After
scanning through the celebrity chef restaurants, we decided to have dinner at db
Bistro, as the menu piqued our interests.
“db
Bistro Moderne offers an exciting mix of traditional French bistro cooking with
contemporary American flavors, and a world-renown collection of signature
burgers. Chef Daniel Boulud reinterprets the classic Parisian bistro while
sharing the energy and style of his acclaimed db Bistro Moderne in Midtown
Manhattan.” - http://www.dbbistro.com/singapore/about/
Let’s start with the appetizers!
Prosciutto Ham, 20 grams (SGD 35)
Gaj: The ham
was nothing short of amazing! I have always loved prosciutto and this did not
disappoint! Definitely will have seconds!
Shiv: A
fantastic way to start our meal – the prosciutto was cured to perfection, with
a good balance of brine and meat. It was not too dried out, and the
accompanying rocket salad and bruschetta made for a magnificent marriage of flavours.
Kav: Generally
love prosciutto, but this one just elevated that feeling of love to obsession.
Savoury, brine-y goodness!
Seafood and
Vegetable Aioli, Olive Oil Poached Cod, Tiger Prawns, Market Vegetables, Garlic
Aioli (SGD 18)
Gaj: The cod
was very disappointing as it lacked flavour and the garlic aioli was equally
flavourless. The prawns were alright, but unfortunately, it was not enough to
make up for the disappointment.
Shiv: The prawns
and mussels were fresh and the assorted vegetables were dressed well. However,
the unacceptably stale cod completely put us off this one! And, is it just me,
or who serves breadsticks at a place like this?!?!
Kav: Shock
through my heart!!!! Bad Bad Bad!!! Cod was dried out (It’s an oily fish,
hardly needs any help), garlic aioli - blah blah blah, the rest - blah blah
blah
Escargots
Persillade, Herbed Garlic Almond Butter Roasted Tomatoes (SGD 25)
Gaj: Not the
best escargots that I have had, but the herbed garlic almond butter sauce was
divine!
Shiv: Good, but certainly
did not blow my socks off! The earthiness of the herbed-almond butter provided
a nice contrast to the pungent garlic flavour, but the texture of the flesh
itself wasn’t as palatable as can be. I have certainly tasted better. (Try:
Acme Bar and Coffee)
Kav: Loved this
dish, garlic-almond butter was earthy and savoury at the same time, which made
for an explosion in my mouth.
Oliver’s
Alsatian Tarte Flambée Fromage Blanc, Bacon, Onion (SGD 18)
Gaj: This was a
simple dish and it was good!
Shiv: Nice take
on the classic Italian pizza, this French favourite was sublime in its
simplicity. The chef relied on the perfect union of gruyere, bacon and
thinly-rolled bread dough to carry the dish, and rightfully so, as it needed
little else.
Kav: The most
amazing part of this dish was that there was almost nothing in it. Just goes to
show that the medley of a few key ingredients makes for an incredible dish.
Cheese, bacon, chives & onion... Yum!!!
Now
on to the mains!
Saffron
Tagliolini, Fresh Spanner Crab, Tomatoes, Chili Italian Parsley, Lemon and
Olive Oil (SGD 38)
Gaj: This dish
was really disappointing, the crab was not infused in the pasta and the lemon
and olive oil was not enough to carry the dish. Overall, there was a general
lack of flavour.
Shiv: This dish
looked and sounded better than it actually tasted! The pasta lacked oomph, and the
spanner crab, which was expected to do all the work in rendering flavour to the
dish, fell short of doing so. Shame!
Kav: Agree with
Gaj that there was a general lack of flavour. I din get no crab flavour, y’all!
This made for bland pasta!
Duck Confit, Brussels Sprout Marmalade,
Roasted Potatoes, Grilled Sweet Onions, Natural Jus (SGD 36)
Gaj: The duck confit was amazing! The flesh just fell
off the bone and the accompanying sauce was nothing short of perfection! Really
really good!
