onglet steak (part of S$35 3-course restaurant week menu)

my daughter wanted to try petite menu. she booked a 4pax dinner on 22.3.2014.

parking was horrendous. it was not something unexpected though. i had called to ask for directions to the car park & was warned that there were few lots. i followed the directions & entered from tyrwhitt road behind the hotel at 7.30pm but could not find any carpark. after dropping the others, my daughter & i circled the area & finally was lucky to find a just vacated lot along a row of shophouses at king george avenue.

well, i guess it was worth the trouble. the quality of food at petite menu & artisan presentation was outstanding really for the price. 🙂

i read a few reviews & blog posts & was looking forward to try the S$36 4-course tasting menu (bottom photo). unfortunately this was the restaurant week & the restaurant only served the S$35 3-course RW menu & ala carte. restaurant week had gone off my radar for the last 2 years. there were many good offers when it first started here but these days the RW set menus were often not as good as the regular ones.

on this occasion though, the S$35 RW menu included onglet steak (the flavourful hanger steak near the last rib which my wife & i like which we were first introduced in the early days at petite salut). so we decided to order 2 RW sets & i replaced my salmon with lavendar pumpkin soup (a lower price option) as that was an oft commented dish here.

duck salad S$11

smoked salmon (part of S$35 3-course restaurant week menu)

lavendar pumpkin soup S$8

onglet steak (part of S$35 3-course restaurant week menu)

the smoked salmon was excellent – sweet, light, not salty.

the duck salad was very good standard even though by comparison, the salmon was better. the duck was done nicely, tender & flavourful, tomatoes were sweet & plating outstanding, and it was only S$11.

the lavendar soup was strange (some might say interesting or unique). lavendar was overpowering but taste, texture combination was ok when combined with the wakami seaweed.

the hanger steak was a good helping, medium rare, tender & flavourful, i would have preferred more charred, the sauce was good & so the presentation (above & top photos). overall quite excellent. i asked the waiting staff how this stood up with the S$20 torched ribeye steak on the menu. he thought the ribeye was even better.

salted egg soft shell crab fettucine S$15

mushroom risotto S$14

my daughters ordered 2 main courses, mushroom risotto & salted soft shell crab fettucine, which were popular dishes here.

both were very good. risotto was slightly wet but very tasty, texture a bit past al dente. the fusion salted egg soft shell crab pasta was very good. it reminded us of laksa pesto, one of the early fusion pasta which we first tried (like >10years ago) at willin low’s wild rockets. i will probably try making this at home.

deconstructed black forest S$8 (part of S$35 3-course restaurant week menu)

kaya toast S$7

4-course tasting menu S$36

our 2 RW sets came with dessert & coffee so we picked 2 deconstructed blackforest cakes, which was rated highly by many food bloggers. and it was indeed excellent, the chocolate, cream, pitted cherries, and the soil that came in a tiny planter to be emptied over the cake in a bibimbap stone ware bowl. pretty, delicious & fun. 🙂

for the free dessert we thought might as well try the kaya toast. it was again very well plated, very fusion & artisan, with green kaya, toast and expresso in the middle. like the lavendar pumpkin soup, i did not dislike the dish, it was good, ok, but not something that attracted me to order again.

overall the food was not just looking nice but actually good tasting which to me was most important, so the delightful presentation enhanced the dining experience. a S$20 ribeye (if it is same or better than the onglet steak) is good value, & the risotto & pasta dishes at S$14 & S$15 were all quite outstanding for the price. and likewise the blackforest cake. there is also a $15 pan-seared seabass which i don’t mind trying & another oft commented dish – chicken leg confit. i am not hot on duck confit so can skip this one, can try also if someone else order…haha! 🙂

will be back.

c.h.e.f andy