Hearing the name, Le Bistrot Du Sommelier, one would almost assume a humble restaurant offering French home-style cooking and some fine wine to pair along. That is spot-on and exactly what this restaurant has to offer. With one of the most distinguished wine lists in town, feel free to ask for recommendations and it shall not disappoint.

As one of our dining companions is a patron of Le Bistrot Du Sommelier, we managed to secure a comfortable table for six with much ease at a cosy corner of the restaurant, not to mention the signature dishes that were to follow! A modest setting spanning two floors, expect a spectacular selection of pâté and assortment of exotic charcuterie treats such as pig head terrine and rabbit rillettes.Being served a basket of fresh loaf never fails to bring a smile to my face. I always find that such complimentary offering is good gesture for any restaurant to practise and being a huge fan of baguette, I particularly enjoyed the crisp crust with the chewy crumb on the inside.
Salade d'automne aux betteraves, chevre et noix | S$18/++If you are overwhelmed by the French name of the dish, you are not alone but this humble steamed beetroot salad served with crisp baby spinach was one of my personal favourites for the starters ordered. Topped with thick slices of intense-flavoured goat cheese and walnuts, the varying textures offered a delightful savour. The natural sweetness from the mellow beetroot reconciled the rich cheese, certainly a hit among the health-conscious ladies at the table.

Garbure | S$18/++

 

Served in an impressive porcelain pot, it was a clear favourite among everyone at the table. The clear vegetable soup was simmered with duck stock, garlic butter, croutons and bacon but the star of this dish was the chicken dumpling.The chicken dumpling was ingeniously prepared by the chefs but our takeaway was that it involved egg whites and the soft, sponge-like chicken dumpling was simply extraordinary. It was good enough for me to request for a second serving!
Various types of rillettesThis was yet another unforgettable offering with the signature rillette being the duck rendition (S$10.80/100 grams) featured above which would suit the palate of those craving for a savoury starter with its rich flavours. Surprisingly, I enjoyed the mackerel rillette (S$9.50/100 grams) most as the freshness of the fish was sharply enhanced by the acidity of the seasoning. Following the house's recommendations, we also ordered the salmon rillette (S$10.80/100 grams) but the lacklustre flavours were uninspiring for my palate.

Duck foie gras terrine | S$26.00/100 grams

 

Served with some fresh brioche, the moist and soft duck foie gras terrine complemented the crispness of the toast. It was almost the perfect spread to ask for on a relaxing Friday afternoon! Despite it being prepared as a terrine where typically the ingredients are coarsely chopped, there was a certain level of smoothness in this dish. Of a savoury touch, the fats from the duck foie gras surely made it sinfully palatable.
Cote de boeuf Angus rotie au four (Pour deux, 1kg) | S$148/++

 

For meat lovers, this oven roasted Angus prime beef rib was absolutely cooked to perfection. The requested order of serving the protein medium-rare was executed beautifully, retaining a desired level of pinkness in the mid-section. Being oven-roasted, the surface maintained a slightly crisp texture that refined the tenderness of the red meat.
Unmistakeably, the sweetness from the caramelised shallots and garlic confit balanced the savouriness of the beef and its accompanying brown sauce. Shared between the six diners at the table, this warmly satisfied the stomachs and brought a smile on each and every. That being said, another portion, please.
For those who are looking to dine as a couple or a smaller dining group, check out the Chef mood's special cuts which include red wine braised beef cheeks with root vegetables (S$30/++) or the classic beef tenderloin tartare served with fries. (S$32/++).
Gratin of potatoes | S$6.80/++ for an individual portion

 

Together with the Cote de boeuf, we could choose two sides to go along and we had the mixed greens and potato gratin. The latter was another delight as the richness from the cream was pleasantly delivered without satiating one's appetite.
Gigot d'agneau roti, pommes boulangere (for two) | S$68/++If you are looking for a homely affair here, look no further than this oven roasted Welsh lamb leg served with baker's wife potatoes and brown jus, set to titillate your senses. The clever use of fresh herbs such as sprigs of rosemary alleviated the fragrance of the dish and paired with those beautiful potatoes, it simply defines comfort food.
There was no better way to end a sumptuous meal with some palatable desserts. Here we go!

