or Angel Wings. Simple, thin strips of egg dough that have been shallow-fried to puffiness, they wear nothing except a breath of icing sugar, and have the light, alluring fragrance of oil without its burden. The chef jokes that he had to call his mum in Lyon to get the recipe for us, but there is a glimpse here into the environment from which young Daniel emerged to begin working in kitchens, for the likes of Vergé and Guérard. ‘Her children, and then now their children - there’s about thirty two of us, and she cooks for us all. So it’s like a restaurant!’

And that’s what it is, right? Forty-plus years of cooking and serving meals, and yet with constant glances and nods to one’s own history. Besides the childhood bugnes, Boulud also speaks proudly of one dish or another as recalling ‘the first days of Daniel’, or ‘something new I liked’. There’s an easy, smiling assurance as to his ability, and then the goods themselves, which are both traditional - we know duck and orange fit, as do fish and avocado - but still manage to bring out new effects. Stumbling out with newly met friends and plenty of wine, some of which are made for Boulud’s restaurants exclusively and all of which are carefully paired, I feel more grateful than I’ve been about a meal in a long while.

Guest Writer: Wilson’s perfect day consists of a good meal and a laptop, on a table, next to a window, overlooking the sea, in a rainstorm. You can see more of his reviews at his blog, Dear Babette.


db Bistro Moderne
The Shoppes at Marina Bay Sands (MBS)
2 Bayfront Avenue
#B1-48
(opposite Mastercard Theatre)
Singapore 018596
Facebook
Website
Nearest MRT: Bayfront (CC Line, DT Line)

Opening Hours:
Mon: 12pm - 5pm, 530pm - 10pm
Tue-Fri: 12pm - 5pm, 530pm - 11pm
Sat: 11am - 5pm, 530pm - 11pm
Sun: 11am - 5pm, 530pm - 10pm

Direction:
Alight at Bayfront MRT station. Take Exit D. Walk towards the Theatre. Walk to destination opposite the Theatre. Journey time about 5 minutes. [Map]

Long Chim @ Marina Bay Sands

The Shoppes at Marina Bay Sands saw a refreshed line up of celebrity chef's restaurants with Long Chim by David Thompson as one of the latest additions. The acclaimed chef and restaurateur has brought Namh London a Michelin star before opening Namh Bangkok, getting the top spot in San Pellegrino’s Asia’s 50 Best Restaurants 2014. With such awards and recognition under his belt, I am excited and glad to know the chef has opened Long Chim in Singapore, serving his renditions of Thai street food.

Thai Milk Tea 2.5/5

I have to say my dinner at Long Chim did not start on the right foot. The rendition of the Thai Milk Tea is kind of acquire. It is not the usual taste we are used to or even familiar with. I would advise to give this a miss.

Green Papaya Salad 4/5

The crunchy Green Papaya Salad comes with a medley of Thai flavours, sweet, sour and spicy all in one plate, showcasing the characteristic of Thai cuisine.

Chiang Mai Chicken Relish with Cabbage 4.2/5

The Chiang Mai Chicken Relish with Cabbage ($14) is a robust play of different textures and flavours in the mouth with the crunchy cabbage giving the richness a refreshing balance.

Beef Skewers 3/5

The Beef Skewers ($16) was marinated in a rich marinade such as cumin, coriander and tumeric. The flavour is quite intense. However I did not quite enjoy the texture, I find it too minced or soft. I still prefer a bit of bite to it.

Green Curry with Wagyu Beef 2.5/5

Another disappointment on the menu is the Green Curry with Wagyu Beef ($22) served with roti. The whole execution was too oily. While the best quality of meat is used, there were only a tiny few pieces of them swimming in the pool of gravy.

Grill Squid Southern Style 4.5/5

Among the dishes I tried at Long Chim, the Grilled Squid in Southern Style ($16) has to be my favourite. Coated with a delectable spicy and coconut cream sauce, coupled with the charred aroma, this is indeed addictive.

