影片
Food, wine & service was par excellence! Food & wine was well integrated . The chef was Magic! He actually took the time to connect with his customers after the service. The waiters were very professional & steadfast . The lobster bisque was flavorful and I personally enjoyed the beef cheeks which was paired extremely well with a glass of red Bordeaux . My husband had the Cod fish which married well with a glass of champagne . Dessert was just awesome ! It is really valued for money , produce of the highest quality & standards . The plating was creative as they say " you eat with your eyes first!"
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招牌菜
Say Central Mall and 99% of you will probably think of the shopping centre at Clarke Quay. No no. I say Central Mall, not The Central. Before The French Kitchen, I belong to that 99% too. Now, I’m in that 1% =) Just google Central Mall and you will probably be amazed such a mall exists in Singapore.The exterior of The French Kitchen looks so simple that we nearly missed it. It’s very small, a little old, and definitely time for a new set of cutlery! I had mine changed twice cuz it’s almost psychologically impossible for me to eat with spoons that’s permanently stained with God-knows-what.We had the 3 course set lunch ($36++), just in case you are wondering.My lobster bisque was power-packed with flavour from the get-go. Smooth, not too creamy or thick, and so highly seasoned that it did get too salty after awhile. Rivals the one I tried at Private Affairs and I still can’t decide which one I like more. Tiger prawn beignet was fresh with just a thin coating of batter; texture of leek custard was a cross between a mousse and jelly.Besides the pan seared cod, there’s bouchot mussel, potato, artichoke puree, braised cabbage, jus emulsion and a most perplexing pork belly all on one plate. Definitely too many things going on at the same time. And what’s with the pork belly (not on the menu description)? Almost as if it’s a case of “hey, I have some extra pork belly lying around so why don’t I throw some in as well?” Didn’t. Work. Sometimes, less is more.The sabayon with pear marmalade is interesting cuz it’s my very first French sabayon. It’s custard-like and I simply think of it as a whipped mixture of egg yolks, sugar and wine. In this case, TFK uses a generous amount of champagne which creates a distinct aftertaste so thumbs up for that. Plus, the forest berry ice cream is my kind of ice cream! Very light and smooth with no sugar overkill.It’s interesting that service was so extreme. One waiter was extremely attentive and professional, always with a smile on his face, while another was so snotty that I was afraid that he would bump into our table accidentally, what with his nose lifted so high up in the air.I won’t say I love The French Kitchen (I don’t) like I did Otto but lunch was still pleasant enough to make me a semi-fan. I think.For more photos/reviews, you are more than welcome to drop by www.myfoodsirens.wordpress.com =)
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