Les Bouchons Rive Gauche @ Robertson Quay - Sunday Brunch Along The Singapore River

Located at Robertson Quay, the laid back ambience is what Bouchons Riviera Brunch is all about. Inspired by the decadence of the French Riviera and staying true to its French heritage, Head Chef Mickael Cornac of Les Bouchons designed the a la carte menu with 30 new all-time brunch favourites including the classic French dish.

Riviera Wellness Bowl 3/5

Riviera Wellness Bowl ($18) has a couple of exciting elements such as the strawberries which have been soaked overnight with balsamic vinegar to soften and infused it with an additional layer of flavour. The same goes to the Goji berries which were soaked in passionfruit tea beforehand. Given all the exciting dishes on the menu, this serves more like a sharing appetiser to start off your brunch.

Eggs Mimosa 3/5

Have a taste of some of the French classics such as the Eggs Mimosa ($14) with sauteed garlic asparagus but what really got me into the mood is the Escargots De Bourgogne ($16) with garlic butter.

Escargots De Bourgogne 4/5

I have a little aversion to escargots, to be honest, but being cooked down to such tenderness helps to diversify the attention away. The hero of this dish, I would say is the garlic butter, and the escargots are there to give the dish some textures, while you deliver the rich and flavourful sauce into your mouth. If you love pesto sauce, this will hit all the right spots.

Gueule de Bois 3/5

I learned that the concept of Sunday brunch dates as far back as 120 years ago. It came about as a means to overcome a British author’s own hangover from the night before, which is the reference behind this ​Gueule de Bois ($24) ​or more commonly referred to as the ​Bouchons Hangover Cure. You get to try the most hyped about “Impossible” meatballs, served along with scrambled eggs with truffle oil on a slice of toasted sourdough bread. The meatballs are infused with other aromatics and spices; hence it tasted almost like lamb meatballs but without the gaminess. Still, it lacks the natural sweetness from real meat. I'm still not convinced after trying it, but I love how wholesome this dish has been played out, with all other elements such as the sautéed porcini mushrooms, roasted cherry tomatoes and asparagus so nicely done to draw out their freshness and flavours.

Sunday Roast 3.8/5

Bouchons Sunday Roast ($32) may vary each week and our ‘Roast of the Day’ was chicken with mushroom sauce and roasted baby potatoes. Nothing much to fault about the chicken really, what I want to highlight is the decadent mushroom sauce. It was so rich and shroomy, if you were to lighten it with cream and stock, it would have been one of the most comforting mushroom soups ever.

Grilled Black Angus Rib Eye Steak 4/5

Les Bouchons is amongst one of the first restaurants in Singapore to serve French Steak Frites “Steak and Fries” and if you are here with just one or 2 friends, Grilled Black Angus Rib Eye Steak ($39.80) would be enough to last through your whole Sunday conversation, coupled with a few glasses of wines. The steak was packed with good fats and flavours, and they thoroughly nailed it with the free flow homemade French fries that came with unevenly crisped edges, with dented soft pockets to give you the potatoey flavour. I don't remember having such good fries for the longest time.

Crepes 2.5/5

For desserts, the Crepes ($8) with Nutella and banana was a little underwhelming, with the crepe being a little stiff.

Chocolate Brownie 3/5

Chocolate Brownie "Fait Maison" ($10) with vanilla gelato is definitely more apt for the occasion with the warm, dark and moist chocolate brownie. Much bigger scope of ice cream is needed for sure.

Brunch at Les Bouchons, overlooking the Singapore River on a Sunday noon is the kind of hours that you would wish to spend just to have a quick escape from everything else. ‘Bouchons Riviera Brunch’ menu is available on Sundays between 1130am and 330pm.

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.


