Saturday, July 12, 2014

Le Cuisine @ Chinatown Point

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So Celebrity Chef Daniel has closed its Chef Daniel's Kitchen at Bugis+ and opened a new salad and casserole concept restaurant at Chinatown Point called Le Cuisine. Located at the far corner of the shopping mall at basement two, the open concept restaurant gives the feeling that one is dining in the street of Europe.

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I did a brief tour around the premises, walking to the back of the restaurant and spotted the open concept kitchen where shoppers can have full view how a dish is all put together before it is begin served to the table. If I am the chef inside the kitchen I would probably felt the pressure from the hundred pairs of eyes looking through the glass.

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Mesclun Salad 4.2/5

The dinner started with the Mesclun Salad ($7.8). For a simple bowl of greens tossed in orange and raspberries vinaigrette, this is packed with lovely flavours. The dried berries and assorted nuts further gave the salad a crunchy enjoyement.

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Six Sense Mushroom 3.8/5

When I saw the Six Sense Mushroom ($6.80) in the menu, I knew I got to have it. I remembered having it back at Chef Daniel's Kitchen which showcases his East meets West creation using chinese herbs like Qian Shi, Huai Shan, Xiang Lian , Hai He, Yu Zhu and Dried Longan to give the mushroom soup a nice Asian twist. Even crunchy chinese cabbage was used in substitute of croutons. Unfortunately, this is not the same bowl of soup that I had back then missing that Asian twist. Nevertheless, this is still a decent hearty and comforting bowl of soup.

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Signature Crabmeat Burger 3/5

Signature Crabmeat Burger ($13.50) really sounds interesting. Even the presentation makes me want to dig in immediately. Maybe the name was misleading or the expectation was too high. It turned out to be more of an ebi burger than a crabmeat burger. I hardly could taste or find any traces of crab in it. I thought the whole highlight was the bed of stir fried cabbages at the bottom of the plate.

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Lamb Shank 4/5

I was told before that if someone cooks you lamb shank it is out of love because of the long hours needed in cooking it. The slow cooked Lamb Shank ($15.50) braised in rose wine and red grain marinade fell off the bone with ease. The tender lamb shank was served with beans ragout and tomato fondue to complete the meal.

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Lychee Pork 4.2/5

The Lychee Pork ($13.50) is an interesting interpretation by Chef Daniel of the traditional kong bak pau. Instead of the usual braised sauce, the pork belly is stewed in lychee coulis with shitake mushrooms. The way to eat this is to sandwich the pork belly in between the butter lettuce. The taste remembers me of sweet and sauce pork with surprise burst of lychee pops.

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Cioppino 4.5/5

What is so special about the Cioppino ($15.50)? Is it just pasta in tomato sauce? The presentation may looks ordinary but be surprised by the flavours in the sauce. The penne with seafood is stewed in a special chef daniel's blend, roasted tomato and pineapple. I could not really put it into words but I felt that I was hit my a tsunami of flavours but yet something very familiar that is spicy, garlicy, sweet and tangy.

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Chocolate Fondant 4/5

Moving on to dessert, I had the classic Chocolate Fondant ($6.50) served with a scoop of vanilla ice cream. It was rich and moist.

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Aloe Vera Jelly 4/5

If you are looking for something light and refreshing, then you ha to try the Aloe Vera Jelly ($5.50) with seasonal berries and mints. It is perfect for me as I am not a sveweet person. This also helps to cleanse the palate after a heavy meal.

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I think what appeal me at Cuisine is Chef Daniel's East meets West culinary concept. Even though he has relocated to Le Cuisine at Chinatown Point, there are still glimpses of his concept in his dishes. The price point is also very reasonable. The new restaurant also has a private room that can sit up to 12 person where Chef Daniel can specially designed off menu dishes around the budget. I thought this is very interesting and I am already thinking of planning my own private function already.


[CLOSED]
Le Cuisine
133 New Bridge Road
B2-34/36
Chinatown Point
Singapore 059413
Tel: +65 65381963
Facebook: https://www.facebook.com/lecuisinesg
Website: http://www.lecuisine.com.sg/
Nearest MRT: Chinatown (DT Line, NE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Chinatown MRT station. Take Exit G or E. Walk to destination. Journey time about 3 minutes. [Map]

Friday, July 11, 2014

Seasons Bistro @ Triple One Somerset

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Seasonal eating is rare in Singapore, I would say. Living near the equator where there is only rain or shine, we are naturally not inspired by seasonal produces. That, however, is the philosophy behind Seasons Bistro.

Seasons Bistro set foot in Triple One Somerset in May 2014. The founders believe that eating by the season is not just about taking advantages of the seasonal produces - better flavours and lower cost, it also contributes to sustaining our Mother Earth. Inspired by Executive Chef Benjamin Fong's travels in America, the menu offers a range of dishes that speak the diverse characteristics of the different regions across the continent - from New England to Southwest. American craft beers from independent breweries in United States are also being brought in for an even more authentic experience.

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Seared Yellowfin Tuna Taco 4.5/5

We began our journey across the continent with Seared Yellowfin Tuna Taco ($14). Marooned on a tortilla shell, the pinkish tuna was accompanied by Avocado mayonnaise, pickled onions, crispy shallots, cotija cheese, and cilantro jalapeno watercress salad. I love the way the chef played with different flavours and textures. The tortilla snapped readily as I bit onto the tender seared tuna, which was well flavoured by its accompaniments. Under the work of the creamy mayonnaise, all the different elements fused together and glided down my throat effortlessly. With the generous serving of tuna chunks, I certainly don't mind having a couple more as a main...

