For pictures and full review, pls visit:http://madamechewy.com/2014/01/17/platters-wine-and-bistro-bar/At Platters, the owners believe the spirit of sharing makes meals more enjoyable. Food are served on wooden platters; diners can choose half or full boards. There are already quite a number of restaurants with communal dining concept, so in this aspect, Platters is not THAT unique. So what sets Platters apart?Unlike their competitors, the menu changes every 3-4 months. For every season, a different chef will design and create new platters, which reflect their style. For season 6, Chef Jeremy Nguee, chef-owner or Preparazzi, presents modern Singaporean cuisine, in an indulgent fashion.Attention wine-lovers! Huge selection here!Both the ambiance and service here are great . If you are unsure how much to order, fret not! Staff are experienced in assisting you to order just the right quantity.Thunder Thighs and Crackpot Rice aka The Siao Seafood Starter (Half board $38, Full board $68). Picture features half-board serving. Forget about dieting! Feast on French frog legs and soft shell crabs adorned with Tobiko and hollandaise. Carb lovers will love the savory Crab Roe Rice, which we felt was the star of this platter.Satisfy your inner carnivore with The Maniac Meat Main Course aka Never Die Before (half board $48, Full board $88). There’s lot going on in this dish; intriguing flavors with many different textures. Picture features half-board servingTender and chewy Grilled Angus Sirloin lies on a bed of charcoal crumbs, while Truffle Roast Spring Chicken sits atop tasty fat potatoes. Chicken was a wee bit dry and we struggled to detect truffle flavor, which was overwhelmed by rosemary herbs. We were told to enjoy the chicken with nutty Buah Keluak Butter. Superb combination, I must say!The homemade Foie Gras Terrine added a touch of luxe and went well with the sweet Grape Jelly while fried lotus roots added a delightful, crispy crunch.We rounded off the meal with pure decadence.Coffee Caramel Delight aka Fat Die You #1 ($16) consisted of Caramel Fondant, Coffee Jelly, Vanilla Ice Cream, Chili Chocolate Crumble and Peanut Brittle. While the presentation was beautiful, the dessert wasn’t stellar. It was not in line with what we expected. We looked forward to warm caramel oozing out from the caramel fondant, but Chef Jeremy’s version consisted of a pudding-like core.A satisfying lunch, but we agreed that prices are on the steep side. Bill came up to $120 for 3 of us, and that’s just for food only. Chef Jeremy’s menu will be available till Feb 2014.
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Introduction
<br>Platters Bistro & Wine Bar believes the spirit of sharing makes a meal more enjoyable, which is why they choose to serve their fusion cuisine up in platters. To keep their diners' palates a-tingling, a guest chef is invited every three to four months to interpret, design and create what he/she believes is ‘sharing gnosh’. All paired with artisanal wines from our Euro-centric wine list.
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Opening Hours
Mon - Sat
12:00 - 15:00
17:00 - 00:00
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
So they depend on a series of rotating chefs to generate the menu. This month, it was chef Jeremy Nguee of preparazzi fame. I'll call a spade a spade- and say that $88 for a platter of pretty looking friend snacks is OVERCHARGING. We were effectively paying $18 for a matchbox sized piece of cheese. Or $18 for 3 small cubes of fish. I think I'm better off eating economic rice. I've had much better for like $20 less....Won't be back!
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For pictures and full blog post, visit http://melicacy.com/?p=5096Guest chefs are invited to interpret, design and create what he/she believes is appropriate to be served as a sharing platter. This concept fosters creativity, and allows involved chefs to showcase dishes that would otherwise be irrelevant for restaurants they currently own or are working at. The only restriction is that the food should fit within the surface area of Platters’ signature wooden boards.Dining at Platters is all about sharing and bonding.The ever-changing-menu concept also applies to the extensive Euro-centric wine selection, which will likewise be revivified on a regular basis.Non-alcohol drinkers can sip on organic beverages such as ginger beer, lemonade and cola.Platters introduced its third guest chef, Tan Yong Hua, in late November 2012. Born and bred in Singapore, Chef Tan is a well-known celebrity chef in the Chinese culinary world, with more than 23 years of culinary experience. His constant love for innovation makes him an ideal candidate as a guest chef for Platters.Chef Tan’s penchant for pushing the boundaries of Chinese cuisine is evident in this menu. For instance, ‘Roll With It’ is an original creation that’s been given an innovative spin.Most platters are available in two sizes –half board and full board.Roll with it ($36/$68)There are three components to this platter –deep-fried prawn meat roll with scallops and Chinese pear with mirin and mayonnaise sauce, bacon and enoki mushroom with wasabi-mayonnaise dip, and chilled pork belly with freshly sliced cucumber accompanied by a homemade minced garlic dressing.I enjoyed every component on this platter, but if I have to choose between the three, it would be the ‘deep-fried prawn meat roll with scallops and Chinese pear with mirin and mayonnaise sauce’ that wins my vote.Prawn meat roll is sandwiched between scallop and Chinese pear, expertly fried till a light crisp on the outside, succulent and juicy on the inside. It is a magnificent interplay of ingredients, with such seamless gestalts of tastes and textures – firm, juicy, crunchy and succulent – in one bite.The Boner ($88)For the carnivores, ‘The Boner’ comprises pork spare ribs with coffee sauce, baked lamb ribs with spicy black pepper sauce, and braised beef rib (bone-in) with Chef Tan’s signature homemade sauce.The pork spare ribs hit the spot with bold flavours and toothsome succulence. The lamb is spiked with a good balance of black pepper sauce, and possesses no unpleasant gamey odour.Although the meat could’ve been more tender, I reckon ravenous carnivores wouldn’t mind, as Chef Tan’s signature homemade sauce leads the braised beef rib to victory.By The Seaside ($42/$82)‘By The Seaside’ was a highlight for me. Fresh cherry tomatoes, accompanied by two varieties of grapes, jazz up the wooden board with their bright and vibrant colours. This platter is not only visually arresting, but also equally captivating in the taste department.The main stars of this platter are baked sea peach marinated in honey sauce, pan-fried Canadian scallops accompanied by green bean puree, and crispy wild sea prawns coated in a lemon-lime cream dressing. It is an ethereal composition of varying textures, with a balanced harmony of salty, tangy and sweet flavours.Lobster Rhapsody ($68)Available only on a full board, the Lobster Rhapsody will please those thirsting for something a little more luxurious. An entire baked lobster is topped with Parmesan cheese sauce and tobiko, accompanied by mixed salad and cherry tomatoes.
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