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.
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.
By some freak coincidence, DC and I were both at business meetings in the Portsdown area on a weekday. It was just too bad that our favourite place in the area was closed, so we plumped for Laurent Bernard Chocolatier instead. I wasn’t expecting a great deal, mainly because I’d been disappointed at its Robertson Quay branch before (rude service, not particularly great food). This place surprised me.
I went for a healthy niçoise salad, which turned out more substantial than I expected as it came with a well-toasted piece of rustic farm bread. It went beautifully with the rare seared tuna chunks and the generous portion of salad. DC found the tuna a bit fishy but I liked it that way. It’s probably the best version of niçoise I’ve had as it doesn’t have the stuff I don’t fancy (boring boiled potato and squeaky boiled string beans) and has lots of green leaves and plenty of tuna.
DC went for the goat cheese sandwich, which turned out very similar in style to my salad! There was the same slice of toast and a fairly substantial heap of salad greens, a bit less than the stuff for my salad. The main difference was of course the grilled goat cheese, which was of course fantastically oozy and runny under a crisped up crust. He loved it.
Dessert was where we misstepped. I’m surprised that the dessert here didn’t fare too well. We ordered the cherry soufflé to share and had high hopes seeing as they had an extensive soufflé section in the menu. I really like Blackforest-style sour cherries and it’s hard to find a place that does it well. Our soufflé was obviously fresh from the oven as it started to quite rapidly lose height once it landed on the table. The dessert itself wasn’t too bad, although it was a tad weepy. I think the chef overwhipped the egg whites and undercooked it slightly. Still, it was light and airy with a tender, slightly crackly top. The raspberry sauce accompaniment was rather quotidien and didn’t do very much to help the soufflé along. I liked the cherries, although there was some kind of liqueur or flavour added that gave it the typical cherry cough syrup flavour when I had more than a mouthful of it. I suppose it would suffice if one were truly craving cherry, but not otherwise.
Laurent Bernard Chocolatier
5B Portsdown Road #01-02
Telephone: 6475 9410
There are a few interesting little eateries in the Bugis area. One of these is Food for Thought, a cafe that ploughs its profits into social causes. Not everything on their menu is great. I had the lunch deal for the Asian beef soup and smoked duck salad, neither of which was particularly special. Now the soup and sandwich set is definitely more value for money as they thoughtfully provided a little tomato and lettuce side salad. DC had the tomato and pumpkin soup with pulled pork sandwich set. The soup was decent and the pulled pork sandwich was very excellent. I liked how the tender pork contrasted so well with bits of still-crisp crackling and soft sweet potato. It made for a generous filling to the soft ciabatta. Definitely something to go back for.
A distance away, down Seah Street is a Entre-Nous, a French creperie with the best crepes I’ve tried in Singapore. I immediately knew that I had to have the salted caramel crepe, while DC went for the chocolate version. It wasn’t too bad, the chocolate sauce was obviously home-made, of good chocolate. It was very good, though once you try the salted caramel version, there’s no competition at all.
This time I made the better choice. The home-made salted caramel was to die for, especially for someone with a salty tooth like me. And of course the crepe was faultless, it was soft with lovely crisp edges. We’re definitely going back there sometime soon.
Food for Thought
420 North Bridge Road
North Bridge Centre
Tel: 6338 8724
I was a little tired of having the usual cheese or peanut butter in my breakfast sandwich. Inspiration hit when I looked at eggs and cheese sitting around in my fridge. I wasn’t happy with just a plain cheese omelette. There was some aging garlic and shallots in a corner of my kitchen, so that went into my recipe, as did some defrosted chopped spinach. I went slightly overboard with the butter for my omelette but that made it extra special and flavourful to perk up my breakfast. I suppose it also helped keep the omelette from sticking to the pan. DC insists that I add this line: he thinks it was very nice.
big knob butter
1 clove garlic, chopped finely
3 shallots, sliced thinly
4 nuggets of thawed frozen spinach (about a small handful)
1 small handful grated mature cheddar cheese
generous splash of milk
Melt the butter in a frying pan on medium heat, then add the garlic and shallots. Fry till the shallots are soft and start smelling wonderful.
Fish the garlicky shallots out into a large bowl and mix in the spinach and cheese. Season with sea salt and a generous grinding of black pepper. Stir till well combined.
Put the still-buttery pan back on medium, then briskly beat the eggs and milk together. Pour into pan and let set. If bubbles form, burst them with a wooden spatula to help it cook faster. When the omelette has just about set, smear the spinach and cheese mixture gently onto one half.
Carefully fold the omelette over and wait for the cheese to melt. Serve as soon as you can, though it tastes gorgeous cold too.