Les Bouchons Rive Gauche
60 Robertson Quay
#01-02
Singapore 238252
Tel: 65 67334414
Facebook
Website
Nearest MRT: Chinatown (DT Line, NE Line), Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Tue-Thu: 12pm - 2pm, 7pm - 10pm
Fri: 12pm - 2pm, 6pm - 10pm
Sat: 6pm - 10pm
Sun: 1130am - 830pm
(Closed on Mon)

Direction:
1) Alight at Chinatown MRT station. Take Exit C. Walk to the bus stop along Upper Cross Street (Stop ID 06171). Take bus number 51 and 186. Alight 1 stop later. Cross the road and walk towards the river. Cross the bridge and walk to the destination. Journey time about 12 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit E. Walk to the bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to Mohamed Sultan Road. Turn left onto Mohamed Sultan Road. Walk down Mohamed Sultan Road. Turn left onto Nanson Rd. Walk to destination. Journey time about 15 minutes. [Map]

3) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction of Clemenceau Ave and River Valley. Cross the road. Turn left and walk down Clemenceau Ave. Turn right onto Unity Street. Then left onto Merbau Road. Walk to destination. Journey time about 10 minutes. [Map]

Gaston Burgundy Bistro & Wine Bar @ Keong Saik Road - Hearty Comfort French Fare With Delectable Wines

Within the bustling stretch of Keong Saik is a new all-day bistro and wine bar - Gaston Burgundy Bistro & Wine Bar, offering comfort French fare and delectable wines from Burgundy. The bistro is helmed by owner and general manager Geoffrey Daurelle from Burgundy, who is inspired to bring the taste and culture of Burgundy to Singapore. He has rooted in Head Chef Julius Soo Thoo, who has worked in the kitchen of L'Atelier de Joel Robuchon and Iggy's to bring the classic Burgundy cuisine to the table.

Croquettes Bourguignonnes 4/5

The Croquettes Bourguignonnes ($9 for 3pc / $18 for 6pc) is like our cheese and ham sandwich except it is in a croquette form. It uses Epoisses cheese which is is known as Burgundy's most pungent cheese. I didn't find it that smelly at all.

Oeufs en Meurette 4.2/5

The Oeufs en Meurette ($13/$21) is like our local soft boiled egg breakfast in dark sauce. It comes with a poached egg in red wine sauce paired with onions, bacon and mushrooms. I do recommend saving some bread to mop up the dish just like how we local have our egg and toast for breakfast.

Escargots de Bourgogne 3.5/5

Some diners can be deterred by the sight of the escargot in its shell but the Escargots de Bourgogne ($15 for 6pc / $28 for 12pc) here is de-shelled and served in a pastry shell paired with garlic, butter and parsley. Love the idea as it is really easy to just pick it up and pop it into the mouth.

Boeuf Bourguignon 4.2/5

Passed down to Geoffrey Daurelle is his mum's recipe for the Boeuf Bourguignon ($32). The beef stew in red wine sauce is cooked to tender with carrots and mushrooms. Noteworthy is the creamy and smooth mash potato, which consists of 50% potato and 50% butter, similar to what the now defunct L'Atelier de Joel Robuchon Singapore used to serve to their diner.

Truite a l'Aligote 4.2/5

The Truite a l'Aligote ($28) is a match in heaven with the white wine sauce made of Aligote (white grape from Burgundy) complementing the steamed trout fillet. The trout fillet is rested on pommes fondant and pair with asparagus. A clean, light and delicate dish.

Flan Patissier 4/5

The Flan Patissier ($12) comes in a light pastry crust filled with smooth and eggy vanilla crustard. It is served together with a scoop of vanilla artisan gelato.

Eclair au cassis 4.2/5

For something richer in taste, there is the Eclair au cassis ($14). The classic French choux dough shell are filled with purple cassis custard cream, instead of the usual chocolate or vanilla cream. The cassis berry which is an iconic fruit of Burgundy gives the eclair a sourish finish that is very appetising.

Contrary to popular belief that wines from Burgundy are expensive, the wine bar offers value for money gems, especially those from lesser-known sub regions in Burgundy such as Côtes Chalonnaise and Mâconnaise, as well as appellations like Macon. There is an extensive selection of quality, great value vinos of close to 350 labels from Burgundy and beyond held within the wine bar’s dedicated walk in cellar. Committed to ensuring that the wine programme is highly accessible, varied and exciting, the wines are sourced directly from the vintners themselves. With an extensive wine-by-the glass programme of close to fifteen wines (including premium Champagnes) as well as a rotating ‘Wine Flight of the Week’, there is something for everyone from novices to seasoned wine drinkers to tantalise the palate.

