Showing posts with label Pig Skin. Show all posts
Showing posts with label Pig Skin. Show all posts

Friday, June 7, 2024

La Table d'Emma @ Mercure ICON Singapore - Bringing Authentic Alsatian Flair to Club Street

Ambience 1

Nestled in the heart of Singapore's bustling food scene, La Table d'Emma emerges as an unpolished gem, exuding the charm and warmth reminiscent of the French Alsace region. Founded by Chef Michael Muller, who has over two decades of culinary expertise, this quaint establishment bears the mark of his culinary mastery and the tender reminiscence of his childhood home adorned with delicate butterflies. Named after his beloved wife, Emma, the restaurant is a tribute to love, tradition, and gastronomic finesse.

Ambience 4

As I stepped into the inviting ambience of La Table d'Emma, I was immediately enchanted by the subtle yet pervasive butterfly motifs adorning the walls and aesthetically shaped drop-lightings. The soft hues and elegant décor create an atmosphere of refined intimacy, setting the stage for a memorable dining experience.

Complimentary Snacks 2

Crackling Pork Skin
Cracking Pork Skin 4/5

Sesame Sourdough
Sesame Sourdough 4.5/5

We started the meal with some complimentary Crackling Pork Skin and Sesame Sourdough snacks. Chef Michael explained how he painstakingly cleans the pork skin, boils it, and dehydrates it before deep-frying it. The thin and crispy Sesame Sourdough, which is made in-house, is also fragrant!

La Flemmakueche 1
La Flemmakueche 4/5

Next, we had this pizza-like Alsace's delight with four variations. Chef Michael made all four variations in one portion for us to taste, but they are available individually on the menu for $20-$28. It is a great idea to taste all 4, and Chef Michael said he would consider putting this option on the menu. The four flavours are La Salmon Fume Maison (House-smoked salmon, capers and pickled red onion), La Champignons (Sauteed mushrooms and caramelized onions, Fromage blanc), La Tradition Onion/Lardons (Caramelized onions, savoury lardons, Fromage blanc), and La Gratinee A L'Emmental (Caramelized onions, savoury lardons and Emmental cheese).

Seafood Bun 2

Seafood Bun 4
Seafood Bun with Comté Crust 4.2/5

When Chef Michael served this to us, he told us the story of the creation. It goes back to when he was a chef at Facebook when the Seafood Bun with Comte Crust ($28) was created and named "Face-Bun". The crispy layer of Comté cheese resembles a polo bun! Once you break open that crispy top, you will find creamy scallops, prawns and crabmeat within the thin bread dough. The complimenting foamy clam chowder was light, even though we wish it were creamier since the cream with the seafood is also very light.

Onion Soup 2

Onion Soup 3
Soupe A L’Onion Gratinee with Gruyère Cheese 3.8/5

This classic French onion soup - Soupe A L'Onion Gratinee with Gruyère Cheese ($22) was a great palette cleanser at this point. The beef broth, sweet onions and herbs are light yet heavily fragrant at the same time. It is served with house-made sourdough croutons that add a slight hint of sourness, which is hearty and delightful. I wish there was a thicker layer of melted cheese on the top.

Bouchee a la Reine 3

Bouchee a la Reine 5
Les Bouchees A La Reine d’Emma 4/5

Les Bouchees A La Reine d'Emma ($34) is insta-worthy with the delicate puff pastry shaped into butterfly, which Chef Michael cheekily said, "this is edible butterfly". This dish was originally made by a queen's chef and Chef Michael's first dish made for his wife Emma. Served with veal, chicken and mushroom velouté that has a strong taste of white wine which we find it was a good balance with the buttery puff pastry.

La Mille-Feuille 2

La Mille-Feuille 4
Le Mille-Feuille Vanille Hazelnut Praliné ($20) 4/5

We ended our meal with this crispy and flaky Le Mille-Feuille Vanille Hazelnut Praline ($20) filled with vanilla crème patissière. The hazelnut praliné provides an extra crunch to every mouthful. We love the slightly burnt caramel taste, too. It was a nice, sweet ending to this meal.

Ambience 2

Despite not trying other classic French mains like Duck Confit and Coq Au, the items we had were primarily delightful and unique. If you need help deciding what to order, you can opt for the 6-Course Chef's French Omakase, which you leave to Chef Michael for $120. Their menu is rather extensive, hence it will be ideal to order more items to share.