Stir Fried Chinese Broccoli with Crispy Pork Belly 4/5

The Stir Fried Chinese Broccoli with Crispy Pork Belly in Oyster Sauce ($22) is probably one of the most value for money dish with its large servicing and huge pieces of sio bak. Except for the fact that the oyster sauce was a bit on the heavy side, this is a homely and comforting dish to go with a bowl of rice.

After trying the food at Long Chim, I did walk away feeling a bit disappointed. There were hits and misses. But the more troubling thought it whether it is worth to pay that sort of price for rendition of Thai street food while there was not really a wow factor.


Long Chim
The Shoppes at Marina Bay Sands
2 Bayfront Avenue
Atrium 2, L2-02
Singapore 018972
Tel: +65 66887299
Facebook
Website
Nearest MRT: Bayfront (CC Line, DT Line)

Opening Hours:
Mon-Thu: 1130am - 230pm, 530pm - 12midnight
Fri: 1130am - 230pm, 530pm - 1am
Sat-Sun: 530pm - 1am

Direction:
1) Alight at Bayfront MRT station. Take Exit D. Walk to Hermes at Level 1. Take the lift beside it to level 2. Journey time about 5 minutes. [Map]

Bread Street Kitchen @ Marina Bay Sands

As a self-confessed TV food show addict who counts Gordon Ramsay's shows as those that would stop me from switching to another channel, I saw how he yelled at the contestants in the F Word and Hell’s Kitchen. At the same time, I also remembered how he boldly embarked on an exotic food adventure to the unexplored territories of North East India like Guwahati and Majuli Island in Gordon's Great Escape, attempting to impress the locals with his curry after mixing with the community for a few days.

But don't get me wrong. I am neither a die-hard fan nor a critic of this celebrity chef. More than his TV persona, I have been very curious about the flavours and textures of his dishes. Hence, I was very excited to learn that Chef Ramsay has finally opened his third restaurant in Asia right at the premium Marina Bay Sands. This comes after his first restaurant at Conrad Tokyo in 2005 and Bread Street Kitchen & Bar in Hong Kong last year.

Designed to fit to the brand's East London industrial roots, Bread Street Kitchen offers a truly relaxing dining experience without the rigid pressures of fine-dining. But perhaps cutting straight to the chase, I must confess that the dishes were very impressive, right from the starters to the desserts.

Roasted Veal Carpaccio 4.2/5

Take for example this Roasted Veal Carpaccio ($26) from the cold starters section. I've had beef and horse carpaccio but not yet a veal version. These pinkish slices were succulent and not too gamey, tossed in shredded tuna dressing and dill pickles for a refreshing vibe.

Potted Salt Beef Brisket 4/5

For a classic Scottish dish, try the Potted Salt Beef Brisket ($18) with grain mustard and piccalilli (a kind of salty-sour Indian relish). Some might think of it as corned beef, but I say this is more like a funky British-Indie hybrid that makes a fabulous filling on the aromatic caraway crackers.

Roasted Black Cod 3.8/5

Main courses range from $26 to $44, with the Roasted Black Cod ($44) being ranked at the top of the list. Not much complicated cooking involved here, but it was a straightforward dish that would speak to your soul with its impeccable freshness in a mellow red wine and lemon sauce. In fact, the sides of crushed potato, salted capers and artichokes complemented the fish so well that this dish would be incomplete without one element or another.

Traditional Fish and Chips 4.2/5

That said, the elegant cod fish did not make quite a big splash compared to the Traditional Fish and Chips ($26). The fish beneath the golden crisp batter is meaty yet delicate, needing no further adornment other than the likes of tartar sauce and sweet crushed peas. As such, one will commit a grave mistake to strike this classic British beer food out from the menu because this may just be one of the most delicious version you can find outside UK.

