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開飯介紹
Buyan, a local oasis of Russian gastronomy, open its door to a world of culinary wonders. A meeting point for russian cuisine & culture- as never before experienced nor offered in Singapore.
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附加資料
Bar: Open till Late
營業時間
星期一
18:00 - 22:30
星期二至五
12:00 - 15:00
18:00 - 22:30
星期六
18:00 - 22:30
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
招牌菜
The restaurant / bar was dimly-lit, with dark wood decor, to give it a very European feel - relaxing, foreign, contemporary and even intimate - the faux wooden walls bore testament to the descriptions. A bar counter and high tables lined one section of the room, while large cushy booths filled up the other. I loved especially the mock-chandelier lights suspending from the ceilings, giving it a touch of enigma.The Chicken Piev (SGD$28.00) - breaded chicken stuffed with clarified butter, served with baked vegetables and mushroom sauce. The crust of the chicken was crispy with the breaded butter layer, tasting alot of cheese; the chicken was tender and light in taste. It made for a simple but sumptuous dish.I had one of their signatures - the Beef Straganov (SGD$32.00), fine beef strips served on mashed potatoes, embraced with creamy mushroom sauce. The beef strips were very tender, having been sliced rather finely; their rawer, sweeter taste infused with the wondrous taste of the luscious, umami mushroom sauce pooling it. The mashed potato was very soft, melting in the mouth immediately. This was a rather unforgettable dish.For full review and more detailed information, please feel free to visit:http://thearcticstar.blogspot.sg/2015/12/dinner-at-buyan-russian-restaurant.html
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I had long been wanting to try out Russian cuisine since Secondary 3, when I studied Elective History on USSR and wanted to know what Russian cuisine was like. Finally, the time came. I decided to visit this Russian restaurant as it offers a wide variety of Russian dishes and many people believed that the food there looks and tastes good. Inside the restaurant, I learnt of the set meal on reading the menu. I decided to have the set meal as it is the cheapest. Before the set meal, I was served a basket of rye bread with a small dish of butter beside it. The bread looks to me as dark as chocolate bread. Its exterior is crisp and its interior is as fluffy as sponge cake. The butter comes in small hemispheres. They are soft, smooth and add a fatty flavour to the bread.After that, I had chicken noodle soup as the starter of the meal. The soup is served in a small bowl that takes the shape of a vat. The bits of herbs on the surface of the soup make the dish more appealing. The soup is watery, clear and smooth. The small cubes of potatoes and carrots in the soup are soft. The pieces of chicken are soft and chewy. The strips of noodles are small and inconsistent in shape. They are as chewy as the skin of dumplings. Next is the main course of the meal being beef stroganoff pie. The big rectangular pie is cut into three pieces and served with salad. The vegetables are dark green and crunchy. The vinegar adds sweetness and sourness to the greens. The crust is crisp and flaky. The beef is tender, juicy, sweet and sour.Finally, I had came to the dessert, the last part of the meal, which is a plate of blinis served with sour cream, blueberry sauce and condensed milk. The blinis are garnished with fruits and cocoa powder. They are as soft and thin as napkins like crepes but chewier than crepes. The sour cream, blueberry sauce and condensed milk are each served on a small dish on a bigger plate. The sour cream is white like yoghurt and thick like mayonnaise. It is indeed sour and has a slight milky taste. It is also smooth. This is my first time tasting sour cream. The blueberry sauce is sweet. What surprises me about the sauce is that it has notes of alcohol. The condensed milk is smooth and runny. It has a sweet milky taste. The food looks delicious and it really is. Not only can we dine in the restaurant, we also can buy food and drinks from the restaurant such as vodka and rye bread. I hope I can go there for other Russian dishes another time.
