PEr FYI

August 9, 2017

Les Bouchons Rive Gauche, Singapore…deliciously affordable steak

Eating steaks can be an expensive business, but you needn’t spend big money to eat good ones.

Although not cheap-as-chips, Les Bouchons Rive Gauche is a quaint little French restaurant at Robertson Quay. Although I had a placed a reservation, the table I was allocated was in a twilight zone spot of the restaurant….partially inside and partially outside the restaurant. I ended up being moved to three different tables that one evening. That would have, on a normal night, spoiled my mood and appetite but the restaurant manager – Valentine, was absolutely gracious throughout and did his best to ensure we have a good experience.

Now about the food…you can demolish either the grilled rib eye steak with “vigneron” butter or grilled sirloin steak with herbs, both served with Mixed Salad & Free Flow of Home Made French Fries. Either one and you will end the evening feeling pretty damn satisfied.

I need to tell you about the fries. They are cooked in duck fat. Duck, fat and fries are three words that please most people. Combining them is a very beautiful thing. There’s no looking back once you have tried these brown and crispy fries.

While not quite as revelatory as the hype might suggest, Les Bouchons Rive Gauche certainly dishes out good steaks. This is the true truth as I say it as it is…

les bouchon sin

 

August 14, 2016

Le Scossa, Paris…makes you go ooh la la

Set on the corner of the busy Victor Hugo Place, Le Scossa is in almost every way an unexpected find. A particularly cosy and beautiful restaurant full of French charm, good food, friendly service, it is also great for people watching.

For starters, I had escargot – they call it Snails XXL on the menu – which was the best I had in Paris on my most recent trip. That and “the real pepper steak, 200gr beef filet” are high points. Both were masterpieces of seething, aggressive flavor. The steak cut was tender, well-marbled and oozed blood-tinted jus. The finesses of the cooking here are shining examples of why the French have for so long led the world when it comes to gastronomy.

A dignified gem, Le Scossa couldn’t feel much more Parisian. This is the true truth as I say it as it is…

scossa par1

scossa par5

July 3, 2016

Au Petit Sud-Ouest, Paris…The duck confit is fall off the bone excellent

Oh. My. God. I can say so many great things about this restaurant. Food was absolutely amazing. Service was great. The atmosphere and decor very soothing.

The flavor of the fresh duck foie gras sprinkled with a little sea salt is stronger than the goose foie gras which is more delicate. Whatever else you want to say about it, at least acknowledge this: Foie gras is truly, indisputably, delicious. The confit duck leg with wild mushrooms is so good it’ll roll your eyes back. Confit — pronounced con-FEE — is an old-school a cooking method of baking salted and seasoned meat in fat, low and slow. The result is a sinful combination of crackling skin and meltingly tender, moist, and extremely flavorful meat. I’ve fallen in love and have been taken into culinary heaven!!!

The best duck confit I had so far in Paris. This is the true truth as I say it as it is…

confit par1

confit par6

conit par2

May 22, 2016

Saveur, Singapore…this is not a real restaurant

Here’s perhaps the main thing: Saveur, sadly, isn’t bringing much to the Singapore culinary conversation.

The food was not only inedible but fraudulent. That duck confit is almost totally free of taste or character, taken from a deli in Anywhereville. They’re not meant for eating.  With the dessert, you expected salted caramel lava cake and what you get instead is the dull texture and bland flavour of a wartime MRE. It tastes like some combination of radiator fluid and formaldehyde.

Savuer might have the worst service of any Singapore restaurant. A “poor” rating with a “chaotic” atmosphere.

It’s like we’re punishing ourselves for something. This is the true truth as I say it as it is…

saveur sin

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