Poire Belle-Helene (for two) | S$24/++

 

If you are a fan of the Masterchef series like me, then this dessert needs no introduction as it is a usual feature even among the professional chefs. The trick to perfecting this dessert is all about poaching the pear right, and in this case, the firmness of the pear was retained. Subjectively, for those who prefer their poached pears to be melt-in-your-mouth, this would not ace on your score-sheet.
The dark chocolate ganache enhanced the natural sweetness of the poached pear and what bit the dust for me was that crunchy hazelnut praline that set the base of this dessert. The varying layers of texture won me over and if you are willing to take that extra mile, take half a bite-size nip at the accompanying fresh mint leaf. The burst of flavours from the mint is guaranteed to push the flavours test to the limit, only to be brought home by the familiarity of the rich dark chocolate ganache.
Glace fromage blanc, compote de fruits rouges et biscuit sable | S$14/++Tasting the sable, French shortbread biscuit, brought back fond memories of living days in the UK as it was one of my staple snacks. Topped with a sand-like coarse texture on the surface, it paired harmoniously with the smooth vanilla ice cream. The acidity of the berries compote was balanced with the right level of natural sweetness and you could even taste the fruits in the generous portion.

Profiteroles au chocolat | S$15/++

 

A classic profiterole dessert, magnified to the size of a burger, almost. If you are craving for some simple but quality desserts, this will not disappoint with its humble offering of two choux buns filled with vanilla ice cream topped with warm dark chocolate sauce and almond flakes.
Creme brulee a la vanille de Madagascar | S$12++For those with a sweet tooth, the crème brulee is no stranger. With a crystallized surface, it gave a much desired layer of caramel crust to the otherwise soft and velvety custard base underneath. For a simple dessert like the creme brulee, I personally find that there is no short-cut to success as proven by this rendition, which infused the custard base with fresh vanilla beans.Located on the 1st floor of the restaurant, you could have the selected pates, terrines and rillettes on the go.Overall, I enjoyed the quality and culinary finesse of the food served though I felt that the portion size and prices would be more suitable for sharing. The ambience of the restaurant presented a modest and homely appeal which evidently drew the likes of expats and food connoisseurs. The service was impeccable as the staffs were approachable and it was easy to draw their attention. As the restaurant has a league of loyal diners, it is highly recommended to make a table reservation in advance to avoid disappointment.

For full review, please visit http://www.makeyourcaloriescount.com/2014/03/sg-le-bistrot-du-sommelier-where-good.html

Fans of desserts and cakes should be familiar with the name Patisserie G, which opened in November last year at Millenia Walk. Helmed by chef Gwen Lim, whose passion and appetite for quality desserts are inspired around the world from various chefs, she aspires to share what she loves to eat with her customers.

We ordered several cakes and had them on the go since we did not want to wait for a table and all the cakes arrived safely intact as the staffs took the extra effort to tape the serving cardboard for the cakes firmly to the box.

The G Spot (S$9/-)Known for its signature controversially named dessert, "The G Spot", it seemed too good to pass. With an impeccably smooth and glossed surface, the dark chocolate mousse with chocolate meringue sits on a chocolate hazelnut praline crunch. Slicing through the cake reveals a rather messy picture but it definitely overwhelmed us in terms of taste, flavours and texture. The melt-in-your-mouth mousse was perfectly complemented by the crunch of the hazelnut pieces. The richness of the quality dark chocolate used also meant that it could be a little satiating on one's appetite so we would surely recommend pairing with some tea or coffee or have this to share.

Blancheur (S$9/-)This was my personal favourite as I felt that the flavours were bold and checked all the respective boxes in terms of visual appeal and texture. The white chocolate mousse with raspberry coulis was the core of the dessert and was nicely tucked on a crumble base with a white chocolate almond coat.

We loved the tang especially from the raspberry sauce which impressed us with its natural taste, made from fresh raspberries. This was beautifully complemented and enhanced by the creamy and mildly sweet white chocolate. You could also taste the richness in the butter which went into making the crumble base.

