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The ambiance was laid back but not on the service. The main courses were served in 25mins after they have been placed. First came the Coq au vin; braised chicken cooked with wine, wild mushrooms, pearl onions, few stripes of pork belly and most notable lardons. The späetzle (a form of egg noodles but small button-shaped) was served alongside in a iron cast dishware. The dish looks attempting and it gives off an exhilarating winy aroma. I immediately helped myself with the chicken thigh (it came with 2 drumsticks and a thigh) and it was all comforting. The thigh was well soaked with the thickened wine juices, leaving the skin jelly-liked. However, the meat was a bit tough and chewy. Unfortunately, the drumsticks taste similar, I'd believe it shouldn't have happened on drumsticks. I am puzzled over the meat texture, even until now. On the brighter side, the thickened gravy was heavenly and you ought to drizzle it over those späetzle to enjoy, it mustn't be wasted. The pearl onions were sweet & so fresh that they were all crunchy at each bite! The barely noticeable stripped pork belly and cubed mushrooms were thoroughly braised and yummy. I smiled at those lardon bits that made the dish taste even better just like seeing a plate of Char Kway Teow sprinkled generously with lardons, full of guilt but gratifying.

While feeling a little upset over the chicken meat, I am so delighted that I am right about Fried Eggs Lyonnaises! The "not-so-popular" egg dish was a surprise. I am amazed that the duck confit was so well done that it was so soft and delicate (the fact that the duck meat was even tender than coq au vin's chicken drumsticks, makes me felt worst over it) and the caramelized onions add an extra sweetness to the meat. It was not gamey at all! The cubed potatoes embedded underneath the layer of cheese were equally delicious. I rate it 4.5/5 if I must and Coq au vin a 3.5/5, for the meat texture was not what I would expect it to be even though the gravy was a star.

Not to be missed, you must try db's desserts! I have a soft spot for desserts and their Warm Madeleines were to die-for! ............

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Speaking of the crowds at PAUL, I was terrified. I have heard of people making a beeline at the café entrance and that the restaurant waiting service has been poor, kitchen almost went into retardation, food quality didn't match up and the negative response goes on. That was probably 3 months ago when it first welcome its diners in Singapore. I am not totally surprised by the teething issues they faced, given the outlet is the first in Singapore.

For dinner, I ordered Croque Saumon Poireaux. The roast salmon and leeks married well! Embedded between those cheesy toasted bread, they are so moist and delicious! The whole dish was not overly bready.

Another came along; Crepe Complete. It is turkey & cheese in a pancake topped with a fried egg. Interestingly, the oozing cheese fills up your oral cavity while its aroma chalked up your nasal concha!

To polish off my dinner, I started cherry-picking on the dessert list. I could hear competing recommendations ringing in my ears, each refused to compromise. I knew I couldn't possibly eat all of them, I cleverly select Tartelette Citron for a comparison. PAUL's lemon cream tartlet taste a bit sweeter than its rival, Masion Kayser. The crust is flaky and buttery good while the lemon filling taste creamy and tangy. If you prefer something more lemony, I suggest you try Maison Kayser's as theirs will sweep you off your feet!

I must confess that PAUL is a good pick for lunches & tea-time, but you will need more choices for a good dinner. In any case, I have had a satisfying weekend meal at the French bakery. Certainly a great place not to be missed. I will be back for more banlangeries & pastries just as I have tried their plain flute, croissants and sourdough off the rack.

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http://www.epinosh.com/salt-grill-sky-bar-singapore/Confronted by the capturing city skyline, I grew vulnerable at an instant. The breathtaking environ is uncontested, it is no wonder that others called it a romantic spot – I wouldn’t refuse such claim. I often get bewitched by the apparent horizon at BLU, I have thought that was the most friendly distance with the clouds until the restaurant was shut last June. While seeing people displaying their portraits taken against the limitless blue plane on various social media platforms, I have secretly bookmarked the place even when there’s nothing much to brag about on the food.

