For photos, please visit Rubbish Eat Rubbish Grow: http://rubbisheatrubbishgrow.wordpress.com/2012/01/26/cugini-trattoria-pizzeria-club-st/The reason I wanted to come is the decor. So gorgeous, sky-blue and white Mediterranean rustic village by the sea style.

The service, mostly Pinas, was excellent, attentive and prompt. The clientele was all White except us but we didn’t feel discriminated by the servers at all. You know, the axiom is- if the locals are queuing for the food, the food must be good. But what if expats are coming to the place Is it good Let’s find out.

Appetizers: complimentary bread and Calamari ($16.90). The calamaris were gigantic squid, which made it meaty and chewy. The three dips, one of which is similar to Hainanese Chicken rice chili, were good.

We made a democratic decision to pick a food each. Since Hookerlily craved for pizza, she picked the pizza; Mr. NGFL picked a pasta because he likes pasta; and I picked the desserts, my favorite part of the meal. I have to say, democracy doesn’t quite work even in our small society because Hookerlily makes bad choices, and Mr. NGFL is authoritarian, always dictating us what to order.

Hookerlily picked the Golosa ($24), which is a vegetarian tomato-based pizza topped with three cheeses–mozzarella, gorgonzola, parmesan–and french fries. Hookerlily thought it was funny–carbs on carbs–but seriously, the pizza is more like a joke gone wrong! Who in the right mind would pick such a pizza Fat Americans Luckily, the cheeses were good, salty with a “bite” of slight cheesy stench.

The crust was the doughy sort, not thin-crust – so I didn’t like it already. I don’t like potatoes since young so I didn’t like the pizza because the fries were soggy and tasted more like potatoes than chips. Hookerlily kept taunting and bullying me, “Why you eat so little Are you gu-niang or what I insist you eat this piece. Eat! Eat!” We have our bad days sometimes so I kept quiet and put on a Jeanette-Aw-Little-Nonya face and she got the hint. Phew.

Mr. NGFL picked the Raviolo lamb ($26.90). Delicious! Tender meat without the stench of lamb, with butter and artichoke cream–rather creamy-cheesy and rich. My only complaint is: why so few Only 4 pieces

I think I make the best decisions and ordered Cugini Dessert ($20.90), a platter of panna cotta, tiramisu, and semi-frozen nougat. The nougat was our least-favorite–we didn’t even know what we were eating: was it a fruit or ice cream If it was a sweet, why was it soft If it was a jelly, why is it hard But the other two were fantastic. They were both so smooth and rich. The tiramisu was very, very intense that would perk you up and leave you wanting for more, like a 60 year-old impotent man wanting to second round.

More hits than misses with the food and the service and playful decor made up for the food. We spent a total of $105 for 3 persons, which isn’t a bad deal.

For more photos, please visit Rubbish Eat Rubbish Grow: http://rubbisheatrubbishgrow.wordpress.com/2012/01/24/novus-restaurant-national-museum-of-singapore/

The colors–gold, gray and white–the high ceiling, the modern hanging lamps, and the huge kickass epergnes of white lilies accentuate the elegance of the restaurant. The grandeur and beauty of the architecture of the National Museum extend itself into the decor of Novus. On first glance. But after a while, Wise Guy asked Chiobu, “Are the tables padded” Press, press. Slightly but not much. Strange. We lifted up the table cloth together and saw a styrofoam-like material on the table, quite unsightly. And then our asses started to ache on the chairs. Novus needs better furniture. Hips Butts don’t lie. But this day was the day of opposites, so you’ll never know how this review ends.

For lunch, there is a choice between 2 courses ($32++) or 3 courses ($40++). Each dish came with a card, informing the eater how the food is cooked, or the nutrition, just like the information under an artifact in the museum. Thoughtful and fun and we gained knowledge in the process of eating.

First impressions count. The gratis bread didn’t come warm but at least it came in a tray with varieties: rye, baguette, roll, etc. The amuse-bouche was a drop of yuzu on an oyster leaf. This was the first time we ate oyster leaf. And at the 4th or 5th chew, the leaf tasted like oyster. Miraculous nature. The day of the Opposites began.

