Singapore - Joel Robuchon Restaurant, Sentosa
I could start this review by reciting a list of Joël Robuchon’s achievements, but I won’t. Suffice to say I was really looking forward to my visit to Joël Robuchon Restaurant, the master’s outpost at Resorts World Sentosa, and his only flag in Southeast Asia. Of all the "celebrity chefs" to arrive at the integrated resorts, Robuchon is without doubt the best-known and most influential, having built a global empire with 26 Michelin stars to its name. His alums have become world-famous chefs in their own right: Gordon Ramsay, Eric Ripert, Eric Briffard...
Robuchon has made no secret of his admiration for Japanese culture and its influence on his cooking and way of thinking about food. So it is only fitting that he has appointed a Japanese, Executive Chef Tomonori Danzaki, to spearhead his operations here in Singapore (a branch of his Atelier franchise, sexy black and red counters serving fine food in a casual environment, is next door). Danzaki has been with the Robuchon family since 1994, winning three stars in the Las Vegas Michelin Guide for his efforts at Joël Robuchon Restaurant at the MGM Grande. Assisting him in this endeavour is a delightfully multinational team including Frenchman maître d' Guillaume Anglade, Japanese baker chef Yoshihiko Tauchi and Peruvian chef pâtissier Antonio Benites.
The plush dining room, conceptualised by the dean of restaurant designers Pierre-Yves Rochon, is draped in beige and purple, with a whimsical scattering of Swarovski crystals loose on the tablecloth. Dramatic in its intent, this is an appropriate setting for Robuchon’s tableside theatre, including the grand gestures of butter (!), breads, mignardises and teas being conveyed to diners by trolley.
But this is a casino and try as one might, one cannot shake off the more irritating aspects of high-roller dining, including a shockingly-priced wine list. Don't get me wrong, it's a very strong list, and well-balanced with some twenty wines by the glass. Of course, it has its share of trophy bottles (DRC, Coche-Dury Corton Charlemagne, Latour, etc.) to sate its wealthy clientele, but S$170++ for Domaine Rapet’s Aloxe-Corton village is enough to make your eyes water. For a comparison, Mr Rapet’s excellent 2009 Corton Grand Cru, one of my favourite burgundies (and a Burghound 93-pointer, incidentally) was retailed locally for just over $85 a bottle.
Robuchon offers three dining options: pure a la carte, a selection of prix fixe menus ranging from S$160++ to S$320++ based on number of courses and with limited choice of dishes, and an 11-course degustation priced at S$565++. I'm pushing the boat out tonight with the full tasting, while Emily went for the five-course prix fixe. (A couple of photos and dishes went walkabout, for which I apologise...)
Amuse-Bouche: White Asparagus blanc-manger with green asparagus and edible flowers
A light and pleasant start, with vivid colours and a nice contrast in textures.
Bread Service: Milk Bread, Bacon-studded pain d’epi
Tauchi’s delicate breads, including a delightful milk bread and crumbly, buttery croissant, owe as much to the Japanese aesthetic as it does to French tradition. That said, I did miss the the crunch and chewiness, the homely, slightly sour flavour of a good sourdough. Maybe it was somewhere in there with the other breads, I don’t know; our patient waiter ran through the fifteen types of bread on offer on the cart (pictured above), but it was all too much for me to remember after a hard day in the office. They do offer to re-heat your bread, though, which is a very welcome gesture.
Danzaki is a perfectionist, and sourcing of the finest seasonal ingredients is almost an obsession in his kitchen. Bordier butter from Brittany is scraped to order from a large cylinder before being sprinkled with sea salt.
As a humourous aside, I later asked one of the waitstaff who and where they got their cheese from. She said "I don't think I can tell you" as in "I know but it's a trade secret". Anglade later explained that the cheeses were sourced from Bernard Antony in Alsace, universally recognised as one of the world's finest affineurs. Interestingly, because Antony only supplies his famous 4-year old comté to restaurants with a proper cheese cellar, Anglade instead stocks a 2-year old gruyère, which he says developed the aged character much faster than an equivalent comté. But that is the degree of attention of detail here, which makes it a "food nerd's" dream, if you will.
