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Signature Dishes
For more reviews, visit www.umakemehungry.comLe Cuisine is helmed by the Celebrity Chef, Daniel Koh. With a blend of Eastern and Western gastronomy infused with European style of cooking techniques,Interior was modern french, adopting a patio-concept with about 90 seaters eatery.Every main course comes with a bowl of soup of the day complemented by a slice of Ciabatta Garlic Bread.Deep fried chicken that was not spicy at all but then it was quite special in its cripsy fried skin and refreshing lemon taste underneath.For coolers, we had all four kinds of Fruit Coulis on the menu namely, lychee, raspberry, strawberry and mango. They were refreshing and icy cool, most tasted blend except for the Raspberry Coulis, it had a stronger fruity taste.This was one of the favourite dishes out of all ordered, with pork belly stewed in lychee coulis served with Shitake mushrooms, butter lettuce and Chinois coleslaw. The meat was literally melting soft with sweet tasting graving which made me could not resist any further. However it seems like those Lychee pops stated on its menu were nowhere to be seen.Steak sliced and cooked to medium wellness as requested. It was served with julienne salad and spicy Thai dressing. A nice tangy taste that lingers for a a minute or so. Though it was requested for medium wellness, the striploin was overcooked and almost well done. Luckily for some of us, we preferred it to be cooked this way.Slow-cooked lamb shank in rose wine and red grain marinade. It was tender and required some force for it to fall off from its bone. This dish is served with beans ragout and tomato fondue. Crabmeat and ebi burger with fried egg, served with stri-fried seasonal vegetables. The meat came in a round patty and tasted more of ebi, it was springy and lies on a bed of cabbages. The cabbages tasted pretty raw to me.Creamy bowl of escargot with mushrooms, spinach gnocchi and cheese gratin. The brown crumbs spreaded on the top had given a sensuous touch to the dish.Penne in seafood stewed in roasted tomato sauce . Pasta was cooked to al dente perfection with fresh seafood included like mussel, fish and prawns.Selection of fresh mushrooms with herb croutons, topped with an egg and Parmesan cheese gratin.Having ordered all its signatures, I would say that it wasn't that impressive to us. Though prices were reasonably stated with acceptable portions, the taste did not leave us with satisfiable stomachs, perhaps we had too much expectations earlier on. Nevertheless, it still adds on to my list of affordable French Food Restaurants in Singapore.
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Helmed by celebrity chef Daniel Koh, who was the Executive Chef at Concorde Hotel, then moved on to the now-defunct Chef Daniel's Kitchen, his latest culinary concept focuses on french cuisine with a patio dining environment.Greeted with warm service staff who were excitedly doing up the recommendations, we'd gone for all their signatures.Papaya Soup with Mint ($3.50)Strongly recommended by their staff as soup-of-the-day and at a special promo price, it was quite a palatable start, with a hint of papaya aftertaste. It was one with a savoury touch, tasting slightly like seafood bisque instead of papaya.Spicy Wing Zing ($6.50/4pcs)Plain fried chicken, it didn't come with a spicy kick, though we'd all enjoyed the 'zing' that came with the sauce, adding a refreshing lemon touch to the otherwise greasy fried chicken.Crabmeat Burger ($13.50)The star of the dish lying on a bed of cabbage, it tasted of prawns rather than crabmeat. Nonetheless, I liked the springy bounce to it, with a well-seasoned fresh seafood flavour to it.Beef Stew ($15.50)I've always been a fan of beef stews, though this was quite a disappointment with watered down gravy, and stiff beef cubes. The dish was simply lacking in flavours, and tasted like the stew hasn't been simmered long enough.Lamb Shank ($15.50)This was a crowd's favourite out of the lot, with tender soft off-the-bone flesh. The gravy was slightly too sweet for my liking though.Lychee Pork ($13.50)A classic french dish, this had a slight twist to it, using lychee-flavoured 'pop pops' typically used in bubble teas instead. An interesting combination with tender pork slices paired with a sudden burst of lychee. I would have preferred the base gravy to have a subtle taste of lychee as well, so that the two flavours don't come as separate senses.A taste of all its signatures didn't leave me impressed, and got all of us disappointed. Though prices were affordable and portions were just right, its flavours didn't quite hit the note for us. We would still prefer Saveur or Bistro Du Vin for some french food fix.
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