Miromel (S$8.50/-)This milk chocolate mousse with creamy caramel and chocolate sponge on an Oreo cookie base, with a touch of peanut butter was insanely sinful and calories-laden BUT if you looked beyond that, you would be in for a sweet treat! Slicing through the cake reveals a nicely partitioned and layered interior and much praise could be given to the delicacy in crafting this dessert.

The flavours were again bold and intense like the other desserts tried. We struggled to taste the peanut butter but moving forward, we liked the quality ingredients that went into making the cake. Like the G Spot, it might be too much to finish the cake on its own due to the richness of the cake. Anyway, sharing is loving!

The G-Crunch (S$3.50/-)Labelled "Special of the Day", the G-Crunch brought back fond memories of those sweetened toasts that one can expect to find in bakeries. The thick toasts were baked to golden brown perfection with a nice crust and icing. There was a subtle hint of honey and a strong fragrance of butter with each tasteful bite.

While we were highly intrigued by the cakes tried, what impressed us was the dedication and commitment by the serving staffs in taking the time and effort to understand what we wanted before making the relevant recommendations. Despite other customers behind us trying to push forth and ask for recommendations, they were told, politely, to wait for their turn. Exclusivity and attentiveness coupled with the premium quality desserts won us over.

For review in full, please refer to http://www.makeyourcaloriescount.com/2013/11/sg-patisserie-g-quality-desserts-at.html

Oktoberfest is the world's largest fair held annually in Munich, Bavaria, Germany. A 16-day festival which runs from late September to the first weekend in October, it is estimated that 6 million people attend the event yearly and celebrations include the excessive consumption of beer, Hendl (chicken), Schweinebraten (roast pork), Schweinshaxe (grilled ham hock), Wurstl (sausages) and Brezen (pretzel).

So...how did the event come about? It was said that Crown Prince Ludwig, which later became King Ludwig I was married to Princess Therese of Saxe-Hildburghausen on 12 October 1810. The joyous royal event was therefore marked for celebrations even till today but the festivities were advanced to September to allow for celebrations in better weather conditions.

While we searched for the best Oktoberfest parties in Singapore, we settled for Brotzeit which had over the years developed to be brand where common folks like us could easily associate with German cuisine and the bier (beer) of course. Serving freshly brewed draught beer from Paulaner, it is no wonder this F&B chain had been so successful since its inception to the local scene in 2006 with regional footprints in Malaysia, Vietnam, Hong Kong, China (Shanghai and Shenzhen), Philippines and Thailand.

Let us start the evening to a toast with our 1-litre tall mugs! Prost!We were largely tempted to go for the Oktoberfest platter which came to S$168++ for a feast fit for a King! Designed for party-goers of 4 - 6 pax, we had to give it a miss due to the sheer amount of food served, such as ribs, pork knuckle, grilled sausages, etc. Considered lightweight by the standards of the Germans, we went for individual portions of our preferred choices!

Schweinshaxn (Pork Knuckle) - S$36/++With limited portions served each day, there was surely no missing this crispy hind shank of grain fed pork served with potato salad, sauerkraut and homemade sauce on the side. There was simply nothing to fault about this pork knuckle with its tender soft meat on the inside complemented by the crispy skin coating it. Expect to hear the crackling as we gorged ourselves silly with the pork and the beer!While the homemade sauce was supposed to enhance the flavours of the pork knuckle, we felt that it was rather pedestrian and nothing too impressive. The viscous brown sauce enriched the juiciness of the meat underneath that crispy skin but standalone, the flavours were rather muted and dull.The ladies loved the potato salad! The potatoes were cut to bite-sized portions and generously coated with its own house dressing which was based on mayonnaise and similar to the US counterpart rather than the classic 'Kartoffelsalat', which is a popular variation prepared with vinegar and oil. There was a good balance of sweetness and just a touch of tang in the dressing which made it surprisingly addictive!