Dingley Dell Pork Belly 4.5/5

Another star dish was the Dingley Dell Pork Belly ($28). As the name suggests, the pork is sourced from a welfare-friendly outdoor pig farm in Suffolk, England. The crunchy bites of the golden crackling was symphony to the ears and the meat was tender without being greasy. Brightened with the light acidity from spiced apple puree, this dish can be paired with a selection of innovative cocktails and world wines from the "interactive" bar area overlooking the scenic waterfront of Marina Bay.

Monkey Shoulder Cranachan Cheesecake with Roasted Balsamic Strawberries 3.5/5

Most restaurants often neglect the desserts section but Bread Street Kitchen is a rare exception with eight options, each of high calibre. The Monkey Shoulder Cranachan Cheesecake with Roasted Balsamic Strawberries ($18) won the hearts of many with its playful textures of thin cocoa crisps atop the sticky pud but this dish has the potential to up its ante on the complexity given that it costs about 3-4 times more than a cheesecake from an average patisserie.

Coffee and White Chocolate Parfait 4.2/5

The Chocolate Fondant with Salted Caramel ($20) was profound in cacao notes but I preferred the Coffee and White Chocolate Parfait with poached blackberries ($18) as its incredible soft and cloud-like texture—somewhat in between an espuma and crème fraiche but not a panna cotta—came as a welcome surprise. The subtly sweet fluff dissipated within seconds in your mouth, leaving behind traces of alcohol scents which stubbornly lingered on.

Treacle Tart with Crème Fraiche Ice Cream 4/5

For a truly old-school British dessert, nothing beats the Treacle Tart with Crème Fraiche Ice Cream ($18). With golden syrup being a non-negotiable ingredient of this dessert, the sweetness might not rally enough supporters but there was a nice, sticky chewiness to the filling cupped within a superb crust. Otherwise, the unique Pineapple Carpaccio with coconut sorbet will bring a zesty and rather unpredictable ending to a British European feast.

As Chef Ramsay said at the start of the meal "You'll want to share a bed with the desserts tonight" Yes, he may be a controversial public figure but when it comes to his food, I think there is nothing much to dispute about.

Photograph and written by Li Tian, a passionate foodie behind Singapore-Japan Food Blog “Dairy & Cream”. Has an eye for pastries and desserts.


Bread Street Kitchen
The Shoppes at Marina Bay Sands
South Promenade
2 Bayfront Avenue
L1-81 and B1-81
Singapore 018972
Tel: +65 6688 5665
Website: https://www.gordonramsayrestaurants.com/bread-street-kitchen-singapore/
Nearest MRT: Bayfront (CC Line, DT Line)

Opening Hours:
Lunch
Daily: 1130am - 530pm
Dinner
Sun-Wed: 530pm- 10pm
Thu-Sat: 530pm - 12am
Bar
Sun-Thu: 1130am -1am
Fri-Sat: 1130am - 2am

Direction: 
1) Alight at Bayfront MRT station. Take Exit D. Walk to destination. Journey time about 5 minutes. [Map]

9Goubuli (狗不理) @ Marina Bay Sands (MBS)

Goubuli (狗不理) is a chain brand in China dated back to 1858 with its first outlet established in Tianjin , China. It started as a bun (包子) business using half leaven dough, richly flavoured meat and a delicious soupy filing invented by Guozi (狗子). The legendary bao zi or bun soon attracted patrons all over China and business was so busy that the inventor has no time to engage with his customers. Hence the name Goubuli (狗不理) came about as he has no time to talk with his customers.

You may wonder why the number nine for the outlet in Singapore? Uniquely, each branch around China as well as overseas are given an unique number to distinguish among themselves.

Goubuli Bun with Meat and Vegetable Filling 3/5

Inevitably we have to try the legendary bun or Bao Zi (包子) at 9Goubuli which propelled it to fame.
The Guobuli Bun with Meat and Vegetable Filling ($2.60/pc) may seems to have the best of everything but it also lost its character, trying too hard too much in stuffing all the different ingredients into the dough. While the filling may not have satisfied me, I thought the dough is superb. Unlike the bun we have in Singapore which is thicker and fluffier, this is thinner and softer in texture. It actually allows the appreciation of the fillings to come through more.