La Table d'Emma is having a special Father's Day promo on 16 June, where you can enjoy free-flow meats from $60++ per pax. More details can be found here - https://www.latabledemma.com/wp-content/uploads/2024/05/Fathers-Day-Freeflow-Digital.pdf

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


La Table d'Emma
8 Club Street
#01-04
Singapore 069742
Tel: +65 81018691
Facebook
Instagram
Website
Nearest MRT: Telok Ayer (DT Line), Chinatown (CC, NE Line)

Opening Hours:
Daily: 11am - 2pm, 5pm - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit A. Walk straight down Pagoda Street to North Bridge Road. Cross the road and walk to Mohd Ali Lane. Walk down Mohd Ali Lane. Walk to destination. Journey time about 5 minutes. [Map]

Friday, October 8, 2021

Moo Station @ Crawford Lane (Lavender) - First of Its Kind Phuket Style Pork Dry Rice Porridge

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Probably the first in Singapore is the Phuket style Pork Dry Rice Porridge, located inside a kopitiam at Crawford Lane. Moo Station is opened by a husband and wife team, Pilaiporn Boonchoo (Sandy) and David Ang. The dish Khao Tom Hoeng (dry rice porridge) gained popularity when Go Benz in Phuket City got a Michelin Bib Gourmand in 2019. Since we can't travel with all the travel restrictions now, Sandy decides to R&D and bring the dish from her hometown to our shore.

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Signature Pork Dry Rice Porridge 4/5

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The Signature Pork Dry Rice Porridge comes in 2 sizes. $5 for small and $7 for large. In the rice bowl, there are pig innards, minced pork, pork slices and pork rib. To enjoy, pour the bowl of sweet pork soup into the rice bowl.

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The pork soup is the soul of the dry rice porridge, flavouring the enjoyment. At the same time, the addition of fried garlic gives it an aromatic boost. It is a hearty and comforting bowl of dry rice porridge. I have never try Khao Tom Hoeng before, so I can't compare. Personally, I feel if the soup is a bit peppery will be more appetising.

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Crispy Pork Skin 4/5

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Crispy Pork Belly 4.2/5

Besides the dry rice porridge, one can complete the meal with sides such as Crispy Pork Skin ($1.50) and Crispy Pork Belly ($6). The pork skin is an addictive crispy snack. However, I am more surprised by the juicy, crispy pork belly with crackling skin. Therefore, I highly recommend ordering it to complete your meal.

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If you can't decide what to order, you can go for the Combo Set Meal for 2 Pax ($18/ $22). It comes 2 Signature Pork Dry Rice Porridge, 1 Crispy Pork Belly, 1 Fried Pork Skin and 2 Onsen Eggs.

Note: This is an invited tasting.


Moo Station
Wiseng Food Place
Blk 462 Crawford Lane
#01-29
Singapore 190462
Facebook
Nearest MRT: Lavender (EW Line)

Opening Hours:
Mon-Sat: 11am - 8pm
(Closed on Sun)

Direction:
1) Alight at Lavender MRT station. Take Exit A. Walk to bus stop at Lavender MRT station (Stop ID 01319). Take bus stop number 2, 12, 33, 107 or 133. Alight 1 stop later. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Lavender MRT station. Take Exit A. Turn left and walk towards the canal. Cross the canal. Walk to destination. Journey time about 8 minutes. [Map]

Sunday, November 5, 2017

Dehesa Restaurant @ North Canal Road - Surprising In Flavour And Not In Cuts

Dehesa3

“Surprising in flavour, and not in cuts" is what sets Dehesa's new menu apart from its original. Located admist a row of bistros and cafes along North Canal Road, Dehesa (which in Spanish means “grasslands” – home of the Iberico pig) was conceptualised in 2015 as a nose to tail dining experience that showcased alternative cuts. But as Chef-Owner Jean-Philippe Patruno also wishes to engage diners who are more flavours driven, this new menu was born.

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Charred Peppers with Sea Salt 3/5

For starters, we had a couple of one-ingredient dish from Chef's Specials. Pimientos De Padron ($14) is a traditional Spanish style blistered Padron peppers, a dish that either gives you the kick when done right or doesn't at all. With a skinny frame akin to green chilli, it still tastes rather sharp after roasting but blessed with the inherent sweetness of bell peppers. The sprinkle of sea salt seems to be an innocent gesture but is quintessential in making it right. Closer to the stalk is where the seeds resides and you might just love the kick of biting into it.