Located on the 56th floor at the iconic Ion shopping mall, one has to make his way to level 4 where he will be greeted by a Salt representative at the concierge counter before being transported to the restaurant in a private lift. Clad in stylish layout, pressed table cloth draping the well-aligned tables that sits under the tall ceiling, the space looks so accommodating. The sky bar adjoins Ion’s observatory deck will open at dinner time, sets the mood for some romantic engagement. Even if you don’t get to sit at the bar during the day, you could walk to the observatory deck for a 360degree view of the city landscape before getting yourself chained to the seat. The service staff are polite and sensitive to your needs. Undeniably knowledgeable on the food composite when I throw questions at her except a fair-skinned white macho who expressed disapproving frown when was told that the asparagus tasted weak under the strong blower in the restaurant.The complimentary bread platter makes a great start off. Thick and pillowy, I was given both the raisins and the plain version. They came along with dipping olive oil, and another fanciful yet unique combination of almonds, brazilian nuts, cardamon, sesames, cinnamon spices that adds bites and depth to that fluffy slice.I was nonetheless impressed with the Fig Tart but less with the crab omelette that many raved about. The brutal kind of tart that you must have, absolutely regrettable if you missed. Get ready to be charmed by that utmost thin and flaky puff pastry – resembles someone with bloated tummy, it was filled with airy compartments packed with overlapping pastry layers that was buttery and so brittle. The sweetness in the fig plus the caramelised onion adds sharp flavour to the puff, together with a smack drizzle of acidic verjuice. I liked the fact that they have been less generous with the blue cheese stuck between the figs and softened onions which may otherwise oust the celestial fit in the dish.Most people will look for a robust egg dish that is almost always moist, tender yet with a sturdy structure. The Sydney crab omelette met the minimum – not overly cooked (though it could be better if it had been custardy) to hold up the hearty crab filling but taste flat. The spotless golden-yellow structure centred with simple embellishments was seen mediating in the miso broth with a zen outlook.

Not a must to opt for a side, but I chose the asparagus with confit eschallot. I couldn’t stressed this much that it looked as if it was a cold dish to me. Others might find the dish positive but it seems less conclusive for me. The crunchy stems were cold and although the shallot confit adds slight flavour, I leave the dish unconsidered.For the mains, the char grilled corn fed baby chicken fared sumptuously. Endless enjoyment to bits!! Instead of rubbery skin, it turn out thin crisps, splotched by a wider char surface. I love its smokey flavour that scent the fork-tendered juicy meat. While I enjoyed the well-seasoned juvenile drumsticks, I am more fond of the moisture trapped within the succulent meat space! And if you have not eaten a cauliflower puree, this is the time. The whitish pool of creamy cooked texture was laced with some lemon notes which brings out its dedicate flavour. With less added dairy, the puree retained its light fresher taste.Guaranteeing the best beef from the Northwest of Tasmania, Australia; the Cape Grim has a pronounced wild taste in the meat. Claiming the Australia’s finest hormone and GMO-free grass fed beef, it has been well sought after by top chefs world-widely. Going for medium rare preparation, the brownish exterior charred by flat iron encasing the pinkish marbled meat was somewhat appealing. The crust hasn’t had the satisfactory bite but the meat texture was tender with a bit of chew. Smudge each piece in the tangy yet pungent verde sauce with tons of flavours coming from chopped parsley, basil, capers and garlic, for very acute taste. Also, help yourself to the bulb-crisp frisée lettuce and remember to chow down the addictive fat chips that served alongside!The greatest letdown was the Chocolate Soufflé which arrived with sheer dampness that I can’t live in contention. Yes, it was baked airy in a milder chocolate note but it was all WATERY in the centre, and right to the base!! It seems like alien to me and so I have to summon my genuine feedback when someone came forward to clear my table. With the first dessert being the lackluster, the second one that follows risked greater criticism which I hope not.Of the Chocolate 3 Ways, the chocolate fondant cake has graced the dessert moment with lingering deep bitter flavour emitting from the moist cocoa sponge. The sweet-toothed wouldn’t fancy this but they may find the milk Mars bar a bit more attractive. Utterly sweet, surpassing the regular ones selling at the retail if not for the additional milk chocolate ganache topping the couverture. I have to agree that the treats have been made more luxurious under the Salt theorem, coming up with chunky almond bits coated in gooey soft caramel and premium milk chocolate to make it chic. Still, I wasn’t convinced to switch to a milk chocolate fan. The third was a puny scoop of milk chocolate ice-cream pat with oreo crumbles. Its exterior didn’t give clues to what was hidden until I spooned. I wasn’t told and so I thought it was meant to be a surprise. Like the fondant, this delights me though less captivating than the first since it has been sweeter. But anything that comes with Oreo cookies is pleasurable, I thought. These desserts didn’t quite complete my meal, less memorable. So, if I were to encode anything from Salt, it has to be the splendid horizon plus the entrée.

For a complete coverage, please visit:
http://www.epinosh.com/paul-maison-de-qualite-1889-ii-singapore/It coincides with my recent met up with J, when they just launched their new menu. I didn’t expect that I could taste a new set of dishes until it has been announced publicly. Though I am not convinced that it would delight me the way my mum’s version with Pandan, but I am more than happy to give it chance, if not to find out how well they have execute the science of Guestology especially after all the bad reviews by many.