Goubuli Bun with Wagyu and Vegetable Filling 4/5

On the other hand, I actually preferred the Goubuli Bun with Wagyu and Vegetable Filling ($3.50/pc). Using a mix of A3 and A4 wagyu beef, the hand chopped beef has more bites to it and the flavour is richer.

Goubuli Bun with Vegetable Filling 4/5

A vegetarian options will be the Goubuli Bun with Vegetable Filling ($1.90/pc). Actually this is also not bad too with the sweetness and crunchiness of the vegetables. A worthy note to mention is the dough used to make all their buns are made from a mixture of three different flours imported form Australia and Canada to get that consistency.

Appetizer Combination 3.5/5

Next we have a trio of Appetizer Combination. The sampling platter allows us to have a glimpse of the cold dish menu. The Pork Terrine ($10) is a rare item to be found on a Chinese restaurant menu. The version is a bit too soft as I am used to the local Teochew version of pig trotter aspic. The Steam Chicken with Szechuan Chilli Sauce ($12) is too mild for me, I think it can go up a notch or two with the spice level. Lastly the Vinegar Marinated Wood Ear Mushroom ($8) is my favourite with its tanginess and crunchy texture. A good starter to whet up the appetite.

Braised Fish Maw in Superior Soup 4.5/5

Say no to shark fin and have the Braised Fish Maw in Superior Soup ($18) instead. This is my first to come across such a smooth piece of fish maw which could have mistaken as cuttlefish from the sight of it. Cooked for hours with carrot and duck and chicken, the superior soup is packed with rich robust flavours.

Szechuan Style Poached Sliced Fish 4/5

The Szehcuan Style Poached Sliced Fish ($22/$33) uses cod fish is more fatty and buttery. I understand the restaurant dilemma in tuning down the spicy level to cater for the general public. I personally like it to be spicier.

Spicy Diced Chicken with Red Capsicums 4.2/5

The Spicy Diced Chicken with Red Capsicums ($18/$27) is so addictive that I could not stop going back for more. This is one of my favourite dish for the night.

Lobster Stir Fried Dry Noodles 3.8/5

This dish is actually not on the menu. The Lobster Stir Fried Dry Noodles is actually a combination of 2 dishes on the menu, the La Mian was stir fried and paired with baked half lobster. An interesting twist of substituting the normal dry noodles with la mian but the highlight has to be the fresh live lobster. It was not over baked and retained that bouncy texture and sweetness.

Banana Chocolate Spring Roll

We wrapped up the dinner with both a warm and cold dessert in the Banana Chocolate Spring Roll with Coconut Ice Cream. Banana and chocolate is the classic combination and the flavours works wonderfully encased by the crispy deep fried spring roll. The coconut ice cream was a bit too sweet and lacking the subtle refreshness of coconut.

9Goubuli (狗不理) at Marina Bay Sands (MBS) not only sells the legendary buns but an extensive offering of other dishes such as homemade noodles, seafood, dim sum and rotisserie. In short, it is a Chinese restaurant offering a variety of Chinese cuisine on the menu.


9Goubuli (狗不理)
Marina Bay Sands (MBS)
The Shoppes
Canal Level
B2-02
2 Bayfront Avenue
Singapore 018792
Tel: +65 66887799
Facebook: https://www.facebook.com/9goubuli
Website: http://www.9goubuli.com/
Nearest MRT: Bayfront (CC Line, DT Line)

Opening Hours:
Daily: 11am - 11pm

Direction: 
1) Alight at Bayfront MRT station. Take Exit D. Walk to destination. Journey time about 5 minutes. [Map]

Hotpot Kingdom ( 鼎鼎香) @ Marina Bay Sands (MBS)

Chinese loves hotpot because it symbolizes reunion where a group of friends or family members gathered around the table cooking and eating the food together. For me, a good hotpot has to have fresh ingredients and a pot of superior soup base to go with it. Recently, I visited the newly opened, Hotpot Kingdom (鼎鼎香) at The Shoppes at Marina Bay Sands to see whether it meets my expectation of a good steamboat place.

