Quick Eats: Good Value at Huber’s Bistro

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DC and I wanted something quick and not bank-breaking in the Dempsey area and we were surprised that something like that actually exists! It’s Huber’s Bistro, same place as the Butchery. We were very happy to see the reasonable prices and, being absolutely famished, made our choices quickly. My veal sausage with spatzli ($12.90) was decent. The sausage was of the more-meat-less-filler variety, definitely German-style as I like.  The spatzli was pretty decent, I liked that it had been pan-fried with some browned edges. The problem was that it was a hot day and I was soon stodged out by the spatzli. It’s much better suited to much cooler weather.

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DC was much less blinded by hunger when he ordered and wisely chose the daily special barbecued beef brisket panini ($8.90). It was tender and nicely marinated in crisp, toasted panini. I liked that they cared enough to create more interest with crunchy red cabbage, soft lettuce and tasty browned onions. Very good.

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Huber’s Bistro
18A Dempsey Road
Tel: 6737 1588

Disgruntled Chef

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We were in the Dempsey area and wanted to try something new. Disgruntled Chef fit the bill. It’s a newish place opened by a chef formerly from the White Rabbit. I don’t know about you, but I’m not very sure about the name. Something that conjures up images of an unhappy chef spitting into my food is rather disturbing. Nonetheless, DC and I took the plunge and ordered four small plates and a big plate.

The first was a spinach salad with mirin and eggplant. Decent salad dressing but nasty eggplant that was cold and somehow hard and soggy at the same time. Overpriced and not very nice.

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We were on a steak tartare streak and couldn’t resist going for it. Here, the steak tartare was pretty decent too. It was helped a lot by the very excellent fries, possibly the best in Singapore. I liked how they were just about chunky yet so crisp outside and incredibly fluffy inside. They went absurdly well with the steak tartare. What I didn’t really like about the tartare was how they used half cooked quail eggs in it. I didn’t quite appreciate the texture of the solid egg whites and felt that there wasn’t enough runny egg yolk to go round.

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This was followed by the crackling suckling pig that neither of us found very special as the skin was only just crispy and still on the hard side. I don’t like it when the skin gets stuck in my molars from chewing at it for too long. Oh and the big plate of roasted miso cod was so forgettable we almost wept at how insipid it was. Don’t get me wrong, it was still competently executed. It was just that the dish simply had no soul. All I remember was that the centre of the fish had a strong alcohol smell from the sake marinade. Japanese obviously isn’t the chef’s forte.

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We both agreed that the most inventive, and possibly the best, dish that evening was the baked bone marrow with persillade. I really liked the idea of marrow as pate. The chef did nothing to the marrow itself, leaving its unctuousness to be tempered with the persillade according to the whim of the diner. Trying to figure out how much parsley and garlic paste to match with the marrow was part of the fun of the dish. This is something we’d definitely return for.

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The Disgruntled Chef
26B Dempsey Road
Tel: 6476 5305

Au Petit Salut Birthday Dinner

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Chris and I celebrate our birthdays on consecutive days. We went to Au Petit Salut for a birthday blowout dinner in a dim romantic corner, making for rather grainy out of focus pictures.

We started with oysters in the half-shell, going easy with just two each. One was a “prota com” and the other a “white pearl.” The waitress said they were from France but couldn’t say much more beyond that. Couldn’t find any info on them on google, but both were excellent. The white pearl was milder and the prota com was earthy and minerally, tasting beautifully of the sea. It had a long finish with a flinty aftertaste. Gorgeous.

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Next, Chris had her favourite escargot, which she loved. I had to pass on the appetisers because of all the Christmas and birthday feasting, but the chef sent out a complimentary portion of duck rilletes. The rilletes was very good on bread and it’s one of my favourite potted meats.

For mains, I had the lamb shoulder with ratatouille, garlic confit and mashed potatoes. The lamb was very well done, though I like the ends to be a bit more rare. It had great flavour, very meaty without having too strong a “lamb” taste that many people don’t like. And that layer of fat? Crisp, salty outside yielding to soft unctuousness; in a word – heaven. I found the ratatouille a bit of a let down, especially since Chris ordered her own main of grilled fish just because it had ratatouille too. It was not much more than an overly salty vegetable mush. Pity because I loved the rest of the dish. I’m not a particularly garlicky person mainly because I get garlic (and onion) breath far too easily. Somehow these soft garlic cloves just didn’t let me go. They were addictive I tell you. And then there was the mash which was the typically lovely French style with beaucoup de beurre. It was rich and incredibly smooth, almost too rich but I still managed to finish it and it was all gone before I realised.

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By now we were stuffed, but still needed to round off the meal with some dessert. Having to wait 20 minutes for our souffle helped. Time passes quickly when you’re in good company. The grand marnier souffle was well executed and was redolent of oranges and liqueur. I liked the special touch of the tiny bit of dark chocolate that sank in the middle of the dessert. It was a good contrast to the sweet foam. I liked it, but my main grouse with souffle is that there never is enough of crunchy top and side and always too much foam inside.

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It was a lovely dinner. Great company, good food. What more can a girl ask for?

Au Petit Salut
40C Harding Road
Tel: 6475 1976

Dear Dessert at Camp

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DC and I were stuck for options one evening and we ended up at Camp for dessert. While the food was fine, it was horrifyingly expensive. A juice and dessert each cost us slightly more than $40.

Nevertheless, the strawberry shortcake was rather good. I liked how fresh strawberry was baked into the tasty cake. The creme anglaise instead of boring vanilla ice cream was a very welcome change. While the presentation in mess tin was quite cute, the high sides of the tin made it hard to dig into the food, so it kind of evened out plus and minus.

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The green tea and tofu tiramisu was quite interesting. It was hardly tiramisu to me as there wasn’t liqueur nor coffee in the mix. I could only taste the macha powder sprinkled on top, no green tea anywhere else in the dessert. The cake layer was kueh bolu and the cream layer had a centre of tau hway which I liked very much. It was a very imaginative dessert, though I’d probably not order it again as it didn’t really wow the tastebuds.

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House, Barracks and Camp
8D Dempsey Road
#01-01 to 06 Tanglin Village (Dempsey Road)
Tel: 6475 7787 / 6479 9212