41 Bukit Pasoh Road, Singapore 089855, Singapore
Tel: +65 6534 8880
Update: Andre was awarded 2 Michelin Stars in the inaugural Michelin Guide for Singapore in 2016.
After our last dinner here (see earlier review: Andre Nov 11), where we enjoyed the innovative and creative cooking of Chef Andre, we were longing to see if he can keep the standard up this time round. We were able to get a table here with just 2 weeks' prior booking (unlike last year when we had to book a month in advance). It did surprise us that the restaurant was not fully booked (it was a Friday night), and wondered if this was an issue specifically for this restaurant or for the fine dining scene in Singapore generally (after all, Joel Robuchon wasn't full either when we went there a Saturday ago). Despite the global economic slowdown of the past 6-9 months, we didn't see a slowdown in spending (especially when restaurants were still very full) last year, but perhaps the effects of the economic crisis are beginning to show now.
On that note, we were slightly surprised when our amuse bouche this time was almost exactly the same as the one we had the last time (except the shape of the dried mushroom which was flattened this time). Again there were the mini baked potato and fish and chips on 'soil' (i.e. biscuit crumbs and nuts), crispy chicken skin, popcorn and salmon tartare wrapped in paper.
Pure: raw shrimp, clams, zucchini, caviar prepared with no seasoning. This was an excellent mix of seafood and vegetables and an appropriate combination of flavours. It was light and refreshing yet had a complexity of tastes from the diverse ingredients.
Texture: potato, petit pois and grilled squid. This was identical to our previous meal, except that we we recall it, this time the squid was slightly charred giving it a nice burnt flavour, and the chili flakes were not as prominent. Still very enjoyable.
Unique: grilled barracuda, artichokes and apple with oyster leaf. A fourth main course in a row which was identical (except for the oyster leaf). The leaf was fun and the fish well cooked. This was a well executed course.
Terrior: Lapin (French for rabbit) with petit pois and mustard seeds. It was getting slightly disconcerting that this was also a repeat of our previous meal (and that more than half of what we'd had this time was a repeat (albeit with minor deviations) of our last meal here almost 4 months ago. This was as good as we had remembered it, and the mustard seeds were in particular a very clever touch, as it gave a crunchy and nutty flavour to the rabbit.
Fortunately, dessert was this time different. It was a collection of ice cream and crushed nuts with a moist caramel bread and a chocolate dome which, when put into the mouth, would break and release molten chocolate (reminiscent of the filling of a chocolate fondant). This was very good.