Food for Thought: St Pierre

Dinner with wine pairing at St Pierre Restaurant was definitely the highlight of my dining experience this year. I have absolutely nothing but good things to say about Chef Emmanuel Stroobant and his food. Owner Chef Stroobant has worked very hard to put his restaurant on the map of culinary distinction. In fact, his restaurant is the only Singapore establishment to earn an admission to Relais & Chateaux – the definitive guide to the world’s finest hotels and restaurants.

Over the years, St Pierre has received numerous accolades.  Starting with Best New Restaurant Award for Excellence in 2002, it went on to receive many other awards including in 2007, the Restaurant of the Year Excellence Award by World Gourmet Summit. Chef Stroobant also received the Chef of the Year Award in 2002. In that same year, Wine and Dine magazine credited the restaurant with the Most Innovative Menu.

Like world-renown Chef Ferran Adria whom he greatly admires, Chef Stroobant started training, at a very young age, in the kitchens of Michelin star restaurants of Belgium where he was born. In 1987, he was named Best Apprentice Chef and at 23, he opened his own restaurant, Le Bal, in his home town, Liege.

Soon, the kitchens of the world beckoned him and he re-located to Australia before moving to Malaysia, and finally setting up home in Singapore. While working in Malaysia, he received the award for Best Expatriate Executive Chef by World Asia Media in 1999.

Posing with the Chef in Black

The evening’s degustation menu consisted of an amuse bouche ensemble of assorted nibbles; Millefeuille of Hokkaido Scallop; Slow poached Maine Lobster; Confit of wild salmon served with wild mushroom duxelle; Low temperature roasted lamb shoulder; Red wine glazed US Beef short rib; and Yuzu scented genoise with goma nougatine, mango sorbet and honey scented feuillantine.

Millefeuille of Hokkaido Scallop

The first appetizer, Millefeuille of Hokkaido Scallop, was good but lacked the wow factor. The pieces of scallop were scented with preserved black truffle, wild chives, ikura, citrus zest and crème fraiche. The crème fraiche, to me, was a tad too wet and milky when it should have been creamy with a velvety smoothness. What made the dish good was the freshness of the scallop which had the ‘melt in your mouth’ texture. This dish was paired with KJ Vintner Reserve Savignon Blanc 2008.

Slow poached Maine lobster

I was really impressed by the second appetizer – the slow poached Maine Lobster served on roasted hearts of Romaine. The garnishing on the plate included sweet garlic confit, parmesan croutons and bottarga emulsion. The lobster, although cooked (I would have preferred sashimi), remained tender and retained its natural sweetness. But what I really enjoyed most about this dish were the charred hearts of Romaine which had a robust woody flavour. It was paired very well with KJ Vintner Reserve Chardonnay 2008.

Chef Stroobant has his way of keeping the best for later. The dishes that arrived at our table ‘from this moment on’ were all of exceptionally high standard.

Confit of wild salmon

The confit of wild salmon served with wild mushroom duxelle was outstanding, to say the least. Wild salmon, unlike its cultivated relatives, tend to be more marbled, moist and rich in flavour, thus making it a popular choice with food gourmand. Chef Stroobant’s clever use of crispy smoked bacon and momotaro tomato infused choron sauce enhanced the natural taste of the wild salmon to even greater heights.

In traditional French cooking, duxelle – a reduction of chopped mushroom (sometimes mushroom stems) and herbs – is used as stuffing. Chef Stroobant used it as a base for the lamb. It was a totally new way of presentation yet it did not distract attention from nor ruin the taste of the dish.

The wild salmon was accompanied by KJ Vintner Reserve Merlot 2006.

Roasted lamb shoulder

Equally outstanding was the low temperature roasted lamb shoulder served with pan grille scented eggplant puree, lamb jus and ratatouille.  The adept Chef roasted the lamb to pure perfection. It is not often that I walk away from a restaurant, happy with how they had done my steak. At St Pierre, I have no complaints, only praises. The meat was very slightly burnt on the outside but delicately tender and succulent on the inside – just the way I like my meats prepared. KJ Grand Reserve Merlot 2006 and KJ Highland Estate Taylor Peak Merlot 2005 accompanied the dish most satisfactorily.

US beef short rib

The last of the main course, though simple in presentation, reigned supreme in its preparation. The red wine glazed US Beef short rib was superbly prepared and its taste quite exquisite. It was served with bone marrow, potato bouchon and organic baby vegetables and paired with KJ Grand Reserve Cabernet Sauvignon 2006 and KJ Highland Estate Hawkeye Mountain Cabernet Sauvignon 2005.