Tasting Menu Entrée: Le Caviar - Caviar in three ways
On the left - Alaskan king crab meat covered with a seafood gelée and topped with oscietra caviar. On the right - green asparagus with thin shreds of melissa leaves and topped with more oscietra caviar. The third preparation was a delicious bouillon with asparagus slices.
Quality and preparation of the ingredients was excellent (look at the colour on that asparagus!), but of the four preparations consumed thus far, three of them have contained asparagus (four out of five if you count my wife's a la carte order below). While this isn't a problem in itself, it does create a monotony on the palate which ideally one should be able to escape with a tasting menu.
A La Carte Entrée: Green Asparagus with mimosa salad, melissa leaves, oscietra caviar and wasabi cream
Tasting Menu Amphibian Course: La Grenouille - Frog Leg Fritter with Tempura Watercress and Soja Shoots.
The dish of the night. The time-honoured accompaniments of garlic and parsley are present, but with tempura watercress and soja shoots adding texture. Here is the genius of Danzaki: a puddle of garlic cream is in the centre of the plate, room temperature and pleasant enough. But a little smidgin rests underneath the fried frog leg, and under the frog’s residual heat, blossoms into an explosively gorgeous garlicky mouthful. Brilliant.
A La Carte Soup Course: Le Daikon - Daikon in light mousseline, roasted foie gras in port wine
The daikon soup was excellent, elegant, soothing and mildly sweet. It really did not need the foie gras. Then again, it is a rare French tasting menu in Singapore that does not feature the fattened livers, and it might go some way to justifying the price tag in the mind of the consumer.
Tasting Menu Fish Course 1: Le Homard - Duo of lobster and sea urchin, baby leeks
The Breton homard has a meatier, slightly tougher texture than the flossy Maine lobster, with the flavour to match, and the leeks were properly melty and soft. However, the foamy sauce was inconsequential, and as a double con, its heat affected the texture of the uni, making it a little more mushy than I would have liked.
Tasting Menu Fish Course 2: Le Bar: Five-Spiced Seabass with verjus reduction
A beautifully cooked piece of fish was overwhelmed by the muscadelle verjus reduction. I could see the aim, upping the fish’s umami quotient with a five-spice rub and challenging it to pair with the strong sauce, but despite the verjus’ vibrant acidity, the fruity flavours were too reduced and upfront for my liking.
A La Carte Fish Course: Lobster and Sea Urchin with Rice cooked as a Risotto
Very good - perhaps the first dish that evening devoted to hearty, unadulterated flavour. Again, shades of Danzaki’s Japanese palate emerging, with the use of uni in risotto. The uni is top-class and put me in mind of the one I enjoyed at the late lamented Kunio. The preparation showed it to much better effect in this dish than with the similar plate on the tasting menu.
Tasting Menu Meat Course: Le Veau - Sautéed veal chop with a light teriyaki glaze, slow-roasted garlic and “vegetable taglierini”
Danzaki’s cuisine is in reality a global one, underpinned by textbook French technique and a sensitive palate. How else do you explain this dish, which pays homage to France, Italy, Japan and plain old-fashioned country sensibility? But the influences are used sensibly, and the elements play off each other very coherently. The taglierinis are not pasta, but fine ribbons of of zucchini and cucumber blanched and tossed in pesto so it has the look, aroma and flavour of pasta. Sharp technique and a clever way of conveying the message of pasta without the calories, a great thing at this late stage of the meal.
Tasting Menu Carb Course: Les Racines Maraîchères - vegetables simmered in semolina
“On a classic kaiseki menu, we always have rice and some kind of noodle at the end of dinner”, explains Danzaki. “Vegetables usually play a supporting role in French food, but when I get my hands on a really good vegetable, I like to make it the star of my dish”. But where was my duck, my venison, my beef? Well, it is after you finish the vegetables, with the sweetest, most tender carrot you have ever eaten, the least disgusting brussels sprout you have crossed paths with, a fresh snap here, a crisp crunch there, all bound by an ambrosial vegetable stock, that you realise there is a greater purpose at work. I segue into desserts feeling refreshed and ready for more, not weighed down after consuming a large hunk of dead animal.
Damn, I wish I had gotten more stuck into that bread trolley.
