This new spot by hotelier Loh Lik Peng had been setting S'pore foodies' tongues a-wagging. The young chef, sumo-sized Anthony Yeoh, had been churning out some great-tasting French-style country cooking. What we tried today:
- Pork rillettes, served with wafer-thin crisps and sweet mustard - nice but pretty pedestrian;
- Frisee and lardon salad, topped with a perfectly poached egg. *Anything* with lardons just had to taste good :-D
- Escargots gougeres - the much-talked about starter of escargots esconced in Gruyere-flavored puffs, with parsley cream sauce & tomato coulis. After all the hoo-ha, the whole concoction tasted rather ordinary though :-(
- Braised beef cheeks in red wine sauce, with potato grstin and sweet petit pois. This dish was great - meltingly-soft beef, intense flavors - best dish for this meal;
- Pork collar slow-cooked in Dijon mustard sauce, served with Brussels sprouts Amandine, garlic potatoes & braised forest mushrooms. Another melting-soft meat dish, rich & creamy;
- Pan-seared Chilean seabass in sauce Nantua, served with roasted fennel & chervil on a raft of asparagus spears & cauliflower mash. Surprisingly good and definitely held its own against the meats.
- Tart citron - too sweet, not really my kind of dessert
- Pot au chocolat - bitterish & chocolatey rich. Best option.
- Strawberry sorbet - refreshing
- Goat's milk ice-cream, studded with cooked figs. Delicious!
A rather rich and satisfying meal. No fireworks here - to experience that, one needs to traipse over to the upmarket big boys over at Marina Bay Sands. But lunch here is really a bargain at S$180 for 3 persons (before drinks).
2 Dickson Rd
Tel: +65 6298 1188