Racines @ Sofitel Singapore City Centre - Refreshed Menu That Showcases Both French & Traditional Chinese Cuisines

Racines at Sofitel Singapore City Centre has recently launched a new menu that further amplifies its duality of authentic French and traditional Chinese cuisines. By preparing a selection of ingredients in two distinct styles, you will see how a common ingredient stands out in two directions led by Executive Chef Jean-Charles Dubois and Executive Chinese Chef Andrew Chong respectively.

Clear Lobster Broth 4.5/5 and Classic Lobster Bisque 4.5/5

It was such a bliss to start our meal with the Lobster ($26) as the main ingredient to make my soup. Deep with crustacean flavours, the Classic Lobster Bisque with Scallop Mousse Quenelle was savoury with a rounded sweetness and given a touch of creaminess to give that satiable mouthfill. On the other hand, the Clear Lobster Broth surprised me with its depth of flavours that was intertwined with tangy notes coming from pieces of pickled kohlrabi.

Mosaic of Foie Gras Terrine 3.5/5

Pan-Seared Foie Gras 3/5

For starters, we also had Foie gras ($24) delivered 2 ways - Infused with cocoa and Szechuan pepper, the Mosaic of Foie Gras Terrine left a more profound impression than Pan-Seared Foie Gras, which comes with a caramelised fig that wasn't pushed to the edge enough to draw out its sweetness.

Pan-Seared Atlantic Scallops 3.8/5

Scallops ($42) is presented as a pre-main and main. In Pan-Seared Atlantic Scallops, the zesty and buttery Iranian black lemon beurre blanc not only brightens up the dish, but it also boosts the texture of the succulent scallops.

Singaporean Seafood Laksa 3.8/5

As a main, the Hokkaido scallop crowns the Singaporean Seafood Laksa, accompanied by a fried rock lobster. The capellini was well done, so much so that the coconut broth could be poured over without weighing it down. I like the consistency of the broth, which is light but packed full of flavours.

Slow-cooked Australian Wagyu Beef Cheek 3/5

For Wagyu Beef ($42), the Slow-cooked Australian Wagyu Beef Cheek was not as fork-tender as I expected it to be, and much of the red wine infused jus was needed to bring out its flavour.

Soy-Braised Wagyu Beef Short Rib 2.8/5

Whereas for the Soy-Braised Wagyu Beef Short Rib, mine was rather tough and the foie gras sauce didn't quite complement the short rib either.

Rich Valrhona Chocolate Creme Brulee 3.8/5

For dessert, we had Rich Valrhona Chocolate Creme Brulee with Tahitian Vanilla Ice Cream and Orange Ginger Coulis. The ice cream with orange ginger coulis was yummy enough to be a dessert on its own. The chocolate creme brulee was like a much-needed chocolate ice cream after a long day if only the thick buttery biscuit underneath was a thin crisp wafer instead.

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.

Racines
Sofitel Singapore City Centre
Level 5
9 Wallich Street
Singapore 078885
Tel: +65 64285000
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sun: 630am - 1030am, 12pm - 230pm, 6pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right on Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]

Nonya Bong @ Choa Chu Kang Crescent - Excellent Peranakan Private Dining At Only $55 Per Pax

I get to know about Nonya Bong Private Dining when I came across an article by KF Seetoh announcing the return of Mr Jeffrey Chia, who used to operate a stall in a kopitiam at Balestier Road selling Peranakan chap chye rice. Accordingly to his article, Mr Chia left the scene more than 12 years ago in frustration as customers felt that his chap chye rice was too expensive. I do sympathise his frustration as Peranakan food is laborious in preparation; hence, it is not fair to compare against the standard chap chye rice stalls. As of now, I am just glad that I can still savour his food at the comfort of his home. Not only that, but he also offers takeaway and delivery services.

Kueh Pie Tee 4.2/5

Our 8-course menu at $55 started with a flight of Kueh Pie Tee. Having been to several Peranakan private dining places, Nonya Bong impressed us with their homemade flour cup to hold the condiments such as turnip, bamboo shoot, prawn and chilli sauce.

Otak Otak 4.5/5

The Otak Otak here is freshly made from Spanish mackerel fish, combined with herbs, chilli and coconut milk. It is then wrapped in banana leaves and grilled to perfection. Love the chunky size of each piece, packed with fragrant fish paste with generously studded fish flakes.

Bakwan Kepiting 4/5

I always have a soft spot for meatballs, and the Bakwan Kepiting was so hearty and comforting. The meatballs are made with minced pork and crab meat, cooked in turnip soup.

Nonya Chap Chai 4.5/5

The bowl of Nonya Chap Chai consists of stewed cabbage, mushroom, black fungus, vermicelli etc. What stood out for me is the garlic and soya bean flavour, that gives the staple vegetable dish its character.

Buah Keluah 4.2/5

Usually, you either get Ayam Buah Keluah or Pork Kuah Keluah individually, but at Nonya Bong, you get both the chicken and pork in the Buah Keluah dish. This is a steal! Having the best of both worlds.

Babi Pongteh 3.8/5

I have mixed opinion concerning the Babi Pongteh. While the group enjoy the dish, I find the tender pork belly quite porky.

Sambal Prawns 4.8/5

The dish that got everyone raving is the Sambal Prawns. The concoction of onion, chilli and belacan (sambal), simply elevate the whole enjoyment of the fresh and succulent prawn, with its fragrant and spicy kick. Unfortunately, we only get a prawn each. It is so good that I wish I can have more of it.

Sago Pearl Pudding with Gula Melaka 4/5

Wrapping up our 8-course dinner is Sago Pearl Pudding with Gula Melaka. It is rather spectacular when Mr Chia brought out a huge plate of steamed sago pearls. Fresh coconut milk and premium gula melaka are then poured into the sago pearls, mixed and served. Nothing fancy, simplicity is the best when it is fresh.

Having tried so many Peranakan private dining places and restaurants, Nonya Bong definitely comes in par with many top-notch establishments. It is definitely a steal at only $55 per pax. It is much cheaper than many popular private dining places. You know what? We have already made another reservation to be back in July. I am so looking forward to try the rest of his menu.


Nonya Bong
Blk 663 Choa Chu Kang Crescent
Singapore 680663
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Nearest MRT: Yew Tee (NS Line)

Direction: 
1) Alight at Yew Tee MRT station. Take Exit A or B. Walk to bus stop at Yew Tee MRT station (Stop ID 45321). Take bus number 302 or 979. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]