They have been drawing big crowds since the day they opened, which I have never doubt. Despite the lapsed in service, I am still seeing people making beeline at its entrance after peak hours. The main dining hall was bustling with high tea enthusiasts – conversations echoing the room. J suggested we take one of the tables outside the restaurant for a quieter time, much to what I agreed. We managed to get one with the help of a waiter – polite (checked). Without spilt seconds, another waiter came with 2 sets of menu and giving us ample time to decide (checked).I hold the menu in my hand with great anticipation. Unmistakably, it was given a face-lift with a range of newer creation – still the French classics but now, some with a local twist. New faces includes specialty sandwiches: Pan Bagnat Club (S$16.90); open sandwiches: Salade Crevettes Mangue (S$19.90), Croque Truffade (S$19.90) – a simple toast topped with cheddar cheese, Béchamel sauce, truffles & mushrooms which most suits anyone with a less complicated desire. Then comes the Haute dishes: Hachis Parmentier (S$23.90) - a dish of minced beef/chicken mixed in buttery pureed potatoes and tossed with onions & herbs. The kitchen spent laborious hours on the dish, peeling each hot boiled & roasted potatoes by hand and mashed. You probably may wish to try this high level dish the next time you visit Paul, it looks comforting though less elaborated.

This time, a young lady dropped by to see if we are ready to order which I requested she check on us after a minute which she did so accordingly (checked). During the wait for the meal, glasses of water are served and refilled automatically (checked).I am most curious to examine this new open sandwich to see if it is capable of spicing up my day. Having learned that the concoction took the team months to perfect, I am hoping that it passed the mark remarkably. Served with a handful of crisp seasonal side greens, this Tartine Poulet Curry (S$17.90) comes with a unique flavor rarely seen in a French bistro. Making a bold change to the regular Poulet Citron in the previous menu; this one has a nice but mild spicy marination. Though I find the coarsely chopped chicken meat a bit chewy and dry, the spices did distract my attention from the less attractive bird. The curry jelled quite well with the cheddar along with the crunchy diced zucchini and tomato, of which, the mass emits a strong and lingering flavor in each mouthful. Overall, the combination is a success for its balanced flavor, without a fierce domination. I was told that it has been well-received by many non-locals for its subtle curry taste. While it tasted good, I feel that the Campagne bread needs less toasting time, to avoid having a hard and edgy crust that bruised my gums. If you ever spotted me tearing – the underlying cause is not the curry, sure thing. But what warms me, is the hospitality that comes from the heart. This has never occurred nor I heard from others who have dined at Paul in the past, but today, I am having waitress coming up to me, asking if the food tastes good (checked).J was seen enjoying the Pan Bagnat Niçoise (S$16.90) – a specialty sandwich made with Pain de Mie bread using tuna mayonnaise topped with rings of red onion, tomatoes and piling up high with fresh salad leaves and slices of boiled eggs. The burger appeared in its clean defining look, not a messy setup like a drenched American version. Accordingly, it pleases J who is won over by its fresh texture and natural taste, less obscuring. We selfishly eat our own dish, each singing in approval. We have nothing to complain about, if anything, it has to be the dessert.Prominently pictured under the dessert section, I refused to flip the page, trying to nail down one Pandan treats. J gave a good laugh and left me with the decision rights. Should I point to my left or allow it to swift to the right, my eye ball swinging in pendulum. I had wanted a Pandan eclair but wish badly for the Pandan Millefeuille. J saved me from that ripping agony, chose the French puff pastry on my behalf. In less 5 minute, the Napoleon dessert arrived. My first impression – terrified. I felt intimidated by its unnatural green hue, the icing fondant has been awkwardly fabricated – simply a vanilla glaze. It left me wondering if the dish descriptions in the newspaper are reported correctly – the recipe has a Pandan-infused paste? Erm, we didn’t taste any Pandan flavor throughout, but a stronger gula melaka (palm sugar) custard cream, much to our enjoyment. I liked the puff pastry for its light, crumbly texture though not ultra flaky and stacked up with a thick layer of creamy paste in the middle. The cream is smooth but slightly over-candied and a bit weighed down. Unless you are a fan of gula melaka (palm sugar) treats, the Millefeuille Fraises will be a much better choice.Undeniably, Paul never failed to charm the crowd with its traditional French cooking when they kept returning for those mouth-watering pies and pretty sweet patisseries. Its hard not to take a second look at them in the bakery window while making my takeaways. It is encouraging to note that for a business that spans 9 generations in history is accepting the notion that palate changes with time and cook closely with trend. With the big improvement in the overall service standard (I have “checked” many applaudable service point), I am sure they will win back some grouchy customers who had abandoned the brand after their first maiden try. I hope the service level will be this good in the new outlet at Ocean Financial Centre (Collyer Quay) which is slated to open in 2013, Q1. There and then, I would entrust myself to them whenever I needed a quick french meal.

