What A G When it comes to ringing in a new year, you gotta ring it in with a little opulence. And nothing says opulence like a beautiful beef wellington. Unfortunately, beef wellies are hard to come by in Singapore, so after doing some internet research for beef welly places that aren’t run by famous bri’ish chefs, I found @bistrog.sg. ⠀
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Bistro G’s rendition of the classic dish does deviate from the classic format slightly ($40++). A cut of beef tenderloin is wrapped up tight in a mushroom duxelles, and the traditional second wrapping layer of parma ham is conspicuously absent. Nevertheless, the beef & mushrooms are encased in puff pastry and baked to perfection, and is accompanied by sides of mashed potatoes and a salad to keep your guilty pleasures at bay.⠀
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The tremendously tender beef tenderloin took little effort to chew, and was quite well seasoned. The mushroom duxelles was chopped a little coarser than I’ve seen dozens of chefs do on YouTube, and that might be the reason why the duxelles wasn’t quite as dry as it could be. The moisture of the mushroom duxelles seeped into the puff pastry, turning it a little soggy quite quickly. However, it might not just be the fault of the duxelles alone, as the puff pastry was easily one of the most buttery ones to ever grace a plate.⠀
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The crisp, flaky and breathtakingly buttery pastry was the perfect cocoon for the tremendous tenderloin. Of course, you gotta eat it fast before it gets a little too soggy. The redolent red wine reduction propelled the Beef Wellington to new highs with its silky, luscious savouriness. The mashed potatoes were delectably smooth & buttery, while the salad was the perfect palate cleanser to absolve you of any gluttonous guilt.⠀
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At about fifty bucks for an insanely indulgent individual Beef Wellington, Bistro G is a real G for this.