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ORTU Cook & Dine
2012-06-14 85 views
I was houored to be one of the participants for this event. Cooking with Chef Claudio was an interesting one. We were taught to cook a soup dish and a main course together with dessert. We got to taste what we cooked earlier and i enjoyed it very much. The 3 dishes were White Asparagus Volute and Poached Egg, Grilled Barrumundi, Harrisa Sauce & Marshed Potato and Homemade Lemon Tart. I enjoyed the main and the dessert the most, both were utterly delicious.
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I was houored to be one of the participants for this event. Cooking with Chef Claudio was an interesting one. We were taught to cook a soup dish and a main course together with dessert. We got to taste what we cooked earlier and i enjoyed it very much. The 3 dishes were White Asparagus Volute and Poached Egg, Grilled Barrumundi, Harrisa Sauce & Marshed Potato and Homemade Lemon Tart. I enjoyed the main and the dessert the most, both were utterly delicious.
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Afternoon at Brasserie Wolf
2012-05-30 19 views
I had the opportunity to the try the three-course meal which comprises of a soup, a main course and a dessert. The soup served was a White asparagus volute, poached egg and parmesan crackers. Poached egg in a soup, I have never try anything like that before. This soup was rich and creamy, it was decorated with caviar and cheese cracker which amazingly goes so well with the soup and simply delicious. The main course was Grilled barramundi, harissa sauce and mashed potatoes. I really liked the ma
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I had the opportunity to the try the three-course meal which comprises of a soup, a main course and a dessert. The soup served was a White asparagus volute, poached egg and parmesan crackers. Poached egg in a soup, I have never try anything like that before. This soup was rich and creamy, it was decorated with caviar and cheese cracker which amazingly goes so well with the soup and simply delicious. The main course was Grilled barramundi, harissa sauce and mashed potatoes. I really liked the mashed potatoes cause it was so marshy. I like the crispiness of the fish as well and the harissa sauce which tasted akin to salsa sauce and was really good. I was told the flower was edible. Lastly was the dessert, Homemade lemon tart, crème fraiche. I have a soft spot for lemon dessert and was elated when this was served. The lemon tart was just nice to satisfy me after the main course and I was more than contented. French food are intricate yet exquisite and the food did not let me down. Will definitely go back to the restaurant to try their other main courses.
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ORTU with Chef Claudio Sandri, Brasserie Wolf.
2012-05-28 25 views
The ORTU event was held on a lazy Saturday at Brasserie Wolf. Brasserie Wolf has been around for a while before went through a revamp to give it a new style and new menu. The new menu is mainly the classic French cuisine at an affordable pricing. This French bistro has a cosy and relaxed ambience. The main highlight of the event was cooking with young, charming and passionate Chef Claudio Sandri. He has worked for certain famous restaurants including the Michelin-starred Nobu London before setti
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The ORTU event was held on a lazy Saturday at Brasserie Wolf. Brasserie Wolf has been around for a while before went through a revamp to give it a new style and new menu. The new menu is mainly the classic French cuisine at an affordable pricing. This French bistro has a cosy and relaxed ambience.

The main highlight of the event was cooking with young, charming and passionate Chef Claudio Sandri. He has worked for certain famous restaurants including the Michelin-starred Nobu London before setting foot in Singapore.

The event kick-started in the kitchen. Chef Claudio started by introducing the fresh white asparagus imported from Australia. The white asparagus are available for sale at $28 per kilograms at the bistro. We were involved in helping to peel the skin off the white asparagus before Chef Claudio demonstrated the correct way of chopping them up. He was then proceed with the preparation of making our first course - White Asparagus Volute and Poached Egg with our assistance.

Chef Claudio demonstrated the preparation and the cooking of the next 2 course - Grilled Barrumundi, Harrisa Sauce & Marshed Potato and Homemade Lemon Tart. Through the deomonstration by Chef Claudio, we were taught the methods in preparing and cooking the Poached Egg, Harissa Sauce, Marshed Potato and also a step-by-step guidance in making the homemade Lemon Tart.