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Often, haute cuisine has been highly thought of as highway robbery – fair value estimated for its meticulous preparation and luxurious presentation. Some truth in it, yes. Hardly less exorbitant anywhere, except at Saveur where prices are friendly. Less convincing it may be, as we are taught to believe that lower expenditure equates inferior food quality and mediocre taste. To prove otherwise, Saveur could be one that is worth experimenting.

Saveur – a brainchild of 2 Shatec-trained now-chefs; Joshua Khoo and Dylan Ong – has been well-remembered at Foodstall No.3, Ali Baba Eating House when they first started out. I recalled catching a glimpse of this water-bird mascot while walking past the coffeeshop, and wonder why would anyone opened a French stall in such an exhausted small space? And that was probably one of the reason they could shrink their operating expenses in order to serve up “good cuts with a small price tag”. Motivated by Aston’s business model, the 2 finally anchored at Ali Baba (used to be Aston’s first outlet) - the second after the first shop space failed. Driven by the same vision, the duo managed to earn a stream of regulars who make repeated returns; I guess it was due to the balmy services along with superior food quality, attribute to its infancy success. So the crux is, launch a humble start and outgrew that babyhood to a rewarding journey.

Simple casual but not missing out the con-tempo, the dining area was decked in a non-flashy modish outfit, with mascot, distinctive wall paintings that backdrop the area. Nothing too fanciful as well, the menu was kept to a minimal with 8 entree (starters); 6 Plat Principal (mains) with 3 extra side dishes; 3 desserts plus 1 occasional special.You could begin with a nice bread roll that comes with a butter-spread, barely $2. For as little as $4.90, I received a signature Saveur’s pasta for a decent portion, approximately a size of half the mains – amazing “student/elderly concession” fare. I wouldn’t expect something extravagant for that kind of tag and so I have to agree that this pasta dish is a steal without compromising on its taste. I feel good to be poked at when the chili oil smeared my lips, while chewing the sakura ebi that capped the surface of that angel hair – cooked al dente. I have mistook the lumps of pale-looking minced meat for chicken, it was pork which didn’t taste like one. Still, the pasta dish has passed the mark.The foie gras on the other hand fared slightly inferior. Without any bit of crisp, I couldn’t read the contrast between its exterior and middle segment. I have expected the searing to be slightly obvious on its upper cap, but the whole duck liver turned out having a uniform smooth surface. The piece tasted less robust, unlike a richer version I had at Brasserie Les Saveurs which I think its unfair to make comparison since the latter was made to served the fine-diners. Strips and diced apples were infused with port wine and vanilla pod to pair up the soft and melty organ – good effort but will do more justice if the liver was richer in taste. This well-known delicacy in French cuisine appeared less exceptional on the plate, unable to bring out its luxurious character. Even so, I have to highlight that the liver tasted fresh when I tried, as I have saw review that says it has an awful stench which I find unfortunate.Instead, the least expected Duck Salad captured the most votes. Less interesting but the boring greens were made alive when you nibbled at those duck confit shreds – the salty elements (milder than a traditional duck confit) mingled with a hint of tang from the lemon vinaigrette, coupled with some zesty orange wedge, cherry tomatoes, and a few teeny quail eggs, the composition was made to shine on the whole. I would ditch the delicate foie gras and pick the fresh salad when I revisit, barely $5.90 in exchanged for a $9.90.

The Duck Rillette was passable. Melded together like a pâté, the full-bodied duck paste was smooth and soft which I think is commendable. Served cold in a small jar-sized, everyone was eager to slather some onto the accompanying cracker slices – the aromatic spread makes a good rillette dish.

