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2015-03-21
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See my full review & photos at = http://chefquak.com/2015/03/21/good-2pax-dinner-enochs-on-18mar2015/(as already noted, name is changed to enoch's, the name of chef enoch teo)had dinner at enoch’s on 18.3.2015. good to support these young aspiring singaporean chef.^^ young chef enoch teo honed his skills at restaurant andre (where he worked with another young chef immanuel tee), absinthe, bistro du vin. managed to park at marshall road 2 side roads before enoch’s at 7pm. it was free parking too
(as already noted, name is changed to enoch's, the name of chef enoch teo)
had dinner at enoch’s on 18.3.2015. good to support these young aspiring singaporean chef.^^
young chef enoch teo honed his skills at restaurant andre (where he worked with another young chef immanuel tee), absinthe, bistro du vin.
managed to park at marshall road 2 side roads before enoch’s at 7pm. it was free parking too after 5pm.^^
place was the minimalist deco type, bright & pleasant, which was the right way to go. there were 2 other tables, a quiet evening.
i ordered the set, which came with the truffle asparagus, their signature dish, choice of lamb or seabass (i had lamb), and dessert (which was an apple crumble). wife ordered mushroom cappuccino & truffle asparagus from the ala carte menu.
surprisingly, the mushroom cappuccino was very much below par. it was firstly too salty. apart from the foam & the nice crisp crouton? the soup was very average tasting, did not feel any intensity or flavours standing out. i do my soup better!
asparagus was good. but parma ham was salty, not a very good grade. onsen egg (sous vide egg) was great texture & silky as it should be. asparagus was done very well, cooked, tasty & still having the bite, not soft. it was overall a pretty good dish, of course not in the class of Jaan’s 64degC 55mins sous vide egg with iberico chorizo.
but it was a small dish, i think at most S$10, so S$17 was too pricy for this dish. the lady server from myanmar mentioned the tiny piece of truffle. i guess that is individual preference. to me the tiny piece of truffle added nothing to the dish & it was better off with just a dash of truffle oil (which many restaurants do) that would add great flavours to the dish.
the dish that stood out was the sous vide lamb. it was tender & tasty & the pesto sauce also enhanced the taste. a great dish!^^ & a large helping too.
i commented to my wife “hope it is not too sweet” before i dipped into the apple crumble. and first bite – it was too sweet! but actually after a few bites, it was quite ok because the apple was actually quite sour & the sweetness (slightly & not sickeningly sweet) counteract the sourness.
overall, other than the sous vide lamb, the dishes were just average and i think below what saveur offer.
c/w concetto also, i think concetto dishes were much better crafted & plated, and much lower prices. price wise meat dishes were ok but the asparagus was overly priced, and the mushroom cappuccino was just not restaurant class.
service by the myanmar lady server was ok. chef enoch was a bit shy & did not come to talk to us after taking the orders or he was much in conversation with the other table. it is an ok place which i don’t mind returning to after a while, except it is a bit farther & not the most convenient for me.
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