Tasting Menu Dessert 1: Les Parfums des Iles
Benites' desserts are modern, albeit with a very strong classic base. Les Parfums, coconut foam, passionfruit gelee and dark rum granita, is as fresh as a tropical breeze, with nice bright fruit and acidity cleansing your palate. And it looks like a joy also, bright and cheerful with hues of pure white, deep yellow and orange.
Tasting Menu Dessert 2: Le Chocolat
The Sicilian pistachio and Chuao chocolate cylinder was good and complex, providing a decent chocolate hit without being too forceful or vulgar about it, but the baser side of me missed the citrussy, fruity notes of pure Chuao.
Macarons, pralines, financiers, they are here in abundance for you to enjoy if you have not had enough. Again, it's difficult to remember what they've run through, but it's difficult to go wrong here whatever you choose. A generous gesture to the guests, and a nice note on which to finish the meal.
Anglade’s front-of-house team is excellent, and I must give especial credit to our waitress Rebecca, who was friendly, alert and able to share knowledge about the cuisine without being patronising. The only service mistake was, after we had advised them that we would be sharing all the dishes, to allow my wife to order the asparagus, mimosa and caviar a la carte when a very similar dish was already featured on the degustation. One can only eat so much asparagus and caviar, and I think we discovered that limit tonight.
I was surprised by the amount of Japanese influence present in the menu. Perhaps I shouldn’t be, given what I knew of Danzaki’s ancestry and experience, but flavours aside, the philosophical approach and meal progression also belonged to a very Japanese school of thought. Robuchon’s signature mashed potatoes, those of the infamous one-third butter content, were not served as part of the degustation, and I strongly suspect it was dispensed with to ensure a lighter, more ethereal experience for the guest. Sure enough, when I get up to leave, I feel chipper enough to run a marathon, but Anglade stops me in my tracks with a beautifully gift-wrapped lemon cake, a token of appreciation for all guests in the Restaurant. “For tomorrow morning”, he smiles. Intensely lemon-y and only mildly sweet, it proves the perfect pick-me-up with a cup of coffee.
Minor quibbles aside, Joël Robuchon Restaurant is certainly an ornament to Singapore dining, and a very worthy gastronomic spearhead for RWS. And if the casino wars continue to turbo-charge the development of Singapore dining as they have so far, may they long continue.
More photos at http://julianteoh.blogspot.sg/2012/07...
Joël Robuchon Restaurant
8 Sentosa Gateway
Level 1, Hotel Michael
Resorts World Sentosa, Singapore
Tel: +65 6577 7788
Advance reservations essential for dinners Thursday-Saturday
As far as French gastronomy’s concerned, Joel Robuchon, among active chefs, is probably the most popular and respected in the world. Although, he’s certainly not the favorite of mine, somehow I happened to have dined at his fine dining restaurants several times. After absent for more than two years, I decided to return to Robuchon Sentosa last month. In Dec ’11, I ate there during the Piedmont white truffle season; this year was during the Perigord black truffle season. Excluding desserts, I was fortunate enough to have savored 40+ different dishes created by the French master chef. As I received the restaurant’s latest menu via e-mail, there were still lots of food I had not tried yet. So, I thought I had good “excuses” to return there. Well, also because I had a great time during my first visit – along with Chateau Robuchon Tokyo, this one was my favorite among Robuchon’s restaurants.
Nothing has changed regarding the place’s decor. I was greeted by the checkerboard tile at the lobby before entering the main dining room on the right side. Grand chandelier hanging at the ceiling, some crystals lying on table runners, and oversized vases were all in place and well kept. In contrast to the black and purple color in Las Vegas, here, the ambiance was dominated by black and beige/some gold. Menu wise, it seemed that the kitchen, led by talented and meticulous Chef Tomonori Danzaki, has settled down. Compared to my previous visits, I recall there were 50% more dishes these days. However, it didn’t matter that much for me as I had “designed” my own tasting menu (the long degustation menu with some modification) prior to my arrival. As I know it would be lots of food and a long gastronomy journey, I prohibited myself to eat plenty of bread. I began with 3 of them: bacon-mustard, cheese and saffron soft bun; it stayed that way until the end of my meal. The butter was still Bordier’s unsalted accompanied by good salt quality and Spanish olive oil.