Short ribs or Jacob’s Ladder (as the English call it), are a cut of beef perfect for long cooking as in pot au feu, a classic dish of French origin. Because short ribs tend to be tougher than other cuts, it can be challenging to prepare as a steak. But Chef Stroobant had it proven otherwise, much to my delight.  Just by this dish alone, he has won my admiration and respect.

Yuzu scented Genoise with Goma nougatine

For dessert, Chef Stroobant created Yuzu scented genoise with goma nougatine, mango sorbet and honey scented feuillantine. Everyone loved the dessert and my only complaint was not having enough of it. A very sweet dessert wine, KJ Late Harvest Chardonnay 2006, accompanied.

Chef Stroobant has taken me on a culinary trip that is so sublime that St Pierre, now tops my list of favourite Continental restaurants in Singapore.

St Pierre Restaurant

3 Magazine Road

#01-01 Central Mall

Ambiance – 6.5

Service – 8

Food – 9.5

Pricing - $$$$$

Recommended dishes – Chef Stroobant’s Degustation Menu of the Month

Food for Thought: The White Rabbit

The White Rabbit's website promises 'impeccable fine dining without the stuffiness'.  This very aptly describes our dining experience there some months ago during the Singapore Restaurant Week - that is the 'stuffiness' bit. 

The restaurant is a converted chapel located in the Dempsey Road shopping and dining enclave.  The owners have retained the original architecture (smart move) while fitting the cavernous space with generally clean-cut furniture with a splattering of antique pieces.  The colour scheme is kept almost monochromatic thus accentuating the beauty of the original stained glass. There is absolutely no clutter.

Similarly, the table setting and food presentation are stylishly modern and simple.

The 3-course set menu comprised a freshly shucked oyster served au naturale with pork sausage on the side for appetizer; Sole Meuniere for the main; and Chocolate Mousse with raspberry sauce for dessert.

The appetizer was really 2 dishes in one.  The freshly shucked oyster was served au naturale and because it was very fresh, all it needed was a dash of lemon juice.  Accompanying it was a lone sausage which looked rather uninspired and uninspiring.  I didn't particularly like the taste of it either as I found it a tad too salty.

Freshly shucked oyster and Sausage

Sole Meunière is a classic French dish consisting of sole fish that has been dredged in flour then pan fried in butter and served with the brown butter reduction sauce and a dash of lemon.  In classic service, the whole sole is sauteed tableside and boned by the server.  However, at White Rabbit, the sole was cooked in the kitchen and served whole on the bone.  Perhaps, the fish used was too little to be filleted! 

Sole Meunniere

My first serving of the sole was rubbery and tough and I had it returned to the chef who promptly replaced it with no questions asked.  Points deducted for not ensuring the quality of the ingredients used even though the dish was, overall, quite tasty.  Otherwise, I don't have any other complaints as Sole Meuniere is really a straightforward dish to prepare and no self-respecting chef should make a blunder out of it.  By the way, the baby potatoes were delicious. And darling wife loves the fish - she didn't get the tough one!

Chocolate mousse

The dessert was good but it did not really excite me the way desserts normally do. I felt it was a very safe choice since one can never go wrong with Chocolate Mousse.  This being a Restaurant Week menu, I would have expected something more creative and daring.

Overall, an enjoyable dining experience mainly because we liked the surrounding and the service.  The waiting staff were careful not to be too intrusive when we were eating.  But once coffee and dessert were served, they made the effort to come around to exchange pleasantries with us and discuss the restaurant's concept, design and architecture, since they consciously took note that these were topics of interest to us.

The White Rabbit

39C Harding Road

Tanglin

Ambiance:  9.5

Service:  8.5

Pricing:  $$$

Food: 7.25

 

Food for Thought: Novus @ The National Museum

Novus Restaurant Bar Cafe Courtyard is set within the historic National Museum on Stamford Road.  Many diners have described the restaurant as splendidly stylish while others have said it is alluring.  To me, the only part of the decor that spells 'classy and sleek' are the furniture by Paul Smith and Jasper Morrison.

However, what it lacks in decor and style is compensated by the creativity of the restaurant kitchen which put together, quite successfully, an interesting menu that would titillate the taste bud of even the most discriminating gourmet.

The menu consisted of Black Pepper Crusted Yellowfin Tuna with Lime Emulsion and Mesclun for starter, a choice of either Braised Beef Cheeks in Brown Jus or Pan-fried Sea Bream with Beurre Blanc Foam for the main course, and Bombe Alaska for dessert.