Starters

Wise Guy has a rule: always order the foie gras, even if it is parfait (like a pate or a jam). But his second rule–always let Chiobu have the first pick–cancels out the first rule. Since she chose the Foie Gras Parfait Treated Like a Salad, I chose Jerusalem Artichoke Soup.

“Treated like a salad” – what a satirical name. We were blown away by the foie gras parfait. Foie gras parfait is usually made of inferior foie gras so they normally have the iron taste of liver. But not only was this without the stench, it was concentrated and buttery. The creamy saltiness just exploded in the mouth. It was better than oral orgasm, it was spectacular!

There are two ways to eat this: spread the foie gras parfait on bread or just eat it like a salad, which consists compressed pear, japanese grapes, pistachio shavings and pedro ximenez vinegar, a sweet-and-sour vinegar without much causticity. The earthly mesclun leaves–so fresh and raw there was a scent of clean soil–were sweetened by the fruits and creamed by the velvety, full-bodied parfait. The pistachio gave it a woody aroma while the vinegar made it edgy. This was one perfect salad.

Usually I am the one picking a good dish, but today I made a bad choice. No money to go Jerusalem–any sponsors–then drink Jerusalem artichoke soup lor. The soup came with almond powder, artichoke chips and purple shiso (mint). Although it was creamy, it was bland; we added salt and pepper on our own. It tasted like potato soup and the artichoke chips tasted like potato chips. Neither of us liked it.

Mains

The colors for the yellowfin tuna steak were popping! So GORGEOUS!! The bright-redcapsicum and black olive tapenade (minced olive) on a pan-seared brown tuna swimming in a sea of luminous yellow saffron risotto with some coriander vegetation. It’s like an island in a sea. This has to be the BEST design on a plate.

However, Chiobu didn’t like the hard texture of the tuna, although she ordered it medium-rare. She gave it to me halfway. I liked it. True that the tuna was tough, but the flavors were fantastic. Spread the capsicum and black olive all over the risotto. I hate olives in general but the flavors enhanced each other perfectly, bringing out the creaminess in the risotto, the capsicum-ness of the capsicum and the olive-ness of the olive.Steaks are steaks right How can you present it well This was the MOST GOODLOOKING piece of meat I’ve ever seen. Hey, if Lady Gaga can Marry The Night, I want to marry this 200 days grain fed Black Angus tenderloin (add $15 to the set menu price). At least mine used to be alive. It looked so mouthwatering like an Abercrombie model!

But like all Abercrombie models, looks are deceiving. Too bad our marriage, like 50% of marriages, didn’t work out. It was tough for me although I ordered it medium-rare. I needed some tenderness. So I swopped with Chiobu. Day of the Opposites right She liked it! The poivrade sauce, created from white vinegar, white wine, herbs and stock, made it savory.

Desserts

The Valrhona chocolate test passed our oral test with distinction! Another gorgeous plating with information written at each dessert, like a museum piece. You eat from the lowest to the highest: 38% aerated mousse, 55% souffle, 66% sorbet, 72% warm custard and 85% dehydrated chocolate. Do you notice the how poetic it is It’s almost cyclic like the water cycle, starting with aerated mousse–plenty of air (oxygen)–and ending with dehydrated chocolate (no water, no h2oxygen).

The souffle and sorbet were amazing. They were so rich but not sickeningly so. When you eat the souffle, there is a wave of ecstasy and when you think you couldn’t get higher, another wave hits you. However, one constructive criticism Chiobu had is the last one,dehydrated chocolate that is like an airy biscuit, was only ok. She said that it would be better if the chocolates were arranged so that the ecstasy crescendos, slowly increasing in the wow-ness and ending with a climax, a bang, instead of a bell-curve, ending with a let-down.

The server came so fast to dig a hole in my curd souffle to pour the blueberry sauce in that I’d no chance to take a photo properly. The accompanying buttermilk ice creamhad completely melted. I love ice cream so it was disappointing for me. However, this souffle was good in its own right, and the milky curd went well with the blueberry sauce, which wasn’t yucky sourish like most blueberry sauces. Chiobu loved this and kept extolling its virtues. I just had the best souffle at Gobi at Joo Chiat the day before, so when I compared them, Novus’s was decent, better than many specialty desserts shops such asLaurent and Pave, but not as good as Gobi or Absinthe.