Nurnberger (Grilled pork sausages) - S$16/++A German meal can never be complete without sausages so these pork bratwurst sausages were a must-try. It was served with mashed potatoes and sauerkraut but the highlight was none other than the savoury sausages oozing with juices as one takes the first bite.The sauerkraut translates to sour cabbage, which is essentially finely cut cabbage that has been fermented by various lactic acid bacteria. Apart from having a long shelf-life, it has a distinctive sour flavour which is a result of the lactic acid that forms when the bacteria ferment the sugars in the cabbage. Did that gross you out yet? If not, then stay with me - because this was surprisingly good and helps neutralize the flavours and tastes from the sausages and the pork knuckle. While it could not be regarded as a healthier side dish, it enhanced the sausages and pork knuckle and I soon found myself drawing the last strings of the finely cut cabbage!

Mashed potato - S$5/++The mashed potato was impeccably smooth and had a rich creaminess to it that the ladies could not resist and had to order a separate serving to satisfy their craving. Served with finely sliced, deep fried shallots, it added an additional layer of crispy texture to the fine mash.

Fladen Speck (Bacon Pizza) - S$16/++Served on a squarish plate, every inch of this looked just like a normal pizza and we unanimously concluded that we ordered a bacon pizza. While it sounded boring and nothing too fanciful, it was pleasant to the palate and definitely went very well with the beer. Some might find the chilli a touch too spicy but hey, that is what the beer is for! Generous amounts of mozzarella cheese, bacon, onions, vine ripened tomatoes and tomato sauce, this bacon pizza was well received. We especially loved the rye bread base that was considerably thick of about 3mm which I felt gave enough 'dough' to each bite.We managed to be seated by 8pm and the draught beers were considerably cheaper where the 1-litre came at S$21/++. It would have been S$26.5/++ after 8pm, which make a considerable amount of savings! We had the Hefe - Weissbier, which is the typical beer from Munich; top fermented, unfiltered and made with wheat malt. It is naturally cloudy with vitamins and hints of banana.

While there was the usual manly bitter after taste in the beer and especially German lager, it was smooth and suited even the ladies. My only complaint was that while it was naturally frothy, the beer came rather short of its full 1-litre serving.

It was cash on delivery for the drinks and meals, so have your cash or cards handy to pick the tab as soon as the orders were served. The ladies serving our table were friendly and approachable though the loud music and partying in the background made talking quite a chore and at times we were shouting our orders across!

Good beer, gorgeous food, lovely ambiance and great customer service, it certainly left us trio impressed! Looking forward to the next German meal already!

For full review: http://www.makeyourcaloriescount.com/2012/07/sg-saveur.html?view=timeslide

French cuisine for the masses, Saveur definitely lived up to its name. I was quite skeptical initially, thinking it's just another fad cafe without much focus on the food since french cuisine and masses were two that didn't seem to go along very well. Gosh, was I impressed after a visit to their Purvis Street branch!

A piece of advice, don't go on a super empty stomach unless you're going very early at about 5.30pm, before the place opens. We went at about 7ish and had to wait for about an hour still, and even at about 8plus, there was still quite a long queue outside!The first dish up, having very high expectations especially since we've queued for more than an hour. It didn't fail my expectations at all! The poached egg was very well done, with golden egg yolk running out after giving it a prick and it blended very well with the beans underneath. The beans tasted very familiar, like it's been soaked in braised meat stew. Coming to the highlight of the dish, gosh, the pork belly was indeed very well done! The skin was so heavenly, crispy in every single bite, and it was roasted to the perfect level where there wasn't a bitter aftertaste and the 'jelat' feeling after eating it. The meat was also very well-cooked, perhaps over slow fire, where the juices were locked in and it remained very tender. I must say, I was very impressed by this dish alone!This is my favourite dish so far! A first taste of the mash just got me so addicted that I almost forgot about the duck! The mash was very finely blended, melting in your mouth almost immediately and it was very well mixed with a slight salted flavour that it was good on its own, without any gravy. The duck was impressively well done, crispy on the outside after being slightly pan-fried I suppose and the insides were extremely tender! Not a fan of duck meat usually, I was won over by how well this dish was done, with very juicy and tender meat that doesn't stick into the gaps of your teeth at all (unlike the way duck meat usually does).