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Salt-cured Jamon Ham 3/5

Jamon De Bellota 100% Iberico 5J ($36). An iberico breed that can only be found in Spain, this plate of salt-cured Jamon Ham is known for its rich flavour due to its high fats content. That of course, translate to a more luscious mouthfeel as well. Great if you have a drink in hand!

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Jamon Croquetas 3.5/5

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Clams, Sherry. Garlic and Chilli 3.5/5

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Grilled Octopus, Potatoes and Lard 4/5

All Time Favourites offers dishes with familiar flavours but packed with a punch. Croquetas 4 Pieces ($14) has a light and crispy exterior, and each piece is delish with creamy Bechemel sauce, enriched with Jamon ham. The smell of Sherry Lala ($18) - the combination of Sherry, butter and garlic, will just make you salivate. Looking at the creamy broth, again, I could only lament on the absence of bread to soak up the broth enriched by the juice that seeped out from the lala. Dehesa Octopus ($28) is a must-order from the list. Torch and melt in front of your eyes, visual feast on how the lard spreads over the octopus and eventually insulates each piece when cooled. It's a Spanish version of our braised pork belly Dong Po Rou!

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Crispy Braised Pig With Capers And Soft Yolk 4.5/5

Alternative cuts are still here for diners who appreciate them and you could get them from Dehesa The Grasslands. Rather sceptical about how my acceptance level towards the dishes but be it the presentation or the taste of the dish, Chef makes me forget about my reservations. Crispy Pig's Head Dehesa Signature ($28), as its moniker, is like a fried pork rillettes made with the entire pig's head. The flavours are strangely homely and inviting, a dish that you will keep going back for. I believe the pork has been simmered for very long in its own fats to attain such a soft texture and rich flavours which are all fortified by the fried crust. The crust which has a chewiness to it, is another element that the table will fight over for. Some toasts within reach would be great to deliver the luscious texture into my mouth and allow me to slowly savour it.

Dehesa18
Sliced Tender Braised Pig Skin With Meat And Vegetable Stew 4.5/5

Pig Skin Tagliatelle, Ragout ($28) is another dish that took me by surprise. The pasta in this dish is actually made of pig skin. Its texture is springy, very much like Korean's potato starch noodles. I love how homely the meat and vegetable stew tastes, like a pot of stew served in winter.

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Tender Ox Cheek, Spanish Onions Purée, Bone Marrow 4/5

The towering bone marrow in Ox Cheek, Oloroso Glazed ($36) is surely eye catching. Ox cheeks was well done to fork tender, hence no complaints. The only thing that is missing - the action of me slathering the bone marrow onto a crostini. It's funny how often I wished for toasts throughout the dinner!

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Squid Ink With Tender Baby Octopus 3.5/5

2 types of seafood Spanish style rice are available, in which we had the Squid which serves 2 pax ($28). In pitch black squid ink, the rice was creamy, rich in ocean flavour but not too much.

Dehesa28
Boozy Gin Panna Cotta With Berry Compote And Crumble 3.5/5

Gin Panna Cotta ($15) is a straight forward dessert but again, deliver an enjoyment beyond its simplicity. The touch of the deep bitter-sweetness from Gin balances the sweetness, along with a slight tartness from the berry compote. This creamy dessert also has a contrasting crunch to it, in the form of candied walnuts.

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So elegant and refine are the dishes, that one's taste buds could readily relate to. As novel as Dehesa may sound, I certainly don't feel alienated at all. You may also head down for its latest brunch offering which is available every Sunday from 11.30am to 4pm, and priced at $58++ per pax. Free flow soft drinks, juice and coffee are available at an additional $20+ per pax while guests can enjoy free flow cava, house pours, soft drinks, juice and coffee for an additional $30+.

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.


Dehesa Restaurant
12 North Canal Road
Singapore 048825
Tel: +65 62217790
Facebook
Nearest MRT: Raffles Place (EW Line, NS Line), Clarke Quay (NE Line)

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

Direction:
1) 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 5 minutes. [Map]

2) 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]