Showing posts with label Invited Sessions. Show all posts
Showing posts with label Invited Sessions. Show all posts

Wednesday, January 29, 2014

La Cuisson

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La Cuisson started its humble beginnings from a coffee shop in Queen Street. While I didn't had to chance to visit the first shop, I was privileged to be invited to a media tasting session at their new location. Nestled along the row of shophouses along Prinsep Street (which housed Strictly Pancakes, Mind Cafe etc), La Cuisson bistro & wine bar became the latest kid on the block. 
With BFF and our +1s for this invited session :) It was always a pleasure to catch up over meals ... well, that's what we all do nowadays!  
 The bistro is run by Chef Kenneth Lim, who was formerly trained at DB Bistro at Marina Bay Sands. The 2-storey shop-house offers a seating capacity of approx 40 pax. On the 1st floor, you can opt for indoor (air-conditioned seating) for 12 or alfresco dining. The 2nd floor offers a private space perfect for couples and/or corporate events. 
The interior was simple and rustic, nothing over the top. The cozy and homely atmosphere made me feel at ease, just like I was heading to a friend's place for dinner. 
We started with a glass of bubbly wine - a perfect start to any meal, lol!
Langue De Boeuf (Ox Tongue Salad, $16), served with sous-vide ox tongue, Kipfler potatoes, mustard tarragon dressing, mesclun salad and shaved onions. Sous-vide (French for "under vaccum) is a technique for cooking food sealed in airtight plastic bags in a water bath at an accurately regulated temperature over long hours. Chef Kenneth uses this method to cook most of his meat. The ox tongue was juicy and definitely the highlight of the dish.
Charcuterie Platter, served with chorizo, saucisson and a selection of homemade terrines ($22). I love the foie gras terrine, which came mixed with dried fruits such as figs and apricots. When paired with the warm toasted bread ... yums! Chorizo and saucisson were slightly on the saltier side though, much to Leecher's delight.
Homemade Duck Rillette ($8) - this appeared on the table and within seconds it was gone, lol! I guessed this must be a hot favourite with everyone. Served with a fruity orange reduction, coupled with shavings of orange peel, this dish was pleasing to our taste buds.
Pork Pot Au Feu, served with sous-vide pork shoulder, pork sausage, puy lentils, mixed vegetables in an aromatic pork jus ($29)
Lamb Duo (for 2 pax) served with braised lamb shank, pan-seared lamb rump, Kipfler potato gratin and garden salad ($68).  
Shoulder Tender (200 grams), served with 200day grain fed Australian Angus, mashed potatoes, confit shallots, roasted parsnip and garlic ($28). My personal pick for main course would be Lamb Duo! The meat was so tender that it was falling off from the bone. Instead of using stock, the sauce is made from red wine which added to the oomph factor. Long-time readers of this blog will know that I'm not a fan of potatoes (apart from french fries), but hey, I was stealing Kipfler potatoes off the next table, lol - goes to show how delicious they are! By the way, only limited portions of Lamb Duo is available each week, so grab it while it lasts :)
Lastly, we had 2 items off the Dessert Menu for tasting: Poached Pear, served with vanilla ice cream and beetroot puree ($10). Dark Chocolate Ganache, served with valrhona chocolate, white chocolate sesame crips, chilli pistachio brittle, pomelo pieces and green tea mousse ($13). Poached pear was a refreshing taste, something that I would not order on my own given my extreme bias towards anything chocolatey. However, this was a delight to eat! Fruity and juicy, it was the best way to balance the diet. Dark Chocolate Ganache would be my ideal choice of finishing the meal on a sweet note :) There are also other items to choose from - the classic creme brulee ($8), strawberry mille-feuille ($15) or cheese platter ($24). 

