Valentine’s Day is a day to celebrate. Although my aunt always tells me,”Everyday is Valentine’s Day!”, but I still insist on spending the effort to celebrate with the boyfriend to remind us of our love for each other.
Unfortunately, this man is not a romantic man, so I don’t get things like a bouquet of roses or handwritten cards. But I do get amusing and somewhat useful gifts from him. A few days before V Day, he lugged a big plastic bag to meet me for dinner, and in the bag, I found a Sous Vide Supreme oven!
I really laughed out loud when I saw it and I don’t quite understand why did he give me a sous vide oven because I didn’t ask for it. In fact, I wanted a waffle maker very much. His explanation was,”Aiya, if I buy you a waffle maker, I have to eat your waffles everyday in future. But I buy you a sous vide oven better, I can eat different dishes everyday!”
Well planned, my boy, well planned! He has already imagined me planning a 5 course dinner for him everyday just like the meal we had in Andre! He didn’t realize it may take days for some meat to be cooked in the sous vide oven! -.-
Anyway, I didn’t get him a physical present because everything on his wishlist is, as usual, over budget. Instead, I brought him to Restaurant Andre for a good lunch because he has been dreaming and talking about it since last year.
Chef Andre Chiang needs no introduction. He made an impression in the local culinary scene when he took over Jaan. 3 years back, he started his flagship restaurant in a quaint three storey building along Bukit Pasoh.
Before my 5 course lunch ($128++) begins, we were treated to this super thin porcini chips which has a delightful earthly flavour, along with edible garlic chocolate soil.
The fresh prawns, kampachi, abalone and other seasonal seafood swims in a pool of beautiful rose champagne vinaigrette. Accompanying them are fruit tomatoes and peach salad which instantly gives a refreshing flavour.
For anyone who cooks, you will know that it is really not easy to cook vegetables. It has to remain crunchy and green, which is really difficult, be it in chinese or western cooking. But this “croquant” seasonal vegetables is very well done. Not only is it beautifully plated, it has delicate flavours with lots of texture. Pour some aromatic kaffir lime consome over and the semi-cooked lobster, scallop and toro tasted so much better!
The next course was “Memory” and it was a dish that Chef Andre has always kept on his menu, with different variations. It is essentially silky smooth chawanmushi infused with foie gras, and enriched with Perigold black truffles and sprinkles of Fleur de Seul. Perfect.
My main course is a thick slab of Kurobuta pork belly with charred oyster and broccoli puree. Streaked with fine marbling, this pork belly is exceptionally sweet, juicy and tender. The broccoli puree adds the right amount of umami and the addition of potato souffle adds a unexpected crunch.
Rounding off the meal on a rather heavy note with a chocolate dessert. There are royal chocolate palet, burnt butter ice cream and caramel cacao sponge.
For someone like me who don’t like chocolate and cheese, the restaurant has specially prepared red berries compote with pistachio ice cream for me.
Happy V Day sweetheart. Thanks for loving me. 🙂
The food and service were both excellent and I left impressed. A meal at Andre certainly doesn’t come cheap but through the explanations from the waiters, we can truly understand and appreciate the meaning of every course and the way it was presented. The dinner menu is definitely much more ambitious and I would like to try it, but of course, the pricing is approximately 3 times the cost of lunch, so I guess I have to save longer for it.
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