For the lazy eaters, don't worry, it's done so well that the meat is easily dislodged from the bones. Great news for mushroom lovers, don't underestimate the power of that small piece of Shitake. It's so fresh and well cooked that the flavour of every piece is locked in and bursts in your mouth! Overwhelming mushroom taste, I would say! Ohyes, don't forget about that piece of orange, it's really amazing. Eat it together with the duck and mash, it gives a refreshing burst of flavours and texture! A very good combination that I strongly recommend!I was rather disappointed with this actually. Perhaps it was after two very impressive dishes that I had very high expectations already. The beef was done well, very tender and well-marinated. However, I didn't exactly like the parts of the beef used for the dish. It felt like the lousier portions that were minced together but that's just my preference for the chunkier beef parts. Also, I'd expected at least a little taste of wine for the traditional Beef Burguignon but there were no traces of that at all. An okay dish if you don't expect much, though I felt that it paled in comparison with the two dishes served prior.Well, I'm a potato lover so this really sat well with me! Abit too salty initially but it gets you hooked. With well chosen potatoes used, it didn't have a tinge of the raw taste like some do even after cooking.. Thinly sliced and boiled to the right level, not too mushy nor too hard, it was greatly complemented by the thin crispy layer on top.The very first thing that came to our mind was, where's the tiger prawn? Expecting the ones at the top to be a prelude to what we were going to find hidden inside the pasta, it was a downer to find that well, that's really it. It wasn't nothing like tiger prawns, in fact it tasted very dull and dead, an indicator of the freshness. Some bits were slightly more succulent but still disappointing.

The Angel Hair Pasta reminded me the likes of vermicelli or 'mee sua' tossed in olive oil. Expecting it to be al dente, it was a little overcooked, losing out the springy taste of pasta. I'm not an expert on caviar, just thought that it complemented the taste of the dish rather well. The price is probably worthwhile giving it a shot but not exactly a recommended dish!A rather simple plate of dessert, I absolutely loved the combination! Made of different citrus flavours - a berries jelly, lime crushed ice, grapefruit, some odd flavoured jam and crushed wafers. Combining all these together, it was a very refreshing burst of flavours after several strong flavoured dishes! Indeed, the different textures made it surprising with every mouthful and every flavour of citrus was very well complemented. After a few mouthfuls, we decided to mix everything on the elevated side of the plate into the main 'pothole', making it seem like 'yusheng'. A very interesting dish with great refreshing combination!Two awesome flavours together, how can I ever resist? A smooth paste of chocolate and hazelnut, it tasted somewhat like nutella but a less viscous version. Surprised with raspberries that were picked to add to the sweetness and a tinge of sour-ness, it was a great complemented with a different texture. Topped with coconut bits and nuts, it was a very interesting mix. Best of all, those are not chocolate wafers. A flake of very finely grinded crunchy bits (probably biscuits or digestives, it was too finely done that I couldn't really tell the ingredients used) coated with a layer of chocolate. Expecting it to break off into smaller parts like wafers, it melted in my hands almost immediately. A mouthful of everything was the absolute heavenly experience, with the plethora of textures and flavours bursting in your mouth. Take time to savour this dish, I was surprised by how it wasn't 'jelat' at all, like how I am usually sick of chocolate dishes.The mixing bowl contained pistachio paste for its Pistachio Panna Cotta and the very friendly chef gave us a little just for sampling. I was rather impressed by how flavourful it was and usually the one avoiding pistachio, I actually wanted to try the dessert! Such is the benefit of sitting right next to the preparation area, you get to see real action going on and talk to them! It's a very homely feel and the chefs are just very keen to share about their work, so much that you can see their passion when they speak! I think that should be the soul of every food places, with chefs who believe in creating the total dining experience.A very cosy space inside, though a little cramped. Good for gatherings, though you must be prepared to lip-read a little as the background noise isn't too good for conversations.A place which I will definitely go back, to try the other dishes that I have yet to. Great food at affordable prices, I think it's worth a visit for sure! Best of all, I like how the place is continuously improving to suit its customers' taste buds. So if you've had a not-as-good tasting experience, perhaps pop by sometime later and give it another shot.

It was only months after returning to work in Singapore did I realise that Triple O's actually have a presence here. One of my favourite fast food chains while working in Hong Kong, this Canadian brand deserves much more recognition than it does at present.

