Fine Dining

Fine Dining

Featuring Esquina, Brasserie Les Saveurs (The St. Regis Singapore), Waterfall Ristorante Italiano, Odette Restaurant
lcfoodbelly  ๐Ÿ˜‹
lcfoodbelly ๐Ÿ˜‹

Three Michelin stars restaurant!

This is my second visit and the level of consistency in taste and presentation is excellent.

Every course was impeccable and the attentive service, fine detail of presentation and aesthetic factor were immaculate.

Marukyo Uni served two ways, with spot prawn tartare and kristal caviar on a mussel cloud and a small sandwich

Normandy brown crab with nashi pear, avocado and wasabi oil

Heirloom beetroot variation (salt baked beetroot with Stracciatella artigiana and honey

Rosemary infused smoked organic egg with smoked potato syphon, chorizo iberico and meunieฬ€re.

Bouillon paysan (Foie Gras with abalone and shiitake

BBQ kinki (Squid a la Plancha with Iranian saffron and sand carrot)

Manjimup black truffle on cevenne onions, 40 month Parmesan and Amontillado!

Grilled Kampot pepper crusted Pigeon presented in wooden box and smoky-dry ice effect, served with cherry, almond and black garlic.

Yuzu tart

1 Like

Food here was satisfying and above average. I like their burrata cheese, pumpkin soup light and tasty, Tagliatelle pasta with strong truffle sauce, dessert Panna cotta and gelato!

Pumpkin soup with roasted scallops something light to start with๐Ÿ‘Œ
Canโ€™t go wrong with Fresh Burrata cheese served with tomatoes, Mediterranean herbs and Parma ham ๐Ÿ‘ great combination!

Main course (half the portions)
Roasted Salmon steak with leeks stew and sautรฉed vegetables๐Ÿ‘Œ nothing outstanding
Pasta Rigatoni with tomato sauce, pecorino romano cheese, Italian cheek bacon and basil onions.๐Ÿ˜”. Disappointed with this tomato sauce pasta it could have been better if they have added more cheese and sauce.
Add on: Tagliatelle pasta in truffle, sautรฉed mushroom, cooked with parmesan sauce and foie gras ๐Ÿ‘ love anything with truffle and the smooth texture of pan seared foie gras that melts in my mouth.

Panna Cotta ๐Ÿ‘Œ
Love their house made Gelato๐Ÿ‘

Food here was exceptionally good albeit extremely small servings and a tad salty! We had 3 starters and 3 main course! @esquinasg only disappointment is that they do not serve their famous cheese cake during lunch time.

Thyme and onions bread $12 very similar to cruffin (hybrid of a croissant and a muffin) dip with paprika butter. ๐Ÿ‘Œ I have tried many good buttery croissant so I do not think this is outstanding.

Grilled Sucrine lettuce ๐Ÿฅฌ $14 this simple vegetable dish was surprisingly good, largely attributed to the cider vinegar, fine herbs yoghurt and crunchy macadamia nuts ๐Ÿ˜๐Ÿ‘

Chorizo Iberico croqueta $8 ๐Ÿ˜๐Ÿ‘love at first bite, a snack made with mashed potatoes that filled with cheese and Chorizo Iberico and fried until crispy on the outer layer with creamy smooth filling inside and went well with the piquillo pepper mayo sauce.

Main course

Grilled Spanish Octopus ๐Ÿ™ $28. ๐Ÿ˜๐Ÿ‘This succulent octopus tentacle dish is paired with Sweet corn sauce, chimichurri and chorizo oil.ย 

Spanish Suckling Pig Belly $32 Love the crackling skin and fatty belly, it taste like crispy โ€˜sio baโ€™ served with rhubarb and Apple chutney, mulled wine jus and shiso. ๐Ÿ˜๐Ÿ‘

Sea urchins lobster rice Paella $34 ๐Ÿ‘Œ
No Lobster added it just the taste with Hokkaido Uni, Saffron aioli and sugar snap peas. We didnโ€™t like the combination and the burnt bits of rice with Uni and pair with the creamy sugar snap peas. (very similar to the bottom layers of burnt claypot rice eat with with Uni and mayo)

Food here was slightly above average and pretty small serving.

Hors d'oeuvre

Burrata Salade (burrata with marinated tomatoes, rocket salad and drizzle of olive oil.) pair well with ๐Ÿ… ๐Ÿ‘Œ

Escargots de Bourgogne (bake snails with butter, garlic, parsley and break crumbs.) love the garlicky and buttery sauce that was so flavourful. ๐Ÿ˜‹๐Ÿ‘

Le plat principal
Pan seared sea bass with bell pepper Powerade, chorizo, pine nuts and artichoke. I like the crispy fish skin and moist meat ๐Ÿ‘Œ but donโ€™t really like the Artichoke.

Braised pork belly with mashed potatoes, pearl onions, mushrooms and baby carrot. Too much fats ๐Ÿ˜” and we prefer the pork belly cook in Chinese style.

Fromage ET Dessert
Cream bruฬ‚leฬe was really good and not too sweet๐Ÿ‘

Fresh Strawberry with pana cotta milk jelly. Very basic pudding ๐Ÿ‘Œ

Love to eat and explore! Check out my Instagram @lcfoodbelly

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