While it might sound ridiculous to some, I’ve come to realise that most of my travel plans revolve around food and restaurant bookings rather than sightseeing. I plan out my food itinerary and then i plan the sight seeing around it. Travelling to Singapore also meant that i was absolutely spoilt for choice when it came to eating, from cheap and cheerful hawker stalls to the opposite spectrum of fine cuisine.
On the top of my list was Restaurant Andre because of the high praise and recommendations i had heard from friends. Go for lunch they said, so off to lunch i went.
Sometimes i feel like its a gamble with restaurants like these because the menu is always changing.
We begin with “Snacking” which the waiter introduced as a Spring roll with a glazed Miso soy bean paste served with aubergine puree. The first thing i notice is the presentation which had amazing attention to detail. All i could imagine at that point was someone in the kitchen painstakingly placing each delicate herb one by one. Taste wise was just as good as it looked, a very light crunchy exterior bursting with a flavoursome creamy aubergine mousse.
Our first course arrived with a lightly marinated Striped Jack tartar of red radish, cucumber and pomegranate ginger blossom, red coral and fennel mousse. The refreshing pieces of raw fish balanced out the heavier element of the fennel puree. Textures of the dish came from the red coral and pomegranate which created bursts of sweetness as you bite into it.
Next up was the Black bone chicken egg, winter mushroom broth and its puree served with wild grains couscous puffs. There are some things on the menu you see listed on the menu and think to yourself “hell yes”. This was one of them.
The local egg (80% egg yolk and 20% egg white) was served with a fragrant mushroom broth. The egg was beautifully cooked and the broth was intense in flavour. The added grains, cous cous puffs and enoki mushrooms also complete the dish with amazing textures. This was my personal favourite from our meal.
The meal progressed onto more substantial dishes starting off with the Spanish Octopus a la plancha, smoked purple cabbage heart, brocolli textures, beurre blanc. The octopus itself is simply grilled and the meat was very tender. However, the standout of the dish for me was actually the vegetables underneath. The cabbage heart was wonderfully smokey and the flesh was still soft but still has a bite. To finish things off, when you dig through to the bottom of the dish, you also find a lovely tasty surprise, a hidden pile of bacon.
Our last savoury course arrives with the Slow roast Short rib a la moelle, warm vegetable salad with anchovy carrot, potato and margarine. It was presented with a lovely vegetable garden with hidden chunks of bone marrow. Decadent and rich, we finish this in silence.
The meal always ends sweet with dessert, starting with the cute ball of a pre dessert. This is a bite sized Rum Ba ba, a mini sponge cake soaked in rum served on a bed of vanilla creme.
And finally, we are served our “Black Forest” dessert with black olive soil and black cherry dark chocolate sorbet. The sorbet was smooth and creamy, balancing well with the macerated cherries.
Restaurant Andre was one of the most memorable meals of my short trip and it’s a rather rare occasion to enjoy and be satisfied with every course that was presented. The service and food were both of a very high standard, a good start to my Singapore eating journey.
E i l e e n.