Saturday, 26 November 2011

Asia's Dining Destination At Marina Bay Sands - db Bistro Moderne

db Bistro Moderne is a contemporary French-American restaurant where traditional French cuisine meets the flavours of the American market. Just a few days back, I had a chance to dine-in this celebrity chef restaurant (opened by Chef Daniel Boulud) which is one of the 6 selected restaurants for the Asia's Dining Destination Package (ADD) organized by Marina Bay Sands.(I would share with you more about this ADD package in the next few posts.)

db Bistro Moderne also includes a stylish 15 seats counter bar, as well as an informal lounge area for causal dinning, 2 private rooms sitting 8 guest each or 20 when used in combination are also available for personal or business entertaining.

Before our dinner, we had an exclusive kitchen tour and interview with the Executive Chef, Mr Stephane Istel of db Bistro Moderne where he shared with us his experience and team in the kitchen as well as how he co-ordinate with Mr Daniel to oversee db Bistro in Singapore. Mr Stephane mentioned that he always believe good food comes from heart and the one who cook must put in "heart and love" while preparing he/her dishes in order to perfect the dish.

As you could see from the above photos, the kitchen area is quite spacious and surprisingly "clean" and neat which is rather different from what we usually see from the TV shows. The kitchen is divided into  a few area such as Burger station, Fish and Pasta, Soup, Salad, Dessert and etc.

Upon seated, we are served with some fresh daily homemade bread from Marina Bay Sands in-house bakery which is located inside their central kitchen. These bread are made and distributed to most of the restaurants and cafes in the hotel. Example:- db Bistro Moderne, Santi, Rise and etc

For Appetizers, Chef Stephane has specially prepared this Mushroom Tarte Flambee with White Truffles which is an Alsatian Flat Bread served with Fromage Blanc, Onion, Mushroom and shaved white Truffles. It has a crispy base similar to thin crust pizza and the combination of the toppings makes it a great starter to go with some wine or sparking drinks.

Next appetizer we had Gillardeau Oyster which is serve with Lemongrass Coulis and Caviar. Interesting combination of using Asian lemongrass to combine with western cheese, cream and caviar to create this appetizer. I love the lemongrass coulis which is not too overpower on it's lemongrass fragrant or taste and it really brings up the taste of the fresh oyster with that extra caviar on top.

Japanese Kagoshima Beef Carpaccio is something quite refreshing which is thin slice of Wagyu top with capers, mizuna(a Japanese water greens), Aged Parmesan and a good drizzle of Extra Virgin Tuscan Olive Oil. 

For Main Course, we get to try 3 different types of dishes such as Ravioli(a pasta dish), Roasted Dory and Ribeye. First to be served is Braised Beef Cheek Ravioli which is sort of similar to our Asian minced pork dumplings(wanton). Here the Ravioli is wrapped with some flavorsome ground beef and cooked together with cheesy sauce and veggies.

Personally I prefer dishes with Fish compared to Meat and before I tried this Roasted John Dory, I actually have in mind that the fish might have a fishy taste. But to my surprised, the Chef who prepared this dish definitely has done a great job with it. The fish taste great with a crisp outer layer and yet soft and juice when bite and it goes well with the aged truffle risotto and extra shaved white truffle. 

This is my first time trying Kagoshima Ribeye and it texture is definitely a great different from those ribeye steak that we had in normal restaurants. Each cuts and bites release a different sensation and taste while chewing in the mouth. Most of us love that char-grilled taste and almost "Fatless" feel whenever it goes into our mouth. The accompany Agria mashed potato is so smooth and creamy but yet it does not have that greasy taste and it goes well with the spinach and lettuce too.

Array of French dessert to satisfy our sweet taste buds ranging from Araguani Dark Chocolate & Peanut Butter Souffle, White Truffle Clementine, lie Flottante, Raspberry Souffle, Malt, Pomme, Profiteroles.

Out of all the desserts served above, my favourite choice is this Profiteroles Au Cafe. Love the whole combination and it makes you crave for more after each mouthful. The profiterole is filled with praline ice-cream and top with smooth and luxury melted chocolate.

For more related photos of the food tasting and kitchen tour on db Bistro Moderne, please refer to Cuisine Paradise Page album, HERE.


THANKSGIVING SPECIAL
(until Sunday, 27 November 2011)



Usher into the Thanksgiving holidays, db Bistro Moderne will be serving up some "Thanksgiving Specials" just for this festive season. This menu is available only till Sunday, 27 November 2011. The Thanksgiving menu will feature delicacies such as Alaskan King Crab Cakes and Duo of Organic Turkey. The three-course menu is priced at S$85++ and each item is also available separately on the ala carte menu too.

db Bistro Moderne 
2 Bayfront Avenue B1-48, Galleria Level
The Shoppes at Marina Bay Sands
Singapore 018956

Reservation: +65 6688 8525
Website: HERE

1 comment:

  1. Lovely photos and write up, Ellena! That was quite fast!

    ReplyDelete

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