While Singapore's weather is either hot and humid or wet and lagi humid, thankfully there are restaurants which celebrate the four seasons with different menus featuring seasonal ingredients and flavours.
Stepping into Brasserie Les Saveurs at the St Regis Singapore on a particular evening, I could not help but notice the high ceilings that gave it a sense of spaciousness, and a feeling of grandeur from its classy chandeliers, polished surfaces and a lone lady singer belting out soothing numbers.
We were presented Chef de Cuisine Fabrice Passicos' spring creations.
Next to arrive was the Light Morel Veloute and Foie Gras Custard served Herbed Brioche Toast & Morel Dumpling. I loved the creamy morel veloute but found the custard and dumpling too stodgy for my liking.
More fresh flavours were evident in the Buttered European White Asparagus with Poached Sweet Shrimps, Hollandaise Sauce, Pea Shoots and Dill Oil.
Fans of fish and delicate flavours would enjoy the Oven-Baked Pacific Cod with Warm Leek & Cauliflower Vichyssois Pickled Parlsey, Shimeiji Mushrooms and Fresh Salmon Roe. A thick slab of Pacific Cod was moist, flaked beautifully while being pampered by the light flavours of the accompaniments around the plate.
For something heartier and meatier, the Grilled Medium Spring Lamb Cutlets with Sauteed Potatoes, Sweet Rhubard Compote, Fine Spring Vegetables, Fresh Garden Herbs and Petit Salad won't disappoint. This cow very mooch enjoyed its pleasant robust taste from chewing on its meat and fat. Sorry my bovine brothers. It's biri biri's night! Moohaha.
To end the meal on a sweet note, the Fresh Strawberries Crepes Romanov featured strawberries flambéed with fresh black pepper and fine vodka, spiked with 100 year old Grand Marnier and served with homemade pistachio ice cream.
This lovely experience is available ala carte or as a degustation menu until mid June.
Thank you Jackson Sim of The St. Regis Singapore for hosting moo.
Brasserie Les Saveurs
The St. Regis Singapore
Tel: 6506 6860
Chew On This: An accompanying buffet spread of appetisers and desserts awaits too! :D