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La Fondue

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Classic Swiss Cheese Fondue

Classic Swiss Cheese Fondue

Arguably the most well-known cheese fondue specialty restaurant in Singapore is La Fondue. It is perhaps the 1st restaurant that comes to mind when we talk about cheese fondue in Singapore. Hence, it was quite surprising to find that we were the only customers during the entire lunch service. It just appeared like we had reserved the entire restaurant.

With a wide range of various cheese fondues, we went for the conservative option of the Classic Swiss Cheese Fondue – gruyere, emmentaler swiss cheese, garlic, white wine & kirshwasser, served with sausages, ham, seasonal vegetables and bread. If you are a cheese lover, you would definitely love this. Rich, cheesy, thick, decadent and viscous – we simply adore dipping the accompaniments into the warm bubbling cheese and seeing the strands of cheese twine around our food and forks. You could taste the exquisiteness of the cheese fondue. It wasn’t cheap mediocre cheese. But one of standard quality which was so comforting. Every mouth was full of cheesy goodness.

La Fondue
Dempsey Hill Green
25 Dempsey Road.

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Written by foodphd

December 1, 2013 at 12:04 pm

Posted in American, Swiss

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Swiss Culture

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Far away from the hustle and bustle of the eating places in basement 1, Swiss Culture is situated on level 3 of Suntec City Mall. Our first visit was a few years ago where we tried their signature award-winning Cheese Fondue. This time round, we skipped the high in sodium chloride Cheese Fondue and tried their pasta creations instead.

Swiss Cheese and Mushroom Pasta

Swiss Cheese and Mushroom Pasta

Swiss Cheese and Mushroom Pasta

Swiss Cheese and Mushroom Pasta

First up was the chef’s recommendation Swiss Cheese and Mushroom Pasta – Sauteed fresh mushrooms in cream sauce splashed with white wine gratinated with melted Swiss cheese. The sight of the slightly charred, golden brown and crusty layer of melted cheese atop the pasta has always been a feast for our eyes. The cheese was rich and strong in flavour. Breaking apart the cheese layer revealed the linguine soaked in a creamy base. Texture wise, the cream sauce was more towards that of soup, lacking in viscosity. The cream taste was close to overpowering. The entire dish was rather rich and for those who can’t take much dairy products, they should probably avoid this dish.

Linguine Aglio Olio Scallop Gratin

Linguine Aglio Olio Scallop Gratin

More often than not, we prefer tomato or cream based pastas, and less of Aglio Olio. Hence, this is one of the rare occasions where we ordered Aglio Olio. The accompaniment of baked scallop florentine was topped with Swiss cheese and fresh herbs. Personally, we didn’t think too highly of this dish. The baked scallop florentine was mediocre. The scallops were towards the tougher, more chewy side. The linguine was slightly spicy, topped with mushrooms and vegetables resembling that of pea shoots. Towards the end, we found that the remaining pasta was soaked in oil, and that kind of turned us off.

Swiss Culture
#03-006, Suntec City Mall
3 Temasek Boulevard

Written by foodphd

September 26, 2011 at 5:11 pm

Posted in Swiss

Tagged with , , ,