Daily Archives: April 6, 2017

Really Good 4-course Lunch (UOB 1 for 1) = S$58++ for 2pax @ Domvs by Gabriel Fratini on 6Apr2017

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excellent lamb fillet

had lunch with my godsis at domvs today on 6.4.2017. ^^

don’t know when the last time I came here? certainly >5yrs.

there was a UOB 1 for 1, so I emailed domvs for the menu. chef fratini himself replied, said he didn’t have a menu but will do an appetizer, a pasta, a meat/or fish & a dessert, and he confirmed it was $58++ for 2pax lunch, and S$128++ for 2pax dinner with UOB 1 for 1. ^^

so I went with meimei today…

domvs by gariel fratini @ level 1 sheration towers

domvs located at level 1 of Sheraton Towers.

we were there at 12pm, only 1 other table. then another 2 arrived with a toddler & took a table, and then was another group of 4 chaps. so for the entire lunch, there were like 4 tables.

nice insulated glass for warm water

godsis had warm water, I had iced water.

very good bread

the bread was very good. ciabatta was flavourful, and so was the other bread.

they provided a small triple tray with extra virgin olive oil & 2 dips, like a sundried tomato & a hummus. everything was good. mei mei especially liked the sundried tomato dip.

trio of appetizers

we had a trio of appetizers. this was quite impressive.

salad

salad was refreshing.

pork rillettes & fish

and there was pork rilletes on a mash, and a fish with some fruit salsa??

I liked the rilette better. it was flavourful, but I had better rilletes (pork or duck) before…fish kind of non-descript, ok item….

truffle & spinach ravioli

the ravioli was very good!

a really tasty, top draw ravioli dish comparable to the best!

barramundi

chef fratini came by earlier to take our orders, and see if we had any diet restrictions.

meimei doesn’t take lamb, so she went with the barramundi.

I of course take the lamb, though chef also offered beef, but a lamb fillet sounded great & it’s easier & more frequent I do a good steak at home, than trying to do lamb.

excellent lamb fillet

I think the lamb fillet was simply fabulous, so very good. very nice flavours & yet no gamey taste, and came with good vegetables sides, as did the barramundi.

excellent lamb fillet

I think if I come again I may still take lamb, though it’s tempting to see what beef chef produces.

panna cotta & tiramisu

dessert was a duo of panna cotta & tiramisu.

panna cotta was pedestrian for me, the average anywhere…tiramisu was very good – light & flavourful.

that’s all I took though, not that they were not good, but wife just called about my blood test results, not so thrilling la…

the head waiter/restaurant manager asked if we wanted coffee. meimei decided to go for the long black. i did not order any.

I knew it would cost like S$6 to S$8 but it was ok. I told meimei the restaurant needed to earn some money anyway, so just treat as a tip for the restaurant as long as we enjoy having it. I was quite happy overall with the price for this excellent lunch.

we had a good chat. for me this was a very enjoyable & relaxing lunch, nice ambience, excellent food.

the final bill came to S$78nett = as expeted we were charged S$8++ for one long black…

i asked the restaurant manager about parking. he replied that it was not part of the promotion. it was not what he said, but the manner that gave you the impression that why are you asking. anyway such things never bother me, we came here to spend money & enjoy, and i will always ask about parking if i do not have prior knowledge, and it does not matter how the reply was voiced, by restaurant manager or junior waiter. ^^

c.h.e.f andy

+++++++++++++++++++++++++++++

Domvs by Gabriel Fratini

Address:

39 Scotts Rd, Sheraton Towers Singapore, Singapore 228230

Located in: Sheraton Towers Singapore
Contact:
domvsbygabrielfratini.com
info@domvsbygrabrielfratini.com
6839 5622

Lobster Angel Hair Pasta, Prawn Yeemeen & Panfried Fish Fillet on 5Apr2017

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lobster angel hair in pink sauce

lobster angel hair in pink sauce

wife is off with some friends tomorrow to catch sakura in seoul. this evening we had a 5pax family home dinner on 5.4.2017. ^^

I made lobster angel hair pasta.

2 x 350g lobster

I bought some frozen poached lobsters from phoon huat delicassen earlier.

I defrosted 2 lobsters & shelled them. they were between 350g and 375g. actually this part is more hard work. cooking the pasta is easy!

2 x 350g lobster

the shells I used to make stock.

2 x 350g lobster

I kept the tomalley with the shelled lobster tails & pincers.

lobster angel hair in pink sauce

I made the usual pink sauce, using 1/2 bottle (640ml bottle) prego traditional sauce, 1/2 canned whole tomatoes.

first I browned 1 whole bulb of garlic cloves in olive oil. I added 1 cut chilli padi & 12 leaves of thai sweet basil. then I off fire & added the prego sauce & whole tomatoes (cut with scissors). then I added the stock from lobster shell boiled in chicken stock & reduced. the I added 1/2 bottle (150ml) thickened cream.

lobster angel hair in pink sauce

then I added the shelled lobster tails, pincers & tomalley, & off fire so not to overcook the lobster. (before adding lobster meat, as the lobster would have lots of liquid, I drained that to the sauce to reduce).

the key is judging how much to reduce & thicken the sauce, so once lobster is added, no need to reduce further.

lobster angel hair in pink sauce

when ready to serve, I heat up the sauce, made sure lobster was cooked, then off fire, added the angel hair (near al dente) & tossed. then added more basil to garnish.

voila!

lobster pasta was beautiful this evening, taste was excellent. my angel hair though just slightly over, so I have to do more al dente minus next time…

wok-fried medium prawns

I also made a prawn yeemeen.

the yeemeen I made the first time for my wife on valentine’s day 14.2.2017 was the best.

so I wanted to make again for my daughters.

wok-fried medium prawns

for the medium prawns, I seasoned with fish sauce & white pepper.

then I added it to the garlic olive oil I prepared earlier browning garlic, added one cut chilli padi. and panfried over high heat. DO NOT COVER! the shell were slightly charred, the prawn texture just right. this dry frying (no condensation) produces the best result.

prawns yeemeen

then I braised the yeemeen in the thick chicken stock.

again judging how much to reduce to a very tasty stock is the key.

prawns yeemeen

so the yeemeen was moist, well infused with the stock & just nice texture, not mushy, overcooked.

then I topped the yeemeen with the prawns, & garnished with chopped scallions, and coriander.

pan-fried sea bream

the last dish I made was the panfried sea bream in green chilli & spinach sauce.

pan-fried sea bream

I seasoned with sea salt, black pepper, & fried in butter in a non-stick pan over high heat.

pan-fried sea bream

nicely charred, crisp skin.

green chilli spinach veloute

I made the green chilli veloute using 2 green chilli padi, a bunch of cut round spinach (i used 1/3 packe), 1 Japanese small cucumber, 1/2 green pepper, 2 tbsp olive oil, 2 tbsp. mirin.

pan-fried sea bream in green chilli spinach veloute

the veloute tasted ok but a bit of raw veg taste, not perfect.

next time I will use more green pepper which is very sweet, and maybe not use the spinach.

pan-fried sea bream in green chilli spinach veloute

fish was good.

I didn’t mind the sauce, but it was not the best.

I was trying to recreate the excellent garoupa dish at tunglok signature.

pan-fried sea bream in green chilli spinach veloute

not quite there yet!

pan-fried sea bream in green chilli spinach veloute

it was a very enjoyable meal with family. lobster angel hair was great & everyone liked the prawn yeemeen too. the pan-fried seabream dish not there yet, need to improve on it la..

c.h.e.f andy