After the exciting cooking session with Chef Claudio, we finally gotta taste and appreciate the 3 course prepared with our efforts.

White Asparagus Volute and Poached Egg: We were fortunate as the white asparagus is in season. It was a cream based soup made up of white asparagus, white onions, bay leave, butter, chicken stock and cooking cream. The white asparagus goes nicely with the rest of ingredients that led to the robust and rich full-bodied flavour. The poached egg beneath was a pleasant surprise. It was drizzled with a little olive oil then decorated with caviar together with an edible flower before served.

Grilled Barrumundi, Harrisa Sauce & Marshed Potato: Chef Claudio mentioned that the supplies for the fish usually obtained from Malaysia or Singapore. He emphasized rather strongly that his choice of using local ingredients in preparing the dishes. The fish was cut into chunky pieces then set it to grill in the reputed Josper Grill from Spain, the pride of Chef Claudio. The Josper Grill allowed soft cooking using the white charcoal to provide consistency and to retain the natural flavours. A smoky aroma is obtained during the cooking process.

The Barrumundi was grilled perfectly with a moist texture as well as a little charred and slight crisp on the outer layer. The fish was then placed on a pile of smooth marshed potato. Chef Claudio explained on how he prepared the meshed potato in his special way to ensure smoothness of the texture. The dish was served with homemade Harissa Sauce made of red peppers, red wine vinegar, chopped garlic, chopped coriander, chopped mint etc. We were taught to prepare this homemade sauce and the spiciness of this sauce can be adjusted in accordance to one's preference.

Homemade Lemon Tart: I love the robust lemon flavour of the filling. The tart was served chilled with raspberry sauce and whipped cream together with mint leaves. The filling made from milk, corn flour, sugar, egg yolks, lemon juice and lemon zest was cooked over the medium heat. It required continuous whisking of the filling to prevent the overcooking of the egg mixture. It was chilled then poured into a mixing bowl to whisk further before filled the tart shells. It was then chilled before serving.

There are set lunches on Weekdays going for $21.90 for 2 course and $31.90 for 3 course from 12 pm to 3 pm. There is also an Early Bird dinner set for $35++ per person on weekdays from 6.00 pm to 7.30 pm.

Lastly, it was a pleasure meeting with Chef Claudio and fellow Openricers.
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OPEN RICE FOOD TASTING EVENT
2012-05-27 9 views
The food is nice, the chef demonstration is good ! The ambiance environment is pretty and comfortable. The lemon egg tart is nice.The Asparagus volute & poached egg is superb.the oven is unique and make good food like Oven baked Barramundi fish with smashed potato & Homemade Harissa Sauce.
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The food is nice, the chef demonstration is good ! The ambiance environment is pretty and comfortable. The lemon egg tart is nice.The Asparagus volute & poached egg is superb.the oven is unique and make good food like Oven baked Barramundi fish with smashed potato & Homemade Harissa Sauce.
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72
Average
2012-04-02 32 views
We were at Robertson Quay on a Saturday afternoon and we were hungry. Brasserie Wolf beckoned with its crowd free premises so we settled for it.It was a warm day and the sufficiently cooled interior provided a nice respite from the heat and away from the al fresco crowds that littered the establishment next door. The setting is decidedly modern with splashes of retro, depending on which area you sit at.Traditional French Onion Soup - I liked the richness of the soup but did find it a tad too swe
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We were at Robertson Quay on a Saturday afternoon and we were hungry. Brasserie Wolf beckoned with its crowd free premises so we settled for it.

It was a warm day and the sufficiently cooled interior provided a nice respite from the heat and away from the al fresco crowds that littered the establishment next door. The setting is decidedly modern with splashes of retro, depending on which area you sit at.

