Culina Bistro @ COMO Dempsey - The World On A Plate

The past 25 years have seen Culina evolving, with a tremendous leap into what it is today. Located at COMO Dempsey, stepping into Culina brings you into a European-inspired food hall with speciality stalls, a bakery, wine bar and delicatessen, a gourmet market and modern bistro, as well as a renowned Sydney floral boutique, Grandiflora. From premium cuts of meats, sustainably-farmed fish and seafood to fine wines and other fresh produce and gourmet products, a tour around may just entice you into grabbing some of the items and whip up a few dishes like a professional home cook. Alternatively, selected products from the Culina Market that you have picked up can be prepared and served to your table right at the Culina Bistro.

Forest Mushroom Soup 3.5/5

Over at Culina Bistro, other than preparing and serving you the delicacies of your choice, a staple menu as well as a seasonal menu are available for a fuss-free dining experience. Forest Mushroom Soup, for instance, you see chunks of button mushrooms and blue foot mushrooms that are currently in season in Australia presented as-is in vegetable stock, flavoured with onions, fennel, parsley, and porcini powder. Rustic yet flavourful, simplicity is perhaps one of the best ways to showcase seasonal produces which are at their best.

Escargot 3.5/5

Similarly, the classic pairing of Escargot with garlic, parsley, and butter allows you to get the most out of the ingredients. The crisped butter garlic is so yummy, I wonder if it is the escargots or the moreish topping that makes the hero of the dish.

Smoked Trout Tartare 3.8/5

We tried a special - Smoked Trout Tartare, featuring an ocean trout which has been tea smoked and mixed with fresh smoked salmon and crème fraiche. I like how it falls in between a tartare and a rillette. You get the delish and creamy side of the latter without losing the meaty texture of the trout.

Endive Salad 3/5

Upon request, enjoy a beautiful Endive Salad tossed with seasonal Holland quinces and blue cheese. The quinces are poached in merlot, cinnamon, star anise, sugar, and orange zest for 45 minutes until soft, and their heightened sweetness mellows the sharp flavours of the endives and blue cheese.

Hokkaido Clams 3.8/5

From the Culina Market, your chosen bag of Hokkaido Clams (market price. prep fee $15) will be transformed into a comforting pot of juicy clams in white wine, garlic, parsley, and lemon, which is reckoned to be the most ideal way to enjoy these fresh clams. They were exquisite and pleasingly softer than what I had before.

King George Whiting 3.8/5

After seeing King George Whiting appearing in several episodes in Masterchef Australia, I finally get to witness its elegant white meat. (market price. prep fee $15 - $25). The fillet is grilled and served with asparagus and lemon, leaving its delicate meat pretty much untouched. The meat is firm but extremely moist, and the olive oil dressing enhances that quality.

Grain Fed Wagyu Beef 4/5

A dish that calls for a bottle of wine and cheers will be this Grain-fed Wagyu Beef from Snake River Farms (market price, prep fee $15 - $25). A gorgeous piece of meat rich in good fats, its flavours were intense and full.

Octopus 3/5

From its staple menu, we tried Octopus ($32), which is grilled and served with paprika potatoes. Firm and meaty, fluffier potatoes would have made it a better deal.

Profiteroles 3.5/5

For desserts, Profiteroles ($15) is definitely crowd-pleasing with its housemade vanilla ice cream and thick hot chocolate sauce.

Apple Tarte Tatin 4.5/5

But my favourite of the evening is this Apple Tarte Tatin ($15). It has a much higher level of tartness, and that works well with the salted caramel ice cream. The puff pastry is fragile, crisp and flaky, which is a great departure from the usual thick crust pastry.

Custard Tart Armagnac Laced Prunes 3.5/5

I enjoy the Custard Tart Armagnac Laced Prunes ($15) as well, but I like the dark, sweet Armagnac prunes a lot more, wishing that it could be a prune tart with custard sauce rather than it being a custard tart.

The wine bar is very popular as well. Apparently, it is full most of the time, so be there early if you want to grab a seat.

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.


