Singapore: db Bistro Moderne, Marina Bay Sands

db Bistro Moderne at Marina Bay Sands was my first meal in Singapore.  Lauded for its big mouth burgers and some French classic dishes, I was pretty gutted to have not tried the one in Manhattan, opposite the hotel I lived in after missing out on the 3 Michelin Star restaurant Daniel. So when my host suggested to have dinner in MBS’s db Bistro, I  was super keen.

db Bistro Moderne at MBS sports a very casual dining layout accented by red/white leather seats, vintage tiles and chic fittings.  The menu is extensive and they have introduced a new seafood platter, something which the wait staff were quite keen on selling.  Coming from Australia I was totally not biting the bait as I knew good seafood is cheap back home.

The complimentary bread basket:

Looking back when I had it was super delicious because it was 8.30pm and we had not eaten anything since lunch.  But thinking it through, the course was at best a decent bread basket with French butter. 

Our shared appetiser  of Tuna Tartare - main size ($30)

I love my tartare be it steak or fish and the one at db Bistro was pretty good.  However, I tend to prefer my tartare with minimal seasoning yet the Harissa marinated tartare proved to be a surprisingly good addition.  Its pairing with the cucumber and cool mint yoghurt paired to give the tartare a nice finish.  No fishy taste if you are concerned ;)

Duck confit, with a bean cassoulet and watercress salad ($42)

The serve was generous and the perfectly caramelised skin was superb to look at.  Its flavours were well-balanced and not overly salted. While the duck confit was a standout by itself, the bitter greens and mediocre bean cassoulet accompanying the dish did not settle well with JH’s palate.  

The Original db Burger Burger ($42)

This is easily the most talked about burger in Singapore.  Its patty made of fine mince consisting of sirloin filled with braised short ribs and Foie Gras is one of the juiciest in the business.  But its $42 price tag excluding tax also gives it bragging rights as it was the most expensive burger I have ever eaten only to be beaten by Robuchon’s Foie Gras burger at Joel Robuchon's Kagoshima and Foie Gras burger at Le’ Atelier.  But when it comes to flavour, its was yummy!  You get the creamy Foie Gras, juicy mince and finished with a melting note from the fatty ribs.

All in all, db Bistro Moderne was a really decent place for dinner that evening.  But was it as good as most people suggest it to be?  Perhaps not.  Even my dining companion JH who is usually proud of this db Bistro Moderne joint felt poorly about the Duck Confit that night which lacked attention to detail with the poorly finished bean cassoulet and bitter wilted greens.   The price tag in addition was not the cheapest too.  Without desserts, the price tag came close to a hefty $140.  

WenY

Siem Reap: A fine journey of temples and food.

Siem Reap is a little city North of Cambodia that relies very heavily on tourism.  Well-known for its magnificent Angkor Temples and night life at Pub Street, I found that Siem Reap had a lot more to offer than just that especially for foodies like me.The Khmer cuisine by itself is a little lacklustre due to the moderate use of spices and seasoning.  Being sandwiched by Thailand and Vietnam, i.e two of the greatest countries for foodies does not help either.

But look a little deeper and you will realise that there are several places in town that pay a little more attention detail and infuses techniques not known to traditional Khmer cooks to create a sensory pleasing journey.

Cuisine Wat Damnak

Asia’s 50th best restaurant is helmed by Joannes Riviere who seeks to re-creates the Khmer cuisine with a touch of French.  The flavours throughout the meal were very crisp.  The finish was clean and there were not lingering/overpowering flavours from the usual suspects of fine dining.

Mie Cafe

Mie Cafe was on my itinerary as an option, and not an essential until I dined at the restaurant. From the zesty salad course to the skimpy dish of grilled prawn with butter and the rich chocolate fondant at the end, it was just heaven on earth for Mie.

Course 1; Carpaccio of snake head fish with Cambodian spices, grapefruit and hazelnut oil dressing served with poached egg tempura at Mie Cafe. They say first impressions are the most lasting.

Haven Training Restaurant

A  social enterprise aimed at helping the vulnerable by teaching them an important life skill. As Haven's tagline suggests, “where helping taste good”.  That is because for most parts of the meal, it really was!  