Let’s go to the main substance: the food. Apparently, I ordered more than I thought ... Including amuse-bouche and mignardises, I consumed 20 courses. This time, several of the dishes were bigger than my previous experience (of course, I didn’t complain) especially during the “trio items” that were usually served in a very small portion, even by tasting menu standard. Since there were lots of food, I would not describe all of them – you can read them at my longer review (see the link at the bottom). In any Robuchon fine dining restaurants, it’s almost certain that you would have dishes with caviar and they’re not any “random” dishes with caviar on top. This time my favorites were:
- King crab duo (a combination of delicate Kamchatka crab and fine spider crab displaying texture and flavor contrast) with Imperial caviar and sea urchin on top. The crab's succulent taste matched perfectly with caviar's brininess as well as the uni’s sweet and creamy flavor.
- An exquisite salmon tartar with shiso and caviar. The luscious salmon tartare was fresh, tasty and perfectly seasoned; it's enhanced by top quality of shiny caviar (having sumptuous taste) and runny egg yolk wrapped in gold leaf. Every element here was just right; I truly enjoyed every single bite of this dish.
In addition to the caviar dish, you can expect a “trio” of seasonal items at Joel Robuchon. In the Winter, you can expect some black truffle dishes and I liked:
- Mille-feuille of unagi, foie gras and black truffle - an intense dish. The caramelized Japanese unagi was sweet and slightly firm while the smoked duck liver was delicate and rich, then the pungent truffle added an extra 'punch'. To balance any excessive flavor, there was bland whipped cream with black pepper as well as salad containing radish and onion
- Arguably my best dish of the night: Perigord truffle tart with onion and bacon – they’re in perfect harmony. I could taste different flavors and textures but balanced; they're happily dancing in my mouth as I slowly savored this exceptional dish. Relates to execution and plating, it was just way better than a similar dish created by lepinoy at les amis
Under Japanese head chef, one could expect excellent seafood and fish dishes,
- Both langoustines courses were delicious. The first one was the famous scampi ravioli with foie gras sauce (not so strong this time, maybe due to plenty of rich dishes I had in the first half of my meal) and cabbage. The second one was new to me and even better than the 1st Dublin bay prawn. Danzaki-san served a fresh and succulent Alaskan langoustine with its own tasty juice. There were contrast in texture and color as displayed by orecchiette pasta, almond, and zucchini as side items
- I was glad that sauces at both fish courses were not too heavy. After eating plenty of dishes with black truffle or truffle-based sauce, I prefer to follow them with something cleaner and lighter. I enjoyed my pan seared Amadai with crispy scale. The fish was delicate, prepared with light saffron sauce with some sour notes in it. Following this, a firm yet supple piece of good Turbot accompanied by wild mushrooms and truffle jus.
My main course was a tender duck breast (a tad overcook and a bit dry for my taste) with the creamy duck liver and (fresh) cherries. Also, as expected, Robuchon’s legendary mashed potatoes. Since my Europe trip nearly 4 years ago, I don’t think since then I ever ate great French cheese. This time, I requested it to be part of the tasting menu. Although I was really full at that time, but I managed to sample goat cheese, comte, camembert and roquefort – all of them was nice. The desserts were up to Robuchon’s standard and you would get 2, one would contain some sour/acidic taste for palate cleanser and the next one was guaranteed to be sweet and generally chocolate-based. If you’re curious, welcome to see the pictures by clicking the link below.
I forgot to mention that compared to my initial visit, the price of a long tasting menu has been reduced to be SGD 40-50 cheaper. Because of this, I added 1-2 “extra” dishes utilizing winter black truffle. Overall, the execution was precise, the flavors were delicious and not monotonous, the presentation was artistic – an excellent feast for the senses. Robuchon’s dishes might not be too inspiring, but they’re not simple either. It’s one thing to know and understand the receipt, but it’s another thing to be able to execute it in such perfection. This meal convinced me that Tomonori Danzaki was the best among Robuchon’s chefs brigade. He not only was an expert in cooking, but he also genuinely cared about my dining experience. He actually felt that my tasting menu was too much/long. Half way through, he asked the staff to check whether I had been stuffed or if the food pace was alright – the kitchen had no problem to make some last minute adjustments if required. Unlike my previous visit when I had been invited to the kitchen, this time Chef Danzaki greeted me in the dining room. We had a nice chat for 10 minutes or so towards the end of the meal. He was very pleased and honored knowing that Robuchon Singapore was my best dining place among all of Robuchon gastronomy restaurants.