Note: This is an invited tasting.


Gaston Burgundy Bistro & Wine Bar
25 Keong Saik Road
#01-01
Singapore 089132
Tel: +65 69098120
Facebook
Website
Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Mon: 5pm - 12midnight
Tue-Fri: 12pm - 12midnight
Sat: 5pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk down Keong Saik Road. Walk to destination. Journey time about 10 minutes. [Map]

SKIRT @ W Singapore - More Than Just A Steakhouse Here

SKIRT at W Singapore is not known only as a steakhouse for its prime cuts of meat but it now offers an expanded menu that includes European dishes with a touch of Asian influences, under the new leadership of Head Chef, Justin Dingle Garciyya. It is moving away from its steakhouse label, with more variety on the menu.

Focaccia 4.5/5

Our dinner started with some warm house-baked Focaccia that is served with duck fat butter and smoked salt. I would have stuffed myself with the fluffy bread if not for the reason that I am saving my stomach for the rest of the new menu.

Sir Lankan Crab & Caviar 4/5

The Sri Lankan Crab & Caviar ($32) comes with luxe shreds of crab meat crowned with caviar. This is served in a creamy shellfish bisque. The bisque has that familiar curry flavour probably from the addition of lemongrass in it.

Truffled Beef Tartare 4.2/5

Having the beef tartare alone can be a bit surfeit for some. Hence I like the idea of the rice crispies that is paired with the Truffled Beef Tartare ($28). It gives the dish an enjoyable texture, so that one will not feel heavy eating it.

Veal Sweetbread & Foie Gras 4.2/5

I didn't thought I would enjoy the Veal Sweetbread & Foie Gras ($38) with mushroom which has been cooked in a red wine jus but I just could not help going back for more. Besides the fatty foie gras, the red wine jus definitely plays a part in elevating the taste of the the veal sweetbread and mushroom.

Bone Marrow 4.5/5

These Bone Marrow ($45) is a two-in-one dish with plump escargot inside the bone marrow, oven roasted with cafe de skirt butter.

Cape Grim Sirloin 4.5/5

A visit to Skirt is not complete without trying the steak. We had the Cape Grim Sirloin that is grilled to medium rare and dressed in sun choke foam. The beautiful pink piece of meat is tender and juicy, while the sauce did not steal the limelight from the beef, instead complementing it.

Brocollini 4/5

Beets & Blunts 4.2/5

You can also order a number of sides such as the Brocollini, Beets & Blunts, Lobster Mac & Cheese and Pommes Anna to go with the steak. I like the pickled roots from the beets & blunts which helps to cut the richness.

Lobster Mac & Cheese 4.2/5

Pommes Anna 4.5/5

I would recommend going for the Lobster Mac & Cheese which is a luxurious upgrade from the classic with pieces of lobster meat. The Pommes Anna with thin layers of potato slices in melted butter, will get you savouring for more.

Banana Pizza 4.2/5

I would strongly recommend you to save a space for the Banana Pizza ($18). The combination of the sweetness of the banana and nutty caramelized pistachios, topped with a scoop of vanilla bean ice cream gives an enjoyable contrast that will delight the sweet tooth.

Note: This is an invited tasting.


SKIRT
W Singapore
21 Ocean Way
Singapore 098374
Tel: +65 68087278
Facebook
Website
Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Sun-Thu: 6pm - 1130pm
Fri-Sat, Eve of PH  and PH: 6pm - 12midnight

Direction:
1) Alight at Harbour Front MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Beach station. Alight at Beach station and transfer to Sentosa Bus B. [Map]

Restaurant Ibid @ North Canal Road - Inaugural Asia MasterChef Winner Opens His First Restaurant

The month of May has been an exciting one for the Singapore's F&B scene with many new restaurants opening. One of them is Restaurant Ibid by MasterChef Asia winner of the first season - Woo Wai Leong. He calls his cuisine Nanyang-style. Basically inspired by the South East Asia multi-cultural society, synthesis of Asian and Western cooking techniques, and the quest to forge a  new identity as well as to reconnect with his cultural heritage.

