Ph.Ds of FOOD

Singapore Food Blog

ROAST @ One Rochester

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The One Rochester folks have revamped their Rochester Park dining outlet and relaunched it as ROAST @ One Rochester. The new signature lunch boasts of robust and rustic flavours.

Twice baked gruyere souffle with herb leaf salad

Twice Baked Gruyere Souffle with Herb Leaf Salad

We had previously tried the Twice Baked Gruyere Souffle with Herb Leaf Salad as a main course of One Caramel’s 3-course set lunch. In Roast’s set lunch, the Twice Baked Gruyere Souffle was served as a starter instead. The current Twice Baked Gruyere Souffle looked comparatively more burnt. The surrounding cheese sauce was less soup-like and was more like charred semi-solid cheese. In fact, it resembled nearly like a creme brulee. The outer crust of the souffle was very savoury and cheesy. However, the outer crust seemed too over-done, with its browned hard texture.  The inner souffle was soft and airy. It was slightly bland and sadly this time round, there wasn’t a soup cheese sauce for us to dip our souffle in.

Classic Fish Pie with Snapper, Ocean Trout, Prawn, Leek and Dill

Classic Fish Pie with Snapper, Ocean Trout, Prawn, Leek and Dill

This was our first time trying fish pie. Beneath the flaky crust was a creamy mixture of chopped pink ocean trout and white snapper chunks. There was a mild lingering fishy smell. However taste wise, the fish chunks were fresh and the creamy sauce wasn’t too rich and overwhelming, allowing the sweetness of the fish to stand out. While the fish chunks were tender and soft, the prawns added additional crunchiness. The flaky doughy skin complemented the creamy sauce well. A decent fish pie and rather unique offering from ROAST.

Half Roast Baby Chicken Wrapped in Prosciutto with Truffle, Raisin and Pine Nut Stuffing, Rosemary Potatoes and Quince and Pear Compote

Half Roast Baby Chicken Wrapped in Prosciutto with Truffle, Raisin and Pine Nut Stuffing, Rosemary Potatoes and Quince and Pear Compote

A pretty long name for the 2nd main course: Half Roast Baby Chicken Wrapped in Prosciutto with Truffle, Raisin and Pine Nut Stuffing, Rosemary Potatoes and Quince and Pear Compote. True to its word, ROAST served a roast chicken with rustic and robust flavours. The chicken was tender and well marinated with the stuffing. It wasn’t too dry, still retaining its intrinsic juices. The pear compote was a little unnecessary as the stuffing and sauce was sufficiently flavourful. The potatoes were nicely done, neither too hard and raw, nor too mushy.

Malteaser Cheesecake

Malteaser Cheesecake

The Malteaser Cheesecake tasted more like a coffee cheesecake. The only hint of Malteasers were the 4 Malteaser balls atop the cake, there was hardly any hint of Malteaser incorporated into the cake. Texture wise, the cake was slightly crumbly, not as sticky and dense as we preferred. The crust was pretty good though – crunchy and fragrant, complementing the cheesecake well.

ROAST @ One Rochester
No 1 Rochester Park

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Written by foodphd

November 4, 2012 at 4:07 pm

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