Video
Read full review
2012-11-08
65 views
For a full story coverage and picture, please join me at the dining table: http://www.epinosh.com/brussels-sprouts-singapore/Not that teeny edible buds that everyone’s knowing, but possibly associate with the capital of Belgium when one talks about Brussels – its largest city. I remember seeing that naked boy peeing into the fountain’s basin, if you can guess who I was referring to. Of course, one has to walked quite a fair bit from the Grand Place (side lane from Brussels Town Hall) to meet thi
Not that teeny edible buds that everyone’s knowing, but possibly associate with the capital of Belgium when one talks about Brussels – its largest city. I remember seeing that naked boy peeing into the fountain’s basin, if you can guess who I was referring to. Of course, one has to walked quite a fair bit from the Grand Place (side lane from Brussels Town Hall) to meet this famous bronze statue, wasn’t tall, about your 24″ LCD monitor, measured diagonally. Yes, it’s the famous Brussels landmark of today - Manneken Pis. During my trip to Brussels, I couldn’t recall eating these miniature cabbages which are seemingly popular and may have originated here since early 13th Century. I have no chance to validate if naming this eatery “Brussels Sprouts” has anything to do with its origin since it offers Belgian cuisine, unless Emmanuel Stroobant stands before me.
If you are familiar with cable channels, then this “Chef in Black” is no stranger to you. This blond-haired punker who is obsessed with bikes has a long list of achievements under his belt. Started off as a humble dishwasher at 16, this young man worked his way through to his first restaurant - Le Bal in Liege where he lives. He was barely 23. Then he came to the Asia Pacific and won himself several respectable titles/awards and founded Saint Pierre (2000) – his first restaurant in Singapore. A few other awards followed through; Most Innovative Menu 2002, 2004 and 2007, the World Gourmet Summit – Award of Excellence. Today, this ambitious 44-year old manages and provide consultancy to 7 restaurants under The Emmanuel Stroobant Group (with his no. 8th – Brussels Sprouts 3rd outlet coming up at Sentosa Cove); took time starring in the latest AFC Original Production - 36 Ways to Live; and kept himself busy with cookbooks writing. The avid yogi and a believer in eating Organic produces has turned vegetarianism for some health reasons. I don’t know, but I think it’s painful for a chef to abstain from meat eating. Again, with superior culinary skills, a chef will circumvent any restriction in ingredients. Besides, all the 7 restaurants cook with living organisms, each serving its niche cuisines.Brussels Sprouts at Big Splash is the 2nd outlet following its first at The Pier@ Robertson. It was a distance away from my usual arrival point – the defunct East Coast Park McDonald’s. I missed the area so much that I decided to stroll my way to the Big Splash. It was not effortless. I could feel that blow torch blistering my scalp after that 5 minutes’ walk but I continued.
The blazing heat was unbearable! The sun was beaming right into the restaurant - a greenhouse I am entering. Packed with families and couples, dining at Brussels Sprouts on a Sunday afternoon was full of elation. Didn’t want to sprout like a mung bean, I begged for high-table seats next to the bar. It was so much cooler without that see-through glass roofing and well-ventilated with sliding glass doors being pull apart. I would definitely appreciate its architecture during the night, not on a sunny day. It took a while before I no longer feel the heat. With more than 120 varieties of Belgian beer available, it is a common sight to see everyone gulping down a glass of icy cold Hoegaarden – mostly foreigners, while I am with my bubbling cola.Without delaying, I gave my orders to one of the wait staff who looks so peppy. Not knowing what to do and didn’t want to toy with my phone, I turn to watch the kids running around with their colorful balloons. I enjoyed the causal atmosphere it brings with laughter and cutlery orchestrating in the background. What a lighthearted moment.
The food arrives. I had one of the Belgian classics - Moules Frites. The portion was larger than I expected, given a starter at 350 gram (S$20.00). The pot was filled with wedge-shaped, blackish shells, half-drowning in the broth. Each valves split opened fully, revealing its meat body soaking in that savory veal stock made peppery with paprika. The mussels taste fresh, a light ocean scent. Smaller breed, they are slightly chewy but easy to swallow. Perfect. It goes well with the diced chorizo in the broth. Overall, the pot of moules was good, though I find something lacking in the broth – more briny and requires a balanced flavour. Maybe I should just opt for the classic Brussels Sprouts version.
What is Moules-Frites when mussels comes without fries? That basket of chunky cut fries is so dominating! Crisp on the exterior, meaty and soft in the middle – my weakness ever. To make it more evil, it was made refillable! Argh… put them to jail, stat!! It reminds me of that tantalizing scent wafting from those thick & fluffy chips served in paper cone, which I happily eating away on the street of Amsterdam!
The Fish & Chips (Vis En Frites) going for S$24.00 was monstrous, just as they named it – “Big Eat”. Who hasn’t eaten Fish & Chips in their life!!? I have a few tries in London which I find one that I didn’t quite enjoyed, with skin on. Then some in Europe and then in the United States, mediocre at best. But, this one I find it hard to resist though not at their prime. The batter covering the white fish was deep fried to golden crisp and I wonder if beer has been added to do the trick. When you forked into the nice crisp crust, what you get is a layer of soft, moist and fresh piece of fish meat. Not overly greasy is what I am attracted to. Don’t neglect the lemon wedge, give it a hard squeeze – it makes a different. A handful of hot fluffy chips were laid underneath the big slab of fried fish – dancing with gusto! Dip into any 3 condiment that comes along – hunter sauce, curry tomato, garlic saffron mayonnaise, each steak turned even more globby. A hearty late-night supper treat & you can forget about your next day’s breakfast!
To complete the Belgian fare, I thought the Belgian Waffle is not to be missed. I am especially looking for a crispy outside and a creamier interior. I swear this is the first I had. Unlike other ice-cream parlor that serves the American style, this Gauffre evolves between a Brussels and Liège version. Lightly crisp on its top crust, the cake is eggy than anywhere I have tried. It tastes sweeter, has a moist and dense structure. If you were to ask what it resembles, I have to say, very close to a muffin but less rich in taste. Even though the dough is sweet, it complements well with the accompanying vanilla ice-cream which is surprisingly less sugary. If you enjoy sweet and soft masses, then this S$12.00 high grid cake may be your best pick.If you are keen for a weekend breakfast at the same time watching the coast, Brussels Sprouts at Big Splash serves Sunday Breakfast menu. Only at this outlet, you get to choose between sandwiches, tartines, sausage platter or simply just go with a Brussels Sprouts Breakfast to save your agony in decision making. What a way to sit back and appreciate that short Sunday moment.
Post