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Click: http://www.dairycream.blogspot.sg/2013/05/buyan-russian-haute-cuisine-caviar-bar.html for FULL POST & PICMiss K. and I embarked on a Russian lunch escapade at Buyan, named after a mythical Russian island in one local fairytale. To maximize the variety, we ordered different items from the 3-course lunch($25) menu during the SG Restaurant Wk 2013 March. The unique Russian black rye bread served with velvety butter that resembled mini billiard balls were signs of a good meal ahead.The first appetizer was Kharcho, a spicy Georgian lamb soup filled with rice grains and chunks of lamb. I usually do not expect much spiciness from western food but this soup had quite a robust peppery flavor.The 2nd appetizer was a classic Russian bite, Pelmeni (cold dumplings stuffed with mixed meat fillings). The unleavened dough skin made with just flour and water was indeed thick and chewy. However, the overall taste surpassed its dull presentation as the filling had a pleasant savoury taste without any strange odour.I thought the portion of the main course-Blinis with creamy chicken filling was only sufficient for kids. But unexpectedly, these traditional Russian pancakes had a sweet allure that matched perfectly with the savoury mushroom dip. The sauce was so delicious that we requested for more.The Buckwheat kasha with Mushroom and Onion surprised us with its fine grainy texture. It tasted like a healthier version of fried rice as it is less greasy but yet extremely aromatic. Kasha generally means buckwheat but it can include cereal, mill, wheat,barley and oats.There was only one option for the dessert-Milk Kissel, a mixed of milk and raspberry jelly. Though this was not fanciful western-style plated dessert, I like its gloopy texture and the fact that it was not too rich or sweet.Fortunately, the restaurant agreed to change one of the set dessert to a dessert platter without any additional charge. Though the Milk Kissel made its appearance again, there were new faces such as the Napolean (vanilla Millefeuille with fresh berries) and the Honey Cake. Both were excellent in their own arena; especially the Honey Cake which is more similar to a crunchy Baklava than a cake. Conclusion: The $25-lunch menu may vary with the $35-dinner menu but the quality and portion of the food are similar. This was my first try at Russian cuisine, thus I had no previous reference to compare with. But we enjoyed the meal as it is easy to get used to the taste of Russian food (no particular exotique ingredients like bear paws, etc...). I would definitely return to try not the dinner, but the lunch deals at SGW, especially when there are more interesting cuisine worth tryingFor full post : www.dairycream.blogspot.sg
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I've been curious to try Buyan since it opened last year but also heard it was quite expensive, so when it participated in Restaurant Week it was the perfect chance to try it out for just $25 for a three course lunch. Starter: Schi (cabbage soup)The starter was a choice of soup or salad, and I opted for the traditional cabbage soup called Schi. It's a vegetable soup with a slightly sour taste. I imagine it's very comforting if you grew up eating this, but it's nothing special. It was also served with one piece of brown bread per diner.Main course: Chicken kievFor the main I went with the classic Chicken Kiev - chicken breast wrapped around herbed butter, breaded, and fried. It was very crispy and when you cut into it the melted butter leaked out. It was quite good with the accompanying sauce. The side was a small portion of roasted potatoes and vegetables (broccoli, carrot). They were under-seasoned but dipping them in the sauce fixed that. On the dinner menu chicken kiev is priced at $26 -- if this is the same portion size as for dinner, I would be disappointed. Dessert: honey cakeThis was my favorite part of the meal - a sliver of cake with alternating layers of graham cracker-y crumbs and honey. It was served with a berry coulis that was fresh and tart and balanced nicely with the sweet cake. I also ordered a cappuccino to go with dessert which was reasonably priced at $4. Overall I was happy with the meal for the special restaurant week pricing. But honestly Russian food isn't that great, especially if you're used to eating Asian food which has bold flavors and lots of spice. Inside the restaurant is very lovely with an impressive bar and beautiful paintings on the walls. I'd love to come here to sample some vodka and try the bar snacks, but probably wouldn't come here for the full dinner.
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Went for Volka tasting. Ha, friend saw it online, has the most extensive range of volka available in Singapore.All are served in shot glasses.These are served at the table - an iced bottle pour directly in front of you.1. Beluga - Smooth and strong2. Pinky - Sweet, abit like cough syrup as my friends tease me. 3. Kafferman - Abit too strong for my tasteInfused Volka - Interesting selectionsWatermelon - sweet with melon scent. Vanilla and Cinnamon - Too strong and doesn't seems to mixed well with volkaSour Plum - Sweet and sourHad a apple cocktail volka to end the night. Overall, the volka is very strong and took us quite a while to savor it neat. Acquired taste once you are into it. Ha. Service was good with the guy recommending most of the volkas. The menu (iPad) explained the different type of selections offered in details. You be spoil for choices. It is a nice place to drink and chit chat.
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