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Introduction
A vibrant all-day café, restaurant and bar, Xperience is known for its tantalizing cuisine and attentive service.
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Good For
Fine Dining
Opening Hours
Mon - Sun
06:30 - 22:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
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Full Xperience Restaurant review here: http://ivanteh-runningman.blogspot.sg/2015/06/xperience-restaurant-tasting-session.htmlBespoke French sophistication and modern Singaporean chic combine within a heritage building in the new Sofitel So Singapore. Opened in May 2014, this luxury boutique hotel boasts unique design elements from acclaimed designers Karl Lagerfeld and Isabelle Miaja. Similarly, Sofitel So Singapore in-hotel restaurant, the Xperience Restaurant, promises a fine, bespoke, first class culinary experience.Ambience at Xperience Restaurant is modern contemporary, with an elegant casualness. This stylish yet relaxed gastro-bar destination incorporates many of the themes from the boutique hotel, such as hexagonal patterns and bold colours. Furniture is modern chic, with a mix of colours. The tables and chairs are comfortable and spacious, but noticeably lower than normal height, which gives your thigh muscles a good workout whenever you stand or sit!Service at Xperience Restaurant is befitting a fine dining establishment. Staff are friendly and welcoming, not just greeting you at the entrance, but proactively offering to assist if you're carrying bags. Staff also display basic knowledge about the various main ingredients in each dish, being able to provide basic descriptions, and make recommendations.Food at Xperience Restaurant is a modern fusion of European and Asian influences. The menu is crafted around textures; be it Silky, Crunchy, Zesty, Juicy, Crispy, Saucy, or Smoky. In fact, staff will actually make recommendations on textures of a dish based on how you're feeling! Each dish is presented as a work of art, and besides the highlighted texture, individual plates are also crafted to contain a surprising contrast of flavours. Portions are substantial and filling, though prices reflect its artisan crafting. Do budget about SGD $25 for an appetizer, about SGD $40 for a main course, and about SGD $20 for a dessert.The Pan Seared Foie Gras, Beluga Lentil And Hazelnut (SGD $21) represents the Silky texture, and features a decadent slice of foie gras, on a bed of nutty Beluga lentils from America, and aromatic roasted hazelnuts, garnished with hazelnut tuiles / crisps. The rich, smooth foie gras is perfectly pan-seared, almost melting in the mouth, pairing exceedingly well with the nutty, earthy lentils and crunchy hazelnut crisps. Indulgent, highly recommended!The Cauliflower And Mushroom Texture (SGD $23) represents the Crunchy / Flavourful texture, and features cauliflower done 3 ways; grilled, puree, and fresh. Presented like a garden, the grilled cauliflower slices and fresh cauliflower slices sit on a bed of cauliflower puree and cream, with a medley of vegetables including buna-shimeji / brown beech mushrooms, dehydrated king oyster mushrooms, and Vietnamese rice paper dusted with mushroom salt. Each mouthful is a soft, pleasant crunch, with bright bursts of fresh, salty, and sweet.
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For full review and more detailed information, please feel free to visit:http://thearcticstar.blogspot.sg/2015/06/media-invite-dinner-at-xperience.htmlXperience is a stylish and stunning gastro-bar dining haven complete with very cushy seats, allowing diners to immerse themselves into their dining experience easily. My Entree was the Pan-Seared Foie Gras, Beluga Lentil and Hazelnuts. The buttery, wobbly slab of foie gras slid easily onto the tongue and melted luxuriously, filling the palate with its rich flavour tinged with a little smokey hint. The grainy lentil was chewy, making me feel like I was eating barley grains; its blandness was a good contrast to the foie gras' heavier one; and the hazelnuts tossed amongst the grains gave a crunchy bite with every mouthful.The other set begins with Truffle Pao with Short Ribs Stuffing (buns), an evident fusion touch in these freshly-steamed buns, embracing the well-loved staple in most Chinese dimsum meals. The ribs stuffing was a mash of marinated ribs that sat beautifully against the aromatic, smooth gray buns.Then my Main was brougt to the table - Grilled Beef Tenderloin, Mushrooms, Asparagus and Condiments. The beef was juicy and tender, parting graciously with every touch of the blade, cushioning the teeth with every succulent bite. They served us two slices with different done-ness, medium and medium rare (we strongly believe); hence we could see and taste the differences distinctly.Finally, just as I could wait no longer, they brought over my dessert of White Chocolate and Yuzu Cremeux - it was something that pulled at my gastronomical soul even as I read its name on the menu. A dessert that reminds me greatly of Christmas in appearance and taste, spoonfuls of luscious white chocolate accentuated beautifully by the slightly-tarty raspberries and light yuzu pudding.
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