Fleur De Sel Le Restaurant @ Tras Street - Bringing Fine French Cuisine To The Comfort Of Your Home

Fleur De Sel Le Restaurant is a French restaurant located at the heart of Singapore's Central Business District along Tras Street. I am actually quite surprise the restaurant has been under my radar all these years. If it is a new restaurant I could have understand but it has been around since 2013. If not for the pandemic with the restaurant joining the food delivery bandwagon, I probably would not have known the restaurant opened by Chef/Owner Alexandre Lozachemeur.

Lobster Bisque

Beef Cheek Bourguignon

Who says you can't have fine French cuisine at the comfort of your home? Starting with some soups, we have the Lobster Bisque and Beef Cheek Bourguignon. We also got some bread to go along with the soups. The soups were legit, packed with depth and flavours. 

Crab & Prawn Citrus Salad 

Light and yet refreshing is the Crab & Prawn Citrus Salad, paired with avocado and coriander vinaigrette. 

Chicken Thigh Basquaise with Tomato & Stewed  Capsicums

Moving to the mains, we have a whole Chicken Thigh Basquaise with Tomato & Stewed Capsicums, that has been cooked to tender and soaking up the delicious sauce.

Seared Hokkaido Scallops

Another beautiful dish on the menu is the Seared Hokkaido Scallops paired with braised leek and 

black truffle chicken sauce. Besides the plump scallop, what delighted me is the braised leek that complemented the dish excellently.

Beef Tongue with Tomato Sauce, Gherkins and Potato

Beef Tongue maybe acquire for some but as long as you can overcome psychological block, you will appreciate the fork tender piece of meat cooked in tomato sauce. I like the addition of gherkins which help to freshen up the palate from the richness. 

Seabass in Papillote with Zucchini, Tomato, Lemon and Thyme

For the Seabass in Papillote, you just need to heat up and you are ready to dine. The seabass was really moist, complemented by zucchini, tomato, lemon and thyme, elevating the whole taste as well as presentation.

Tiramisu

For dessert, I have the Tiramisu. I like the way it is done, light and not overly sweeten with the distinct espresso coming through from each mouthful. 

Lemon and Meringue Tart

If you like something sweet and sour, you will definitely enjoy the Lemon and Meringue Tart. It is definitely one of the best I have eaten for a long time.

Breakfast Basket

Not to be missed is the Breakfast Basket from Fleur De Sel with their freshly bakes. The breakfast basket consists of 2 croissants, 2 Almond Croissants, 2 Pain Au Chocolat, 2 Pain Au Raisin with 3 mini jams and butter.

Fleur De Sel Le Restaurant 

64 Tras Street

Singapore 079003

Tel: +65 62226861

Facebook

Website

Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:

Mon-Fri: 12pm - 2pm, 630pm - 10pm

Sat: 630pm - 10pm

(Closed on Sun)

Direction:

1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

The Nomads @ Telok Ayer Street - A Re-Imagination Of Central Asian Cuisine

The Nomads is a new contemporary Central Asian dining concept located along Telok Ayer Street. It features a chic dining area complete with a custom-built grill pit, a speakeasy-style private dining room and thoughtfully crafted menus that bring diners to a gastronomic trail along the Silk Road. Besides the a la carte menu, there are 3 tasting menus and an exclusive private dining room communal menu.

Smoked Herring 4.2/5

For my visit, I had The Odyssey of Fire Tasting Menus ($148) which comprises of 17 courses that highlight a wide range of signatures and seasonal items. The gastronomic journey started with the Smoked Herring. The smoked herring sits inside a delicate filo pastry filled with horseradish mash.

Caviar & Kaya 4/5

A playfully take of the kueh pie tee is the Caviar & Kaya. Housed inside the crispy shell is poached Argentinean prawns and housemade kaya, crowned with glistening beads of Kristal caviar. Pop it inside the mouth to get that perfect burst of sweet and salty flavours.

Lamb Samsa Cones 4.2/5

The Lamb Samsa Cones is a modern take of the lamb samsa, traditionally served in Uzbekistan and Kazakhstan as a baked pastry filled with meat. The cone coated with coffee sugar is filled with lamb tartare of fresh Mottainai lamb short loin. A thoughtful creation allowing the sweetness of the coffee sugar to complement the light and naturally sweet meat, plus a little playful touch.

Nomads Nan with Hunter-Gatherers Butter 4.5/5

The Nomads Nan is a traditional Kazakhstan-style bread made using a secret family recipe whereby flour is fermented overnight with yoghurt to intensifies the flavour. This is best enjoyed with the seaweed butter and foie gras butter.

Maitake Mushrooms 3.5/5

You can smell the smokiness of the Maitake Mushrooms from a distance, seasoned with earthy Khmeli Suneli spices and grilled with tahini and sesame seeds.

Carrots in Soil 3.5/5

Bite into the different coloured Carrots in Soil that is sweet and crunchy. The charred heirloom carrots are coated with coffee crumble for a bittersweet finishing.