Black pepper crusted Yellowfin Tuna

The starter was sublime!  The tuna had that 'melt in the mouth' texture.  Its pepper crust was far from overpowering and it was very well balanced by the soothiness of the lime emulsion.  Both darling wife and I voted this the best starter of the three restaurant week menu we tasted this season.

Braised beef cheek

Darling wife ordered the Braise Beef Cheek.  Overall, it was well prepared.  However, Lyn found it a tad too gamy for her liking.  My sea bream, on the other hand, was undeniably good.
 
Sea bream is a firm white flesh, fine-grained fish.  Its succulent meat makes this fish perfect for pan-frying, roasting or baking and has been used by some of the world's great chefs such as Raymond Blanc (Pan-fried Sea Bream served with Ratatouille and Tomato Coulis), Olivier Roellinger (Sea Bream Roasted with Bay Leaf and Lemon), and Jacques le Divellec (Sea Bream with Fennel and Ginger Scales).

Sea bream served with beurre blanc

The Novus kitchen has chosen beurre blanc, literally 'white butter' in French, as accompaniment to the sea bream.  Beurre blanc is a rich sauce made with reduced vinegar and white wine.  Its light foamy texture complemented the fine grains of the fish very well.  It was the perfect marriage of meat and sauce.

Bombe Alaska

Since the dessert was named 'Bombe Alaska', I was expecting dark rum to be splashed over my dessert, the lights turned down and the whole dessert flambeed while being served.  But none of these happened.  What was served was actually the Baked Alaska version created by Delmonico's Restaurant (New York's Lower Manhattan) in 1876 to celebrate the acquisition of Alaska.  Still, Novus' concoction comprising ice cream on sponge cake blanketed in meringue was fabulous.

Novus  Restaurant Bar, Cafe & Courtyard

National Museum of Singapore

93 Stamford Road

Singapore 178897

Ambiance:  6

Food:  8

Service:  6.5

Pricing:  $$$$

Food for Thought: L'Entrepot Bistrot

This is one of the newer outlets operated by the Esmirada Group of restaurants.

Fronting the Singapore River at Clarke Quay, the walls of L'Entrepot are adorned with copies of old French posters illuminated by the warm glow of soft lighting.  One wall at the far end of the dining room has been cleverly converted into a wine cellar.  The overall feel is cosy - just like a typical French bistro in Paris.  For smokers and those who enjoy the outdoors, there is al fresco dining by the banks of the river.

It was Laura's birthday and French immediately came to mind, remembering how much she enjoyed her birthday treat at a Greek taverna in Place St Michel, Paris way back in 1994.

True to the original bistro fashion, L'Entrepot's menu consisted of simple one-meal dishes that could be cooked in quantity and kept to be served over a number of days. Slow-cooked food like braised meat are its staples.

Laura ordered Beef Bourguignon.  This was (once upon a time) a popular peasant 'comfort' food but it has been refined over the years into haute cuisine.  Today, it is a French standard, its recipe having been codified by Chef Auguste Escoffier, who received the Legion D'Honneur in 1919 for his work in promoting French cuisine to the world.

Beef bourguignon

To create the perfect beef bourguignon, the meat should be marinated in Burgundy red wine and cognac together with a variety of vegetables, herbs and spices at least 48 hours prior to cooking. The mushrooms sauteed in clarified butter are then added only after the meat has been simmered to the desired texture.  L'Entrepot served their version of the stew over a bed of potato mash, topped with sauteed mushrooms.  Laura was very pleased with her choice of main course, as was I with my lamb shank.

Lamb shank with root vegetables

The shank of lamb is not the most tender part of the animal and is, therefore, best eaten braised over slow fire for a long period of time.  While some lamb shank recipes call for vegetables such as mushrooms and celery, L'Entrepot uses mainly root vegetables like onions, carrots and cassava root.  The lamb is braised in a rich rosemary jus giving it a robust flavour, which in my opinion is important for any lamb dish.

Atlantic cod in a red pepper compote

Darling wife's Atlantic Cod was served on potato mash and a red pepper compote in a sea of poultry jus.  The fish was fresh and the meat remained firm even though it was cooked to well done.  I thought it was tasty although Lyn wasn't really 'mad about it'.

We had originally asked for soup - lobster bisque - but the waiters had forgotten our order, so we had it cancelled without any problem.   A large bowl of Caesar's Salad was shared between the three.

