db Bistro Moderne, Marina Bay Sands, Singapore

New Year saw us in Singapore and what better place to have dinner than at Marina Bay Sands!

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

Weekend Brunch
Saturday - Sunday 11:00am - 5:00pm

Dinner
Sunday & Monday 5:30pm - 10:00pm
Tuesday - Saturday 5:30pm - 11:00pm

Hao Kee Seafood Restaurant, Kuala Lukut, P.D.

You know how it feels when life gets monotonous, boring and tiresome, and it’s time for a vacation? Those were the sentiments of Kav and Shiv in the beginning of July. 

Thus, plans were made, bags were packed, and they were headed for Port Dickson, Negeri Sembilan with their parents (Guest #1 and Guest #2).

The obvious thing to do was to try one of the seafood restaurants, and we spent a good hour scouting for one. Our search ended at Hao Kee Seafood Restaurant in Kuala Lukut, Lukut.

The restaurant was situated in a very obscure location, on the way to one of the Kuala Lukut jetties, thus freshness GUARANTEED!

*The adjoining temple added a unique touch to the restaurant.

We brought our own alcohol, and to our pleasant surprise, they did not charge a corkage fee.  We had the 2009 Hardys Merlot Varietal Range and a bottle of Tiger beer for daddy dearest.

Shiv: When it comes to wine, we are quite clueless, but nevertheless, it was light, slightly fruity, and a good way to whet our appetites.

Kav: I really liked this wine. Agree with Shiv that it was mildly fruity, and it went well with the food.

Our first dish to arrive at the table was Kangkung Belacan, or morning glory with shrimp paste (RM8 – small).

Shiv: This was soo good! The belacan was just pungent enough, and it coated the kangkung well. It also did not have small stones (due to inadequate washing) that you may sometimes find in other Chinese restaurants.

Kav: The one thing I love to order in a Chinese restaurant is kangkung belacan. This one was exquisite. The belacan was extremely savoury, just the way I like it. The kangkung was cooked to perfection, it was crunchy and yummy.

Guest #1: Excellent. Good blend of ingredients.

Guest #2: Agreed. Really delicious.

Next up was Sautéed Brinjal and Longbeans (RM10 – small).

Shiv: The sauce was like none other I have ever tasted. So garlic-y and the brinjal was cooked to perfect firmness, and the long beans was very crunchy. Off the hook!

Kav: Delicious. The brinjal and long beans combo was a hit. The gravy was thick and savoury. Yum! Yum! Yum!

Guest #1: Mouth-watering, and it reminded me of Nyonya cuisine.

Guest #2: Not a common combination, but nevertheless, it was very tasty.

Then came the Butter Prawns, and we ordered the shelled version (RM24 – small).

Shiv: As a self-declared butter prawn lover, this was a HUGE, I repeat, HUGE disappointment. The sauce was sweet (hate that in my savoury dishes), and lacked flavour. Credit must be given though to the freshness of the prawn, as it was seriously fresh – no complaints about that.

Kav: This was the only dish that I was disheartened with. From my previous experiences, I believe that there are two common preparations of butter prawns – a creamy base and a dry, flaky, floss-like preparation. Personally, I prefer the latter. However, the one we had was the former. It tasted like a modified thousand island sauce, and was too sweet. The only consolation was that the prawns were really fresh.

Guest #1: Mediocre, but prawns were fresh.

Guest #2: The preparation left much to be desired, although the freshness of the prawns compensated to a certain extent.

Chilly Crab was next on the list (RM45 per 1kg).

Shiv: The gravy was aplenty, and the crabs were ridiculously fresh. Best dish of the night. At 

the end of the meal, we ordered an extra serving of rice to polish off the balance gravy. #toogoodtobetrue.

Kav: Crabs! Crabs! Crabs! Loves! Loves! Loves! The crabs were simply scrumptious, and it was so fresh, and although it didn’t need any flavouring, the accompanying chilly gravy was just to die for.

Guest #1: Fresh, juicy and definitely calls for a revisit.

Guest #2: Being my all-time favourite food, it was craby-licious!

We then had Steamed Ikan Jenahak, or Golden Snapper Fish, in Ginger and Soy Sauce (RM50 per 1kg).

Shiv: The sauce was light and salty, and the ginger shreds went well with the fish. Good.

Kav: I suspect that they may have overcooked the fish as it was a little dry. Nevertheless, the gravy was very well-flavoured. The heat from the ginger, and the saltiness of the soy sauce perfectly complemented the fish.

Guest #1: As fresh as it gets. Taste-wise, excellent.

Guest #2: One of the better steamed fish preparations I have tasted in a while.

Our meal concluded with Claypot Pai Kuat, or pork ribs (RM12 – small).

Shiv: Ordered out of sheer greed, as I love myself some good pork ribs, and let me just say, it did not disappoint. The gravy had a herbal taste to it (imagine bak kut teh broth thickened with corn flour), and it was DIVINE!

Kav: For you pork lovers out there, this is a must have! The meat was so tender, and it just melted in my mouth. The gravy was viscous with just a hint of sweetness, and it carried the earthy flavour of the claypot.

Guest #1: The variety of ingredients complemented the pork, and added to its taste.

Guest #2: Despite being full, it brought back memories of comfort food, and was a very pleasing way to end our meal.

Verdict: WOK ON!

PRICE: Very reasonable. Our bill came up to RM164.90 (inclusive of 6 dishes and 5 small bowls of rice).

AMBIENCE: Very serene atmosphere, which can be credited to the adjoining temple and the fact that it was in the middle of nowhere.

SERVICE: Excellent. Small town hospitality at its best.

FOOD: Fresh, delicious food par none (with the exception of the butter prawns). Will most definitely come back for round two!

HAO KEE SEAFOOD RESTAURANT,

NO.19, KAMPUNG KUALA LUKUT,

LUKUT, 71010,

PORT DICKSON, NEGERI SEMBILAN

Tel: +6016 666 8811 / +6016 626 0321