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Dozo Restaurant

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Dozo Restaurant has always been famous for its affordable degustation menu which offers courses of French, Japanese and European heritage.

Complimentary starter drinks

Complimentary starter drinks

Dozo’s 6-course lunch degustation meal started with a complimentary starter drink , meant to cleanse and awaken our taste buds. The drink was very icy and refreshing, a slight tinge of sourness just sufficient to tickle our taste buds.

Chef's Selection of Assorted Platter

Chef’s Selection of Assorted Platter

The Chef’s Selection of Assorted Platter consisted of 3 starters – foie gras on bread, scallop and smoked salmon. The foie gras was rich, fatty and easily disintegrated in our mouths. The bread was a good vehicle to soak up the savoury sauce. The scallop had a nice charred crust to it. It wasn’t over-cooked, still retaining a tender inner core. The smoked salmon, with its subtle characteristic saltiness, marked a good finish to the trio of starters.

Steam Fresh Bamboo Clam

Steam Fresh Bamboo Clam

Foie Gras Chawanmushi topped with Soil Garden

Foie Gras Chawanmushi topped with Soil Garden

Gratinated Escargots baked with Yuzu Butter

Gratinated Escargots baked with Yuzu Butter

The Steam Fresh Bamboo Clams were very fresh, with a bouncy bite to it. It came with a sauce reminiscent of the soya sauce based gravy in Chinese cuisine.

The Foie Gras Chawanmushi topped with Soil Garden was heavier and saltier compared to the typical chawanmushi, probably due to the addition of foie gras. The foie gras taste wasn’t outstanding, it came out more as a subtle savouriness in the background of the chawanmushi.

The Gratinated Escargots baked with Yuzu Butter was cheesy and buttery – perfect for the cheese lovers. The escargots were well-cooked, retaining the juiciness and bouncy texture.

Infusion of Cepes Mushroom with Truffle

Infusion of Cepes Mushroom

Bacon infused Pumpkin Veloute

Bacon infused Pumpkin Veloute

The Infusion of Cepes Mushroom with Truffle wasn’t as thick and viscous as we had hoped. In terms of taste, the earthly fragrance and taste of mushrooms stood out strongly and wasn’t all too milky. The little piece of black truffle was a little bland though.

One thing bad about the Bacon infused Pumpkin Veloute was that it turned cold too quickly due to the larger exposed surface area. Otherwise, the pumpkin veloute was rich and thick, packed of pumpkin goodness. Not overly milky nor salty, just a very straightfoward and rustic pumpkin soup.

Seafood Platter in Saffron Sauce

Seafood Platter in Saffron Sauce

Duck Confit with Orange Grain Mustard Sauce

Duck Confit with Orange Grain Mustard Sauce

Chef's Selection of Sushi Platter on Wasabi Mayo

Chef’s Selection of Sushi Platter on Wasabi Mayo

Seafood Platter in Saffron Sauce – every seafood lover’s favourite! The saffron gravy was packed with seafood flavours and it was just an absolute joy slurping every drop. The seafood platter consisted of mussels, clams, squid, scallop and baby lobster. The clams were a little fishy and seemingly not as fresh compared to the rest of the seafood. The baby lobster had a more chewy texture like crayfish and less of lobsters.

The Duck Confit with Orange Grain Mustard Sauce was very tender and the duck meat easily fell off the bone. The duck was a star on its own, with its succulent and juicy texture.

Chef’s Selection of Sushi Platter on Wasabi Mayo was probably the biggest disappointment of the meal. There wasn’t any wow factor in the sushi. Neither the vinaigrette rice nor toppings stood out. There wasn’t any outstanding and commendable flavours or textures and could easily pass of as a mediocre sushi dish from any Japanese restaurants.

Dozo's Freshly Baked Warm Chocolate Cake served with Ice Cream

Dozo’s Freshly Baked Warm Chocolate Cake served with Ice Cream

Milk Jelly with Black Sesame Ice Cream and Red Bean

Milk Jelly with Black Sesame Ice Cream and Red Bean

Japanese-style Red Bean Puff with Vanilla Ice Cream

Japanese-style Red Bean Puff with Vanilla Ice Cream

Dozo’s Freshly Baked Warm Chocolate Cake served with Ice Cream was definitely the best dessert to go for! It was a warm chocolate cake with little to fault, with the only downside being its petite size which left us craving for more. The chocolate casing wasn’t overly thick nor starchy – just light enough for us to break open to unveil the molten goodness.

Milk Jelly with Black Sesame Ice Cream and Red Bean – The milk jelly was like a replica of almond jelly. It was smooth, light and refreshing, without being overly milky. It was a good complement to the strong tasting black sesame ice cream.

The Japanese-style Red Bean Puff with Vanilla Ice Cream would probably not be too popular with those who dislike deep fried items. The red bean puff was deep fried and hence slightly oily. Biting into the puff revealed a semi-solid red bean filling. The red bean filling wasn’t as viscous as we had expected and was more towards being too fluid-like.

Dozo Restaurant
#02-02/03, Valley Point
491 River Valley Point

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Written by foodphd

August 3, 2013 at 11:03 pm

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