Caesar's Salad

Fresh crisp Romaine lettuce is tossed with croutons, bacon bits, parmesan and  thick wedges of spiced chicken fillet. One of the best Caesar's Salad we had in a long while.

When dining at a bistro, you can look forward to good home-style cooking and a homey atmosphere.  But do not set your expectations too high as far as service is concerned.  This was exactly the case with L'Entrepot Bistrot.  I was not overly disappointed because I have experienced the 'bistro' culture in Paris on many occasions.  For those who have eaten in a Parisienne bistro, you will notice that they are mostly owner-managed.  Which means they are often manned by 2 staff only - the owner being the chef and his spouse who would double up as waitress, cashier and hostess.  So expect to wait for service! I guess that culture has somehow caught on in other parts of the world as well.

After dinner at L'Entrepot, we adjourned to Alegro for coffee and Spanish dessert.

L'Entrepot Bistrot

#01-02 Block E

Clarke Quay

Singapore 179024

Ambiance:  7

Service: 6

Food: 8

Pricing: $$$

Recommended Dishes - Caesar's Salad, Beef Bourguignon, Lamb Shank

Food for Thought: Japanese Dining Sun @ CHIJMES

December is a hectic month for many but more so, for us.  Preparation for Christmas and shopping for gifts are interspersed with lunches and dinners with our dearest friends.  You see, both darling wife and I celebrate our birthdays in December.  We have had umpteen meals but I guess the one I should write first about, is my dinner for Lyn at Japanese Dining Sun, CHIJMES.

This restaurant gets a listing in practically every food blog that I know of.  Most are rave reviews.  Personally, I don't understand what all the hype is about, although I must agree that it does deserve mention for 2 things - its minimalist decor and food presentation.  Quality of food, however, does not measure up to the reviews I have read.

Since we were celebrating darling wife's birthday, I was so looking forward to enjoying a kaiseki meal but this was, sadly, not offered.  However, they did have a Hokkaido promotion which promised the freshest ingredients air-flown from Japan.

We ordered several dishes for sharing - tuna sashimi, a beef uramaki (or western sushi), Zensai Mori, and a mixed grill platter.  Darling wife ordered the Ishikari Nabe from the Hokkaido promotion menu.  For dessert, we had 2 servings of Milk Shu Cream with azuki bean paste on the side.

The sashimi maguro was fresh, leaning towards a 'melt-in-the-mouth' texture. This could be because we were eating tuna in winter (in the northern hemisphere) which is the best time for harvesting the fish when its body has a natural built-up of fats.  Though Sun's sashimi was not the best we have eaten in Singapore, it was definitely better than what an average Japanese restaurant has to offer.

Sashimi Maguro

Served together with the sashimi was the beef uramaki.  We liked its presentation especially the minimalist-design crockery.  Regrettably, it did not stand out beyond its presentation.   It wasn't all that bad but it just didn't excite my palate as much as it was visually attractive.  I wish they didn't add so much mayonnaise on top!!!

Beef uramaki

The one dish that was truly a feast for the eye was the Zensai Mori or selection of appetizers.  Had it not been for the fact that the cheek of pork was over-done, I would have given this dish full marks.  Still, the saving grace was that the pork was well marinated and therefore, very tasty.  The other items were very good with varying degrees of complexity in preparation.  The edamame beans, though plain and straightforward in its preparation, provided relief from the robust onslaught of different flavours from the fried crispy shrimp, sauteed Bunashimeji mushroom, black-peppered cheek of pork, and sesame-mayonnaise fried chicken.  The Zensai Mori was our favourite dish.

Zensai Mori

Cheek of pork

Fried crispy prawns

The mixed grill platter was a let-down.  The only item on the platter that we enjoyed was the grilled kurobuta pork in thick caramelised sauce. Everything else was overcooked!

Grilled kurobuta pork in thick caramelised sauce

Mixed grill platter

Birthday gal enjoyed her Ishikari Nabe (salmon soup with fresh picked seasonal vegetables) prepared using the freshest ingredients airflown from Hokkaido.  The salmon was fresh and cooked just right.  The soup was tasty.

Ishikari Nabe

The highlight of the meal has to be the dessert - Milk Shu Cream (fresh cream in puff) served with traditional azuki bean paste on the side.  We ordered 1 to share but ended up ordering a second serving because it was really that good.

Milk Shu Cream

It was very thoughtful of the management to present darling wife a tofu cheese cake with a candle on top.  We appreciated the gesture and it made for a very pleasant end to the meal.

