OK Dinner @ Brasseries les Saveurs on 4Aug2016

amuse bouche - crabmeat wrap

amuse bouche – crabmeat wrap

went with wife for dinner at brasserie les saveurs at st regis on 4.8.2016. ^^

1st time coming here since amex love dining (palate) now included this restaurant.

brasserie les saveurs @ st regis

brasserie les saveurs @ st regis

though it is a brasserie the ambience is quite grand with double volume high ceiling.

a bit like the clifford at fullerton bay w/o the seaview.

brasserie les saveurs @ st regis

brasserie les saveurs @ st regis

quite nice la…

brasserie les saveurs connoisseur dinner semi-buffet

brasserie les saveurs connoisseur dinner semi-buffet

we looked at the dinner menu.

there was a connoisseur dinner semi-buffet.

the hors de eouvres buffet items quite limited, not even as good as the below par equinox i recently visited where the spread was like halved.

the main courses though looked better than equinox, and i was eyeing the prime ribs.

the captain advised that the prime rib for the semi-buffet was about 2/3 the serving c/w ala carte (S$76), but if one were taking that then might as well have the semi-buffet (S$73).

i may come back for this, but for this evening, i didn’t want the buffet so we did ala carte.

amuse bouche - crabmeat wrap

amuse bouche – crabmeat wrap

amuse bouche was a crabmeat wrap. ok nothing special but certainly a plus if they offer amuse bouche for regular ala carte orders. 🙂

bread

bread

bread though was poor, as in not bad but not the standard of this outfit.

oysters platter

oysters platter S$32

the oyster platter was good.

oysters platter

oysters platter S$32

nice sweet juicy oysters, and a good price at 50% love dining discount for 2pax.

lobster bisque

lobster bisque

lobster bisque looked good, tasted ok, indeed velvety, quite a bit of crabmeat but not that sweet. actually quite an average dish for me…

pan fried scallops

pan fried scallops S$26

pan fried scallops were dry & below par. felt old, not fresh not gummy texture. i think very poor for a good restaurant standard.

even my own pan-seared hokkaido scallops was better than this!

we were a bit the non complaining type. the scallops were not spoilt or bad. but actually it would be better if i told the restaurant immediately whether they replaced it or not. it’s better to feedback to them.

tajima wagyu skirt steak

tajima wagyu skirt steak S$58

fortunately the skirt steak was very good.

very flavoruful & tender enough, though some parts just slightly tendonous.

the mash, herb butter were good too. 🙂

tajima wagyu skirt steak

tajima wagyu skirt steak S$58

this audtralian wagyu with jap name & a secondary cut so i was wondering how they prepare the steak as it would be tough with connective tissues. the captain couldn’t really explain or he didn’t understand the question, but anyway steak was good which was all that mattered.

dinner was S$161 for 2 after 50% discounts. the glass of wine wife had was expensive. i think S$29 no discounts. at this price even with discounts dinner was ok not great & could get much better value elsewhere.

but i will still come back for the prime ribs, and maybe also the tajima steak & oysters w/o the other items.

c.h.e.f andy

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Seafood Alio Olio on 7Aug2016

seafood alio olio

seafood alio olio

did a very good seafood alio olio this evening on 7.8.2016. ^^

i have not done this for a really long time.

mainly because my helper does an excellent alio olio. she usually uses prawns & sliced chicken breast. on balance i think her best would still edge out my dish tonight.

still my seafood alio olio was very good tonight. 🙂

seafood alio olio

seafood alio olio

i browned the garlic cloves on medium fire. fantastic aroma…added cut chilli padi.

then added prawns & squid seasoned with fish sauce & white pepper.

then added chicken stock.

i removed the prawns & squid then reduced the stock. tasted it, was tasty & intense. i did not add white wine & sugar this evening.

then i added back the prawns & squid, off fire, added the spaghetti & tossed.

last, i added some butter, so the spaghetti & sauce mixed very well.

i topped it with some basil.

seafood alio olio

seafood alio olio

the result was a very tasty pasta.

daughter commented the sotong (squid) was excellent, just the perfect texture. so was the prawn!

& i like the spicy tinge from the chilli padi.

a simple dish & enough for 3pax on a sunday evening.

c.h.e.f andy

Ingredients:

  • 200g spaghetti
  • 1 whole bulb of peeled garlic cloves
  • 2 tbsp olive oil
  • 6 medium prawns
  • 1 whole medium squid
  • 2 tbsp fish sauce + 2 tsp white pepper (season prawns & sotong)
  • 300ml chicken stock

Directions:

  1. brown garlic cloves on medium fire. add cut chilli padi.
  2. add prawns & squid seasoned with fish sauce & white pepper. add chicken stock.
  3. remove prawns & squid and reduce stock.
  4. add back prawns & squid, off fire, add the spaghetti & toss.
  5. add some butter, so the spaghetti & sauce mix very well.
  6. top with some basil.