With new Executive Chef Jonathan Kinsella on board, db Bistro Moderne launches a revamped menu.
But first up, some cocktails to ease into dinner. The Pink Floyd (on the left) is an appetising concoction of pomegranate-infused tequila, lemon juice and egg white (for the creamy froth). On its right is Exit The Dragon which somehow brought Bruce Lee to my mind. Moohehe. White rum infused with mandarin, Chinese 5 spice syrup and lemon juice.
A refreshing dish to begin dinner was the Seafood and Vegetable Aioli (available for brunch, lunch & dinner). This plate offered a nice variety of flavours and textures. A very fresh and clean touch. The smallish mussels blew me away with their sweetness.
Seared Diver Scallops (dinner only; appetiser portion shown here) boasted a taste of spring. The scallops were juicy, cooked perfectly and paired with carrot, peas, quail egg and bacon.
Paired with a Chardonnay from Au Bon Climat, Cuvée Daniel. This Santa Barbara Chardonnay was restrained with fresh tropical fruits notes and good acidity.
The pasta dish of Saffron Tagliolini (lunch & dinner; appetiser portion shown here) had simple flavours which were delicious. The soft strands of pasta were accompanied by spanner crab meat, tomatoes, parsley, lemon and olive oil.
The next dish was one sexy chick(en)! The Herb Roasted Organic Spring Chicken "Provencal" (dinner only) had FLAVOUR. For those who think chicken is a boring tasteless meat option, try this French breed Malaysian PR chicken. Spoon over the wild mushrooms and chicken jus and you'll find yourself eating in blissful silence.
The chicken was paired with a Pinot Noir- Sancerre Rouge, Les Romains, Gitton 2008. Quite elegant with berries and red fruits. Soft, rounded tannins.
To celebrate the 20th anniversary of Chef Daniel's Restaurant Daniel, a selection of his NYC classics will be made available on Mondays on a rotation basis. One of these include the Boulud Sud's Mediterranean Mezze- a patter of herb falafel, English pea hummus, sheep's milk ricotta and house made socca chips.
Mooving on the desserts.
Executive Pastry Chef Benjamin Siwek created this Durian “Royale” Souffle (brunch, lunch & dinner). Ang moh chef does a durian dessert? Moohaha. Yes, brave is he indeed. Unfortunately, the durian flavour in the souffle did not appeal to me. It tasted quite similar to durian essence which I'm not a fan of. As a counterbalance to the "heaty" durian, a scoop of mangosteen sorbet was presented alongside. I am guessing chef had his inspiration from an experience at a Geylang fruit stall. :p
Another tropical fruit incorporated into a dessert- jackfruit! The Jackfruit Verrine (lunch & dinner) was my favourite dessert for the evening. The jackfruit's flavours were big and bold, and its fragrance was distinct. Additions of lime, palm sugar ice cream and sago gave it texture, balance and creaminess.
While the Milk Chocolate Mousse Cake (lunch & dinner) looked pretty, I couldn't quite taste it after the stronger durian and jackfruit flavours in the previous two desserts. A pity. :(
For a touch of tartness in dessert, the Rhubarb Tart (lunch & dinner) would appeal. The natural acidity of rhubarb cuts through sugar and white chocolate nicely.
The meal ended with Madeleines. Warm, citrusy and moist, these will always be a safe bet to round off any meal at db Bistro Moderne.
Thanks to Philicia Tan of Marina Bay Sands and the team at db Bistro Moderne for hosting me.
db Bistro Moderne
B1-48 Galleria Level
The Shoppes at Marina Bay Sands
Tel: 6688 8525
Chew On This: Heads up, vinos! Enjoy half price off wines priced above $150 every Monday. Labels include a 1990 Chateau Lafite Rothschild Bordeaux and a 2005 Armand Rousseau Clos de la Roche Grand Cru among others.