Chef Kenneth also teamed up with a wine distributor and handpicked the wines for La Cuisson. The price ranges between $50-$80 per bottle, with selections from both New & Old World. Do check out the wine list if you happen to drop by :)

*Special thanks to Jean & Jenny for the invite :)   
La Cuisson
44 Prinsep Street
Singapore 188673
Tel: 83320302
Opening Hours: 5pm till 11pm (Tues to Fri), 10am till 2.30pm (Sat, Sun), 5.30pm till 11pm (Sat), 5.30pm till 10.30pm (Sun). Closed on Mondays

Friday, November 29, 2013

Platters: Guest Chef Edition VI

I'm back at Platters for another guest chef edition. As we bid farewell to Chef Karl Dobler & Eugenia Ong for their wonderful creations, it is now time to invite another guest chef in the house. Chef Jeremy Nguee is chef-owner of Preparazzi and for this collaboration, he will be creating his own rendition of comfort food. So, be prepared to ditch your diet plans and start feasting away!
Located along Club Street, this place is hidden away from the hustle of the city yet in close proximity to the working crowd.

 Platters also boost an extensive list of Euro-centric wines, which are refreshed frequently.
We had non-alcoholic drinks before starting the meal. While I ordered a lemon tea, Leecher was intrigued by the range of organic drinks available @ Platters. He promptly ordered an organic lemonade, which was refreshing for him after a walk from the office to the venue.
What is interesting about this collaboration is that Chef Jeremy came up with Singlish names for all the 4 platters that he created ~ a true Singaporean indeed, haha! First up, we had Thunder Thighs & Crackpot Rice platter, also known as The *Siao (*crazy)Seafood Platter ($38 for half platter, $68 for full platter). This platter consisted of French frog legs, soft shell crabs and crab roe rice for mains & as for sides, there were butter and bacon coupled with tobiko and hollandaise. We were told that the frog legs were soaked in milk overnight before deepfrying ~ when I tasted it, the frog legs tasted more like chicken meat - tender & juicy. Crab roe rice was a hit amongst us too!
The Maniac Meat main course aka *Never Die Before (*the phrase 'never die before' is usually said in response to a daredevil act). The mains consisted of grilled angus sirloin, truffle roast spring chicken & home-made foie gras terrine. Sides include buah keluak butter, maple candied bacon, fat potatoes, grape jelly and charcoal crumbs ($48 for half platter, $88 for full platter). Looking at the amount of meat on the platter, I knew I was in for a treat since I'm such a meat lover, lol! The sirloin was a tad tough for my liking, but roast spring chicken was absolutely soft & chewy. On the other hand, maple-candied bacon tasted really like ba kwa.
Smear some of this buah keluak butter on your beef for a different taste :) 
 We had white wine to go along with the first platter & red wine (from Spain) for the second platter. 
Coffee Caramel Delight aka *FatDieYou #1 (*FatDieYou, when translated into Mandarin, it is usually used in reference to something utterly indulgent). This platter consisted of caramel fondant, coffee jelly, vanilla ice cream, chili chocolate crumbs and peanut butter brittle ($16 for half platter).
My Pastry Hero aka *FatDieYou #2 was the 2nd dessert platter that we tried. This platter consisted of freshly baked madeleines, rose meringue, rose espuma, lychee jelly and raspberry sorbet ($16 for half platter). We had 2 desserts served together & the trick to eating both platters was to mix everything together (on each platter). Comparing the two, my personal preference goes to Coffee Caramel Delight for the varying degrees of taste delight. You'll experience sweetness from caramel fondant, followed by a slight tinge of bitterness from coffee jelly. The extra bite comes from peanut brittle, where you can't resist the urge of popping more than one piece into your mouth :) On the contrary, My Pastry Hero was uniform in taste with different hues of sweetness from rose, lychee and raspberry.
Pay a visit to Platters & rem to hashtag #platters #fatdieyou & #42clubstreet on instagram/twitter.  

*Special thanks to Jean & Jenny for the invite :)   
Note: Chef Jeremy Nguee are available from now till Feb 2014.
42 Club Street
Singapore 069420
Tel: 6223 8048
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