Japanese Dining Sun was crowded even on a Monday evening.  But I gather that it has become so popular mainly because of its affordability.  Our tab for two persons was, surprisingly, under $120.

Japanese Dining Sun

#02-01 CHIJMES

30 Victoria Street

Ambiance:  7.5

Service:  7

Food: 6.5

Pricing: $$$

Recommended dishes: Zensai Mori, Ishikari Nabe, Milk Shu Cream, Sashimi maguro

Food for Thought: Bee Heong Palace Hokkien Restaurant

Numerous dining options are available in the Amoy/Telok Ayer Street area.  There are Japanese, Korean, Continental and even fusion.  For Chinese food lovers, restaurants like Swee Kee Ka Soh and Beng Hiang have been catering to diners for many years.

Darling wife was recently introduced by my cousin, Gracie, to Beng Heong Palace on Telok Ayer Street.  Not entirely new to Hokkien food lovers, Beng Heong has been in business for nearly 30 years and has recently moved from Cecil Street to its current location.

We ordered the set meal with a Duck Salad as an extra dish since this is a favourite of both darling wife and I.  The set meal comprises hae chor, braised half chicken, stir-fried seasonal vegetables, kong bak pao, and double-boiled white fungus with gingko nuts for dessert.

We were pleased with our first dish, the Duck Salad.  We found it to be better than Beng Hiang's but still not as good as the one prepared by Beng Thin Hoon Kee's chef. The dressing was not too starchy but, fortunately for me, too sweet.  The julienne of fruits were freshly cut and as such, the cucumber and melon were crisp and not limp (fortunately).  They were generous with the duck meat which were cut into thin strips to complement the julienne of fruits. 

Duck salad

Hae Chor or prawn rolls was served next.  This is one of my favourite dishes and I like all versions of it - Nyonya, Teochew or Hokkien.  Beng Heong's version is heavy on the meat rather than the prawn.  To achieve the desired texture, the chef added ikan parang paste to the mix.  The Teochew version often has yam paste in it while the Peranakans add water chestnut and chicken innards.  I like them all!  Bee Heong's did not disappoint us either.

Hae Chor or prawn roll

The braised half chicken, prepared in foil, managed to cook well without losing its juiciness.  At the same time, it was able to absorb the marinade.  Chestnut and mui choy were added to make it more flavourful - good for those who enjoy robust tasting food.  I enjoyed this dish very much and wished I had rice to go with its gravy.

Braised chicken with chestnut and mui choy

We chose broccoli over the recommended siu pak choy.  Many eating outlets blanch their broccoli very lightly in water to retain its crunchiness.  I was glad Beng Heong adopted the traditional method of boiling the broccoli until it is sufficiently soft.  This was a plus point for me since I don't really care much for crunchy vegetables unless they are in my salad. 

Boiled broccoli

The last dish was the kong bak pao which was somewhat of a letdown for me.  Pork belly was used but, sadly, not to it best advantage. Pork belly when stewed at the right (low) heat over a long period will give it a delicately smooth texture.  The fatty parts will turn almost gelatinous and should separate itself from the lean when placed in the mouth.  Unfortunately, this was the case.  Also, the meat was a tad too salty for my liking.

Kong bak pao

The complimentary dessert was, on the other hand, light and delightful.  In my opinion, it was a very good ending to the meal.  Especially so when it was served immediately after the kong bak pao as it helped to wash down the saltiness of the dish.

Complimentary dessert

Overall, darling wife and I enjoyed our dinner at Bee Heong Palace.  We particularly like the Duck Salad, prawn roll, braised chicken and the double-boiled white fungus with gingko nuts.

We were also impressed by the service provided by the waitress who had recently arrived from Fujian Province in China.  She had a very pleasant personality, was soft spoken, polite and served us throughout the meal with a smile.  She made our dining experience more enjoyable.

Beng Heong Palace Hokkien Restaurant

134 Telok Ayer Street

Ambiance:  6

Service:  8

Food:  6.75

Pricing: $$

Recommended Dishes: Hae Chor, Braised Chicken, Duck Salad, Double-boiled white fungus with gingko nut

Food for Thought: Ah Loy Thai

Having dined at numerous Thai restaurants including some of the best in Singapore like the highly acclaimed Sabai @ Ngee Ann City, Yingthai on Purvis Street, Sukhotai @ Boat Quay and Thanying @ Amara Hotel, we have finally found our favourite Thai food in a little unpretentious eaterie located on the groundfloor of Shaw Tower, Beach Road.