Culina Bistro
Culina at COMO Dempsey
Block 15 Dempsey Road
Singapore 249675
Tel: +65 64747338
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Website
Nearest MRT: Holland Village (CC Line), Farrer Road (CC Line), Orchard (NS Line)

Opening Hours:
Daily: 11am - 3pm, 6pm - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit B. Walk to the bus stop along Orchard Boulevard (Stop ID 09022). Take bus number 7, 77, 106, 123 or 174. Alight 7 stops later. Walk to Dempsey Road. Walk to the roundabout near block 17 and 18. Walk to destination. Journey time 30 minutes. [Map]

2) Alight at Holland Village MRT station. Take Exit C. Walk to the bus stop at Block 12 (Stop ID 11401). Take bus 106. Alight 4 stops later. Cross the road. Walk to Dempsey Road. Walk to the roundabout near block 17 and 18. Walk to destination. Journey time 20 minutes. [Map]

3) Alight at Farrer Road MRT station. Take Exit A. Walk to bus stop opposite Farrer Road MRT station (Stop ID 11119). Take bus number 174 or 564. Alight 5 stops later. Walk to Dempsey Road. Walk to the roundabout near block 17 and 18. Walk to destination. Journey time 20 minutes. [Map]

La Brasserie @ The Fullerton Bay Hotel - A Brand New Interior And A Refreshed Menu

I felt quite embarrassed that I have not known of La Brasserie at The Fullerton Bay Hotel until my recent visit. The restaurant located at the marina bay waterfront has undergone a revamp of its interior as well as a refreshed menu.

Traditional Onion Soup 4.5/5

The body of the Traditional Onion Soup ($19) comes from the robust beef stock that has been cooked for at least 4 hours. The caramelized white onion lent the sweetness to the soup. Before serving, the soup is topped with a day old sourdough with gruyere cheese that is gratinated under a salamander.

Aubergine Caviar Tartine 3.5/5

Our appetizer started with the Aubergine Caviar Tartine ($19). The whole eggplant is first baked until charred, removed the skin and the flesh is mixed with chopped fresh Roma tomatoes, garlic, parsley, basil and extra virgin olive oil. This paired beautifully with the tomato confit and buffalo mozzarella.

Lobster and Scallop Carpaccio 4.8/5

The Lobster and Scallop Carpaccio ($33) is a dish as old as the restaurant. It was created by the General Manage of The Fullerton Heritage since the restaurant opening in 2010. The thinly sliced boston lobster and hokkaido scallop seemed to come to live in the black truffle oil and fresh lime juice dressing. This is crowned with black truffle shavings.

Hot-Smoked Balik Salmon 4.2/5

Love the smokiness of the Hot-Smoked Balik Salmon ($21). The whole New Zealand king salmon is cured with salt and smoked over Japanese binchotan charcoal, sous vide and torched. This is complemented by the fennel, red onion compote, dill, creme fraiche and quail egg.

Lobster A L'Americaine 4.8/5

One of my favourite dishes is the Lobster A L'Americaine ($68). Done in two ways, the lobster claw is blanched while the remaining parts are poached. The highlight for me is the angel hair pasta that is tossed in fresh tomatoes sauce, finished with butter and extra virgin olive oil.

Cote de Boeuf 4.5/5

Good for sharing is the Cote De Boeuf ($99). The 500g Australian A4 Wagyu ribeye on the bone is charcoal grilled and basted with thyme butter. A beautiful piece of meat cooked to medium rare doneness. The steak is accompanied with bearnaise, champignon and bordelaise sauce.

Supreme de Canard Confit 4.5/5

Definitely one of the better duck confit I have eaten for a long while. The Supreme de Canard Confit ($39) uses French duck cooked in the traditional way. The duck leg is cured for 4 hours, confit for anther 2-3 hours. A bed of lentils, slow cooked with garlic, carrots, celery, shallots, thyme and sherry vinegar completes the whole experience.

La Complete Galette 3.8/5

The La Complete Galette ($23) was rather interesting using buckwheat batter to make the crepe. The gluten and diary free buckwheat crepe comes with honey baked ham, gruyere cheese and free range egg. Surprising the crepe has a nice crispiness to it. Understand this is because of the beatened eggs and soda water that were added to the batter.

Profiteroles 4.5/5

Do save some space for the dessert at La Brasserie. I would highly recommend the Profiteroles ($13). The choux pastry is coated with chocolate and filled with creme patissiere, It is then topped with chantilly cream and sliced almonds. It also comes with a bowl of warm chocolate sauce and vanilla ice cream.

Tarte Tatin 4/5

If you have a group of friend, I would recommend the Tarte Tatin ($32) which can serve up to 4 person. Granny smith apples are baked with caramel and topped onto a housemade millefeuille. Each guest also gets a scoop of vanilla ice cream to go with the tarte tatin.

Overall I have enjoyed my dinner at La Brasserie. I probably go back again with my love one to celebrate our special occasions. I would definitely go back for their Traditional Onion Soup, Lobster and Scallop Carpaccio, Lobster A L'Americaine, Supreme de Canard and Confit, Profiteroles

Note: This is an invited tasting.