Touich Restaurant Bar

The menu looked suspiciously Thai but the food from these two regions are fairly intertwined making it hard to tell them apart without tasting.  While I could not find the Khmer inspiration in the dishes here, it was safe to say that Touich Restaurant Bar presented to me some very well-executed dishes that regarded the Thai cuisine in the most respectable manner.  That is, by presenting it with quality and authenticity.

One of my last photos of the trip at the Tonle Sap Lake, the largest lake in South East Asian and home to more than 1,000 different villages


WenY

Siem Reap: A quality lunch at Mie Cafe!

The 5 AM Angkor sunrise tour in Siem Reap is a real tourist cliche.  But with nothing else planned and the promise of a spectacular view, I decided to trade good breakfast and some much needed sleep for a temple tour.  Something laughable. The private driver costs $35 for the day and the temple 1 day pass is $20 per person.  Highly recommended for parties wanting a quick tour as group tours are very draggy!

Cruising through the spectacular sights of Angkor Wat, the Bayon Temple and Angkor Thom showed me how these ancient superstructures heralded a preservation initiative by the Khmer government.  But scenic views does not keep a hungry stomach filled.  Not to mention the pack breakfast of cold bread reminded me of why I eat oatmeal instead.

After the temple tour, the private guide will always try to bring you to a restaurant which covers his meal and gives him commission. Fortunately, I found a place before coming and booked a table.  It was Mie Cafe which is located half-way between the temple roads and the city centre.  Just perfect as we were on our way home!  Mie Cafe is one of the many French restaurants with a Khmer inspired menu is Khmer graced with a touch of French.  As always, local produce gets first priority.  The tasting menu is $24 per person plus 7% tax.

To start was the Carpaccio of fresh snake head fish fillet cooked in fresh citrus juice with Cambodian spices, grapefruit and hazelnut oil dressing served with poached egg tempura.

This was a lovely salad!  Firstly, the ceviche was well-coated in a zesty citrus dressing.  Each mouthful of the salad was a bliss, thanks to the generous amount of mint, basil and chillies that made it extremely aromatic.  The oozy yolk from the tempura as well as the dollops of homemade mayonnaise brought the dish together very very nicely.  

(Samlor Pror herh) Crab meat emulsion with green peas, porhok fish and vegetable consommé, wild herb.

The purpose of this course was clear.  The consommé surrounding the barely marinated ingredients intended to rid the palate off the flavours from the rich starter earlier.  This course was hardly impressive but it served its purpose.  It left a clean aftertaste almost as though one had drank a glass of chilled unsweetened tea.  Neat.

Grilled prawn with Amok butter, roasted somanea seed, eggplant with coconut milk and dry cure ham.

When my 3rd course arrived at the table, I was shocked by the quantity on the plate.  But hey, its about the quality and not quantity right? haha.  If you manage to get past that stage, you will appreciate how the prawn was cooked to perfection. The buttery smell made me crave for more instantly!  Pair the prawn with the eggplant stewed with the cured ham and you are certain to get a curry like flavour.  This dish was small but absolutely deadly.

Fried pork with oven roasted giant eggplant, bell pepper and wild mushroom

This was the last savoury course and it looked typically Chinese.  But the immense refinement in cooking technique resulted in an unparalled eggplant dish.  Moist flavoursome mince and melt in your mouth aubergine was all the hype here.  There was some chilli in this dish but extremely mild.  Served with a bowl of rice, this was a dish to remember.  It was really delicious!

Hot and creamy chocolate fondant, homemade mango passion fruit sauce, served with vanilla ice-cream

Fresh out of the oven, I was not convinced by the sloppy presentation consisting of passionfruit and chocolate sauce.  But then, I cut the fondant into half.

And nothing else in the world mattered anymore.  It was simply delicious.  Rich, dark and well-toned sweetness.  This fondant was just spot on. The fruit and mildly acidic passion fruit help add dimension to the dessert and the whole thing just really worked.  If you ever get burnt by the super hot fondant, the ice cream helps :)!

Mie Cafe was on my itinerary as an option, and not an essential.  But after an afternoon dining on meals where everything was so good, I think future itineraries will have to be changed.  The food at Mie Cafe went well beyond our expectations.  From the zesty salad course to the skimpy dish of grilled prawn with butter and the rich chocolate fondant, it was just heaven on earth.  It was no wonder that the trainer at Haven Dining ranks Mie Cafe amongst his top dining destination.  A restaurant worth re-visiting!

