Themed as torche au marron, the pear dish highlights the poached pear in white wine with a combination of chestnut cream as base, pear puree and yuzu sorbet to add some sour kicks. I am thankful that this dish wasn’t too overly sweet with a good amount of zest to end the course.
Part of the Grand Course.
After having an impressive range of dishes, I was pretty much at the limits. The lamb with torched honey sobrasada was roasted nicely with a pinkish inner tone. Similar to the style of previous dishes, the small pieces of potato fondant with black garlic puree was savoury and strong, packing a punch with each mouthful.
Part of the Grand Course.
This dish is an interesting combination. Warmed beef tongue salad tasted like uber tender beef and had I not clarified with Chef, I would not have known beef tongue tasted this good. Beneath it lies a steak of butter roasted Chilean seabass with a classic french sauce choron that yields a buttery taste with tomatoes. What makes it interesting is that the choron sauce goes hand in hand with both choices of meat, allowing me to take alternate servings without being overwhelmed by the distinct flavour of the meat.
Part of the Grand Course, not available in Petite Course.
A simple serving of Capellini with warmed Uni. Uni was a little strong, but the temperature and taste compliments well with the warm capellini pasta and cream. Do finish it before it gets cold.
Part of the Grand Course.
This dish catches my eye with the impressive color contrast of the plate and the green based purée made with green shiso sauce and parmesan cheese. The seared scallops has a strong flavor while maintaining its soft texture. The real deal here is the glazed veal sweetbread. This is my first timing tasting it and it's amazingly soft, juicy and fragrant. I hope this dish continues to stay on the menu as it's one of the dish I am looking forward again.
Part of the Grand Course.
Personally I'm not a fan of raw oysters (sad, I know) but this warmed oyster was just slightly cooked, to retain its fresh taste yet not affecting me too much. The torched foie gras was evenly flamed with just a slight smoky taste. The apple wasabi sauce really catches my eye and tastebuds. It has a stronger apple taste than wasabi taste which, I feel, makes a pleasant sweet ending to this dish.
Part of the Grand Course.
The combination of hamachi with lemon soy sauce brings resemblance to Japanese cuisine. The cauliflower couscous adds a satisfying crunch factor similar to our local 'keropok', but with a lighter fragrance. The pomelo puree and grapefruit segment acts as a cleanser or refresher similar to how prickled ginger works on a sashimi serving.
Part of the Grand Course, not available in Petite Course.
One of my favorites side dish from DSTLLRY in as a charte blanche item. The beef tartar makes a pleasing entrance with ikura over it, surrounded by daikon puree, pickled daikon, pickled ginger puree and beurre blanc ice cream over black sesame powder. It has been a pleasure eating the beef tartar on its own and now with added aftertaste combinations, its even more enjoyable with every bite.
Part of the Grand Course.
After their recent renovation, DSTLLRY at Media Circle has set it sights on to new cuisine and dinning experience. The rebranded DSTLLRY par Christophe Lerouy, highlights the main star of the show. The former Chef de cuisine of Alma who had earned his first Michelin star will be partnering with DSTLLRY to serve his rendition of Mod French Asian Carte Blanche. The restaurant has been redesigned to maintain its familiar atmosphere; the Stadium-style seating arrangement, recognisable dark ambience with soft jazz and classic music. The difference is the attention placed to the center stage which is where the chefs will be preparing your dishes based on the menu Chef Christophe designed meticulously beforehand. There are 2 menus available, Petit Menu (6 courses plus 2 tapas & 2 petit four) $95+ and Grand Menu (8 courses plus 2 tapas & 2 petit four) $120+. The menu will change over time as well so you can be assured that you will see new dishes on the table if you visit fairly often. I will just summarised my journey with the flow of the menu and I will post my reviews on the food in separate posts. The Grand menu started with 2 tapas, followed by sour dough, beef tartare, hamachi, oyster with foie gras, scallop and poulet, sea urchin capellini, beef tongue over Chilean seabass, roasted lamb, Chestnut cream and poached pear with Yuzu sorbet and ending with 2 petit four. Each dish of the Carte Blanche leaves you enticipating what is next and when it has been served, it has a uniquely powerful flavour that seemingly complements well with the other ingredients. DSTLLRY has truly evolved again in taste, concept and style. Should your tastebuds crave for something unique, do consider DSTLLRY par Christophe Lerouy as your next destination.