La Brasserie
The Fullerton Bay Hotel
80 Collyer Quay
Singapore 049326
Tel: +65 65975288
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Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 630pm - 1030pm
Sat: 12pm - 3pm, 630pm - 1030pm
Sun: 12pm - 3pm, 630pm - 1030pm

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]

The Disgruntled Brasserie @ Ann Siang Road - Honour The Concept Of Small & Large Plates With A Refreshed Menu

The Disgruntled Chef at Ann Siang Road has changed its name to The Disgruntled Brasserie. In conjunction with that, it has revamped its menu and welcome Chef de Cuisine Desmond Goh to helm the kitchen. While the menu has been refreshed, it still kept to the concept of small and large plates.

Gruyere Cheese Souffle 4.8/5

Dinner started with some small plates from the menu. The Gruyere Cheese Soufflé ($16) was not only pretty in presentation it was also beautiful on the palate. The gruyere cheese and caramelised onions worked in harmony to develop a memorable experience complemented by the the Chardonnay fondue.

Home Cured Salmon 4.5/5

I have to admit I was admiring the beautiful shaped pickled cucumber that I did not notice the bed of Home Cured Salmon ($16) resting in the pool of horseradish buttermilk and comes with marinated acocadoes. Another dish that delight my palate and impressed me. It will be perfect if the pickled cucumber has more zest to it.

Foie Gras & Peanut Butter Miso 3/5

While the first two dishes impressed, the Foie Gras & Peanut Butter Miso ($18) was a bit disappointing. The richness of the peanut butter miso kind of masked the taste of the foie gras, losing the focus of the dish. Saying that the black current gel and poached grapes gave a refreshing touch to the dish.

Chilean White Cod 4.8/5

Moving to the big plates, we tried the Chilean White Cod ($38) which seemed to be the group's favourite. Resting on top of the salted cod brandade is the perfectly cooked Chilean white cod, moist and buttery. I also applauded the use of the normande sauce which complemented the fish excellently.

Iberico Pork Collar 3.8/5

The Iberico Pork Collar ($32) comes with caraway milk poached caramelised cabbage, jerusalem artichoke puree, grilled scallions and dressed in star anise jus. The quality piece of meat was flavourosme on its own but it's supporting casts did not make the dish oscar worth.

Seafood Boullabaise 3.8/5

For something hearty and comforting, I would recommend the Seafood Boullabaise ($38). You can find seafood such as barramundi, clams, mussels, shrimps, squid swimming in the red sea. For a fuller enjoyment of the delectable broth, dunk the rouili toast into soup to soak up the goodness.

Homemade Squid Ink Pasta 4.2/5

Our last main is a plat of freshly made Squid Ink Pasta ($28). The al dente pasta was coated in a mildly spiced chilli sauce that gave the dish an extra dimension. It also paired excellent with the shrimps and crabmeat.

Baileys Creme Caramel 3.5/5

Moving to the dessert menu, the Bailey's Creme Caramel ($18) will delight those that enjoy's alocohol in the dessert. There are Remy Martin cherry compote, cocoa rice crisps and kahlua ice cream.

Lemon Curd 3.8/5

For those that like sour stuff, the Lemon Curd ($16) will be the ideal dessert which consists of biscuit, wildberries vanilla chantily cream and shiso leaf ice cream. The refreshing dessert is also a good choice after a heavy meal if you want something light to round off the dinner experience.

Chocolate Fondant 4/5

Sometime old is gold. I like the Chocolate Fondant ($18) among the 4 desserts we tried. The chocolate fondant has a slightly crisp exterior, giving it a nice texture contrast. The bittersweet chocolate flavour is beautifully paired with creme anglaise and pistachio ice cream for a harmonize finish.

Apple Tarte Tatin 4/5

Warming our hearts is the Apple Tarte Tatin ($16) that is paired with almond cream and vanilla bean ice cream. The star has to be the apple that is not too sweet and has a good crunch to it.

Overall I have enjoyed the revamped menu at The Disgruntled Brasserie. With the competitive F&B scene, restaurants need to be always coming out with new concepts or dishes. It is timely The Disgruntled Brasserie has refreshed their menu offering something new for diners.

Note: This is an invited tasting.


The Disgruntled Brasserie
28 Ann Siang Road
Singapore 069708
Tel: +65 68082184
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Daily
Breakfast: 7am - 1130am
Lunch: 1130am - 230pm
Hi-Tea: 330pm - 530pm
Dinner: 630pm - 1030pm

Directions:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Scale the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Maxwell Road towards Kadayanallur Street (beside URA building). Turn right onto Kadayanallur Street. Walk to destination. Journey time about 10 minutes. [Map]