WenY

Bites: Modern French Dining @ Petite Mort, Shenton Park

Petit Mort is a Modern French restaurant in the heart of the leafy Shenton Park suburb.  With an impressive degustation menu documented among my peers, I was the last to visit but was ready to be impressed.

The start of the meal begun with the staple bread course.  Coming into a French restaurant, the pastries are always expected to be stellar.  The brioche at Petit Mort made a good first impression with its buttery notes carried through its pastry’s fluffy consistency.

Brioche

A dish served to whet the palate.  I loved the hint of coriander through the sweet-earthy Veloute that was consistently creamy and finished by the crispy chicken skin. 

Sweet Corn Veloute, Coriander, Chicken Crisp

Raw produce of the sea paired with wasabi is synonymous with the Japanese culture, but with a different approach things can be rather interesting.  Ponzu jelly and wasabi sorbet were not the most inventive condiments in town but I have to say, it served as a tasty summer treat when paired with the slices of fresh snapper and cuttlefish!

Snapper, Cuttlefish & Ponzu, Wasabi Sorbet

Scallops and Pork with Apples is another classic combination.  Hard to fault but often abused.  Quality pork is a must and technique is vital.  While the technique here was flawless, the table was not too convinced with the pork belly and its crispy skin.  It smelt somewhat, porky.

Scallop, Pork Belly, Pig Head, Apple

Have you ever eaten sweetbreads so delicious?  I have not.  The textures across the plate is interesting and the flavours felt some what chic provincial. Its interesting summer plating is worth noting too.

Lamb, Sweetbread, Caperberry, Asparagus

My main is quite a common one.  Steak and chipped topped with fried egg.  The steak was not a life changing bite but the quirkiness in plating was made for art.  From a top, it look somewhat liked a Lego artwork.  Petit sized chipped injected with ketchup, a small fried quail egg and little dollops of béarnaise.  Swag.

Steak, Egg & Chips

My other companions around the table did not quite enjoy their final course with the same level of satisfaction I had with my steak.  The presentation, faultless.  But what is the point of something that looks good but tastes blend.  The preparation on the plate was minimalistic but could do with a good amount of seasoning.  A basic seasoning of salt would have been much appreciated.

Salmon, Ash, Root Vegetables, Horseradish.

Pre-dessert

Death by Chocolate.  Death literally felt instant on this plate. Whether it was the rough edges truffles to the quenelle shaped mousse, there was simply too much to like on this plate.  I am not a big fan of chocolate but this is a rarity that I have learned to enjoy at Petit Mort.  After all, any dish if done well is delicious.  Fantastic dessert to end!

Death by Chocolate

Petit Fours -Pistachio macarons with a cherry filling.

Petit Fours - Bourbon filled chocolate 

The approach Petit Mort had to celebrate good modern French did not quite reach the proportions of the legendary Joel Robuchon but it did not disappoint in anyway.  From the new approach to the Japanese staple, to the Steak and Chips art piece and even the finale of decadent Death by Chocolate, it was an impressive feat one after the other.  Each course carried the essence of satisfying the senses of sight, touch and taste.  It was probably a better meal than the one I had at Amusé the day before.

Regards

WenY

Melbourne: Brunches of 2014 (LE MIEL et la lune)

LE MIEL et la lune, Carlton

A short track through the Carlton hills for a morning walk with my little girl Daisy means I was ready for a good breakfast.  Today’s brunch was at LE MIEL et la lune, a French sounding cafe situated just a few steps away from the busy Lygon Street.

At 9am, the venue was not overly crowded allowing a prompt yet welcoming service from the  LE MIEL et la lune breakfast crew.  Add that to a menu that is long and elaborate, it looked to be a promising morning.  But coming here solo means my choices are limited to one.  I learned the hard way when I ordered a pad thai and a beef salad all for myself just a day earlier at Ying Thai 2!

That morning, I wanted something special so I went for an extravagant French toast.  The one at LE MIEL et la lune came topped with bacon caramelised bananas, crushed pistachio and butter scotch.  Absolutely scrumptious.

