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Featured In 2 Guides
Trimmed Entrec么te Steak ($36.80) We had complimentary ros茅s to open, which is always welcomed. We tried their famed trimmed entrec么te steak ($36.80 for individual, $58.80 for XXL version). I had them medium rare, and was served with a walnut salad and fries. Steak was somewhat tough and dry. I had to pair each bite of steak with some sauce because the beef was just underwhelming. To be fair they do make a really good sauce. Rich, creamy, and flavourful.
Lentrecote The Steak & Fries Bistro 28/07/19 Tajima Wagyu Rump ($48++) Comes with a side of bread that was slightly hard on the outside, soft on the inside + Salad greens with walnut and a vinagrette dressing Starting off with the salad, felt that the salad did not need the dressing as it became too sour. The bread was slightly hard on the outside, soft and chewy on the inside, a good compliment to the steak sauce and their mustard dressing. I quite liked their mustard dressing as it was not overpowering. Moving on to the main, their initial serving of fries is simply huge. With a bright golden hue, it was very tempting to devour all the fries immediately, especially since it was unlimited. They were very crisp and crunchy; I know that they are just fries but it was strangely addictive. Now, moving on to their legendary secret sauce... Before trying this, I have heard that you either like it, or you don't and that it is very addictive if you do happen to like it. To start, the sauce really does not taste like any other sauce I've tried. It was slightly tangy and acidic, with hints of mushroom and onion. Having strong umami flavours, it definitely paired well with their golden fries. If they served unlimited sauce as well, I just might have asked for another portion of fries, definitely a winner for me. On the menu, this Tajima Wagyu Rump (Grade 7/8) is 'known for its high degree of marbling and flavour'. To me, it was certainly a fatty cut of beef, but not due to the marbling. The cut I was given had a strip of fat on one side of the beef, sort of like a striploin. This provided a richer flavour to the beef but not the 'melt-in-your-mouth' tenderness that one will get from high quality Wagyu. Beef was slightly burnt, chewy (Ordered medium-rare) and had lots of beef flavour. A sizeable portion was given, but don't order this expecting a very tender cut of steak. Taste: 8.5/10 See more at: https://www.instagram.com/p/B0xg0qKAeXO/?igshid=48afowsenv6d
[L鈥橢ntrecote] - Profiteroles de "L'Entrecote" ($15). The choux pastry is sandwiched with vanilla bean ice cream and drenched with hot chocolate sauce. It is a classic dessert but tasted heavenly. . Find out more at https://www.sgfoodonfoot.com/2019/06/lentrecote-duxton-hill-affordable-steak.html . L'Entrecote 36 Duxton Hill Singapore 089614 Tel: +65 66907561 Nearest MRT: Tanjong Pagar (EW Line) Opening Hours: Mon-Thu: 12pm - 3pm, 6pm - 1030pm Fri: 12pm - 3pm, 6pm - 11pm Sat: 5pm - 11pm Sun: 12pm - 3pm, 530pm - 10pm
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Featured In 3 Guides
The NEW Summer Menu by Executive Chef Kirk Is Really Quite Spectacular H O S T E D Believe it or not, this was my first time dining at One MICHELIN Starred 鈥淛aan by Kirk鈥. My friend Annette and I were seated a corner table and had our eyes treated to jaw-dropping views from this up-in-the-sky restaurant as we partook of the new Summer Menu for lunch. Solidified around the concept of #ReinventingBritish, Executive Chef Kirk鈥檚 food has a major case of acute tastiness which I should warn you, can trigger heart palpitations right off the bat. I felt it myself, particularly with the 鈥渇ish and chips鈥 and Devonshire cheddar buckwheat pancake, two of the four exquisite snacks that flagged off our meal. Sourcing wherever possible from his place of birth - Devonshire, England, Chef Kirk鈥檚 culinary creations are as imaginative, beautifully articulated and satisfying as the best stories. Each course had an opening that drew me in and content that had me transfixed till the end. Which was what happened with the Roast Potato Soup served with a Mini Loaf, the Summer Beans Salad - a texturally-fun fest of different beans, English peas, Prosciutto ham, quinoa and parmesan cream prettied up by flowers from Jaan鈥檚 garden on level 5 of the Swissotel Stamford Hotel, and again, with the irrepressibly bouncy-of-flesh Scottish Langoustine tempered by a Baby Courgette. Just as enthralling to me were the poached snapper in a English pea and mussel sauce, and the smoky Wagyu the team had substituted the original stated course of Salt Marsh Lamb Loin for. I did sneak a bite of the Shepherd鈥檚 Pie, the second half of that from Annette and thought it was really good, not at all gamey. The picturesque palate cleanser with its mini bottle of cherry liqueur was inspired by picnics in the park. I loved how it dazzled with refreshing brightness from different sorbets and citrus-based elements. As for the strawberry dessert, I was so well and truly charmed I plan to devote a post to it.
British pork loin with onion and aubergine. This is one of the most amazing pork dish I have had in awhile. 馃憣馃徎 Always happy to be back here at Jaan. 馃槉 #lunchwithfriends #jaanSG #reinventingbritish
@jaansg , Singapore French Fine Dining, served British-inspired menu by @chefkirk_w , Simple Yet Complex, is not just beautiful dishes, but also reflect both culinary tradition and creativity. Feature the signature dish by @jaansg , Eggs in an egg. A confit of organic egg yolk served with cauliflower custard and pickled shimeji mushrooms and tops it with caviar. I love this 馃グ. 馃挵$158++ for 6 courses menu. 馃搷Jaan. 2 Stamford Road, Level 70. Equinox Complex. Swissotel Stamford.
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Rhum Baba Sponge Cake with Homemade Rum Syrup served with Whipped Cream. First time having a Rhum Baba and this was certainly a dessert that fits the occasion just right after dinner. While the sponge cake is a little dense, it soaks in all of that generous portion of rum syrup just fine, infusing the cake with a deep, boozy punch that hits the taste buds in an instant 鈥 a real alcoholic kick that would work well with those who love boozy desserts. Balancing all that booziness would be the whipped cream; inducing a light hint of sweetness and taking away some of the heaviness of the homemade rum syrup, the whipped cream also helped to lighten things with its fluffy and light texture, with the fruits providing a hint of tartness to the dessert. A great way to put the meal here to an end on a decadent and luxurious note.
Xing Wei
Chicken Ballotine Part of the lunch menu, thick creamy sauce to go with tender bite-sized chicken. The mashed potato is a tad dry in an otherwise refreshing tomato-based sauce.
Assorted French Cheese Platter (Assortiment de Fromages, $28.50 | Tapas Menu) Super worth it spread of cured meats (saucisson, chorizo and ham), cherry jam, terrine and not-the-usual French cheeses: Crottin Affin茅 (goat), Petite Fum茅 (goat), Ossau-Iraty (sheep) and Les Ovales du Poitou (goat). Lots to nibble on while imbibing on their very reasonably-priced wines and ciders here 鈥 I really enjoyed the very easy to drink sweet cider (cidre doux, $8.50 for half a pint).
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