Entrepot @ The Robertson House - Introduces New Menu Infused With Nostalgia and Bold Flavours

Entrepôt at The Robertson House unveils an enticing new menu that will excite your taste buds with bold, robust flavours. Chef Nixon Low draws from his formative years, personal experiences, and conversations with guests and his team to introduce eight new dishes, each telling a culinary story that celebrates tradition and nostalgia. The restaurant space is also nicely decorated with art pieces for a heritage chic vibe.

Vietnamese-Style Crispy Rice Paper 4.2/5

We had the Vietnamese-style Crispy Rice Paper ($24), a nod to the past when Vietnamese junk boats were common on the Singapore River. This dish is fun and interactive, as diners assemble their own portion of toppings. It's a delicious mix of vermicelli, prawns, fresh herbs and peanut sauce piled on top of crispy rice paper, almost like a deconstructed spring roll.

Chicken Drunken 3/5

Secondly, a Chinese-inspired dish of Chicken Drunken ($22). The idea is certainly innovative, and the dish is beautiful- a platter of poached chicken roulades and goji berry marmalade, accompanied by a fragrant shot of Drunken Chicken Liquor to be drunk. However, I would have liked it with some dipping sauce as the chicken meat itself, although tender, could do with a little more flavour.

Dr Robertson's Chai Cured Salmon 4/5

The third dish of Dr Robertson's Chai Cured Salmon ($24) is a refreshing salad dressed in Dragon Fruit plum. The fennel, radish slaw, candied pecans, and granola also contribute a nice crunch and texture. With very bright flavours, this was light and easy to eat.

"Itek Sio"- Tamarind Braised Cherry Valley Duck 3.8/5

Moving on to the main dishes, we had the "Itek Sio" — Tamarind Braised Cherry Valley Duck ($54). I found this enjoyable. There was a duck leg confit and a sous vide duck breast, both of which were nicely cooked and soft. The baked banana shallots added aroma and a mild, subtly sweet flavour to each bite.

Aged Vinegar and Malt Sugar Glazed Kurobuta Pork Chop 4.5/5

The Aged Vinegar and Malt Sugar Glazed Kurobuta Pork Chop ($48) is one of the Chef's signature dishes, and it is impressive! The Kurobuta pork loin is cooked and fried to get a crispy edge before glazed with vinegar and malt sugar. The result is a nicely tender pork chop with the right amount of fat and meat and a pleasing sweetness to the meat. Cocoa nibs complete the dish, and grilled white cabbage and pickled vegetables refresh the palate.

Chef's Joo Chiat Charcoal Seasonal Whole Fish 4.5/5

I also very much liked Chef's Joo Chiat Charcoal Seasonal Whole Fish ($48). It's done in Thai style with a tangy and appetising Thai chilli sauce, accompanied by a raw papaya and wing bean salad and toasted glutinous rice. The exterior of the fish is nicely charred, while the flesh is fresh, juicy, and flaky.

"Hong Zao" Rice Cakes with Eryngii Mushrooms 3/5

One of the most interesting dishes of the evening was the "Hong Zao" Rice Cakes with Eryngii Mushrooms ($28). This dish consists of Teochew rice cakes, crispy red rice and black fungus cooked in a Red Yeast rice residue. Prepared by Chef Nixon's father during his mother's confinement period to nourish her after the birth of each of his younger siblings, this dish symbolises joyous moments and warm family memories in his life. It is a hearty dish (a little too savoury on its own) and is best paired with rice.

Fragrant Steamed Coconut Rice with Serundeng 4.8/5

As such, I recommend pre-ordering this special item of Fragrant Steamed Coconut Rice with Serundeng (not on the main menu, limited availability). It seems like a simple rice dish, but it's an absolute delight to eat with the communal main dishes listed above, especially with all that tasty gravy! The rice is light and fluffy and has the delicate fragrance of spicy toasted coconut.

Peanut Butter and Chocolate 4/5

Dessert is a real treat for all Peanut Butter and Chocolate ($17) lovers. It is assembled with peanut candy, chocolate genoise sponge cake, 72% dark chocolate mousse, and cashew nut praline. The peanut butter's savoury notes harmonise with the chocolate's sweet and bitter nuances for an indulgent final plate.

To complement your meal, there's a good list of cocktails and spirits. They even have their own exclusive Dr Robertson's Gin, crafted in collaboration with Tanglin Gin in Singapore.

This menu is now available at Entrepôt from Mon - Fri, 6pm - 10:30pm and Weekends (Last Order: 10:00pm).

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Entrepôt
The Robertson House
1 Unity Street
Singapore 237983
Tel: +65 8301689
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Daily: 630am - 1030pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Turn left and walk to Clemenceau Ave. Turn left onto Clemenceau Ave, walk to destination. Journey time about 5 minutes. [Map]

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

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.

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.

Cracking Pork Skin 4/5

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 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 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.

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.

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.

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.

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
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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]