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2013-08-22
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Decided to try this restaurant on a public holiday evening. There's 4 other tables that were taken apart from ours. Not too crowded and Chef owner Jason Wong was very friendly chatting with each table. He explained to us as the restaurant is new and there's still some teething issues for example, the kitchen staff had to double up as wait staff as a few of them quit the job that day. Appreciate the honesty and that the kitchen staff really tried their best to serve in the dining hall. Toots make
Toots makes their own pork and duck rillette to go with their complimentary baguette. It's tasty n definitely a nice deviation from the standard butter spread. We ordered the frog legs with home made garlic butter sauce. It's pretty tasty and when we discovered one of the leg was slightly undercooked they immediately prepared us another cassoulet of perfectly cooked frog legs (we already ate a few from the previous cassoulet) thumbs up for service recovery!
I ordered a pan seared foie gras with marinated beet root salad and seasonal grapes. The surface has a light crisp but I find the foie gras not juicy n soft enough. Lacked the melt in your mouth kind of texture.
I had the Chilean black cod with herb crust for main - tasted abit fishy and the portion is really quite small with no potatoes side dish. I regret not ordering the beef fillet with truffled mash n foie gras, had a bite of that and it tasted fantastic. Even better than the chateaubriand de boeuf the others have ordered. Ended the meal on a sweet note with profiteroles au chocolat.
Overall a pleasant experience but I wouldn't rush back to have a meal again. The popular jazz bar was full by the time we're done with dinner.
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