After our first acceptably decent experience at Bread Street Kitchen some 2 over months back (http://www.timelessfacade.com/2015/06/bread-street-kitchen-gordon-ramsays.html), we were back with a couple of friends to see if things had changed for the better (or worse). Reservations for dinner were made well over a month in advance (gosh!) and no, we didn't get the promised window seats even though we arrived earlier than requested. The place was packed with people and very noisy from people tryin
After our first acceptably decent experience at Bread Street Kitchen some 2 over months back (http://www.timelessfacade.com/2015/06/bread-street-kitchen-gordon-ramsays.html), we were back with a couple of friends to see if things had changed for the better (or worse). Reservations for dinner were made well over a month in advance (gosh!) and no, we didn't get the promised window seats even though we arrived earlier than requested. The place was packed with people and very noisy from people trying to make themselves heard over the bar music.
Tagliolini, Lobster, Chili, Spring Onions, Parsley and White Wine - We started off with something from the hot appetiser section, the lobster tagliolini. Small pieces of crunchy (but lacking in natural sweetness) lobster meat coupled with a less than al dente (tad overcooked) tagliolini that featured an almost overwhelming alcoholic taste to it and finished with a mild punch from the chilli; average at best and definitely not something I would order again.
Roasted Sea Trout, Summer Vegetables, Lala Clams, Aromatic Broth - The roasted sea trout is a rather interesting species as it looks very similar to salmon and the key difference is in the taste of the flesh, which is supposedly finer and more delicate. BSK's roasted sea trout dish didn't quite expound on the subtle flavours of the trout, choosing to roast the not very fresh piece of trout (mildly crisp skin) and pairing it in a salty, oriental style broth which masked the delicate flavours in my humble opinion. Palatable but hardly impressive.
Dingley Dell Pork Chop 10oz - The steak I had during my previous visit was pretty good but it had been a substantially "beefy" week for me so I went with the pork chop instead. A tad charred on the surface and along the edges of the fat and seasoned with a dash of salt; flavourful right down to the bone. Only issue I had was that the meat came across as a wee bit too dry and there was a huge chunk of fat in one corner which was pretty nauseating to consume. At $44++ for 10oz, the pork wasn't exactly cheap but thankfully it tasted a few notches above average.
Our share of the bill came up to almost $132, which was rather expensive for the quality and quantity of food. The service staff tried to be friendly but came across as hurried and insincere in some instances.
At such a price point, I'm writing off BSK for now until things (general food quality and service) improve. Or until Beef Wellington gets introduced into the menu, which is a totally different matter altogether.
See all my pictures at http://www.timelessfacade.com/2015/09/bread-street-kitchen-ii-revisit.html
The wife and I are quite a fan of Gordon Ramsay, having dined at his eponymous restaurant in London (http://www.timelessfacade.com/2015/01/restaurant-gordon-ramsay-london-much.html) less than a year back. So when it was announced that Bread Street Kitchen (BSK for short), his first foray into Singapore, would open for business on 19 June 2015, we immediately made reservations for the following weekend.Located near a corner of the swank The Shoppes at Marina Bay Sands, BSK prides itself on servin
The wife and I are quite a fan of Gordon Ramsay, having dined at his eponymous restaurant in London (http://www.timelessfacade.com/2015/01/restaurant-gordon-ramsay-london-much.html) less than a year back. So when it was announced that Bread Street Kitchen (BSK for short), his first foray into Singapore, would open for business on 19 June 2015, we immediately made reservations for the following weekend.
Located near a corner of the swank The Shoppes at Marina Bay Sands, BSK prides itself on serving up a British European menu with fresh seasonal produce and takes up 2 levels of space (B1 and L1) at the mall. From our observations, the dining area on B1 is much smaller and consists mostly of bar counter seats as well as an open concept kitchen while L1 offers a more expansive dining area with lots of natural light (from the floor to ceiling glass panels) and views of the surrounding Marina Bay area.
Although the place markets itself as an informal dining space, there is a smart casual dress code listed on the website. But enforcement probably isn't strict as I did notice quite a few people in bermudas and slippers. Note to self to wear favourite pair of slippers next time round.
Complimentary Bread - Served barely lukewarm, the complimentary bread basket didn't quite impress and I must say that the bread roll was rather dense and compact (in a good way) but with an yeasty aftertaste.
Traditional Fish & Chips, Crushed Peas, Tartar Sauce - I'm usually not a huge fan of fish and chips but this was pretty decent; light, crispy batter coupled with mildly sweet, tender flesh. Accompanied by a richly smooth tartar sauce and a sweetly refreshing crushed pea puree (I think there was a sprinkling of thyme in it, which explains the lingering, mild mint like cooling effect). The fries were crisp and nicely salted but having said that, I'm more of a fan of shoestring fries.
Irish Angus Rib-eye Steak 12oz 28 Days Aged Grass Fed - Irish beef is purportedly gaining in popularity for its quality and if BSK's Irish Angus Rib-eye is anything to go by, I'm quite inclined to agree. The 12oz (~340g) piece of steak was done to an almost perfect medium rare, lightly salted, tender with bits of chewy fat and full of juicy flavour. At $68++ (definitely not casual dining prices though), this could really give the steakhouses in Singapore like Morton's and Ruth's Chris a serious run for their money.
Macaroni Cheese with Garlic Roasted Crumbs - This was a side that was meant to be served together with our mains but unfortunately, the mac & cheese didn't show up till we were almost done. And if we hadn't asked halfway through, I'm not sure if it would even show up. The much longer than usual wait aside, the mac & cheese, though rich and cheesy with a nice crunch from the roasted crumbs, tasted more like béchamel sauce than cheese. Nothing like the mac & cheese from The White Rabbit (though I once had a nasty rendition from them ~ 2 years back)
Banana Sticky Toffee Pudding, Muscovado Caramel, Clotted cream - And on to desserts. Our toffee pudding tasted like a more refined version of the banana cake from Bengawan Solo; moist, with a rich banana taste and a sweet finish from the caramel. Not a big fan of clotted cream though.
Treacle Tart with Crème Fraiche Ice Cream - A traditional British dessert (and a favourite of Harry Potter), the treacle tart sported a crusty, uneven surface and a rather dry, crumbly filling on a base of rock hard pastry. I've never had a treacle tart before and this virgin exposure was somewhat pleasant although it did come across as overly sweet and a tad stodgy. Thank god for the crème fraiche ice cream, which helped to maintain a balance with its light sourish notes.
There was an issue with the Point of Sale (POS) system so we had to wait ~ 15 minutes for our final bill (our initial bill had apparently been settled with an unknown credit card number). Boo-boos aside, at close to $172 for 2 pax, it's honestly a little pricey, especially for the quality of food and the "informal/casual" labeling of the restaurant. Service was spotty (our bottle of water never got refilled until I asked) but the staff do try to be friendly.
Overall, BSK strikes me as a decent place to have a meal if you are at Marina Bay Sands but I wouldn't see it as a specific dining destination. Having said that, if BSK can iron out the kinks and refine their pricing strategy, I'll be happy to return, if only for the steak.
See all my pictures at http://www.timelessfacade.com/2015/06/bread-street-kitchen-gordon-ramsays.html