Salat 4.5/5

The Salat is an adaptation of the grilled fruit salad from Kazakhstan. It is light, crispy and fresh that comprises of juicy pears glazed with cherry vinaigrette, seasonal greens and crystallised walnuts, served with anchovy sauce and frozen raspberries.

Scallops 4/5

An interesting combination of koji cured Japanese Scallops, spiced burnt corn and crispy lentil crackers, is the Scallops dish. It is unusual to put the three ingredients together, and they complemented one another excellently.

Squid Laghman 4/5

The Squid Laghman is a native noodle dish from Xinjiang Uyghur. The squid noodles are lightly charcoal kissed to tender. It is paired with capsicum and pine nuts in the hearty bone marrow and Sichuan peppercorn sauce. Hence it is a little bit spicy.

Sturgeon 4/5

The lean and meaty Sturgeon which tasted like chicken breast is grilled with soy butter emulsion and dill oil and served with crunchy grains.

Beshbarmak 4.2/5

The Beshbarmak, a national dish of Kazakhstan, is literally translated to "five fingers" because it typically can be eaten with the hands. The modern version at The Nomads finds pieces of tender wagyu cheek in spiced broth, pickled shallots and garlic. On top of that, it replaces the noodles with dehydrated potato sheets.

Beef Tongue 4/5

The Beef Tongue is braised for 48 hours in a master broth until tender with a slight crunch, served on The Nomads Nan with a decadent burnt whole grain mustard cream, spiced beef jus and shaved almonds.

Pomegranate 4/5

Freshen up your palate in the Pomegranate which serves as a palate cleanser.

Foie in Ash 4.2/5

It is like having foie gras skewer in the Foie in Ash. The chunky foie gras is coated with charred breadcrumbs with a side of cherry gastrique.

Hunter's Plov 4.2/5

A staple along the Silk Road is the plov, a rice dish that is whipped up with whatever ingredients on-hand. The Hunter's Plov at The Nomads is inspired by the Uzbekistan version. It comes in a bowl of A4 wagyu striploin, bone marrow, pickled heirloom carrots, tea quail eggs, brandied raisins and Carnaroli risotto.

Almaty 4.2/5

Moving to the desserts, the Almaty comes in the form of a dainty tart of smoked apple ribbons with dollops of Gorgonzola cheese and cinnamon yoghurt and a scoop of celery sorbet.

Medovik 4/5

Last but not least, there was a second dessert to end the tasting menu on a sweet note. The soft and fluffy Honey Cake is paired with sour cream ganache, blood orange, rose crystals and refreshing yoghurt sorbet.

The 17-course tasting menu may sound a lot, but each serving is rather bit size portion. As for the gastronomic journey, the cuisine along the Silk Road is very foreign to me. While each individual dish is thoughtfully crafted, the diversity of the culinary influences may work either way. To some, it may be confusing without focus, for others, it may be an exploration adventure.

Note: This is an invited tasting.


The Nomads
70 Telok Ayer Street
Singapore 048458
Tel: +65 69777057
Facebook
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 930pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

Tamashii @ North Canal Road - A New Concept Offering More Intimate Dining Experience Based On Kappo Cuisine

After 6 weeks of renovation, Tamashii at North Canal Road has reopened with a new look and concept. Gone is the robataya concept with fresh ingredients lining along the counter seats. The new restaurant features a more intimate counter dining experience based on Kappo cuisine.

We have the Chef Tasting Menu ($128 for 6 Course / $168 for 8 Course). First is a trio of small bites. We have Tuna coated Yuzu Sesame, Lady Finger with Wasabi Vinaigrette and King Crab with Honey Miso served in a cone.

Fresh Oyster 4/5

Next is Fresh Oyster from Japan Okayama that is topped with housemade balsamic vinegar pearl and sea grape. The bright taste from toppings help to balance the plump and creamy oyster.

Sashimi 4.2/5

Following that, we have a flight of sashimi. On the plate, we had Tuna Belly, Flounder, Saba and Sea Water Uni. I like the fact that the restaurant takes the effort to marinated the flounder with kombu and salt, while the saba with salted and vinegar to further elevate the flavours for a fuller enjoyment.

Foie Gras 3.8/5

The Foie Gras comes sandwiched in a biscuity shell, that is paired with pickled white radish and 15 years aged balsamic vinegar. The sour tang from the pickles and balsamic vinegar helps to provide the balance for the creamy foie gras.

Fish Cake 3.8/5

The Fish Cake is housemade using a mixture of white fish paste, prawn and squid. It has a delightful bouncy texture, which is very enjoyable. It even comes with seasonal clam, giving the fish cake more textures and flavours.

Beef Tongue 4/5

While the Beef Tongue may sound acquire for some diners, I enjoyed it for its crunchy texture. The beef tongue has been sous vide and then charcoal grilled for a nice hint of smokiness.