We were pleased with the meal… then at the door, when we were leaving, the maitre d’ presented us with a door gift, cupcake each!!! in a Chinese takeaway box!!!

The cupcake was actually delicious, pistachio base–soft–with firm chocolate icing. Not diabetely sweet so it was yummy to the last bite. I love it that they don’t stinch–is there such a word from stingy–or scrimp at freebies. It leaves a wonderful impression on us.

Service: No complaints here. When a server came to ask us about the food, we told him both steaks were too tough and he actually knew the correct answer: “I’ll tell the chef.” I’d like that he came back with an answer from the chef but the server’s response was adequate for me.

Verdict: The major negative thing about Novus is the uncomfortable chairs but the food made up for it. Some restaurants have food that tastes perfect to everyone but Novus isn’t one of them. You have to pick the food that you think will suit you. Much thought, creativity and aesthetic planning have been put in the food. The food here made us realize how culinary art is an art form. We spent $112 for two. It is definitely not budget but it is more satisfying than, say, going to PS Cafe (see Ann Siang Hill & Paragon branches) which would cost about the same.

For photos, please visit Rubbish Eat Rubbish Grow: http://rubbisheatrubbishgrow.wordpress.com/2012/01/06/extra-virgin-pizza-asia-square/

Decor: The inside of the shop is the kitchen while the tables and chairs are all outdoor (as shown in the photos above). The server didn’t know I was here for the food tasting and she eagerly said, “Do you want to see the kitchen Come in!” That’s honesty for you! Don’t you love honest eateries You walk into the kitchen, and everything is displayed: the ingredients, the tomatoes, the oven, and how they make the pizzas. No secrets, no gimmicks, just natural and fresh ingredients. AWESOME.

The best natural and fresh ingredients are imported from all over the world: organic tomatoes from California; salami from France; flour from Italy. Extra Virgin Pizza went through great lengths just to get the flour. They had to order 50 tons to establish good relations with the Italians and store the flour in a temperature-controlled warehouse.

The ingredients are not the only ones that needed to be found. The bosses of Extra Virgin Pizza traveled the world–from Europe to America–just to find the perfect executive chef,Chef Matthew White, who has worked in Europe and Michelin-starred restaurants and has a diverse background of pizza-making and fine French cuisine.

Chef White said to me, “I told the bosses, if we are going to go this, we must do it in the best way. Can we get a Wood Stone Oven” [The same oven is used in Pizzeria Mozza at MBS.]

The bosses replied, “Why get one Get two!” The amazing thing about Wood Stone Oven is it goes up to 500 degrees, so the pizza is cooked within 2 minutes. Chef White said that precision is key: he only has a ten-second grace: pull out the pizza 10s earlier, it’s undercooked; 10s too late, it’s charred. The amazing thing about the oven is that thetaste and the juiciness of the food are retained and sealed in by the high heat.

Another anecdote Chef White told is they actually tested pH of Singapore’s chlorinated, fluorinated water. After getting all the ingredients from all over the world, Chef White worried that the pH of the water would affect the taste of the crust — let’s see if the water has affected the taste!

The menu isn’t extensive but it is focused. For starters, Chef White recommended theSalami & Cheese Board ($22). I wanted to tell him that eating cheese is a very Western thing; Singaporeans don’t usually eat cheese for starters. So Hot Boy Jasper from Six & Seven and Old Uncle Wise Guy (aka me) picked Veal & Ricotta Meatball ($15) andoven-fired clams in garlic, butter and white wine sauce ($18).

We love balls and we cannot lie. The meatballs were a lighter color and a lighter taste because of veal, so that they didn’t get excessive and heavy like Ikea meatballs. The choice of cheese (Provolone) provided a distinct smelly cheese taste–not for people who dislike cheese–while the minty, peppery basil gave the balls a kick.

Jasper said the clams, which are delivered freshly every few days, were a surprise since pizzerias have no use for clams. Jasper seemed to like it but I can’t say I do. The bread was crispy but also tough. The entire dish had a very “clammy” taste, too intense, too smelly sea-shelly for me. My critique of both starters is that they were both greasy although the portions were very generous.