It all started in 1924 when founder Nat Bailey transformed his truck into a travelling lunch counter in Vancouver, Canada. It is very much like our travelling food truck today though this started some nine decades ago! With a passion for baseball, Nat began selling hotdogs as a youngster on the rickety grandstands of old Athletic Park in Vancouver. Customers would shout out to Nat to bring the burgers to them and Nat hired three 'hustlers' who would dress provocatively to take orders from customers in their parked cars. For the simple fact that the ladies hopped to the cars, they became known as Carhops! More importantly, this inspired him to start the first fast food restaurant in Canada that offers drive-in services. It has been coined the 'Carhop Story'.

The name Triple O's originated from the shorthand language of the carhops who took the orders. Customers could choose specially made mayonnaise and relish for their burgers. On the order pads, 'X' meant 'hold' while 'O' meant extra and Triple O simply meant 'plenty of everything'. It was then, a legend was born.

Original burger | S$6.90/nett (burger only price)All burgers at Triple O's are made-to-order, so that every customer is guaranteed quality and fresh food. The signature classic burger comes with a dill pickle atop, separated by the wrapper. The artisan-styled buns are made using Nat's original recipe and the key that draws customers coming back was the Triple 'O' Sauce which was so good that they named the restaurant after it! It was almost like mayonnaise but blended with various other elements to give it that ultimate kick of richness and savouriness that would almost certainly please everyone's palate.

The Hickory smoked bacon delivered the savouriness which was paired with four ounces of fresh beef patty! This is not your usual processed beef patty usually found at fast food chains but rather fresh minced beef is used. There was your usual fresh crisp lettuce and vine-ripened tomato beautifully topped by a slice of melting cheddar cheese. Of course, we are talking about sinful calories-laden food here but heck, there are cheat days even for the health-conscious!

2 piece crispy fish burger | S$10.90/nett + S$1.50 for friesThoughtfully set aside, the wedge of lemon slice was separated allowing customers to squeeze in as much tang to their burgers as desired. The crispy beer battered cod was seasoned and deep-fried to give a nice golden brown coating to that tender and soft fish fillet. It was fresh and the softness of the cod fish was nicely complemented by the layer of batter and crust on the outside.

What made this irresistible was that to-die-for homemade tartar sauce and ranch dressing which would have you coming back for a second bite almost right away!

Buffalo chicken club | S$9.90/- ; S$12.90/- for combo set meal which includes fries and drinkI would usually share my burger around but not on this occasion. The large deep-fried chicken breast was drizzled in hot sauce and topped with Hickory smoked bacon and a cool ranch dressing, not forgetting the cheddar cheese and greens of course. The chicken breast was tender and moist and the coating batter had that desired golden brown crust. The freshly toasted soft buns complemented the sinful indulgence with the light fluffiness and it was so good that I was deciding if I should have an encore!

French and sweet potato fries | part of the combo setI was expecting this to shine like the ones I had in Hong Kong but the fries were quite a disappointment. It was not freshly deep-fried so both the usual french fries and sweet potato fries were a little on the soft, soggy side.

The sweet potato fries would be a worthy try as one would expect to taste the natural sweetness of the sweet potato and you know you are not eating processed food when you are able to spot unpeeled skin of the potatoes and sweet potatoes on the fries! It is also worth mentioning that their signature chipotle mayo is a must-try dip!

It is not common for me to award a must-try label for any restaurant, bistro or eatery for that matter but this burger chain has never failed me. Well, technically speaking, the fries were a large disappointment on this visit but the burgers were more than enough to make up for it.In terms of ambience, expect some casual fast-food dining sort of setting and everything would be self-service. You will be issued one of those UFO saucers which would buzz when your order is ready and you would need to head over to the counter to self-collect.As all burgers are made-to-order, do expect a five minute or so wait. The staff which took our orders was patient while we decided on our choice of burgers and was friendly in his demeanour. Now that I learnt that Triple O's exist in Singapore, they have won themselves a regular customer.

Please visit http://www.makeyourcaloriescount.com/2014/02/sg-triple-os-canadian-burgers-with.html for full review.