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2014-08-30
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I have been meaning to try French inspired Becasse for the longest time. Last weekend, we spent a leisurely afternoon at its first outlet at Ion, a bakery as well as a full-service restaurant.Since Becasse was brought in by the folks behind Jones the Grocer, I had high expectations. Glad to report that I wasn’t disappointed! Overall, brunch at Becasse is decent, with more hits than misses. Brownie point for the reasonable prices!Generally vibes are good-I love the stylish setting. Service is gre
Since Becasse was brought in by the folks behind Jones the Grocer, I had high expectations. Glad to report that I wasn’t disappointed! Overall, brunch at Becasse is decent, with more hits than misses. Brownie point for the reasonable prices!
Generally vibes are good-I love the stylish setting. Service is great as well. The manager took time to approach every table to check if everything was ok.
Croque Madame ($16) arrived with a bubbling mini casserole dish of truffle eggs. Sandwiched between the golden crusted pillow-y brioche are savory slices of smoked leg ham and Gruyere cheese. Soft flowy eggs are what we always need on the weekends! What’s best is the prominent truffle flavor. Dip a piece of sandwich into the eggs and savor the lovely combination of flavors. Do try to finish the eggs quickly, because it will be further cooked by the hot casserole dish and solidify.
Hubby was rendezvous and wanted something more filling. Becasse’s Entrecote with frites ($24) was hearty and satisfying. Choose from Horseradish and Dijon butter, creamy mushroom sauce, black pepper sauce or Becasse secret sauce to accompany the moist, tender 300g Scotch steak. Fries were a tad too dry though.
Salted Caramel and Chocolate Tart ($4.90) was delectable and very value for money. Because the salted caramel (black flakes) is concentrated in the centre, I recommended a little stirring with a fork before tucking in.
If you like your lemon desserts face-scrunching sour, skip Becasse’s Lemon Curd Tart ($4.90). The lemon curd was too sweet and lacked that refreshing sourish punch. Tart base was not as buttery or crumbly as I’d preferred, leaning more towards doughy texture.
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