The spicy pepperoni pizza ($22) arrived first and after a first bite, I said to Jasper, “OMG OMG, it’s so good.”

The crust (for pizzas across the board) was AMAZING. It was crunchy like potato chips, like an apple. Every bite you bite into it, the sound of the crunch reverberates within your soul. The texture was amazing for a second reason: the crust was smooth and airy but there was a grainy substance–semolina–scattered on it to provide an interesting contrast. For the third reason, the crust was charred. They are actually called “leopard spots” which are characteristic of authentic Neapolitan pizzas. The “leopard spots” provided such an interesting variation–and plus I loved charred food. Usually pizza crust tastes monotonous like this: —– but Extra Virgin’s crust tasted like this: –^-^–. Besides the texture, the taste was very savory–one of the best crusts I’ve eaten–sweetened naturally from the flour and high heat.

The organic tomatoes imported from California on the spicy pepperoni pizza were extremely fresh. At first, when I didn’t know the origin of the tomato, I bit into it and exclaimed, “OMG, they bottled sunshine. The tomatoes tasted like a burst of sunshine.” There was also mozzarella on the pizza, which after the high heat, seemed to transfigure into a sweet milk powder substance. My only complaint is the spicy pepperoni, imported from France, wasn’t fierce enough. But still, spicy, tomatoey, and creamy made a very excellent pizza.Then came the vegetarian pizza, Pistachio Pizza ($24), eat already very chio. Get it Pista-chio I am a carnivore, how good can a vegetarian pizza get right If the spicy pepperoni was amazing, the Pistachio is an alien… out of this world. There was surely magic involved. The combination of pistachio pesto, mozzarella, and parmesan caramelized in the high heat, giving off a mind-blowing, unbelievable taste–it tasted almost like the skin of very good BBQ chicken wings. It’s guilt-free BBQ chicken skin!! The bitter raw arugula and zesty lemon vinaigrette added after the oven added awesome dimensions to the BBQ chicken skin, providing layers and layers of different tastes. We were truly blown away by this perfect pizza.

Jasper was praying, “After such delectable pizzas, please please please let the dessertsbe good.” Well, both the tiramisu ($8) and nutella panna cotta ($8) were competent. The nutella panna cotta was… I dunno.. like that lor. So-so, not particularly good but not bad either.

It wasn’t fair for me to comment on the tiramisu because I just had one of the best tiramisus in Singapore the day before coming to Extra Virgin. The cream cheese–mascarpone–was actually comparable to this best tiramisu, rich enough, but the sponge was not soft. It would be nice if they soak the sponge in rum. As it is, this tiramisu is alcohol-free.

Recap: Yumyumformytumtum and I both opine that Peperoni Pizza may be the best pizza in Singapore but now I no longer think so. Extra Virgin may possibly win that spot. It is going to knock your socks off. It is going to be sensational. Delivery will start in early 2012. I wish one day they do island-wide delivery.

Directions: How to get to Asia Square. Asia Square is so new its postal code isn’t even on gothere.sg. This is the same building as Google, which I wrote an entry on the lunch buffet Google has for the staff. If you’re taking public transport, Asia Square is diagonally across from Lau Pa Sat. Asia Square is behind One Shenton Way Building. If you’re driving down Collyer Quay, keep left, turn left into a very, very small lane just after Lau Pa Sat, just before One Shenton. There is a small sign pointing “Asia Square.”

For photos, please visit Rubbish Eat Rubbish Grow: http://rubbisheatrubbishgrow.wordpress.com/2012/01/13/bodega-y-tapas-orchard-hotel/

Winter Solstice. Hookerlily and I (Wise Guy) were excited to come to Bodega Y Tapas because it sounds similar to my favorite brand. It took me some time to find it as I took a detour via Orchard Hotel Shopping Arcade. The fastest way: walk straight down from Palais Renaissance and past Delfi Orchard. It’s just below TAB. You can’t miss it.

At first glance, you can already tell how well-planned it is. On the lowest level, along the sidewalk, the outdoor dining is a smoking area. The veranda is non-smoking. Inside the gastro-bar itself, there are three areas: around the bar counter; a dark cosy corner with dark wood and leather armchairs (very mafia-like); and bar tables and stools of a contemporary design in front of the bar counter. Impressive organization.

