Featuring Open Door Policy, Meat Smith at Cocotte, Saint Pierre (One Fullerton), UNA, Bar-Roque Grill, Ô Comptoir, Poulet (Great World City), Balzac Brasserie & Bar, Antoinette (Palais Renaissance), Fleur de Sel
Mandy Lynn
Mandy Lynn

Absolutely breathtaking is this oven baked red snapper – its firm, fresh meat full of succulence and sweetness, served alongside a medley of vegetables and sweet tomato concasse. Chef Julien never fails to wow us with his culinary skills.

And if that wasn't enough, we felt utterly pampered with the Piper Heidsieck Rare Millesime 2002 – a gorgeous blend of 17 crus, matured over seven years; a 2002 vintage synonymous with richness and generosity.

Its flawless nose emerges dazzling, full of delicate dried fruit and spice, fanning into deeper, more pronounced fruit nuances.


Absolutely love this savory French buckwheat flour crêpe consisting of copious amounts of melty Emmental cheese that complements flavors of ham, sunny side up egg, mushrooms and tomatoes.

If you're there for lunch, the French crêpe set menu throws in a mixed green salad and mini desserts on the house—salted caramel crêpe (with an outstanding salted caramel sauce we can't dot thinking of), fresh fruit panna cotta, and poached apple crêpe. Delicious!


I'm not a fan of kaya—quite the opposite in fact—but this smooth, creamy, insanely fragrant kaya is simply to-die-for. Here, Chef Pang uses fresh pandan leaves to make the juice, before boiling it with coconut milk, egg yolk and the like; mixing it until it cools into a custard. The result: a French rendition of the local kaya—subtle hints of coconut and intensely fragrant pandan aromas that does wonders to enhance its creamy texture and taste. Pair it with freshly baked crisp baguette, a slab of butter and a light sprinkle of fleur de sel for the ultimate experience. Now, if only this were sold at Antoinette! Don't you agree? 😋

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Think and chunky, this juicy silky-textured scallop is lightly pan-seared with no additional seasonings, allowing its natural briny sweetness to shine. The melange of savory, salty, chewy textures in this well-assembled creation of tomatoes, wild mushrooms and light pumpkin purée is excellent.

Today we had the rotisserie chicken that's been coined by Epicure as one of the best rotisserie chickens in Singapore! Sweet, juicy and tender. And the skin... yummy!


Bastille Day is almost here! Serving a plethora of classic French dishes not commonly found in Singapore is Bar-Roque Grill, from Jul 1-14. We're indulging in the house-made charcuterie and a classic tarte flambée right now! 😋

Absolutely captivating is the slow-cooked ox cheek marinated for 24 hours in Burgundy before braised to tenderness over eight hours, and served with silky smooth smoked mash and snails persillade (garlic and butter).

Media Strategist, Journalist, Content Creator in Tokyo 📷 : @gourmetadventures

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