Dinner @ Gunther’s [Revisit]

August 7, 2014 in French

It was one of those days where I was lazy to check my list of to-check-out restaurants, so my friend and I decided to head back to familiar restaurants. Restaurants where we had dined at before, and left us wanting more.

We were able to make reservation at Gunther’s, just 20 minutes prior to our arrival on a weekday evening.

As we looked through the menu, the specials for the night were also rolled out. For that night, besides having the tray of seafood, etc, they also had black truffle and French duck which were presented separately. For the truffle, the staff will slightly lift up the glass cover for us to get a good whiff of the aroma.

Similar to our previous visit to Gunther’s, we ordered most of our items from the specials again:-

1) Prawn tempura, Complimentary (above) – Amuse bouche, courtesy of the chef. Firm, sweet prawn meat with crispy tempura batter. But it’s kinda crazy that it’s still the same prawn tempura topped with mayonnaise, since my last visit in 2012. I guess when you are good at something, you stick to it?

2) Cold angel hair pasta, oscietra caviar, $40 (above) – The menu portion costs $60, but we requested for smaller portion so that we could try more dishes. And as always, their signature dish never fails. I will use the same description as I had for my previous post, which is ‘The pasta is smooth, refreshing and light while the caviar just burst in your mouth with flavour. Awesome.’ An absolutely must try!


3) Scallop with caviar, $68 (above) – We were asking for ways which we could have the truffle when the staff recommended scallop with truffle. However, as we had that in our previous visit (except it was white truffle. Not black), I specifically requested it to be presented differently. And with that, the staff immediately suggested doing scallop carpaccio with caviar instead. Which my friend and I agreed unanimously cause we really liked the idea. Haha. And the dish was impressive! Very thin slices of orange pulp were also added to the dish, which tanginess enhanced the sweetness of the scallop. I love how the dish was a combination of different textures; Smooth scallop meat, orange pulp and caviar which pops in the mouth.


4) Uni with scrambled egg and black truffle, $90 (above) – This was our (final) choice of ‘how we wanted to have our truffle’. Sea urchin was also one of the specials offered that night. I was not too impressed with the presentation. Upon quick glance, I actually mistaken the shaved truffle as the sea urchin shell (with its spikes shaved). Ha. But don’t judge a book by its cover. I was impressed by the taste.

5) Roasted French duck, $95 (above) – Similarly, this was one of the specials. This was normal, although the portion was huge. Should have requested for a smaller portion cause I could only finish half of it.


6) Fine apple tart “a la dragees”, $15 (above) – Served with Havana rum raisin ice-cream. We were contemplating which dessert to go with, when the staff recommended the apple tart, which is their signature dish. However, as he realised we were worried about being able to finish the dish, he suggested a smaller portion. Which we were up for it. A menu portion is at $20. And this was so good! The thin layer of apple pieces is wrapped within a pastry shell that’s crispy and not too heavy.

7) Petit four, Complimentary

As always, we enjoyed our experience at Gunther’s. I always enjoyed seeing how excited the staff gets as they dish out recommendation on how the specials can be served. Cause it goes to show how passionate the staff are about their jobs and their pride for the food that’s served at Gunther’s.

GUNTHER’S MODERN FRENCH CUISINE
36 Purvis Street, #01-03, Singapore
6338 8955, Website, Facebook
Overall: 7.5
Opening hours:-
Food/Beverage: 8
Mon – Fri : 12:00 – 14:30 (Lunch)
Ambience: 7
Mon – Sat : 18:30 – 22:00 (Dinner)
Value: 7
* Closed on Sun
Service: 8

Dinner @ Le Bistrot du Sommelier

July 30, 2012 in French

Sometimes, town is still the best place to meet because it’s central and hence more accessible if you are meeting up with friends who work at opposite corners in Singapore. Ha.

Although we made a reservation, there was no empty table for us at the ground level. We were brought to the 2nd storey (bar) where we decided to order appetizers, and of course a bottle of white wine. =p And it’s surprisingly cosy at the upper level.

And from the menu, my girlfriends and I ordered:-

1) Duck Rillette (above)

2) Ibenico Shoulder (above) – We were curious over the difference between the Ibenico Shoulder and Ibenico Ham, to which the waiter went “The Ibenico Shoulder has more omph”. And so we decided to go with it. Ha.

