Read full review
2012-04-27
20 views
Read full story here: www.epinosh.comThe ambiance was laid back but not on the service. The main courses were served in 25mins after they have been placed. First came the Coq au vin; braised chicken cooked with wine, wild mushrooms, pearl onions, few stripes of pork belly and most notable lardons. The späetzle (a form of egg noodles but small button-shaped) was served alongside in a iron cast dishware. The dish looks attempting and it gives off an exhilarating winy aroma. I immediately helped m
The ambiance was laid back but not on the service. The main courses were served in 25mins after they have been placed. First came the Coq au vin; braised chicken cooked with wine, wild mushrooms, pearl onions, few stripes of pork belly and most notable lardons. The späetzle (a form of egg noodles but small button-shaped) was served alongside in a iron cast dishware. The dish looks attempting and it gives off an exhilarating winy aroma. I immediately helped myself with the chicken thigh (it came with 2 drumsticks and a thigh) and it was all comforting. The thigh was well soaked with the thickened wine juices, leaving the skin jelly-liked. However, the meat was a bit tough and chewy. Unfortunately, the drumsticks taste similar, I'd believe it shouldn't have happened on drumsticks. I am puzzled over the meat texture, even until now. On the brighter side, the thickened gravy was heavenly and you ought to drizzle it over those späetzle to enjoy, it mustn't be wasted. The pearl onions were sweet & so fresh that they were all crunchy at each bite! The barely noticeable stripped pork belly and cubed mushrooms were thoroughly braised and yummy. I smiled at those lardon bits that made the dish taste even better just like seeing a plate of Char Kway Teow sprinkled generously with lardons, full of guilt but gratifying.
While feeling a little upset over the chicken meat, I am so delighted that I am right about Fried Eggs Lyonnaises! The "not-so-popular" egg dish was a surprise. I am amazed that the duck confit was so well done that it was so soft and delicate (the fact that the duck meat was even tender than coq au vin's chicken drumsticks, makes me felt worst over it) and the caramelized onions add an extra sweetness to the meat. It was not gamey at all! The cubed potatoes embedded underneath the layer of cheese were equally delicious. I rate it 4.5/5 if I must and Coq au vin a 3.5/5, for the meat texture was not what I would expect it to be even though the gravy was a star.
Not to be missed, you must try db's desserts! I have a soft spot for desserts and their Warm Madeleines were to die-for! ............
Post
