Worst Barachirashi Don & Chilli Crab Linguine in Singapore @ Babette on 18Sep2015

ctopus tempura & cauliflower

octopus tempura & cauliflower

daughter bought dinner @ babette on 18.9.2015 to celebrate an important occasion for her. ^^

babette

babette

ambience was quite cool i guess, though a much lower level of decor c/w say foc. the table & chairs were like canteen sitting.

service was really poor because of shortage of staff. we waited very long to be served even after signalling to the servers several times. 😦

octopus tempura

octopus tempura

octopus tempura was poor. octopus was tough, batter was not tempura standard.

octopus tempura

octopus tempura

but perhaps that is to be expected. octopus are usually sous vide (eg our favourite tako kakiage at mikuni) or slow braised & grilled. octopus done by this preparation will almost certainly be tough. 😦

cauliflower

cauliflower

cauliflower was ok i guess but non-descript.

cauliflower

cauliflower

passable i guess.

bara chirashi don

bara chirashi don

this barachirashi don must go down as the worst ever!

bara chirashi don

bara chirashi don

yes!! the worst barachirashi don in Singapore! they have pickled carrots & radish mixed in the barachirashi don??? made the don overly sour unlike a sweet vinegared don. never had such preparation before.

even the photos may look quite pretty, but in terms of taste, this would be 1 if sumiya’s is 7 & sun with moon@wheelock’s is 8.

chilli crab linguine

chilli crab linguine

the chilli crab linguine was also the worst i ever had.

chilli crab linguine

chilli crab linguine

chilli crab sauce was overly sweet. crabmeat had not much taste probably the very cheap frozen stuff.

it’s the standard of any fast food or cheap pasta joints. 😦

duck confit don

duck confit don

the duck confit was very good though. may not be better than saveur or concetto but it had good crispy skin & the meat was very flavourful & not very sinewy.

duck confit don2

duck confit don

the don was not much taste also, but at least the duck confit was a saving grace. it was very expensive though at S$28 c/w saveur & concetto!

afterall, duck confit at saveur & concetto were just S$13.90! ie 1/2 the price!

steak & foie gras don

steak & foie gras don

the steak & foie gras don was the best of the lot!

steak & foie gras don

steak & foie gras don

the steak was very good.

steak & foie gras don

steak & foie gras don

think the steak was an average cut so the preparation was really quite good to give it nice bbq flavours & not tough texture.

i made my own steak don the next day. my steak was very good but a better cut, 150D grain-fed black angus striploin, so quite commendable for the steak don here.

chicken wings

chicken wings

chicken wings was surprisingly good. better than what my helper makes, which is a very good chicken wing. we added the order at the end & it took forever (like another 20mins) to arrive. 😦

chope's promotion - does not honour chope's offer of complimentary lava cake for every S$50 spent frown emoticon

babette does not honour chope’s offer of complimentary lava cake for every S$50 spent!

we had a bad experience though-

restuarant did not honour the chope’s black & white offer of a complimentary macha cake for every S$50 spent!

the bill

the bill

we spent S$257 & got only 1 complimentary macha lava cake! 😦

i asked for just a second macha lava cake (afterall we spent 5x the every S$50) but the restuarant refused.

i guess the management & staff are not properly schooled in service recovery. 😦

macha lava cake

macha lava cake

i did not like the macha lava cake either. macha was very sweet & very strange combination of flavours unlike the macha parfait kind of flavours which i like (say) at sun with moon. one good thing though was that my youngest daughter liked it. just as well we only had 1 complimentary cake.

c.h.e.f andy

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Cream of Cauliflower Soup

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cream of cauliflower soup

having tasted some early successes in my creamy mushroom soup venture, I thought since I am already down the path of using the blender (which I had thus far mostly avoided to do) why not trail further and try other soups. after all whether it is blending mushrooms or blending potatoes, leeks, cauliflowers etc, it cannot be too far off. and so far my faith has been rewarded. 🙂

my next venture is this beautiful cream of cauliflower soup recipe, again from none other than Chef John of Foodwishes.com. I am falling in love with this guy.

I first sweated the celery & yellow onions for 5-6minutes in a soup pot with some olive oil over medium heat until the onions turned translucent. Then I cut the cauliflowers in small pieces, threw in a potato that has been peeled and quartered, then threw in the cauliflowers. I then added 5 cups of vegetable stock & 5 cups of water enough to cover the cauliflowers, bring to boil & turn down the heat to medium low and simmer for 30 minutes. That’s when the potatoes were “smashable” – it would collapse when you pushed it against the wall of the pot. I let  the soup cooled down & then blended in batches and pureed to a smooth velvety texture. I then added sea salt to taste, and the soup was basically done. I added the heavy cream when I heated up the soup again just before serving. 🙂

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bacon tip gremolata

for the bacon gremolata, I followed Chef John’s concoction – first frying cut bacon to crisp, then added fresh bread & toasted it in the bacon fat on low heat until golden & crisp  to make breadcrumbs. I then added lemon zest and mixed them as in above picture.

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cream of cauliflower soup

I then served the soup with the bacon topping & few drops of truffle oil. My wife & daughter both liked this soup. I must say the bacon gremolata made quite some difference – the saltiness of the bacon & the crisp texture went very well with the soup and fragrance of the truffle oil. 🙂

c.h.e.f andy

Ingredients:

  • 1/2 a cauliflower (about 400g)
  • 2 ribs celery chopped
  • 1/2 yellow onion chopped
  • 1 potato peeled & quartered
  • 5 cups of vegetable stock
  • 5 cups water
  • 2 tbsp heavy cream

for the bacon gremolata:

  • 2 streaky bacon cut to small pieces
  • 1 slice of fresh bread to make 30g of breadcrumbs
  • 2 tsp lemon zest
  • 1 tbsp chopped parsley (I did not use in the above photos)

Directions:

  1. Cook the soup – sweat the celery & yellow onions for 5-6minutes in a soup pot with some olive oil over medium heat until the onions turn translucent. cut the cauliflowers in small pieces, throw in a potato that has been peeled and quartered, then throw in the cauliflowers. add 5 cups of vegetable stock & 5 cups of water enough to cover the vegetables, bring to boil & turn down the heat to medium low and simmer for 30 minutes. when potatoes are “smashable” – it will collapse when you push it against the wall of the pot – cool down & then blend soup in batches in a blender and puree to a smooth velvety texture. add sea salt to taste, and soup is basically done. add heavy cream after heating up again just before serving.
  2. Prepare the bacon gremolata – fry bacon to crisp. add fresh bread & toast in the bacon fat on low heat until golden & crisp  to make breadcrumbs. remove & cool. add lemon zest to bacon tips & breadcrumbs and mix them.
  3. add the bacon topping & few drops of truffle oil when serving the soup