3) Chicken Liver Pate (above)

The duck rillette, ibenico shoulder and chicken liver pate were served together on a wooden tray, with a basket of bread and a small bowl of pickled cucumbers. And allow me to say, these were SO good. Try eating them alone or spread over the bread. The flavours were so rich, yet unique in taste when compared to one another. But if you really need me to choose, I will say the chicken liver pate and ibenico shoulder are must trys!

We spent almost a good one hour in the bar enjoying our appetizers and chatting away. When the waiter came back to take order for our mains, we decided to have our mains at the ground level.

And from the menu, I ordered:-


1) French duck leg confit (Cassoulet style) - I was being a little adventurous by opting for my duck leg confit to be baked in white beans stew. And frankly, I did not really like it though it’s to note that the duck meat was tender and came off easily from the bone.

If it was not because I had to rush off, I would have definitely stayed on to try their desserts. Not everyone may appreciate dining in a dimly lit place, but I thought the upper storey had a better ambience than the ground level which was brightly lit. Ha. I definitely recommend this place for a good catch up over finger food and wine. Second storey, of course. =)

LE BISTROT DU SOMMELIER
53 Armenian Street, Singapore
6333 1982, Website, Facebook
Overall: 7.5
Opening hours:-
Food/Beverage: 8
Mon – Sat : 12:00 – 14:30 (Lunch)
Ambience: 7
Mon – Sat : 18:00 – 23:00 (Dinner)
Value: 7
* Closed on Sun
Service: 8

Dinner @ Tao’s Restaurant [CLOSED]

July 8, 2012 in Chinese

As marketed by the team behind Tao’s Restaurant, Tao’s Restaurant stands true to its set menu concept of “One price, One Menu, Many Selections”. Being there for dinner, we had the 7-courses set meal at $31.80 with the seven courses being:-
   1) Starter
   2) Salad
   3) Grilled King Oyster Mushroom & Sorbet (Only available for dinner)
   4) Soups
   5) Main Entrees
   6) Desserts
   7) Beverages

Except for the 1st and 3rd courses, we were given at least four options to choose from for each course.

And from the set menu, we chose:-

1) Starter with options of:-

(A) Bacon & mushroom gratin (above) – “Careful, the metal plate is hot” cautioned my dining partner. And anything with melted cheese is heaven to me. So yes, in a way, bring the heat on (for cheese)! =p Bread was also served together with this. And it’s simply delightful to spread the bacon & mushroom gratin onto my thick slice of bread, which was lightly toasted on one side, before sinking my teeth into it. So yes, it’s kinda redundant to say this (since it’s a compulsory dish) but… A must try!

2) Salad with options of:-

(A) Farm boy splendour (above) – Average. The sauce used to accompany the greens was sour. Not too bad, but a little too strong. I choked when I greedily scooped a little too much of the sauce for my greens. But it’s to note the flavour was fine for him.

(B) Fruit salad (above) – Average

3) Grilled king oyster mushroom & sorbet (above) – I enjoyed this dish. Though I will add in that it is not that difficult to grill a mushroom.

4) Soup with options of:-

(A) Cream of mushroom (above) – Nice. Generous amount of minced mushrooms used.

5) Main entree with options of:-

(A) Spicy stingray (above, background) – Nice! The meat was fresh, succulent and firm. The spicy sauce used went well with the stingray.

(B) Slow-cooked pork back ribs (above, foreground) – Normal. Though the meat was tender enough to easily come off when I used my fork

6) Dessert with options of:-

(A) Crème brulee (above, left) – Having tried this dessert at many places, my level of expectations has unconsciously gone up by lots. The sugar layer was a little too thick in the centre, but I was reminded that I should alter my expectation accordingly to the price we are paying. So yes, I say the crème brulee is decent. Not the best I had, but decent.

(B) Tiramisu (above, right) – Again, heeding the advise given earlier, this is decent. The top layer of cheese mixture forms at least two-third of the cup the tiramisu is served in.

For the price we were paying, I say Tao’s Restaurant is value for money. While the food did not wow, the food was decent and did not disappoint. Service was not bad too. Our plates were cleared promptly with the following dishes served fast.

TAO’S RESTAURANT
1 Selegie Road, PoMo, #B1-19, Singapore
6339 8858, Website, Facebook
Overall: 6.5
Opening hours:-
Food/Beverage: 6
Mon – Sun : 11:30 – 22:00
Ambience: 6
Value: 7
Service: 7