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Archive for the ‘French’ Category

Saveur

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Saveur – the name synonymous with affordable French cuisine. From a coffee shop at Katong, Saveur has upgraded itself to a restaurant shop space at Far East Plaza – while still staying true to its motto of affordable French cuisine.

Saveur's Pasta

Saveur’s Pasta

Saveur’s Pasta was a simple, rustic pasta tossed with chili oil, fine-chopped Japanese konbu and sakura ebi with minced pork sauce. It was almost like an aglio olio, minus the garlic. There was a generous serving of sakura ebi, but not a lot of minced pork. In fact, there wasn’t much sauce. It was more of the chili oil which resulted in a smooth and moist pasta.

Chocolate and Hazelnut

Chocolate and Hazelnut

The Chocolate and Hazelnut consisted of chocolate mousse with crushed hazelnuts, broken raspberries, roasted rice puffs, chocolate tuile and praline. The Chocolate and Hazelnut was a plethora of textures. The crunch from the hazelnuts, juicy texture from the raspberries and the crispiness from the tuile, all found within the soft and melts-in-your mouth mousse. Though not exactly looking the prettiest, the Chocolate and Hazelnut was still pretty decent. The chocolate mousse wasn’t exactly of premium quality, but still chocolately satisfying with that burst of sourness from the raspberries. In all, the Chocolate and Hazelnut was like a deconstructed ferrero rocher.

Saveur
#01-07B, Far East Plaza
14 Scotts Road

Written by foodphd

August 6, 2013 at 6:15 am

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

Written by foodphd

August 3, 2013 at 11:03 pm

Sophie Bakery

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Sophie Bakery

Sophie Bakery

Sophie Bakery is a French traditional bakery, offering affordable authentic French breads, pastries, salads and sandwiches. Newly opened at Telok Ayer, the attraction and popularity of Sophie Bakery is evident from the early morning queue forming outside the shop even before the doors are opened.

Pain au Chocolate

Pain au Chocolate

The Pain au Chocolate ($2) was slightly sweet and buttery. The chocolate filling was semi-molten, aptly described as finger-licking good. Texture wise, the Pain au Chocolate wasn’t exactly very flaky and crispy, but was more towards being soft and fluffy.

Chocolate Chip Bun

Chocolate Chip Bun

The star attraction of the Chocolate Chip Bun ($2) was the plentiful huge chocolate chips! The bun was unexpectedly sweeter than the Pain au Chocolate. We could really taste the freshness of the bread. The soft chocolate chips melted in our mouths when we bit into it, exuding a rich dark chocolately goodness.

Sophie Bakery
167, 169 Telok Ayer Street

Written by foodphd

March 9, 2013 at 2:11 pm

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Bene Spaghetti

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Steamed spaghetti? Well, that’s the biggest selling factor of the newly opened Bene Spaghetti, situated alongside Boat Quay.

Chicken Thigh with Blue Cheese Cream Sauce

Chicken Thigh with Blue Cheese Cream Sauce

Chicken Thigh with Blue Cheese Cream Sauce

Chicken Thigh with Blue Cheese Cream Sauce

Chicken Thigh with Blue Cheese Cream Sauce ($18) – The concept was interesting in that we had to wait patiently for the dish to be steamed a la mode in front of us, with the porcelain lid covered over the claypot. Once the timer set off after approximately 5 minutes, the waiter would arrive to remove the cover. This presentation in which the dish was served ensured that everything was piping hot. In fact, the cream sauce was still bubbling when the lid was first removed. Throughout the meal, the cream sauce also remained steamy. Despite the interesting concept, the taste of the Chicken Thigh with Blue Cheese Cream Sauce was at best mediocre. The blue cheese taste was insignificant and the sauce was simply just milky. It was as good as ordering the plain cream sauce version. The chicken thigh was neither well flavoured nor tender enough to be impressive as well.

Fried Gnocchi Cream Gratin with Clams and Vegetables

Fried Gnocchi Cream Gratin with Clams and Vegetables

Fried Gnocchi Cream Gratin with Clams and Vegetables ($9.80) – This far surpassed the former dish. The gratin was sufficiently creamy, cheesy and a satisfying portion of the sauce was served. There was even enough sauce tocomplement our bread and spaghetti from the other dish. The gnocchi tasted differently from the conventional Italian ones. Besides the element of being fried, the flour used seemed to provide a sticky chewy glutinous texture and taste, while retaining the potato gnocchi taste. And perhaps due to it being fried, a handful of these gnocchi was enough to induce satiety.