Bodega means “winery” in Spanish but it also serves tapas, small portions of savory Spanish food–did I mention this is what hipsters would call a Spanish gastro-barLunchtime (12pm-3pm) is most worth it: pick 3 tapas for only $20.

For preprandial drinks, Hookerlily had strawberry margarita ($16) while, at a Spanish place, I always order Sangria Tinto ($14). Hookerlily said she didn’t like the margarita, overly sweet and syrupy. I just ordered without looking at the drinks menu, so Sangria Tinto is the traditional Sangria with brandy and cut-fruits. It was refreshing and easy to drink. However, I like Sangria to be carbonated–more fun that way–and should have ordered theSangria de Cava ($16), cava being a Spanish version of champagne. My bad. Do you know the English word “sanguine” came from the Spanish word “Sangria,” meaning “blood” That’s why most sangrias use red wines, instead of white. I made that up. But hey, it may be a true story.Suckling Pig ($21). Show-stopper. The serving was small–the size of two pieces of kueh lapis–but what gorgeous plating. Meat was taken from all parts of the pig and slow-cooked for two days before compressing under a lovely, crispy piece of skin. Although it had a porky taste, it was sweet with the sauce, tender and had a great balance of fats and meat and surprisingly, not as greasy as it looked. The potato gratin was divine with the cheese completely melted into one with the potato. An expensive but delicious dish.

200 Days Grain Fed Black Angus Ribeye ($17). This tapas is definitely more value-for-money than the suckling pig. It came in 5 pieces, adding up to a small palm-sized portion. The beef was soft and admirably cooked but it would be better if the sweet (red-wine) sauce could stick on the beef. Hookerlily commented, “I normally don’t like smelly cheeses but this orangey smelly cheese-tomato sauce rocks.”

Pan Fried Chilean Hake (fish) in Cava & Saffron Sauce ($14). We love atas sauce, Spanish champagne and the most expensive spice in the world Bring it on! Unfortunately, we thought the serving (1/4 of a palm) was tiny even for tapas. Either we were not used to the flaky texture of Hake, a cod fish, or it wasn’t fresh enough to be befitting of the sauce.

Huevos Rotos ($15). A very traditional Spanish dish of potatoes, poached eggs and serrano (ham) slices. Put the ham aside, and mixed the poached eggs thoroughly with the potatoes. Then eat all together. The poached eggs could be more runny but overall, the taste was awesome. The potatoes, coated with yolk, tasted similar to the Indo Mie Mi Goreng seasoning. Strongly recommended.

Hunter Style Rabbit Stew ($16). This looks like a hot mess but man, was it savory. The rabbit meat–which normally tastes like chicken–was so soft it slid off the bone with the merest flick of the tongue. It was salty and slightly spicy, reminding us of Chinese Sichuan cuisine. The potato was very flavorful. (I usually dislike potato except for potato chips but the chef is a master of potatoes. All the potatoes tasted so amazing yet different.) Hookerlily exclaimed, “OMG the kiam cai (salted vegetable) is awesome.”

I replied, “It’s artichoke, my dear.” But she was right. Although the texture of artichoke was more like bamboo shoots, the taste was reminiscent of the Chinese salted vegetable. Savory and appetizing.

Nothing went wrong with the Sauteed Garlic Mushrooms ($9). We didn’t taste any garlic but we liked that the mushrooms were unevenly coated with salt so some were bland while others salty. This broke the monotony of the dish and added an element of surprise.

Grilled Squid, Garlic Chips and Pimenton (Paprika) Oil ($13). Hookerlily said, “This looks stunning, like a painting. A bold stroke of brush across the plate.” Although visually pleasing, we thought it was bland even with the black (ink-squid) sauce.

