Pamplemousse Bistro & Bar (Closed)

At Pamplemousse, 3-course set lunches at $32 were fortunately still available on Xmas day and diners are allowed to mix and match their own appetiser, main and dessert from the 6-course christmas eve dinner that was available the previous night.For more pictures and details , visit : http://www.dairycream.blogspot.sg/2012/12/pamplemousse-bistro-bar.htmlFOr instance one of the appetiser was the Cream of Chestnut : Smoked Foie Gras | Coconut flesh water and milk | Croutons This was from the festive menu and we were glad to have given it a try. Though coconut and chestnut might sound weird together, the sweetness from both components was surprisingly not too overpowering. The brown bits on top of the soup were the foie gras that did not resemble foie gras but turned out to be it. With a crunchy coating on the outside, no one expected to taste it until the fats burst in the mouth.The portions for set lunches are really generous for the price and very good for sharing too. Perhaps dining at dempsey can be quite reasonable if one can find really good deals like this :)…Read More

Their menu concept is interesting. They don’t have an a la carte menu,instead they have either a 6-course chef’s tasting menu or smaller set menus for or for 3....We tot that the potion will be small so ordered 6 course & was quite surprised that it was quite hugeThe starter was a citrus marinated salmon,it was perfectly pink all the way through, with a slightly firm texture.Next was their porcini mushroom soup,The soup was smooth & topped with strips of golden mushrooms & a couple of plump escargots. This was perfectly decent,uni tagliolini-Thin tagliolini pasta is cooked in a rich shellfish bisque sauce, topped with uni, chives & tiny morsels of crispy pork fat. Definitely lived up to my expectations Service was excellent too,overall i rate 9/10…Read More

Following the previous review on the appetizer (which was heavenly delicious that it has to be the focus by itself) of a 3-course set lunch, this review will continue to introduce the main course and dessert.Main course: Duck Confit with Confit of duck leg, Braised red cabbage, Pomme sarladaise and Lychee gastriqueHow is it? It looked like the kind of braised duck leg that you will find in a duck rice stall. But no, it was different! The skin was quite crispy, although the meat was a bit dry. Nevertheless, it went well with the potatoes and the lychees which added a new taste to the dish.I was quite full by the time I finished everything on the plate. As for dessert, well, there is always a space in the stomach for it, no matter what. Dessert: Creme Brulee with Osmanthus creme brulee and Lychee sorbetHow is it? It was rich in custard with a layer of burnt caramel on top. Quite sweet. The sorbet was refreshing.Had a pleasant dining experience at the bistro. Good ambience and scrumptious food.…Read More

What is it: Citrus marinated salmon with Pamplemousse confit, Saikyo miso aioli and CroutonsHow is it: The juices and softness of the salmon just melted in your mouth. Every mouthful of it will set your head nodding and go "hmmmm~". The special miso dressing was another highlight. A combination of the salmon and dressing = oh so heavenly~It was such a generous portion of an appetizer that can just be a main course by itself!…Read More

Pamplemousse is just my kind of place; the intricate details, the whiteness, the Renoir wallpaper and the mixture of highly ornamented corners with sharp clean lines. I like everything about their decor. And the food is good, not mind-blowingly good but good. Normal good is good. Citrus marinated salmon ( with Pamplemousse Confit, Saikyo Miso Aioli, Croutons) was not fishy even for one with low tolerance of fishiness. Citrus seasoning and the pamplemousse confit (grapefruit) went well with salmon. I like the salty side of the fish too. It was also quite a big serving for an appetiser. We all agreed their prawns with mustard was the best appetiser amongst all. The prawns were succulent without artifically so. The bacon wrap was crispy. The sharpness of mustard and scent of parsley tasted great together. Chicken Roulade (with Succotash, Quail Egg, Chicken Jus) can be ordered as a main course as well. The fried quail egg was so so cute. Chicken was very tender and the taste of smoke was distinct without being overpowering. Butter Poached Barramundi (with Nasu Eggplant, Hiratake Mushroom, Lemongrass and Saffron Broth). I should have taken a photo of the waiter pouring the hot broth over and somehow did not. I am not into barramundi as I never like soft and mushy fish. Duck Confit (with Braised Red Cabbage, Pomme Sarladaise, Lychee Gastrique) tasted rather heavy (like soft yet texturised beef) but the pairing of red cabbage and lychee was divine. Oh sea salt and crispy duck skin with soft and tender fats were quite a lethal combination! Uni Tagliolini (with Crustacean Cream Sauce, Pork Gratons, Nori, Chives) was a super heavy and rich pasta hence it came in small package too! Really love the presentation of the tagliolini! Very posh. For desserts we had Sticky Date Pudding (with Saffron Butterscotch Sauce, Walnut Ice-cream), Panna Cotta (with Red Bean Jelly, Lotus Cream, Mooncake Crumble, Pandan Frozen Yoghurt) and Osmanthus Creme Brulee (with Lychee Sorbet) I concentrated on my creme brulee and ignore the other 2 desserts. This was a rather dense creme brulee. Neither was the custard silky smooth. Somehow I enjoyed it very much. Usually sweet and sweet cancel out each other. When one put 2 different sweets together, it confuses the palate. I was pleasantly surprised how distinct the creme brulee and lychee sorbet tasted when eaten simultaneouly. And their opposing sweetness, texture and temperature went together harmoniously.With all these good food and great decor, a 3-course lunch at Pamplemousse comes at a price of just $32++. Why aren't people raving about this place yet?! …Read More