Buttery brioche, silky thin butterscotch, and perfectly caramelised bananas sets the standard for the most orgasmic first bite.  The addition of the bacon can be likened to adding salt in a chocolate cake. It enhances the flavour.  Here it played the same role.  Textural wise though, I was not overly impressed.  Too damn soft =/.  Soft bananas, silky butterscotch, and airy toast was perfect but all that was missing was a few slices of extremely crispy streaky bacon.  I would have preferred that over the pieces of lean and limp ones! A personal preference I guess?  

So pretty!  This easily rivals or betters the one served at Gusto Food in South Perth. 

LE MIEL et la lune served me an indulgent meal today.  So many indulgences all on one plate, of which almost every element was done to perfection.  I was happy.  Very.  Any unhappiness would almost relate directly back to the fact that I was alone and could not sample the other awesome dishes like the pork hash, fritters and even the Korea inspire Gnocchi.  It was time to stop dreaming now.  

Operator 25, CBD

Hardware Société, CBD

Hammer & Tong, Fitzroy

Seven Seeds, Carlton

Breakfast Thieves, Fitzroy

WenY

Melbourne: Brunches of 2014 (Hardware Société)

Ever since I visited Melbourne 7 years ago, I have envied the lifestyle here.  Shopping and eating usually came tops but after NYC, I found that exploring the little lane ways that divides the city into small navigable plots was an even more enjoyable thing to do as a tourist as you never know what lies behind the next corner.   Putting likes aside, my most recent trip here is proof to why Melbourne is easily the brunch capital of Australia.  If you plan on visiting Melbourne, this 3-part breakfast/brunch post is WenY's verdict on the city's 3 hot spots!  With queues out of the door by 8 at most of them, you have been warned.  Go or not to go?  Your choice ;)!

Hardware Société at Hardware Ln, Melbourne CBD

My first stop at 7.30 in the morning was Melbourne’s top brunch spot, the Hardware Société.  I scanned the little eatery and found that it was no surprise that this place had hour long queues during weekends as it only seats 30-40 people.  However, solo dining in this “French” spot is a breeze at that time and I was immediately seated at the bar.

My breakfast was quick to arrive that morning and no it was not their famous baked eggs (too boring!). Instead I opted for a dish of crisp pork belly .  Damn it was good. For starters, the pork belly had the right seasoning and was soft through with its the skin crisp just right.  It did not have that bubbled crackling but a smooth crisp shard which had no intention of sticking between your teeth.  For presentation which I press hard at times, the eggs were picture perfect with its runny yolk trickling down ever so slowly onto the plate.  Damn it was a sight to behold. But ultimately, pinching bits of the plate and having them together was simply yums.

Pork belly, polenta hash, fried eggs, caramelised onions and aioli $18.

A delicious breakfast and a pot of tea was the right kick-start to my first morning.   But fancy apostrophe naming paired with gargantuan publicity also meant that by 8.20,  queues were out of the door.  As Melbourne’s favourite spot, was it all hype?  Definitely not.  But if I had to queue for a long time, I would rather not.

Looking for Brunch?  Check out my Melbourne Brunches in 2014

Operator 25, CBD

Hammer & Tong, Fitzroy

Seven Seeds, Carlton

LE MIEL et la lune, Carlton

Breakfast Thieves, Fitzroy

WenY

Bites: Fine Dining @ 1907, Perth.

You know you are onto something special when you are greeted by a charming smile.  The movement from door to table was uninterrupted, courteous and classy.  Paired with a clever interior formed between a mix of classic and modern touches made it remarkable.  Especially the quirky re-interpretation of a unicorn by the entrance.After quickly deciding on the prestige degustation, the ladies settled for the lemon meringue cocktail, a concoction of liquor topped with a generous amount of meringue.  Simply phenomenal.  The meringue was to die for.  The same though, cannot be said about the liquor which I abstain from as always:P!

Then came the assortment of bread.  It had a good mix of fruit bread, herbed ones as well as some with cheese.  Over all, the choices were interesting but I cannot help but feel that the bread were not treated with enough love.  It was as if the assortment of breads were left out for a little too long.  I would have loved them to be warm instead.  

