Singapore, July 22, 2012
Level 4, Bugis+ (former Illuma)
The aim of this new eatery at Bugis+ was to showcase French-style, braised comfort fare.
But the chef's roast chicken as one of the menu items was so good that the restaurant decided to make it its star dish.
Brined in a secret marinade of spices for a full day, the chicken is slow-roasted in a rotisserie till golden brown.
Our half chicken ($15.80) was found to be deeply flavoured to its core while the meat was succulent and tender. It was tasty enough so the creamy mushroom chardonnay sauce was not really necessary.
But when I tried them together, the chicken and the sauce complemented one another well. Order the buttery-velvety mashed potato as a side if you want a big meal.
As the chef used to work at two top French restaurants, you can find the tastes of fine-dining cooking here, such as in the expertly made sauces.
Tasting notes of other items:
Saucisson, $6.80: The grilled garlic and pork sausages were meaty and juicy, went well with the mustard and black mission fig marmalade.
Escargot de Bourgogne, $8.80: The French snails were a bit small, but they tasted okay with the almond garlic butter and tomato fondue.
French Onion Soup, $5.80: The rich soup made with red wine and sherry was enhanced with cheese croutons.
Salad de Paris, $9.80: This chopped garden salad with dried cranberries, avocado, black olive, pine nuts and served with French dressing spoils those of us who don't like to cut veggies.
Mediterranean Stew Lamb Shank, $15.80: Seared and then braised till tender with chunky root vegetables, the lamb shank was flavoured with rosemary and orange.
Braise de Canard, $15.80: The duck was braised till tender in a sweet wine sauce.
Among the desserts, the caramelised apple with almond paste in a puff pastry and the Tiramisu made with rum, mascarpone and eggs stand out.
Rating: 6.5 to 8/10
Roast Chicken: 8/10
Braised dishes: 8/10
Level 4, Bugis+
201 Victoria Street
Click on the thumbnails to see more pictures of the food and the eatery: