Absinthe: Starts Off Great, Then Falls Flat

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It was my birthday. DC took me to French bistro Absinthe for a nice dinner. For some reason, it was #1 on the best restaurant list for tripadvisor.com. We wondered whether it was worthy of its title. The seasonal tasting menu didn’t excite us – too much standard fare and not a great deal that would challenge our tastebuds. We went a la carte instead and it was totally worth it.

I started with seared scallops very simply done. One thing I really didn’t appreciate was realising that the “small herb salad” was miniscule side leaves plated on using tweezers. A small pile I understand, but 3 tiny leaflets do not a small herb salad make. DO NOT LIKE! The scallops themselves were good – well seared on the outside till I got the unmistakable and absolutely sublime charred shellfish flavour, and pretty much raw in the middle. Be warned that the scallops aren’t sashimi-grade because it was a little fishy on the inside. That’s fine with me because I quite like fishy things (especially belachan). The rich lobster hollandaise sauce was a nice foil to the seafood and pastry stick was very nicely short and melt in the mouth. I really like the seaweed flavouring they painted onto the pastry stick. If they sold them in boxes I’d totally snatch them up for an office snack. Oh and DC’s dry sherry went very well with this dish – held its own against the creamy fishiness. I think it was a Perez Barquero Grand Barquero Fino and the nutty, crisp aroma was just the thing to go with my scallops.

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DC liked his special of the evening of kurobuta pork with aniseed sauce. My sampling piece was decent though not mindblowing. DC really enjoyed it though. You’ll have to wait for him to comment to find out why it was that good.

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Then my main. I don’t know what they did, but the lamb rack was so simply done yet so darn good! It was beautifully medium, just as requested and the flavour of the meat just shone through. I think it’s about buying good meat and treating it with respect and love. It was tender, juicy and very tasty, yet not gamey. So good. What really gilded the lily for me was the cep mash. I love wild mushrooms and mixing ceps into the mash was such a masterful touch. So masterful that it was one of the reasons why I ordered that dish. Yummy fragrant cep mash and exquisite lamb made me a happy, happy girl.

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DC went for the classic bouillabaise. I can’t for the life of me remember what it was like beyond acceptable. I think I was too engrossed in my lamb. Again, wait for him to comment!

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And the dessert. I wish I could say better things, but it was a horrible nasty letdown. The apple souflle, while not deflated, was an absolute flop. First off, they used overly coarse-grained sugar to line the souflle ramekin. Did the chef run out of caster? It completely defeats the purpose of light ethereal sponge when you crunch into sugar. Didn’t help that the souffle was too small to escape from the side edges, which in the absence of coarse sugar would actually be the best bit of the souffle. The accompanying apple sorbet was way too sweet and not very aromatic. And the strawberry garnish? Sour. FAIL.

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So if this is America’s Got Talent, they’d have gotten the first buzzer by now. What got the second buzzer? DC made reservations for a birthday dinner. They FORGOT the birthday dessert. After our souffail, DC asked if I had space for more dessert. We’d been on an eating spree that day and I wasn’t too keen on a repeat fail. So we didn’t remind them. DC paid up and we left. That’s all. So much for attentive service, particularly because they have a habit of going through their reservations and calling to remind you the afternoon of the big dinner. Inexcusable.

I’d return for the appetisers and mains, then head off somewhere where they actually care about finishing off great and respect their desserts. You’ve been warned.

Absinthe
48 Bukit Pasoh Road
Tel: 6222 9068

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

Brasserie Wolf

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Brasserie Wolf is a bit of a dark horse. Even though it’s been around for ages, we rarely think of this place when we go to Robertson Quay. This time we stepped in after a first choice wasn’t open in time for our hungry stomachs. It sure surprised us with the decent quality of food here.

My starter of fried goats cheese was rather quotidian. I’d rather have the cheese fried on its own or at most coated with beaten egg rather than battered. Eating it this way was oddly reminiscent of fried ice cream. The dressed salad was very good though.

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DC’s beef tartar was a winner. At first I wasn’t sure about the tartness from the chopped pickle, but was soon won over by its fresh flavours. I especially liked how fine they chopped up the mixture as most places do it slightly chunkier. This way, the flavours melded very nicely and the soft, meaty yet light mixture contrasted fabulously with the crisp mini toasts.

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DC had the braised crispy pork trotter and he fairly swooned with how good it was. I don’t know how they did it but they braised the pork so that it was meltingly tender yet the top was crisp just as promised in the menu. What really caught my attention was the sauce, it was reduced so much that any more and the chef wouldn’t be able to scrape it out the of the pot. Oh the intense flavours redolent of pork and wine! Coupled with the mushrooms, this was a dish made in heaven.