Shiv: Possibly
the best duck confit I have ever
tasted! The duck was beautifully brined, and the skin was crisped to a perfect
brown. The flesh was sublimely savoury and moist without being too lardy,
making the meat magnificently moreish. This main DOES NOT NEED sauce or sides,
for that matter.
Kav: This was
just so fatty, greasy and salty, and the skin… Mmm… So help me god if I have to
be that sinful again!!! The skin was just cooked perfectly, without being
dried-out, and accompanied the tender duck meat beautifully.
The original
db Burger, Sirloin Burger filled with Braised Short Ribs and Foie Gras served on a Parmesan Bun (SGD
42)
Gaj: True to
its reputation, this place does serve world-class burgers! This is definitely
one of the best burgers that I have ever eaten. The meat was done perfectly,
and who knew foie gras and beef would
make such a good couple!
Kav: What on
earth?!?!?! Are you telling me that I have been through 28 years of life, and not
tasted only the most incredible meat in the world? %$#!$!$%! It was truly the
most amazing burger I have ever tried. The patty was so juicy and savoury, with
just the right cook (medium rare – no better way, trust me.), and the flavours that
came through, ooh… It was almost like having a pork and lamb patty all at once. TOOOOOOOO GOOD!!!
Now
for the best part of the meal... Desserts!
Profiteroles
(SGD 15)
Gaj: This is
definitely the best profiteroles that I have ever tried - the chocolate sauce
was soo good, I must have died and gone to heaven – totally AMAZEBALLS!
Shiv: Tasty, but
not the best I’ve tried (La Vie En Rose makes ‘em better!). The pastry was
fluffy, and filled adequately with custard, and the chocolate ganache topping
coated the pastry balls nicely, without overwhelming the dessert.
Kav: One of the
best profiteroles I have tried, as the chocolate was smooth and a tad bitter
(just the way I like it) and the cream puffs were light and fluffy, which
carried the heavy ice cream and chocolate perfectly. Also, love the fact that
it was not too sweet, as most profiteroles are.
Crème Brûlée
(SGD 12)
Gaj: Very very
good crème brûlée. Would definitely have seconds! Yums!
Shiv: A very well-executed
dessert! The subtle orange-flavour infusion and the texture of the custard base
were perfect, without being too egg-y. Also, the burnt caramel layer on the top
was flambéed faultlessly – no annoying burnt bits! One of my favourites of the
French dessert variety, db’s version hit all the sweet spots. Only wish it came
in a larger portion!
Kav: Probably one
of the best crème brûlée I have
tried, in a long time. It was creamy and smooth, without being overly sweet,
plus the flambé was done just right, without burning the sugar, that is.
Verdict: WOK ON!
PRICE: Expensive.
SGD426.07 for 7 dishes, 2 desserts, 4 glasses of wine and 1 fruit juice.
However, this is expected for an establishment such as db Bistro Moderne, not
to mention, it is one of the cheaper celebrity chef restaurants at MBS,
Singapore.
AMBIENCE: Cosy, warm
with a modern bistro vibe – perfect for a date or business lunch/dinner, or
even for family get-togethers. There is also a 15-seater bar as well as an
informal lounge area for casual dining and a private room seating up to 20.
SERVICE: Food
arrived promptly and the service was excellent, despite the restaurant being
very busy for New Years Eve. Kudos to the staff of db!
FOOD: Good. The original
db burger, duck confit and desserts
are a MUST TRY!
db
Bistro Moderne
B1-48 Galleria Level (across from
the theater)
Marina Bay Sands,
10 Bayfront Avenue
Singapore
Tel: +65 6688 8525
Website: http://www.dbbistro.com/singapore/
Opening
Hours:-
Lunch
Monday - Friday 12:00pm - 5:00pm
Monday - Friday 12:00pm - 5:00pm
Weekend Brunch
Saturday - Sunday 11:00am - 5:00pm
Saturday - Sunday 11:00am - 5:00pm
Sunday & Monday 5:30pm - 10:00pm
Tuesday - Saturday 5:30pm - 11:00pm