Similar to one of my favourite steamboat restaurants, Imperial Treasure Steamboat, Hotpot Kingdom also offers an array of condiments where one can mix and match to create their own dipping sauce. A slight different is the variety of chilli sauces that is more suitable for the local liking of spicy.

Fried Silver Fish 4/5

Truffle Siew Mai 4/5

Some may not like to have steamboat because of the waiting time that is needed for the soup to boil and cook the ingredients. One beauty dining at Hotpot Kingdom is that they offered some starters, cooked food and even dim sum on their menu. Do note dim sum is not available for dinner.

Macanese Pork Bone Soup / Spicy Soup 4.2/5

Korean Kimchi Soup / Herbal Chicken Soup 4.2/5

Hotpot Kingdom offers ten different soup bases that is priced at $15 or $25. Under the $15 category, there are Spicy Soup, Macanese Pork Bone Soup, Pickled Vegetables with Fresh Fish Soup, Bak Kut Teh. While the $25 category consists of Beef Consomme Soup, Pork Tripe with Pepper Soup, La La Seafood Soup, Korean Kimchi Soup, Herbal Chicken Soup and Chicken Soup. As we have quite a big group, we decided to try Spicy Soup, Macanese Pork Bone Soup, Kimchi Soup and Herbal Chicken Soup. To be frank, I have enjoyed all four soups and I could not pick which is my favourite.

If you are having the Herbal Chicken Soup, the chicken is actually marinated in Chinese wine and served on the dish. At the table when the soup boils, the chicken is placed into the soup and the remaining Chinese wine marinade is poured into soup base.

Tiger Garoupa 4.2/5

Live Prawns 4.2/5

Local Lobster 4.2/5

Seafood lovers will be rejoiced with the selection of quality and fresh seafood on the menu. We tried the Tiger Garoupa ($13/100g), Live Prawns ($9/100g) and Local Lobster ($23/100g)

Homemade Meatballs 4.2/5

Another must try at Hotpot Kingdom is their Homemade Meatballs. There are Fresh Prawn Balls, Fresh Pork Ball, Dace Fish Ball, Fresh Beef Ball and Fresh Cuttlefish Ball. Ranging from $12-$14 for 6pcs. These meatballs are really good and springy but very expensive, about $2 per piece.

Vegetable and Mushroom 4/5

Ordered some Vegetable and Mushroom to go with the steamboat for a more balanced diet.

Pork Belly 4.2/5

Black Angus 4.5/5

Steamboat is not just about seafood. Good quality meat is also important part of a good spread. For a more premium selection, there are Japanese Wagyu Ribeye, Japanese Wagyu Striploin and Sliced Kurobuta Karubi, Premium US Black Angus and more.

Wanton 4/5

Egg Noodles 4/5

The menu is offers a variety of noodles and sides. An occurs of inspiration we decided to order some Wantons and Egg Noodles to cook our own inspired Wanton Noodles tossed in XO sauce.

My verdict of Hotpot Kingdom is that it is a great place for steamboat. Not only that, the extensive menu even offers a good variety of quality and fresh ingredients as well as dim sum and cooked dishes. However a steamboat meal at Hotpot Kingdom can be quite expensive.


Hotpot Kingdom (鼎鼎香)
The Shoppes
Marina Bay Sands
2 Bayfront Avenue
#B1-01B
Singapore 018972
Tel: +65 66887722
Facebook: https://www.facebook.com/hotpotkingdomsingapore
Website: http://www.hotpotkingdom.com/
Nearest MRT: Bayfront (CC Line, DT Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Bayfront MRT station. Take Exit D. Proceed to basement 2. Walk towards the other of the building and turn left. Todai is located at the far left of The Shoppes @ Marina Bay Sands. Journey time about 5 minutes. [Map]