Traditional French Onion Soup - I liked the richness of the soup but did find it a tad too sweet. The gruyere cheese and toast was great though, with its gooey-ness and mildly charred undertones. Great way to warm up the belly! And if you noticed, the serving bowl is in the shape of a heart. Perfect for those romantic dinners eh?

Traditional Nicoise Salad - The aesthetics were pleasing and the greens were fresh and crunchy. But I didn't quite take to this dish due to my personal opinion that the grilled tuna was overly fishy. I did like the texture though.

Pork Belly - "Extremely fatty" was the first thought that popped into my mind when I had a glimpse of the pork belly. Never mind that it was tender or that the sauce gave it a unique oriental feel (tasted like it had hoisin sauce in it). I just couldn't bring myself to stomach (and savour) that proportionally imbalanced piece of pork, not with the skin mildly crispy and sticking to my teeth with every bite.

USDA Prime Sirloin - The sirloin was more well done than medium well and thus the meat came out a little too dry and tough for my liking. But I did like the natural bovine flavours and the pinch of salt seasoning. What I particularly liked about this dish was the shoestring (irony!) fries and the dip. Free of any rancid oil taste and dipped in creamy goodness with nuances of spring onion - tasty!

Steamed Toffee and Date Pudding - I fell in love with this dessert at Marmalade Pantry @ Palais some years back. And seeing that Brasserie Wolf served this dessert as well, I decided to take my chances. It wasn't half as good as the one as I had at Marmalade but it was decent. The pudding was much less compact and had a spongy, cake like texture. Topped with a scoop of vanilla bean ice cream, the whole combination wasn't overly sweet but sans the toffee sauce, it was reminiscent of steamed cupcakes (发糕). Well, the taste at least.

With the palate discount of 50%, 2 of us forked out close to $70 for a filling but not entirely gratifying lunch. Food quality hovered a notch above average but service was decent. Coupled with the lack of crowds, I might just be enticed to pop by again for a quiet meal if I happen to be in the vicinity.