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Grilled Portobello Salad 3.8/5

The Grilled Portobello Salad ($16) shared a similar treatment. With the whole Portobello in the centre, an array of ingredients were summoned- St Maure Terroir, tomatoes, beans, candied walnuts, pickled onions, and bacon crisp. The candied walnuts sweetened the bold St Maure Terroir with strength, creating a fine balance of flavours. However, I felt that the use of goat cheese was not an apt choice for this salad. Because of its distinctive flavour, it overpowered the Portobello. More candied walnuts could potentially be the saving grace.

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Pan Seared Foie Gras 4.2/5

Pan Seared Foie Gras ($16) is what I would call a premium breakfast. Imagine a pain de mie with caramelised bananas spread and a piece of butter on top, spiked with granola crumbs and drizzled with chocolate ganache. But switch the butter with foie gras. That was what came to my mind when I took the first bite. The foie gras melted gracefully in my mouth. Coupled with the salty jab from the bacon jam, this dish is a must-try for the adventurous taste buds.

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Buttermilk Fried Chicken 4/5

Coming to the second leg of our journey, we had 4 mains- buttermilk Fried Chicken, Surf & Turf Gumbo, Seared Albacore Tuna and Southend Summer Pasta.

The Buttermilk Fried Chicken ($22) met our expectations - crispy skin and tender meat. But what I thought was worth commenting is their dips. Nothing beats homemade. If you are ordering this dish, do try to appreciate the difference in their homemade ketchup. It leaves your tongue clean.

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Seared Albacore Tuna 4.5/5

The dish that I really looked forward to is one of my all time favourites - Seared Albacore Tuna ($26). To preserve the taste of this delicate seafood, it is a kind of dish that I feel should be served as simply as possible. Tonight, this dish did not disappoint. Although I felt that the fish was slightly overdone, the avocado puree creamed the meat really well. At some point, the meat fell apart readily and seemingly melted in my mouth. I really like its fruity companions - Asian pear, jicama, watermelon with chipotle mojo and salsa verde. They were so refreshing, I believe this dish is a ladies' pleaser.

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Southend Summer Pasta 4.2/5

A stir of the Tagliatelle immediately released the uplifting aroma of the fresh herbs and spices - fennel, basil and chili. When I do not usually associate pastas as a Summer dish, Chef Benjamin subverted my expectation by creating the Southend Summer Pasta ($18). Prepared using homemade tomato sauce with chunky sausages, this dish was appetising and moreish. It was balanced in almost every way. At my first bite, I could taste the natural tanginess and sweetness of the homemade tomato sauce. The pasta was done al dente and the sausage chunks was not overly seasoned like many others.

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Surf& Turf Gumbo 4/5

Surf& Turf Gumbo ($27) comes with a grain by the name of "dirty rice". As unappetising as it may sound, it is actually quite a tasty Cajun dish. This dish was traditionally cooked with white rice mixed with small pieces of chicken liver or giblets, green bell pepper, celery, onion and spices cayenne and black pepper. That was how the rice obtained its 'dirty colour'. The dirty rice we had this evening was a much hearty version - cooked with Chunks of Shrimp, chicken, sausage, okra tomato stew, mixed evenly with pickled onion, cilantro, chow chow relish & french bean salad. The chow chow relish was extremely appetising. I wish there was more bite to the rice, rather than being 'soaked' with stew.

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Red Velvet Cheesecake 2.8/5

Our journey came to an end with some of their popular desserts. Like Oreo, Red velvet seems to have acquired its own flavour. Here at Season's, one gets to try a Red Velvet Cheesecake ($10). Though it is said to be a popular choice among the diners, I find it too cloying.

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Carrot Cake 3/5

Their Carrot Cake ($12) was a real pity. Although it was loaded with walnuts, the taste of nutmeg and cinnamon was seemingly absent.

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Mojito Tart 2.8/5

If you like something rummy, you can try their Mojito Tart ($12), which was quite well liked by some diners that evening. It is a toasted coconut tart with mint lime curd & rum cream. But personally, it fell short of my expectations. I feel that the lime curd was sticky on the throat, and the taste did not go well with the rum either.

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Season's Deconstructed Banana Split 4/5

That was when I realised; some classics will always remain as classics. What could go wrong when you pair fried bananas with ice cream? Especially when the ice cream is made with real vanilla pod. Season's Deconstructed Banana Split ($12), was my favourite among the rest. Together with granola nut crumbs, fresh strawberries, nutella & fresh cream... I just wanted to savour it with my eyes close...

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I heard that the lunch menu here is also quite popular among the working crowd. There is also a deli-counter offering gourmet sandwiches, cheese and cold-cut platters for takeaways. Tonight, I really enjoy my maiden journey with Seasons Bistro, and I attribute a large part of it to their impeccable service. Located at a rather obscured corner of Somerset, the food really got to speak for itself. Judging at its crowd, yes, I believe it has done it.

Written 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.


Seasons Bistro
Triple One Somerset
111 Somerset Road
#01-11/12
Singapore 238164
Tel: +65 68365841
Facebook: http://www.facebook.com/seasonsbistrosg
Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Thu: 11am - 12midnight
Fri: 11am - 2am
Sat: 10am - 2am
Sun: 10am - 12midnight

Direction:
1) Alight at Somerset MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]