When comes to choosing the mains, it has to be the usual popular selections in ascending order. The braised short ribs dish is one of them, then the duck confit and followed by the pork belly, fish and the chicken came last. But the tasting outcome didn’t follow suit. The sequence has somewhat changed. My vote was duck confit, pork belly, fish and short ribs, leaving out the chicken as I didn’t had them so I can’t judge.Duck confit – a salt cured piece of duck leg poached in its own fats for up to 10hours, is one of the classic French dish. Saveur served a good portion of it without excessive greasiness, tender but slightly dry in the meat. Well crisped skin without any flabbiness, the magnificent crunch was accompanied by less fibrous shred of duck meat each time – not overly rich or briny. Be ready for the aromatic compound emitted from the limb and get ready for the heap of homemade mashed potato which has been dribbled with orange infuse natural jus in circular fashion, together with some sauté shiitake mushroom, orange segment as an accompaniment. Although less than stellar version, it is still a respectable fried item for the price you pay – $10.90.The pork belly scored a few points lower. Visible fats can be seen on its 4-sided walls with a golden blistered skin capping on top. Layers of fats were lined between each lean section, giving its glossy appearance. Reasonable flavoured without much complexity. The crisp skinned is a bliss but I am in favour of a reduced subcutaneous adipose layer though I know others are charmed by the juicy fats in the meat. The meat portion was modest so get yourself filled with creamy green lentils and runny soft boiled eggs that make up the dish. An overall comforting dish.Quite on par with the pork belly, the Sea Bass was presented in its deep seared exterior, waiting to shine in the crowd. Like a home-cooked, this fish reminds me of my mum’s favourite dish in the kitchen. It is hard to strike a balance between the taste and texture of this ocean species, if you asked. Undercooked, it tastes fishy but once its completely done, the fillet turn out having a dry texture. It is a trade off and I go for the taste instead, in all my dealings. As such, I make do with the overly dried fillet though very fresh. While this was less than fortunate, I get compensated handsomely with a pile of sauté potato. Each dice arrived in a creamy interior and a slightly burnt but nice exterior – moreish.

2 notches lower, I rated the Beef Short Rib critically. Braised in red wine, the meat was faced with resistance when forked through and chewy in the mouth. It didn’t seem that it has been undercooked and far less overcooked, but I failed to recognise the rewarding fork-tenderness short rib meat. Kind enough, the beef jus was less greasy, balanced and rich in taste. They had been a bit harsh on the salt causing the button mushrooms and diced carrots to become acrid. But the potato au gratin stood out from the rest. Served in a teeny casserole, it wows with a light crust and each potato layers taste so rich and buttery! Surely, a simple and hearty side dish that compliments the beef.Lethal moment took place in the sweet intoxication outbreak. Appraised in order, the Pistachio Panna Cotta outshone its peer. Sheer sweet but not cloying, the green curd was made both creamier and nutty. Almost clad in pistachio natural green, the dazzling hue was made visible with a bit of colouring. The rich mouthfeel was straightforward and made more pleasant with a faint vanilla scent in between, less of any heaviness feel.Day’s-Special, a section in the menu that you must be watchful of. Today, I tried the playful construction put together by the dessert team. Couldn’t wait to demystify the content, C siting next to me was eager to scoop away the honeyed milk cloud (foam) that veiled the constituent. Upon successful invasion, we saw a mixture of brownish hued ice cream, halved cherries and a pool of shattered crumbs. Interestingly, we found popping candies within the mass and C could hear the explosive sound trapped in my mouth. So amusing! The cherries were instilled in kirsch and that coarse sandy structure was some peanut butter load. Every mouthful was filled with melting cookie dough ice cream along with a bit of tart and sweet, milky & cracking, the formula was hard to break but we managed to unriddle it! I was in great awe of this naughty treats. Try looking out for it when you visit.

Truly zesty – Texture of Citrus is your pick, if you adore the distinctive tang flavour of the blood orange which was made into a gelatin and served with orange granité which I find it appealing especially the fine crystalline texture. The crunch from the crushed feuilletine adds depth to the kicking mass composed by some tiny bits of lemon zest, freeze-dried pineapple and citrus segments.

Slightly expensive with a dollar more, the Chocolate & Hazelnut reminds me of the one I had at Covelli Italian Bistro & Wine Bar but a beet version. A creamy and far from sticky mousse, less intense chocolate flavour and dominated by its candied taste. Made using milk chocolate, the piece is then decked in sourish freeze-dried raspberry bits to average out the overly sweet nature; together with the crushed hazelnuts for some bites, roasted rice puffs, chocolate tuile & praline to complete the beautiful ensemble. Enjoy the moment of visual spell before you start to deconstruct the charismatic art piece. The meal ended with mixed conclusion, neither bad nor extraordinary. Nevertheless, it is worth spending if you have a small budget for a French dining, very decent.

As the business slowly expand from a singly shop space to doubling up at next door, Joshua and his partner has plan for a second outlet in the Eastern part of Singapore for 2013. Most notably, the duo envisioned to grow their business within the social enterprise context while keeping their mantra to bring the affordable French fare to the masses.

Thanks to Estelle for the invite and Joshua for hosting the private session.