Bene Spaghetti
83 Circular Road
Boat Quay

Written by foodphd

September 13, 2012 at 8:01 pm

Posted in French, Japanese

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Au Chocolat (II)

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Our 2nd visit to Au Chocolat!

Au Chocolat

Au Chocolat

Croque Monsieur

Croque Monsieur

Croque Monsieur ($16) – Sliced ham and aged gruyere cheese between two slices of crusty bread, coated with creamy bechamel grilled to perfection. A French originated ham and cheese grilled sandwich – simple marriage of ham and cheese, further tied together by bechamel sauce. There was a generous serving of ham, sandwiched between the 2 cheese coated bread. The bechamel sauce was slightly more diluted and watery, compared to the version we had at Tiong Bahru Bakery. There was also a correspondingly lower percentage of cheese. Overall, Au Chocolat’s version was pretty decent, it could be considered a more humble and toned-down version, compared to the more extravagant version at Tiong Bahru Bakery.

Tarte Au Chocolat

Tarte Au Chocolat

Tarte Au Chocolat ($15) – Decadent tart with a dark chocolate filling, praline cream and rum toffee bananas, served with vanilla gelato. The thing about chocolate tarts is that it has become so widespread that you can find it in almost 90% of cafes. In the past, we used to be wow-ed over by chocolate tarts, with all the oooohs and aaaahs. But currently, it just seems like any other chocolate dessert. To really wow us over, the chocolate tart has definitely got to be more than just a chocolate tart.

The Tarte Au Chocolat could be described as a slab of chocolate fudge sitting in a tart bowl. The 2 entities were rather detached from each other. The tart bowl was pretty bland, while the chocolate fudge was hard and chocolate-rich. Not too bad, we felt. But the real surprise was the rum toffee bananas. The bananas were adequately soaked in rum, very rich and fragrant. The toffee sauce was sticky and sweet, and complemented the rum taste well.

Dark Truffle Cheesecake

Dark Truffle Cheesecake

The wide range of cheesecakes had us mesmerized but ultimately, we settled for the Dark Truffle Cheesecake ($8). There was a layer of smooth, rich, bittersweet truffle atop the cheesecake. We’ve had chocolate cheesecakes at other places; more often than not, it was either a dual layer of chocolate cake and cheesecake, or a cheesecake which was overpowered with chocolate and no hint of cheese at all. In this case, the Dark Truffle Cheesecake was a prefect merger of truffle and cheesecake. The cake itself was sticky and smooth. Likening the taste to a symphonic piece, the background was the bittersweet chocolate, occasionally spruced up by the the characteristic sour notes of the cheesecake. And finally, the oreo crust was the constant rhythmic drums. A perfect balance of taste made this cheesecake something to return for.

On a side note, as we had ordered mains from Au Chocolat, there was no additional $2 charge for the Dark Truffle Cheesecake.

Au Chocolat
Bay Level, L1-03
The Shoppes at Marina Bay Sands
2 Bayfront Avenue

Written by foodphd

August 20, 2012 at 3:10 pm

Paul Bakery

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We have procrastinated our visit to Paul Bakery, another artisan French bakery opened earlier this year, due to the initial overwhelming crowd and supposedly inconsistent quality. With the crowd simmered down, it was time for us to relish the treats which could only be savoured overseas previously.

(from left to right) Chocolate Custard Square; Tartelette Chocolate

(from left to right) Chocolate Custard Square; Tartelette Chocolate

(from left to right) Chocolate Custard Square; Tartelette Chocolate

(from left to right) Chocolate Custard Square; Tartelette Chocolate

Tartelette Chocolate ($6.50) – The Tartelette Chocolate had a crispy buttery crust. The chocolate filling had a floury like texture, and was on the bitter side. In fact, even after we swallowed a mouthful of the tart, the bitterness was still lingering in our cavities. Though not our favourite chocolate tart, the Tartelette Chocolate was still a decent dessert to enjoy.

Chocolate Custard Square ($6) – The Chocolate Custard Square resembled a mille-feuille. It had layers of sweet mousse-like chocolate custard sandwiched between layers of puff pastry. The puff pastry was crispy and had a rice cereal fragrance, with a sweet caramel coating. The Chocolate Custard Square was then topped off with a layer of chocolate fudge. In terms of texture and taste, the Chocolate Custard Square was more multi-dimensional. The different components came together in unison to form this slightly messy but absolutely mouth-watering dessert.

Paul Bakery
#03-16/16A/17, Ngee Ann City Tower A
391A Orchard Road

Written by foodphd

June 18, 2012 at 11:33 am

Posted in Chocolates, Desserts, French

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