Carabinero Prawn 4/5

The Carabinero Prawn are coated with bread crumb and deep-fried, giving it a beautiful crispy exterior. To eat this, first, peel off the head and pour the prawn roe inside the shell onto the flesh for an umami appreciation of the crunchy prawn.

Abalone Rice 3.5/5

The last savoury dish for our tasting menu is the Abalone Rice with its liver sauce. The rice is cooked in a hot pot, which gives it a layer of crispy rice at the bottom, similar to the Chinese claypot rice. However, the crispy bits tended to stick to my teeth, which is quite uncomfortable. Putting that aside, this is one luxe pot of rice crowned with shaved truffle and abalone.

Melon 3.5/5

Wrapping up the tasting menu is a simple slice of Melon that is super sweet.

Tuna Collar 4/5

If you have a group of more than 4 pax, I would recommend trying the Blue Fin Tuna Char Kama Bincho-Grilled ($138). The huge slab of tuna collar is rarely served in restaurants, and this needs to be pre-order. This is my first time having this particular part of the blue fin, and I really enjoy the fattiness of the moist meat.

Oyako Don 4.2/5

Tamashii offers lunch set on their menu too. One of the new items is the Oyako Don. It comes with chunky pieces of tender chicken on top of the bowl rice that has been cooked with chicken stock. It even comes with an egg. I would recommend breaking it and mix it well, giving the rice and chicken a smooth coating.

Note: This is an invited tasting.


Tamashii
12 North Canal Road
#02-01
Singapore 048825
Tel: +65 62220316
Facebook
Website
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit A. Walk towards the junction of North Canal Road and South Bridge Road. Cross the junction and continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn left into it. Look for the entrance to the building and take the lift to level 2. Journey time about 8 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk towards North Canal Road. Continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn right into it. Look for the entrance to the building and take the lift to level 2. Journey time about 12 minutes. [Map]

Yakiniku Heijoen @ 100AM - All You Can Eat Wagyu Beef

For my age, buffet is no longer my thing. However when I heard of Yakiniku Heijoen that serves unlimited wagyu beef, I have been wanting to visit the place which is known to serve good quality beef for the BBQ buffet. Yakiniku Heijoen is established in 1976 in Japan, and it has over 24 outlets in Tokyo alone. Currently it has 2 outlets in Singapore, one at Wisma Japan Food Town and the other at 100AM Itadakimasu by PARCO.

Japanese Wagyu Kalbi and Harami in Sweet BBQ Sauce 4.2/5

If you are going for the All You Can Eat Buffet, basically there are 3 pricing - Beef ($35.90/pax - 35 items, 70min), Rich ($48.90/pax - 46 items, 90min) and Premium - ($59.90/pax - 56 items, 90min). I decided to go for the Premium which has more items. Do not that there is a time limit for the buffet.

Japanese Wagyu Kalbi and Harami in Garlic Salt 4.2/5

As it is my first time dining at the restaurant, I asked the staff for recommendation. She is nice and helpful, suggested we tried the four different cuts and marination of the wagyu beef. Hence we ordered the Japanese Wagyu Kalbi and Harami in Sweet BBQ Sauce and Japanese Wagyu Kalbi and Harami in Garlic Salt. I prefer the harami cut more for its richer flavour with the garlic salt marination. The sweet bbq sauce is slightly too sweet for me, masking the natural flavour of the beef.

Beef Tongue Garlic Salt 4/5

If you are adventurous, you can try the Beef Tongue in Garlic Salt. It is not as fatty as the kalbi or harami cuts but it has an enjoyable crunchy texture once cooked.

Scallop, Prawn, Mackerel in Foil 3.5/5

Besides the wagyu beef, there are many more items on the menu. For the seafood, I had the scallop, prawn, mackerel and squid.

Pork 4/5

On top of the different beef selections available on the menu, there are other meat selections such as Pork and Chicken. If you are a carnivorous, you can eat to your fill.

Assorted Namul 4.2/5

It can be quite boring if the bbq buffet is still all about meat. Lucky it offers other side dishes such as beansprouts, spinach, zenmai, radish and kimchi. Actually you can order a plate of lettuce, have it together with the grilled meats.

Egg Soup 4/5

Akaoni Spicy Soup 4/5

There are even soups on the menu. I tried both the Egg Soup and Akaoni Spicy Soup. The Egg Soup is light, flavourful and comforting. The Akaoni Spicy Soup is a beef stock base soup which is packed with a spicy robustness, whetting up the appetite.

If you are a big eater and you love our meat, I really think the buffet is worth it. The quality of the meat served for the buffet is not the top graded one but it is still quality premium cuts. A little small tip here, just whack the wagyu beef and don't get distracted by the other items on the menu.

Yakiniku Heijoen
100AM
100 Tras Street
#03-11
Singapore 079027
Tel: +65 65382981
Facebook
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 11am - 3pm, 5pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk towards Gopeng Street and turn into Tras Street. Walk to Amara Hotel. Journey time about 5 minutes. [Map]