Piquillo Pepper Stuffed with Chicken in Spanish Sauce ($11). “This isn’t how I expected it to be–in a casserole dish,” remarked Hookerlily. Piquillo pepper is traditionally grown in Northern Spain, hand-picked and roasted to give it a sweet, bell-pepper taste although it looks like an obese and stumpy chili. The pepper was stuffed with chicken bits and cheesy mashed potato but there was a distinct sweetness, tasting almost like a cross between mashed sweet potato, mashed potato and the lotus filling in ang ku kueh. The chicken bits–just tiny bits–provided a contrast in texture. I usually don’t like tomatoes because they have an unpleasant harsh vinegary taste but although this dish looked as if it had a tomato-based sauce, it had only a slight and pleasant tinge of tomato. A very delicious dish.

Each person should order about 3-4 tapas.

Wise Guy’s Top 3 Recommended Dishes: Huevos Rotos, Rabbit Stew, Piquillo Pepper.

Hookerlily’s Top 3 Recommended Dishes: Suckling Pig, Rabbit Stew, Squid (because it looks like abstract art)

Service: It was not easy to get the servers’ attention sometimes because the place was bustling. (Reservations highly encouraged.) The servers were extremely busy, always taking orders, serving food, clearing tables so I don’t fault them. More servers should be hired. When you can get to the servers, you’ll find that they are affable and helpful.

Ambience: The gastrobar gives off a different vibe than the rest of Orchard. Very relaxing, and a fiesta atmosphere. Not a romantic date place, but I saw many expats and many bros hanging out in exec wear. Definitely a after-work place to chill, drink and eat.

Coming here is an eye-opener to me. This is authentic Spanish food with authentic Spanish ingredients that is hardly found anywhere else in Singapore. Sometimes we thought that the food was light and not salty enough but on the whole, the potatoes were extremely well done and the sides were delicious. Scrumptious sides are important because they show how much effort was put into every aspect of the dish, and not just focusing on the main ingredient.

For more photos, please visit Rubbish Eat Rubbish Grow: http://rubbisheatrubbishgrow.wordpress.com/2012/01/02/au-jardin-les-amis-botanic-gardens-orchard-tanglin/

Ever since a mediacorp gay actor said that his date brought him here and impressed the pants out of him a few years ago–ok he didn’t say pants–Au Jardin (translation: “at garden”) has been on my wish list. Recently, instead of just serving on weeknights and weekends, Au Jardin opens up weekday afternoon lunches for only $45++.

Directions: If you enter by the Visitor Center, Au Jardin, on a small hill, is just directly in front the Vistor Center but it is obscured by trees. So if you’re heading north, you’re on the right track, baby, you are born this way.

Decor/ Ambience: The setup is a dream. Nestled in lushness, the unassuming and secluded colonial bungalow stands quietly. The full-panaled windows allow natural sunlight to stream into the balcony of the second storey where the patrons dine. The surrounding verdure gives a sense of tranquillity and peace. Ella Fitzgerald and Louis Armstrong were singing softly. The temperature was set to a comfortable degree. The menu came as a greeting card with a replica of watercolor painting of the colonial mansion. Side stools are available for bags. But the tables aren’t padded, and padded tables are essential for good restaurants. Another point: there were forest ants crawling all over the table–can’t be helped, I guess. But still, this place is pure class and sophistication.Even before the amuse bouche, we always believe that good gratis bread is one of signs of a good restaurant. It was crispy outside, soft and warm inside. Au Jardin started off with the right foot. The amuse bouche was tuna tartare with caviar. The tuna was sliced into almost rice-like bits. An elegant dish but nothing overly exciting.

Starters

Chiobu had smoked duck breast salad, duck rillette mousse, gherkins, confit of tomato, oats and walnut dressing. She remarked that the smoked duck breast, usually tough, was particularly well-done, tender and not overly salty. The oats gave an extra, almost biscuity crunch. The balance of the salad–a mark of judging a salad–was spot-on, sweet, vinegary, salty and earthy. But to Wise Guy (me), there are bad salads and then there are salads. Salads are just salads. Very difficult to wow the eater.

