I do love the St. Regis Singapore for its array of delectable dining options. There's Yan Ting for fine dining Chinese cuisine, La Brezza for casual Italian and Brasserie Les Saveurs for everything else. Out of the lot, i could see myself dining at BLS most often. Champagne Brunch, Afternoon Tea, French dinner.. there's hardly anything BLS can't execute with panache.
In fact, this was my third time dining at Brasserie Les Saveurs. This time I sampled the a la carte dishes prepared by Chef de Cuisine, Antoine Bonnet. The young chef has over 20 years of French culinary experience (he started cooking at the age of 14!) and he cooked his way through France, UK and Lebanon. French cuisine is still his passion as he finds challenge in creating deceptively simple dishes.
Our amuse bouche was the Steak Tartare. Light seasoning was used in this version of the tartare. Despite the thicker slices of the meat, the dish was silky and smooth, as was the flavor of the meat.
Second course was the Salade Nicoise. I can't never get enough of salads and this was refreshing with a touch of sweetness. Black pepper seared yellow fin tuna, mesclun leaves, quail eggs with marinated anchovies, green beans and Kalamata olives.
Next we had the Bouillabaisse Facon Les Saveurs which is a Fisherman's seafood stew slow simmered with fennel and saffron. While the seafood were fresh, i found the dish lacking in the rich seafood flavors that i'm accustomed to in a traditional bouillabaisse. I much enjoyed the lovely Rouille sauce with crusty bread as that added more robustness to the dish.
I could die many times over as long as i get my pan seared Foie Gras Poéle. BLS version is that with apple and rhubard compote, "sauternes" reduction raisins and brioche toast. Remember to separate the brioche from the compote asap so that it doesn't get soggy.
My favorite dish of the night was the Le Homard Thermidor. Huge Boston lobster flamed with cognac, mushroom bechamel sauce and gratinee gruyere. This is exactly how I love my baked seafood, with lotsa cream and cheese but still maintaining the sweetness of the crustacean. Oh and it's HUGE. Did I mention that already?
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