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To silence the call of our dessert stomach, we were offered yoghurt jelly with fresh blueberries. Light, refreshing and a good end to a heavy meal. I can finally see why there’s so much buzz about this place; from sharing a long table with other guests to idly watching the chef bumble about in his element, the whole session is an intimate dining experience that will undoubtedly keep one coming back.
For the main, we got carbonara! The creamy pasta, touched by swirls of olive oil and covered first in crisp, juicy bacon, then a smattering of grated Parmesan was divine. On the first bite, I’d think even the most errr gastronomically-challenged person can intuitively tell that the pasta is made in-house; each strand is highly irregular, with a dense floury texture that is a welcome change from the mass-produced smoothness that we’re so used too! Coupled with the generous portion, we were surprisingly stuffed by the end!
What better way to end a week than with a meticulously prepared meal by one very talented individual at this cosy hole-in-the-wall restaurant? Still can’t believe impatient me actually managed to wait a MONTH to dine here...but I guess it made the lunch all the more satisfying😚
For starters, we were served a charcuterie plate comprising champagne ham, pâté (made with ground pork, cognac and pistachio) and a hunk of focaccia. The cold cuts did whet my appetite but what stole the show really was dat thick, doughy, chewy lightly oiled focaccia with a consistency true to European bread - I could almost taste the blood, sweat and TLC put into kneading and baking it (figuratively ofc, no one likes the taste of sweat). Next time I go, please serve me a whole basket’s worth ok?😉
![[IL DEN] - The Chawanmushi would take a bit of understanding to appreciate the dish as the steamed egg custard is actually quite bland.](https://burpple-2.imgix.net/foods/6c72ba1b00c175417e1651714_original.?w=420&dpr=1&fit=crop&q=80&auto=format)
To appreciate the silky egg custard, one has to have it together with the painstaking prepared chicken wing stock, that marries the dish together. The foie gras is a welcome bonus in both flavour and texture.
Find out more at https://www.sgfoodonfoot.com/2018/06/il-den-orchard-plaza-hidden-8-seater.html
IL DEN
Orchard Plaza
150 Orchard Road
#04-21
Singapore 238841
Nearest MRT: Somerset (NS Line)
Opening Hours:
Tue-Thu: 12pm - 3pm, 6pm - 930pm
Fri: 12pm - 3pm, 6pm - 3am
Sat: 6pm - 3am
Take for example this yuzu sorbet, raspberries and ginger sake jelly. The citrusy taste from cold yuzu sorbet and floral sweetness of raspberries are well balanced by the fiery taste of the ginger sake jelly. A very good dessert to end the meal.
The pasta is cooked al dente and al creamy (a term I invented for creaminess that’s just nice), and the rich parmigiano shavings and home-made bacon pieces levelled this deceptively simple dish to new heights.
This is the main course of my set lunch at @ildensg which is an unassuming little secret gem hidden in Orchard Plaza. All managed by an ex-Iggys Chef who is also the waiter, cashier. Personal, accomplished and patiently waiting to be discovered. I’ll be back to Il Den soon, hungry for more.
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