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
Facebook
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]

Imperial Treasure Fine Teochew Cuisine @ ION Orchard - How Did It Get a Michelin Star?

Together with a group of foodie friends, we met for lunch on a Saturday afternoon at the newly awarded 1 Michelin Star restaurant, Imperial Treasure Fine Teochew Cuisine at ION Orchard in the latest Michelin Guide Singapore 2017

Steamed Teochew Pork Dumpling 3/5

From the dim sum menu, we tried the Steamed Teochew Pork Dumpling ($5.60). What exactly is Teochew siew mai? Apparently it comes with only minced pork and bamboo shoot, without the sweet and crunchy prawn. I have to say it tasted rather pedestrian, so ordinary that someone in our group associated it with those dim sum items we can get at food court.

Pig Stomach Soup 4.5/5

Fish Maw Soup 4/5

For the soup, we tried both the Pig Stomach Soup ($12) and Fish Maw Soup ($15). The pig stomach soup has a good peppery kick to it. I like the fact that it comes with salted vegetables giving it an extra layer of flavour. On the other hand, the fish maw soup was rather different from what I used to have. It comes with minced pork and seaweed. It felt more like having a bowl of bak chor mee soup.

Teochew Braised Platter 3/5

Teochew cuisine is known for the braised items, so we ordered the Teochew Braised Combination ($51). We picked the duck meat, duck tongue, pig ear and pork knuckle to form our platter. While the meats are cooked to a nice tender and enjoyable texture, I though the braising sauce was rather bland and lacked the aroma from the spices such as star anise, cinnamon etc.

Sauteed Small Oyster with Green Onions 3.5/5

The Sauteed Small Oyster with Green Onions ($42) which is recommend by the manager turned out to be quire good and interesting. I have eaten fried egg with shark fin wrapped in cabbage but the sauteed small oyster with green onions is new to me.

Pan Fried Flour Omelette with Taro 4/5

Usually I will ordered oyster omelette whenever I visit a Teochew restaurant. However I noticed something interesting on the menu which I have not tried before, Pan Fried Flour Omelette with Taro ($33). The crispy omelette comes with chunky taro cubes which was very fragrant. Have it together with the accompanying fish sauce for a lift in enjoyment.

Steamed Promfret  4.2/5

The Steamed Promfret ($132) is another classic Teochew dish which I always order. Unlike other steamed fishes, promfret does not come cheap. Putting the price aside, the timing in steaming the promfret is spot on with the nature jus of the ingredients flavouring the soft and moist promfret's flesh.

Cai Po Hor Fun 3.5/5

The Cai Po Hor Fun ($27) was decent but not wow. I have had better one elsewhere. It would be nicer if they have used the stem of the kai lan, diced it to get the rice noodle an extra crunch bite.

Three Treasure 3/5

I would advice skipping the dessert. The portion was really small and expensive. The Three Treasure ($6) I had comes with a sweet potato cube, yam cube and some ginkgo nuts. For the price, I probably can get a bag of sweet potato and yam.

After lunching at Imperial Treasure Fine Teochew Cuisine, we left the restaurant rather puzzled and confused with one thought in our mind. How did the restaurant get a Michelin Star this year?


Imperial Treasure Fine Teochew Cuisine
ION Orchard
2 Orchard Turn
#03-05
Singapore 238801
Tel: +65 67362118
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 11pm
Sat: 11am - 3pm, 6pm - 11pm
Sun: 1030am - 3pm, 6pm - 11pm

Direction: 
1) Alight at Orchard MRT station. Take Exit E. Walk to destination. Journey time about 3 mins. [Map]