Tuesday, June 29, 2010

Tastings, Part 2 - Daniel Boulud, Wolfgang Puck, Justin Quek

Daniel Boulud will open db Bistro Moderne at the Retail Mall of Marina Bay Sands
Continuing from yesterday's Part 1 (featuring Tetsuya Wakuda, Guy Savoy and Santi Santamaria), here's more signature samples from the celebrity chefs who will be setting up at Marina Bay Sands.

Daniel Boulud had his station right upfront near the entrance and he certainly spared no expense in making this one of the most lavishly decorated and bountifully stocked. He even had printed menus, which were very helpful. His db Bistro Moderne will open at the Retail Mall in Q4 of 2010, offering contemporary French-American cuisine.


Chef carving the spice glazed ham fringed by the crispy rillons
Chef carving the spice glazed ham fringed by the crispy rillons.

Daniel Boulud's station really felt like Paris. Right down to the way I sometimes could not get served, even when I was at the head of the queue. But I blame it on my ninja fade-to-background skills.


The Spice Glazed Ham tastes like a roast pork ham! Delicious!
The Spice Glazed Ham tastes like a cured Chinese roast pork. It went beautifully with mustard, and possibly better on its own. This pig died well, I must say.


The Buffet de Charcuterie offering Tourte de Canard (duck, foie gras and fig in a pastry crust) and Assortment of Cured Meats (saucisson sec, duck prosciutto, housemade pickles)
The Buffet de Charcuterie offering Tourte de Canard (duck, foie gras and fig in a pastry crust) and Assortment of Cured Meats (saucisson sec, duck prosciutto, housemade pickles). All with their own well-executed flavours.


This little pig went to Daniel Boulud's and slept among the pickles
I like the way the French are unfazed by displays of the whole animal for eating.



Jamon iberico! At Daniel Boulud's station
Jamon! Iberico! Hurry! Give me! But no one did, so I had to help myself, to the one lone slice. Yummy. But too shy to go back for more.


Beet and Vodka Cured Hamachi, with Horseradish Cream and Walnut Pistou
Beet and Vodka Cured Hamachi, with Horseradish Cream and Walnut Pistou. This was nice but did not yield much impact.


Chilled tomato soup with Hokkaido scallop and smoked eggplant
The chilled tomato soup with Hokkaido scallop and smoked eggplant was the best-tasting tomato soup in the ballroom.


Tarte Aux Pommes Lyonnaise - Apple Tart, Prune-Armagnac Diplomat Cream
Ladyironchef thought this was heavenly, but I wasn't too moved. But am never too fond of apple desserts in the first place, so I'm not the best judge.


Wolfgang Puck's restaurant called CUT will be at the Retail Mall
Wolfgang Puck will bring his American steakhouse CUT to Marina Bay Sands in Q4 of 2010. His team was one of the most polished and professional in demeanour, and the food immaculately good.


Wolfgang Puck's 300-day dry-aged Angus New York Strip with Chimichurri Sauce, plus Quail's Egg on Creamed Spinach
This is the 300-day dry-aged Angus New York Strip with Chimichurri Sauce, plus Quail's Egg on Creamed Spinach. The beef's been seared so perfectly, it's one of the few things I had second helpings of.


Wolfgang Puck's Shrimp and Crab Louie with Horseradish Pannacotta
Shrimp and Crab Louie with Horseradish Pannacotta - the combination is lovely but portion a tad small. I can't wait to try the full version of the salad.


Wolfgang Puck's homemade pretzels
Carb lovers rejoice at this mountain of homemade pretzels! I love baked goods with coarse sea salt sprinkled on top.


Wolfgang Puck's caramel banana tiramisu-ish dessert
This was some caramel banana tiramisu, I think. Creamy and delicious!


Justin Quek will take Asian fine-dining to new heights at The Sky on 57
Justin Quek will take Asian fine-dining to new heights at The Sky on 57. He aims to make the best fine-dining versions of local fare, and also introduce Asian dishes prepared with French techniques and flair.


Justin Quek's Demi-tasse of Herbal Beef Broth, topped with herb cream
Demi-tasse of Herbal Beef Broth, topped with herb cream - a robust broth that took well to the cream. Tasted oddly both Western and Chinese, but I guess that is the point.


Justin Quek's Nordic Smoked Salmon with Jade Jelly
Nordic Smoked Salmon with Jade Jelly. OK, this one I don't really get. The smoked salmon has been creamed into a light-tasting mousse, and the jelly was just...jelly.


Maine Lobster in Shao Xing Wine, with Sauteed Ceps
Maine Lobster in Shao Xing Wine, with Sauteed Ceps. To me, shaoxing wine is like magic...it elevates the taste of so many dishes, and this is no exception.


Freeflow champagne from sponsor and official preferred champagne Piper Heidsieck
Freeflow champagne from Piper Heidsieck, the official Preferred Champagne of the Marina Bay Sands. I have to say it's deliciously refreshing and instantly my favourite champagne. No wonder Marilyn Monroe said she always went to bed with nothing but Chanel no.5 and woke up every morning with a glass of Piper Heidsieck.

So there you have a sneak peek of what's offered at the celebrity chef restaurants. Just missing Mario Batali's Pizzeria and Osteria Mozza but I'm sure that's up there with the rest of them.

I have to thank the Marina Bay Sands and Edelman PR for this magnificent opportunity to meet the celebrity chefs in person, and taste their cuisine. There's much to look foward to at these new restaurants.
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5 comments

  1. WOW!!! what an amazing spread...and tat lil' piggy...it's too cute!

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  2. Fantastic! Thanks for the visual heads up on the celeb restaurants at MBS. I think I would have died happily at both the beef/mini-steak dishes. :p

    ReplyDelete
  3. thanks for giving us a preview camemberu! looking forward to db Bistro Moderne's opening!

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  4. Thanks, Rita, LeRoy, Bryan and Stargirl! :)

    ReplyDelete

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