Wise Guy always picks the foie gras dish: fricassee of wild mushrooms, foie gras ravioli and mushroom broth. The mushroom broth itself tasted very Chinese, you know, Chinese mushroom soup. But wow, the ravioli–more like wanton–gave me a surprise. The translucent skin was as thin as gossamer. Bite into it and a sudden burst of foie gras oil and intense vinegar. I wasn’t prepared for the vinegar at all. This was a very smart move byChef Ng Wei Han who has worked for the Les Amis group for about 6 years. I suspect the foie gras wasn’t top quality–remember the lunch isn’t expensive–and so you can taste the iron-ness of it and to cover the iron-ness, Chef Ng used a strong condiment. When the vinegar and foie gras oil dripped into the mushroom soup, the favors interacted, changed and gave the soup a punchline. An intelligent and startling dish. Quite appetizing too.

Mains

Prawn a’la plancha with shell pasta, egg confit, seasonable vegetables with shellfish glaze. Note the trend here I think Chiobu is secretly on a diet! She was picking the low-calorie count food. The plating was gorgeous but when I asked how it was, she replied, “Pasta lor.” There was an overpowering shellfish taste, almost like the SIngaporean hae bee hiam (spicy dried shrimp paste) without the spiciness mixed with some shellfish, making the dish one-dimensional.

I, however, like in life choices, always make the right decisions: roasted striploin & braised beef cheek with roasted potato, sweet corn puree and red wine sauce. I hate potato in general but this potato was amazing, roasted in such a way that brought out the natural sweetness. The braised beef cheek was so tender, and the red-wine sauce that stuck on it was so aromatic and sweet. The striploin was savory and complex, giving each bite a different taste, sometimes sweet, sometimes salty and sometimes peppery.

However, a kvetch–which is the same complaint I have of the entree–is that the meat wasn’t of a better quality. That being said, the set menu only costs $45 and given the top-notch service and ambience and way of cooking, I really don’t think it’s fair for me to complain about the quality.

Dessert

Chocolate Ice Kacang consists of gula melaka ice cream, milk shavings, valrhona dark chocolate mousse, rose petal (bundong) foam, corn and grass jelly. We tried two ways of eating: the first way was to NOT to mix the ingredients up, but dig some of each onto the spoon and eat it. I preferred this way because you can taste each ingredient separately and distinctly and yet they are in a way combining to give new flavors. The second way is to mix everything up, like ice kacang. I didn’t like this way so much because I didn’t know what I was eating and it just became a big mess. Chiobu didn’t like this dessert but I loved it for its innovation and playfulness. The taste could be more refined–I don’t think bundong goes with chocolate–but with some fine-tuning, this could be a hit.

Popcorn parfait. You’d think the yellow parts are popcorn but they are actually passionfruit. The passionfruit gave the dessert a face-scrunching sourness, which Chiobu didn’t like–man, she’s more difficult to please than I am. But I absolutely loved it. The “popcorn” appeared to be two pieces of chalk beneath the passionfruit mousse; they were ice cream and tasted exactly like sweet popcorn you eat at the movies. The foam was corn. Some mint leaves. The contrast of the sour passionfruit and sweet popcorn was palate-cleansing and invigorating. An awesome and brilliant finish to a great meal…

Or were we finished We witnessed someone who had a souffle ($22) and so we ordered it too.

It came with two scoops of almond-vanilla ice cream. I liked everything I ordered so far, but this was a mistake. It looked amazing but the texture was more like a sponge cake, without the airiness of souffle, and the orange liquor was an overkill, making it extremely and unbearably bitter.

Luckily, the end of the meal was sweet to us. The petit four were incredible! The madeleine was hot from the oven, so eggy and delicious, while the chocolate was so rich, going so well with tea.

Service: There were more servers than customers! Water was promptly refilled; bread was offered continuously. Thoughtful, considerate, friendly without being sycophantic. They might have station a server permanently at the balcony because sometimes when we wanted something, we had to wait for a server to come out to the balcony. But still, one of the best service.

Another thing we love about the place is that some time lapsed between courses, so that we knew the kitchen was actually carefully preparing our food. Lunches are meant to be 3 hours long anyway.

We spent $132 for two in total.

At the end of the meal, we were very satisfied with the service, ambience and the value of the meal. Except for the souffle, the food was reasonably well executed and intelligent. My suggestion is pick the right food. Communicate with the servers what you like and ask for recommendations. Be prepared to read another review of Au Jardin; I think I’ll celebrate my birthday here and try the Sunday Brunch. We’d like to thank the director, Philippe Pau, for his hospitality and humor.