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Now my main hardly disappointed. I had the veal chop, a giant hunk of meat on the bone smothered in mushroom cream sauce and paired with mashed “beaucoup de beurre” potatoes. This really hit the spot for me as the veal was done nicely medium rare so that it was tender and very juicy. The mild flavour of the veal harmonised well with yummy forest mushrooms and the light cream sauce. The mashed potato was heart-stoppingly good. It was so smooth that it had to be a 1:1 mix of potato and butter.

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This was one of the rare times that we both decided that our own main was the better. We picked well and we’ll definitely visit again soon!

Brasserie WOLF
80 Mohamed Sultan Road
The Pier at Robertson #01-13
Tel: 6835 7818
brasserie@esmirada.com

Zucchini, Potato and Carrot Parmagiana

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I love zucchini and had some hanging around in the fridge asking to be used differently from the usual pan searing and anchovy pasta combination. Coupled with some old and on the verge of moldering potato and carrot, I flipped through my recipe books and found Antonio Carluccio‘s recipe for parmagiana. Since I had a bit of time, this was it!

You can use any sliceable vegetable for this, just make sure that they are well dried using paper towel before preparing them for the dish. For the cheese, I didn’t have any mozzarella, taleggio or the eponymous parmesan, so I settled with the cheddar I had. It’s a good melting cheese with very nice flavour, so it worked too. For the tomato sauce, I had a jar of pasta sauce from a while back that I again hadn’t got round to using.  Be warned that  the quality of the tomato sauce  is very important. Some of them can be quite tart, so you’ll have to taste and moderate if necessary by perhaps adding a little sugar, or plain using  a decent brand of sauce! I also had some aglio olio spice powder consisting of garlic, chilli and random herbs, so some of that went into the dish too. It all worked out to be a happy use of leftovers to make a yummy, satisfying dish.

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Ingredients:

2 large zucchini
2 medium carrots
2 large potatoes

1 jar tomato pasta sauce

4 rashers bacon, diced
plenty of olive oil
flour for dredging, about 4 heaped tbsp
3 eggs, beaten

150g cheese, thinly sliced or grated

Method:

  1. Slice the vegetables into long slices, as far lengthwise as you can. You’re looking for long, fairly thin slices of vegetables, about 5mm thickness for the root vegetables. For the zucchini, it can go a bit thicker depending on whether you like to bite into mushy zucchini goodness or prefer less of the mushy burst. Pack the slices into paper towels and leave to dry for about an hour or until you get back round to them.
  2. Meanwhile, get out a big casserole dish that looks like it could fit all the vegetable slices and more. Spoon out a thin layer of pasta sauce and coat the bottom of the  dish.
  3. In a sturdy frying pan, saute the bacon dice in a little olive oil till brown. Sprinkle on top of the pasta sauce layer.
  4. Preheat the oven to 180ºC.
  5. Add some salt and pepper to the flour and mix well. Standby the beaten eggs.
  6. In the same frying pan, add plenty of olive oil till the bottom of the pan is coated. Get ready to fry over medium heat.
  7. Dredge each vegetable slice in the seasoned flour, then coat with egg. Let drip till most of the egg has dripped off, then fry, turning each piece as it turns golden brown.
  8. When golden brown on both sides, transfer each piece to the casserole dish.
  9. When a layer of vegetables has completely covered the pasta sauce, spoon over more sauce for the next layer and also sandwich in a few slices of cheese.
  10. Proceed till you’ve exhausted all the vegetables and cover with a final layer of pasta sauce, topping generously with cheese.
  11. Bake for 30 minutes, turning down the temperature slightly if the cheese starts to burn.
  12. After removing from the oven, let rest for a few minutes before slicing and serving.

Serves 6.

A Very Comforting Stew

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It’d been raining quite a bit and I decided that I needed something warming and comforting for dinner instead of having leftovers. A quick whizz through the supermarket and scrounge in the fridge later, I’d assembled a whole bunch of root and other vegetables that completely overshadowed the meat. Let’s see, I had butternut squash, mushrooms, an onion, celery, carrots, potato and basil. The squash was an excellent addition as it added a lovely sweet dimension to the stew, I didn’t need to tweak the seasonings much at all. Lastly, the belly pork worked well as I didn’t have time to really stew it properly till melting soft and falling apart. It was tender enough after the one hour cooking time, though it definitely could have benefited from a stint in the slow cooker. I cheat a bit by adding some Marigold organic vegetable stock powder that I get from the UK. It helps give that extra little oomph. Lastly, adding basil at the end just before serving gave it a lovely fresh herby lift. Serve with bread, rice, or whatever carbs you have leftover in the fridge.