If you don't have a car, the walk from the mrt may turn you off. But once you do get here, this is probably a must try. The chunks of fish are well cut and customers can choose to sit at the bar or share a table with friends. Other notable menu items include a ramen version of this dish which is only available during lunch.
One word, Awesome. Flair bartending at @dstllryco tonight. Amazing experience, great drinks and awesome company. Plus I made a new friend (who is a @jensonbutton_22 supporter!) #每天happyhour #flairbartenders #flairbartending #igsg #sgig #burpple
You'd be spellbound by the umaminess and busy texturality at hand – from the crunchiness of the kale and wanton skin to the entertaining Russian Doll effect courtesy of the ikura, which explodes and squirts rather magnificently within a mouthful of the fluidly thick sous vide egg in similarly glorious manner of farting in the ocean. 4.1/5
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DSTLLRY's Omakase dinner ranges from $95 (8-10 courses) to $120 (10-12 courses).
Whilst the rich seafood bouillabaisse played it like a mature, bitter and more worldly prawn mee stock, the Hokkaido scallop peels off marvellously with the stringiness of very posh mozzarella. 3.9/5 ⠀⠀ ⠀⠀ DSTLLRY's Omakase dinner ranges from $95 (8-10 courses) to $120 (10-12 courses).
The creamy, whipped-light negitoro is supported by the surprising crunch of the aggressively fragrant garlic, whilst elsewhere the feisty wasabi dressing which coats the fat, supple kani chunks would send painfully pleasurable fumes up your nose. 4/5
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Impressively strong and great cocktails (they make a mean Perfect Manhattan), and quite a good value-for-money Omakase offering.
Finding the restaurant hidden behind a photo gallery is akin to discovering a secret hideout known only to those in the inner circle. In this case, my contact within the "inner circle" is the concierge, who gave us precise directions on which door to open.
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The set lunch came with this starter and soup. Unfortunately, I had this about two weeks ago and had forgotten what this 😭. I only remember it's eggs... Can someone save me if you happen to know?
I hope some Japanese friends could answer this nagging question I had for several months. I've Googled but there are different definition, and none is consistent with the barachirashi and chirashi I've been seeing. But the Internet does agree that in Japanese culture, bara means gay. Indeed, bara chirashi is gay - cheerful and colourful due to its play on colours.
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Dstllry's barachirashi has three types of fishes - salmon, maguro and hamachi. I like that it is slightly lighter in its use of the "secret" seasoning, which I think contains mirin, dashi and shoyu. I'm not a fan of Teppei during the times when they're heavy handed with their sauces (Teppei tend to be inconsistent, depending on how much seasoning they squeeze away from the marinated fishes just before serving).
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The staff looked grumpy though. The restaurant's industrial theme is cold, though hip, and the black walls are gloomy, though chic. When the hardware lacks warmth, the software could do with a little smile.
Fresh and torched Salmon Belly Sashimi seasoned with Sea Salt on Warm Japanese Rice. Lovely texture of the soft salmon belly melts in your mouth. Grated Wasabi topped it all off awakening the senses. Especially when you can feel the vapors through your nose. Like a warm explosion that fades away. There's nothing quite like it. Must try! 5/5
Super yummy and fresh fish with warm Japanese rice and authentic Wasabi. Ambience is edgy but comfy apart from the bar like furniture. Definitely value for money!! Must try! 5/5
The Shiso infused gin with elderflower and ginger conjures an image of calm before the storm of taste complexity. Perfect finish for a long day and great starter to the plethora of tastes from the menu. #每天happyhour #japanesecocktails #burpplesg #burpple
This Nikka Coffey Whisky twist of a classic actually took me back to those nights in the Tokyo cocktail bars. Robust flavours and typical of the Tokyo scene. Love the ice cubes too! #每天happyhour #japanesecocktails #burpplesg #burpple