Spring Onion Shaobing 4/5

Dinner at Restaurant Ibid comes in set menus. There are 3 set menus, 4 course ($78++), 6 course ($88+) and 8 course ($118++). We started with the complementary Spring Onion Shaobing, a typical street food snack which can be found in China. At Ibid, the shaobing is stuffed with mozzarella cheese paired with yeast butter and laksa leaves. The pungent from the black pepper gives the snack a beautiful aroma as one bites into it.

Escargot Skewers 3.5/5

The other complimentary dish is the Escargot Skewers. The escargot is brushed with Dou Ban Jiang mayonnaise, grilled over charcoal and then dipped in bawang goreng (caramelised shallots). It is then wrapped in betel leaves and torched until charred. Its an interesting way of appreciating the escargot but I thought it needed a bit of zest to lift the flavour.

Tea Egg Soubise 4.2/5

The Tea Egg Soubise comes with  a centrepiece of sous vide organic egg in a light and refreshing broth made from a blend of aged mandarin peels and Pu Er tea leaves. crystal rock sugar and kelp. It is paired with fresh shiitake mushrooms and gingko nuts that have been fried in brown butter and salt.

Lamb Tartare 3.8/5

Lamb Tartare probably is a first for me. The lamb rump is charred in pan and then chopped into small pieces before tossing with finely chopped celery white onions. You will not get the gaminess as the chopped lamb is mixed with a spice mix of cumin, dried chillies and Szechuan peppercorn. I only wish there are more of the lotus root cracker for me to go with the lamb tartare.

White Radish Porridge 3/5

The texture of the White Radish Porridge tastes more like a puree for its creamy texture. The creaminess comes from the soy milk cooked with overnight rice. Thinly sliced radish strips provide a nice crunch to the smooth finishing. While it is a nice dish, I felt that the dish did not give me the satisfaction or anticipation, somewhat like the rhythm is broken.

Ah Hua Kelong Grouper 4.5/5

The Ah Hua Kelong Grouper may looks like any ordinary pan seared fish fillet with crispy skin but you will discover the treasure when you dive into it. Lying on the bottom of the seabed is the silky tofu butter. The dish jumps to live with the shaoxing fumet, an emulsion of fish stock, carnation milk, shaoxing butter, shallots and black peppercorn.

Black Garlic Short Rib 4.8/5

I heard that the Black Garlic Short Rib is a signature dish of Chef Woo, which he has showcases in numerous pop-up before opening the currently restaurant. Besides the tender and juicy short rib, the highlight is the used of angelica root and pickled black fungus for that extra crunch. The acidity of the black fungus pickled in soya sauce, black vinegar and sugar helps to cut through the richness, for a harmonised enjoyment.

Momoiro Collar 4.5/5

The Momoiro Collar is grilled over charcoal for a beautiful smokey aroma while retaining the succulence. What surprises me is the accompanying sauce that is made of caramel glazed black vinegar, red fermented beancurd and red rice wine and butter, which complements the pork excellently.

Lotus Rice 4/5

The last course before moving to dessert is the Lotus Rice. Infused with the lotus leaves flavour, the glutinous rice is packed with an abundance of flavours from the mushroom, foie gras and preserved liver sausages.

Hibiscus Dessert 3/5

I actually didn't know that hibiscus can be eaten until I had the Hibiscus Dessert. The beautiful hibiscus garden comes with rosella tang yuan, Chinese ginger sugar crumble, house-made red bean jam and yoghurt ice cream. The chewy tang yuan is rather bland, so have it together with the sweet red bean jam and yoghurt ice cream to enjoy it.

Soy Milk Ice Cream 4.8/5

A must try at Restaurant Ibid is the Soy Milk Ice Cream made from soy milk and tofu. Its like our local beancurd. There is a sense of familiarity but yet elevated by the technique and other components on the plate such as the almond espuma and sesame cake.

Overall I have enjoyed the food and dining experience at Restaurant Ibid. I like how Chef Woo uses ingredients that is close to our heritage but given it a new modernize interpretation with western culinary technique. While some of the dishes may still need a bit of fine tuning but its heading the right direction, with great potential to be the next big hit

Note: This is an invited tasting.