Next came the Amuse Bouche, three selection of vegetables from 1907’s very own farm in Toodyay along with a spiced popcorn.  I did not quite buy the concept.  Bloody Mary Jelly with Celery came tops but it was barely impressive, Ginger Glazed Carrots where rather ordinary and the Turnip had a bitter aftertaste, all of which did not live up to my expectations.  Alas, it was the trusty popcorn that packed the most kick.

Then came the first course of thinly sliced venison Carpaccio.  After weeks away from Perth, I finally got my first slice of heaven.  It was just perfection on a plate.  The preparation of the veal was simply exquisite and the combination was sensational.  The layers of flavors from the biscuit, wine fermented cheese and condiments made every bit of this course enjoyable.Venison; Margaret River venison Carpaccio, tonka bean mayo, pickled walnuts, fromajo cioc al vino rosso.

The next course was a small meal of marron.  WA’s signature protein when cooked right has an unparalleled sweetness.  In the hands of 1907, it was another dish done well.  The combination from start to end was spot on.  I approached a small piece of marron with the pea emulsion topped with caviar. After polishing the marron, I progressed to the fennel apple salad topped with a battered bone marrow.  Simply wow! Marron; Manjimup marron, fennel apple & lemon salad, pea emulsion.

A meal of spatchcock arrived next.  Prepared three ways when most cannot even prepare it right in one way, 1907 was definitely out to impress.  The flavours of the sous vide was only average at best but I loved the balanced tones of the drumettes glazed with a mild mixture of soy as well as the sausage that was very well seasoned.  A steamed bun stuffed with what seemed like a parfait sealed the deal.  Spatchcock; Sous vide breast, glazed drumettes, sausage, steamed bun 

The Entremet, or a course in between courses prepared us for the mains.   As the smoked poured out of the glass it reveal a juicy scallop, minute seared on a bed of what I perceive as curried lentils.  I loved the scallop but the textures of lentils did not pair well for me.  I wanted something more subtle in texture.Scallops; Minute seared scallops, curried lentils.

The 4th course was another product from the sea.  As impressed as I was with the preparation of the seared scallops and marron earlier, I was not blown away by the fish.  It was overcooked, dry on the edges with it's flesh feeling a little too firm for my liking. Brioche crisp was ok and I did not like the anchovy one single bit. This for me, was not a winner.  The flavor as a whole was very clean and did not really appeal to me.Fish; Fish of the day, baby vegetables, black olive, white anchovy, brioche crisp, marron bisque.

There have been several beef dishes that have wow-ed me beyond words during my eating career.  Some were fine dining, and one was at random county inn from the South West region. The preparation of the beef at 1907 was good but fell short of spectacular.  The tenderloin despite being cooked to perfection, was missing something.  I wanted more.  Maybe a good sauce like a red wine reduction paired with a seared slice of foie gras.  I needed to be elevated once more.  Bring on the French, bring on the modern.  While the cooking was hard to fault with a perfectly medium-rare tenderloin and a fall-off-the-bone braised rib, it needed more.  I wanted the peppers to blistered to bring out the sweetness more.  Perhaps too demanding haha.  Beef; Cape Grim beef tenderloin, braised ribs, Brussels sprouts, coriander and pepper salad.

After a palate cleanser of champagne butter and strawberries, our dessert came.  It was any chocolate lovers heaven.  On the plate, 4 different chocolates came to marry.  Decadent, creamy, and rich. Sadly,its downfall here was an over-pressed tart base which hindered an otherwise perfect tart.1907 Chocolate plate; Cherry & milk chocolate tart, dark chocolate glaze, blond chocolate custard, white chocolate, cherry ripple ice-cream.

Then came a large cheese platter to share.  Amazingly, fish man and xl stood up to the challenge of having 6 different cheeses to end the night.  There were so many I cannot even name them all.  But the cheese coming from France, Spain, Australia and the UK made this course a memorable one.  From the full-bodied blue cheese to the stinky half ripen goat milk’s cheese till the mellow red wine matured one, every bite was a journey to remember.  A happy one.  Délicieux.

 

The night ended with petit fours and drinks.  A pleasant meringue and a chocolate slice topped with crystallized violet.