See all my pictures at http://www.timelessfacade.com/2012/03/brasserie-wolf.html
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Good food; Great service
2012-03-28 15 views
I was lucky enough to be chosen as the winner of All-4-Love V’Day Dining Set Giveaway Contest, and won myself a voucher for 3-Course Dinner for 2 from Brasserie Wolf. Many thanks Openrice! Located at The Pier at Robertson, this French bistro has a great ambiance indoor. Lavished with modern oversized lamps, plush leather seats, and eclectic memorabilia framing the walls, it creates a classy yet relax atmosphere for the diners. We had the complimentary bread slices with butter to kick of the mea
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I was lucky enough to be chosen as the winner of All-4-Love V’Day Dining Set Giveaway Contest, and won myself a voucher for 3-Course Dinner for 2 from Brasserie Wolf. Many thanks Openrice!
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 Located at The Pier at Robertson, this French bistro has a great ambiance indoor. Lavished with modern oversized lamps, plush leather seats, and eclectic memorabilia framing the walls, it creates a classy yet relax atmosphere for the diners.
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 We had the complimentary bread slices with butter to kick of the meal. For appetizer, we had the Grilled Josper Foie Gras. The fatty liver is nicely seared and cooked in theGriottine cherry sauce. The fruity flavour of the sauce balances the oily after taste of foie gras so well.
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 The other appetizer option is the Portobello mushroom salad. The salad is served with sunflower seeds, cheery tomatoes as well as the St. meurre goats cheese! I am never a huge fans of goat cheese, but I must say that the combination of ingredients in this salad matches perfectly with the cheese.
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 As for mains, we get to choose either chicken or fish. Traditional "Coq Au Vin" is a French braised/ slow-cooked of chicken in wine sauce. The chicken pieces are so tender. And I love the flavourful sauce so much, which I managed to finish it with the mashed potatoes!
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 Pan-seared Red Snapper Fillet is pretty alright, but the surprise lies on the confit garlic risotto with the tomato glaze! Creamy and cheesy, it is sinfully tasty.
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 Then it's the dessert time!! Cointreau Flamed Baked Alaska is gorgeous when the waiter lighted up the flame on it! After which leaving the slightly charred meringue a crispy texture. The berries bedding is pretty sour to me though.
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 The Classic Profiterolles is another star dessert! The ice-cream and the dark chocolate sauce just blend in very well. Love the texture of the profiterolles too!
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Date of Visit
2012-03-21
Type of Meal
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  • Traditional "Coq Au Vin"
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Brasserie Wolf
2011-11-15 4 views
The place was packed, even on a Monday night when we went I had Veal Chop with forest mushrooms & mashed potatoesThe mushroom sauce that accompanied the veal was very flavourful, the mashed potatoes were light & fluffy. The veal was slightly tough &bland, possibly due to the inherent nature of veal. The food is ok, but the service is really damn slow.which make us don't wanna come here again,we waited for an hour for them to served us the soup,we was so hungry,we keep rushing & rushing them but
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The place was packed, even on a Monday night when we went
I had Veal Chop with forest mushrooms & mashed potatoes
The mushroom sauce that accompanied the veal was very flavourful, the mashed potatoes were light & fluffy. The veal was slightly tough &bland, possibly due to the inherent nature of veal.
The food is ok, but the service is really damn slow.
which make us don't wanna come here again,we waited for an hour for them to served us the soup,we was so hungry,we keep rushing & rushing them but they just apologize to us & asked us to wait
Overall i rate 7/10
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average food
2011-03-09 52 views
Located by the Singapore River at The Pier at Robertson, this authentically Parisian brasserie combines a casual and relaxed ambience with the culinary standards and service of a fine dining restaurant.Brasserie Wolf is under the Esmirada group and swept the votes at the 2006 Singapore Gourmet Hunt competition to win the Most Popular Western Cuisine Restaurant award.I took advantage of the 2 course set lunch priced at $25++ . There are a few choices for the starters and the mains.P.S: The pictu
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Located by the Singapore River at The Pier at Robertson, this authentically Parisian brasserie combines a casual and relaxed ambience with the culinary standards and service of a fine dining restaurant.
Brasserie Wolf is under the Esmirada group and swept the votes at the 2006 Singapore Gourmet Hunt competition to win the Most Popular Western Cuisine Restaurant award.

I took advantage of the 2 course set lunch priced at $25++ . There are a few choices for the starters and the mains.
P.S: The pictures are a little blur due to the lighting in the restaurant and light rays from the sun .

Marinated Tuna with balsamic and Rocket salad

The tuna is marinated with some balsamic and lightly seared. I felt that it was a little over-done . It was diffucult to master the skill of searing tuna till middle rare… I can taste the hint of balsamic in the tuna. The rocket salad looks wilted and indeed it was not that fresh after all… + salty!


Roasted chicken roulade stuffed, crabmeat, Risotto milanaise & mushroom sauce

I think they used the chicken breast instead of the thigh/Leg as the meat is slightly dry and rough.
The chicken is rolled up with minced crabmeat, mushrooms and carrots and roasted.
However, I can’t taste any crabmeat in it and could only find finely chopped carrots and mushrooms. I would prefer the outer layer to be slightly charred since it is roasted .

I actually requested for them to replace the risotto to mixed vegetables and apparently they have forgotten my request. They still serve the risotto on my plate… I gladly accept it as I do not want to waste food. However, they kindly prepare a mixed vegetable as a side dish for me ( as an apology).
I like the mushroom sauce which was quite mushroom-y and there were some black fungus in it. I requested for extra sauce to go along with the slightly dry chicken.


Sauteed mixed vegetables (FOC)

The mixed vegetables( cannelli beans, asparagus, brocolli, sweet peas and mushrooms) were light sauteed with garlic.
Indeed, all the veggies are green in colour! The only fault I can find is the saltish flavour…. pass me the water pls!!!
Overall, there were some hits and misses here. The staff are generally friendly and attentive but can be a little absent-minded.
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2010-04-24