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Ingredients:
1 tbsp oil
300g pork belly, cubed
20g butter
1 tsp black peppercorns
1 bay leaf
3 cloves garlic, smashed
1 onion, chunked
1 large carrot, chunked
2 sticks celery, chunked
2 potatoes, peeled and cubed
butternut squash, cubed
250g button mushrooms
1 tsp organic vegetable stock power, optional
2 tbsp or a good splash dry vermouth

Method:

  1. Heat the oil in a large pot and brown the pork belly on all sides in batches. Set aside in a dish.
  2. Turn down the fire and melt the butter in the residual oily juices and toss in the peppercorns, bay leaf and garlic. Cook gently till fragrant, then toss in the onion, carrot and celery. Stir to coat with butter and cover. Let sweat for about 5 minutes.
  3. Toss in the potatoes, squash and mushrooms and stir. Add in the pork and turn up the heat. Keep stirring.
  4. Mix in the stock powder and splash in the vermouth. Bring to a boil then turn down and simmer for at least one hour. If available, transfer to a crock pot and finish off the cooking there.
  5. The stew is done when the vegetables are soft and the pork is tender. Add salt and pepper to taste.

Serves 3-4.

Minang Nasi Padang: Best Beef Rendang Ever

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Shinta and I were in the Arab Street area so we had to drop by Minang Nasi Padang for lunch. DC had raved about it before (he’s now raving about another place, but more about that in a later post). As usual, we ordered too much. Between the two of us we had beef rendang, curry chicken, squid in its own ink, begedil and sweet potato leaves cooked in coconut milk.

It was all very good quality, with the tender, well-spiced chicken and the richly gravied potato leaves being above average. The  dry-style beef rendang, however, stole the show. Its incredibly depth of flavour and smokiness blew me away. They spiced the dish incredibly well and toasted the spices so well that the slightly tough texture of the meat actually added to its allure. Upon further chewing, the meat yielded more flavour. Despite the lack of tenderness, it’s my favourite beef rendang thus far.

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Minang Nasi Padang
18 & 18A Kandahar St
Tel: 9457 7384

La Nonna: Good but Flawed

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La Nonna’d been on my to-try list for a while. We went there one gloomy Sunday for a pick-me-up lunch. I liked how hot bread came quite swiftly. There was the crispy flat bread and the softer bun to choose from. The bun was very tasty with the olive oil and balsamic vinegar provided at the table. Nothing like hot bread to start a meal. The only problem was that the flat bread wasn’t that great and the bun was the type that would go stale once cold. Everything had to be eaten hot and eaten now.

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We ordered a couple of specials as appetisers. The first was pan-fried mozzarella wrapped in pancetta. It was a rather decent dish that was pretty well executed especially with the drizzle of balsamic vinegar as a finishing touch. Two flaws marred the dish: first, the cheese was a rather run of the mill mozzarella. Next, the cheese wasn’t oozy at all. The best part is that if the cheese was good, it wouldn’t matter if it wasn’t oozy. And conversely, if the cheese was oozy, it wouldn’t matter if it wasn’t very good!

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Next up was the spicy sausages. These were very tasty, but I felt that they were so heavy-handed with the spice that I couldn’t quite enjoy the meaty flavour. A little more restraint with the chilli and it would have been just perfect. The new potatoes on the side were excellent, particularly paired with the mustard. Again, another dish where a little tweak would have made it just perfect.

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Next came our main course of the house special pizza. It had asparagus, truffle and a runny egg on it. The combination was very good, especially the truffle and egg. I liked how the truffle aroma was just right, enough to entice but not too heavy to drown out everything else. By now you must be wondering about the downside. It was the crust. It tasted and looked frozen as the edges were too uniform and the flavour too flat. Freshly made pizza dough always has the most amazing medley of smells which this version lacked. Again, such a pity.

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After the mains, we had a cappuccino to recuperate. Here I had no complaint as the coffee was rich and robust. Thumbs up.

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And then dessert. DC and I are split on this. I liked the crust but wasn’t sure about the apple filling. DC found the crust too hard and liked the filling a lot. He also liked the rather novel combination of chocolate ice cream with apple tart. I wasn’t sure. Here, it wasn’t so much good but flawed, it was more good but controversial!

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La Nonna seems to be a restaurant that’s on the brink of going downhill. There’s lots of promise in the food and good flavours to be found, just that the chef needs to be vigilant and not cut corners. All its flaws are very much fixable, I hope they do something about it soon.

La Nonna
76 Namly Place
Tel: 6762 1587