Restaurant Ibid
18 North Canal Road
Singapore 048830
Tel: +65 91518698
Facebook
Website
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat: 1130am - 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. Walk to destination. 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. Walk to destination. Journey time about 10 minutes. [Map]

Froth Cafe @ Big Hotel

Froth Cafe located in Middle Road, at the basement of Big Hotel has been in my horizon when instagram has been flooding with their taco waffle picture. With great pleasure, I made my way down to the cafe on a Saturday to check out their new menu.

Salted Caramel Latte 2.8/5

Kicking the day for my brunch at Froth Cafe with the Salted Caramel Latte. Very pretty latte art but the coffee was too sweet and milky for my liking.

Escargot Vol Au Vents 3.5/5

If this is a plating competition, I would have given it perfect score. The Escargot Vol Vu Vents ($12.90), beautifully painted the picture a garden with snails. There are many components on the plate, such as garlic butter escargot, carrot puree, crushed nuts, baby carrots, savoury soil and miso glaze. I actually like the garlic butter escargot on its own. What I did not like is the soil which was actually on the sweet side, throwing the balance off.

Roast Duck Salad 2.8/5

My eyes lightened up again when the Roast Duck Salad ($11.90) is served. The smoked duck breast is served on a bed of greens, mint leaves, watercress, cherry tomatoes, sliced peaches, orange, radish and raisins. It is finished with a tangy truffle foam. Once again it is another pretty dish but I will gladly substitute the foam with a sauce, for a more saucy bowl of salad.

Pork Belly Eggs Benedict 3/5

I was really looking forward to the Pork Belly Eggs Benedict ($20.90) on the menu. Salmon and poached egg is kind of old school now. Great that they have paired pork belly with poached egg on English muffins and dressed with homemade salted egg hollandaise. Pardon my shallow culinary knowledge but I am not sure the reason for the coconut braised pork belly as I could not taste any coconut. Saying that, the pork belly was really fork tender. The salted egg hollandaise was lackluster too. There was no salted egg taste and the dressing was kind of watery.

Rosti & Fried Chicken 3.5/5

I would say that the Rosti & Fried Chicken ($20.90) is a new variation from the usual buttermilk chicken & waffle. I like the lighter version of the rosti to the usual waffle. Partly that I am not a big fan of sweet and savoury combination. Although I could not taste anything salted egg from the salted egg battered fried chicken, it dd manage to give a crunchy exterior crispiness on top of the succulent chicken. I would have rated the dish highly if not for the homemade potato jam which I thought was not necessary.

Taro Pancake Stack 3/5

Taro Pancake Stack 3/5

I was told that the purple sauce for the Taro Pancake Stack ($16.90) is the same taro sauce that is used for Froth's signature taro waffle. I find the sauce once again too sweet and tasted artificial. On the pancake, I actually like the taro stuffing in between them. I could taste the natural flavour and sweetness of the taro.

French Toast Cube 4/5

The French Toast Cube ($19.90) was probably the best thing on the new menu I tried. The broiche cube with it eggy and buttery aroma was so good that I kept going back for more. A little surprise is hidden inside the french toast cube with a scoop of ice icream of your choice. I recommend to have this eaten quickly or the ice cream inside the toast will melted under the heat and made the interior mushy.

While the food at Froth Cafe did not quite impress me but I think it has great potential. I think the idea and concept is there but a little more thought and fine tuning would raise the mark of the dishes. I would not write them off yet, this is one cafe that has an interesting menu that has potential to capture both the diner's tummy and phone.


[MOVED]
Froth Cafe
Big Hotel
200 Middle Road
Singapore 188980
Tel: +65 63361228
Facebook
Website
Nearest MRT: Bras Basah (CC Line), Bugis (DT Lne, EW Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Bras Basah MRT station. Take Exit E. Walk down Waterloo Street. Turn left onto Middle Road. Continue walking down Middle Road. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Bugis MRT station. Take Exit C. Walk to junction of Victoria Street and Middle Road. Turn right onto Middle Road. Continue walking down Middle Road. Walk to destination. Journey time about 15 minutes. [Map]