I first tasted Bruno Menard's cooking during a cooking demonstration-cum-lunch event at the Raffles Culinary Academy back in Feb 2009, together with veteran Toronto Chowhound, Charles Yu, and fellow Singaporean CH, Fourseasons. Bruno Menard's L'Osier in Tokyo held Three-Michelin-stars then. His food was an interesting fusion of French techniques with Japanese ingredients.
Fast forward to July 2012 and, lo & behold, we see a heftier, older-looking Bruno Menard, who'd quit the Tokyo dining scene to open a smallish, very casual eatery in Singapore's Pacific Plaza 4 days ago.
The menu was simple, consisting of a small selection of salads, burgers, toastoos (little toasts made using buckwheat crepes) and French fries.
What we tried:
- Chilli crab toastoo - creamy dressed crab with a (very) faint "chilli crab" flavor;
- Toastoo of the Farmer, which had a melted Raclette, ham and caramelised onion filling. Tasty but not bowl-me-over good;
- A burger with bacon-pork-chorizo patty, Shibazuke pickles, yuzu kosho (柚子胡椒) mayonnaise, Japanese cabbage & shitake mushrooms. Very exotic mix of ingredients, although it was served a bit cold. The accompanying fries, topped with truffle oil, was nice though.
Maybe I'd expected more from Chef Bruno Menard, but I guess this new spot can only get better.
@MADE by Bruno Menard
9 Scotts Road
#01-04/05/06 Pacific Plaza
Tel: +65 6238 5549