Just as we left, we were handed a little surprise from the restaurant.  A bag of goodies for tomorrow.  2 bread, chocolate truffles, a muffin and a breakfast muesli.  How courteous!  1907 that night stood as a restaurant worthy of the title "one of Perth’s best" in the fine dining scene.  The food, a combination of modern Australian and French was fulfilling with a bit of hit and miss but mainly perfection.  Its Pledge was poor but the Turn was every bit spectacular.  The marron, and the venison were clear winners that night.  It had technique, balance and complexity. Such is the requirements for dining at this level.  If your expectation is molecular gastronomy, I would clearly steer clear of 1907 as the food today fell in the region of being more traditional rather than pushing the boundaries of the conventional.  Service was every bit courteous and to have a wait crew as knowledgeable as the chef made the evening complexities a smooth journey. 

 

WenY

Bites: French Dining at Chez Pierre, Nedlands

One week goes and another week comes! With this being the last week of my absolute freedom, it is only sensible that I do what I enjoy best! Eat and Blog my heart out :)!  In this post, I have a place that is slightly romantic and well-suited to special occasions.  Last week, I was lucky enough to celebrate my sister’s birthday with her at Chez Pierre in Nedlands, an established French Fine Dining.  While its ala carte menu tips the scale similar to Rockpool, and Balthazar, Chez Pierre has created a weekly menu called the Taste of France, a 3 course set menu for $58.50.  Complete with bread, amuse bouche and palate cleanser, the menu visits a province in France each week and put some of Perth’s freshest ingredients to the test.  This week was Lorient.

Chez Pierre’s crusty bread was one of the best in town with my sister commenting that it was better than the one she had in Print Hall the night before. The constant chomping of the bread around the table was a constant reminder that my sister was probably right.  Soft on the inside, along with its crusty outside made it a joy to eat.  Now, if only the butter was up to scratch! Hmmm!  As for the amuse bouche, we had a roasted tomato gazpacho, a refreshing start to the meal that she liked too!

First to hit the table was a dish inspired by the Lorient region.  Seared Tiger Prawns, quinoa, summer vegetables and a beurre blanc sauce.The dish got mixed reviews around the table with my sister and fishman feeling that the prawns were a tad overcooked leading it to being tough .  But I was less judgmental and suspected that the toughness in the prawn’s flesh were more of a size factor but the cooking was undeniably mildly-flawed too. After all, the prawns were huge ass!  I like the textures of the quinoa which reminded me of how flexible this ancient grain was!  Beurre blanc sauce very light and creamy but I wished for a bit more flavor in there.  Speaking of quinoa, I totally am missing the awesome one served at Sepia last May!

After finishing the appetizers, our palate cleanser came.  It was your typical sorbet drizzled with sweet wine.  The end product felt somewhat like a Limoncello sorbet topped with Ribena haha.  It was nice to eat but as a palate cleanser I am not sure whether the strong overbearing sweetness helped.

Then comes my personal favorite for the night, the Amelia Park Rump of Lamb.   Its cooking style was minimalistic and brought the best out of the lamb.  It was cooked spot on with some parts just melting in your mouth.  XL who does not normally eat the gamey meat was amazed by the quality of the rump and eventually polished her plate clean.  The fricassee which the rump rested on was sautéed to perfection with all of its elements cooked just nice with the lamb jus.  Yummy!

Last but not least was the dessert, a slice of Pistachio & Strawberry Frangipani Tart with Crème Anglaise & Vanilla Bean Ice-Cream.While I am not the biggest dessert fan, I have a few criteria for a good one which includes having a dessert that is no ridiculously sweet.   In this instance the tart did not taste sweet and the accompanying Crème Anglaise was silky smooth.  However, I was not the biggest fan of the tart mainly because there was a lingering almond meal taste.  Something I really dislike.  Saying that, this is a matter of personal preference.  Jim had absolutely no problems and polished it clean along with XL and YH.   It had to be pretty decadent for them to like it!

I have a few places where one can dine and impress without blowing a hole in the wallet and this definitely gets onto that list.  Kanta, Bonsai, Nine Fine Food, Cantina 663 and Old Crow are a few names on that list too.  Without drinks they all cost below $60 (or $30) for a very yummy meal that portrays sufficient technique and flavor to make one’s evening memorable.  Chez Pierre in Nedlands along with its Flavors of France promotion is definitely a great way to taste a slice of France without being left to feel poor after.  Over all it was pretty good.  Memorable?  Maybe in between?  Oh and I almost forgot, the service was good too!

WenY