Ah Loy Thai is run by a husband-and-wife team assisted by several foreign workers.  This is a no-frills establishment which means you wait around until a table is available and expect to wait at least 20-30 minutes during the peak hours.  You then complete your order form and pay up at the cashier.  The food, when ready, will be brought to your table by the foreign helpers.  If you require any extra orders, go back to the cashier.

You will find all of this inconveniences, including the long wait, to be worth the while when you have tasted the food.  They are of surprisingly high quality considering the very affordable pricing.  I don't recall anything costing more than $10 on the order form.

Darling wife and I have eaten here many times over the past 12 months.  Some of our favourite dishes include the following:

Deepfried Fish with Spicy Thai Sauce

Stir-fried Morning Glory

Minced Chicken with Basil

Crispy Mango Chicken

Thai Papaya Salad

Fried Vermicelli with Seafood

Thai Iced Cheng Tng

Aloy Thai Restaurant

100 Beach Road

#01-39/40 Shaw Tower

Ambience: 6

Service: 6

Food: 7.5
Pricing: $

Recommended dishes: All that is featured above.

Food for Thought: Pagi Sore

We were at Bayewood Collection when childhood friend, Tong Leng, felt like having something spicy for dinner.  There are several options in the area but Pagi Sore immediately came to mind.  I have eaten there many times and have never once been disappointed.

The restaurant was started in 1989 in a shop house along Duxton Road.  It is now finally settled, after moving around for a while, at 88 Telok Ayer Street, Far East Square.   20-year old Pagi Sore has received numerous awards including the Excellent Food Award in 2002 and is listed among the Top 50 Restaurants in Singapore by The Straits Times.

Its signature dishes are unmistakably the popular Cumi Bali, Petai Udang Pedas, Ikan Otah Kukus and Ayam Bali.

However, I thought we should try something different and so our parade of dishes included Rendang Sapi, Ikan Assam Pedas,  Ayam Gulai, Terung Tau Chio, and Asparagus Udang Belacan.  For dessert we had pudding lapis mangga, alpukat and sirsak sorbet.

The rendang sapi was tasty but lacked the fragrance of fried coconut.  Also, I found the beef to be a little on the rough side - perhaps the meat was too lean.  I prefer it to be stewed longer until the meat is tender and streaky.  Those who enjoy thick sauces will definitely appreciate this dish which is drowned in its own gravy.

Beef rendang

For the ikan assam pedas, red snapper was used which was a good choice since the meat of this fish has a firm texture and a sweet, nutty flavor that lends itself very well to everything from hot chili to subtle herbs.  The gravy has a combination taste of sweet, sour and hot which is how a good assam pedas should be.

Ikan Assam Pedas

To make the perfect accompaniment for the terong tau chio, the kitchen staff prepares the special sauce daily.  The main ingredients of the sauce includes preserved soya beans, diced chili and garlic. The eggplant is blanched in boiling water and very quickly taken out to prevent it from getting overcooked.  The cook succeeded in preventing the eggplant from becoming too soft and soggy or undercooked and raw, for that matter. 

Terong tau chio

Ayam Gulai is a watery version of kari ayam and normally less milky, hot and spicy.  Unlike curry which uses thick coconut milk, diluted coconut milk is used in gulai and therefore not so jelak.  The chicken was very tender yet remained as a whole piece and not disintegrated. Overall, this was a satisfying dish.

Ayam gulai

We had originally planned to order petai udang pedas but it was sold out.  So, we settled for the prawn stir-fried with asparagus in sambal belacan.  I didn't think asparagus went very well with sambal belacan and therefore did not enjoy this dish.  When ordering this dish, indicate to the waiter whether you prefer your prawns denuded.

Prawn stir-fried with asparagus in sambal belacan

As there were three of us, we decided to order one dessert each to share.  The pudding lapis mangga was pretty to look at but tasted ordinary.  My alpukat or avocado cream had a good creamy texture but that was the only good thing about it.  The gula melaka was too sweet although it looked diluted!  However the sirsak sorbet was very good.  The soursop pulp was blended very fine before chilling which made it very smooth.

Over the years (from its Duxton days right up to the present), Pagi Sore has managed to maintain consistency in standards which is why I keep going back there.  It is one of my favourite Indonesian restaurants.

Pagi Sore
88-90 Telok Ayer Street
Singapore 048470

Ambiance: 7

Service: 7.5

Food: 8
Pricing: $$

Recommendations: Ikan otah kukus, petai udang pedas, cumi bali, sirsak sorbet, ikan assam pedas, ayam bali