In addition to be the best in terms of food, the Robuchon RWS was also leading in terms of hospitality. The service was attentive, friendly and efficient during my dinner even though the restaurant, surprisingly, was very busy; there were more than 30 diners. The “pace” was nice, by 8 PM a group of 10 people occupying the private ‘winter garden’ left. Around 10 PM, there were only me and another table of four. Unlike my experience at fine dining restaurants in Asia, this time the main “service awards” belong to the Asian staffs named Sherika, a lady from Philipine, and Kohmalan, an Indian Singaporean gentleman. Both of them had very good knowledge about the food, restaurants, and Robuchon in general – they didn’t seem to simply memorize the information as I was talking with them. They were also sincere and had good personalities. Perhaps, it should not be too surprising when I learned later on that Sherika used to work at Robuchon Macau for a few years before moving to Singapore while Kohmalan has been with the team since the opening. More than one staff asked me how they were doing in terms of food and service. They’re more than willing to listen to my feedbacks and very eager to get better. IMHO, the service here was easily the best one I’ve ever experienced in Singapore.
For the first time outside Europe and Japan, I ever bestowed 97 pts (a convincing 3-star by Michelin standard) for food to any restaurant in Asia and US. As bizarre as it might sound, it means that my meal at Robuchon restaurant under Danzaki was better than my dinners at per se, Alinea, Urasawa etc. I am confident that the 4-star Forbes travel guide award the restaurant received early this year will be revised into 5-star within 2 years. I would love to return here again, but not so soon since it’s very expensive – probably in Spring/Summer 2016. It’s not unrealistic since the restaurant informed me that the Genting chairman had been very supportive and would like to ensure the existence of Joel Robuchon Singapore despite the fact that it has been losing money all this time.
The more comprehensive review can be found here,
re: Bu Pun Su
Thank you for the detailed review, BPS, and it is nice to see that they are still producing excellent food today.
While it is probably no surprise that they are losing money (not as a reflection on their quality but more that these big names are often trotted out as loss leaders), I was surprised to read that they readily admitted that fact to a guest!
re: Julian Teoh
I'm not surprised the restaurant is losing money, we Singaporeans have moved away from theatrical, overpriced places in the past couple of years. Robuchon, Iggys, Les Amis or Andres have always depended more on foreign visitors or expats with corporate expense accounts, than Singaporeans who're celebrating a special occasion, etc.
re: Julian Teoh
Thanks for reading Julian
Maybe from the fact that there were plenty of big names "close shops" such as Guy savoy, Kunio tokuoka etc. they assumed it's become a 'public' secret. Anyway, staffs from Les amis and other Singapore fine dining places, already knew about Robuchon's struggles - Singapore's hospitality business is such a small world
I simply confirmed it with them. That being said, maybe it would be 'nicer' had they been more discreet. The same thing happening with Robuchon Macau and Vegas. Mr. Robuchon was fortunate to have the full support of the owners - it makes sense because without such back up, I don't think he would be willing to open a restaurant bearing his name
The true test for GM's chef of the century will be his upcoming project in Bordeaux (a partnership with wine magnate Bernard Magrez) - not sure if they would have 'unlimited' budget this time. He also aimed for 3-star accolade. France was more stingy for such award, but it's well-known that Michelin loves Joel so he will probably get it at the end
re: Bu Pun Su
If I recalled correctly, the meal cost was 570++; about the same price during the initial restaurant's opening
I received the email this year stated the long tasting menu was priced at 480++ ('cheaper')
I added a few extra courses during the last meal
Regarding to l'Arpege - for example meal 3&4 - it means I simply combined the pictures of 2 separate meals; so it's not always that many. In another occasion, a few of them included some dishes shared with my parents. But yeah, generally I ate very well there and the kitchen took good care of us :) I really hope I could return there within these 2 years
Nice reporting! Really enjoyed your write up and photos!
Looks like, nowadays, Michelin 3* chefs love to use the ' Can of caviar ' approach?! Here's NYC's 3* - Eleven Madison Park's version which I had last month. Just for fun, attached photos of some other dishes for comparison. You'll find the cooking style also tend towards the 'lighter' side and 'Japanese' influence too!
- House Smoked Sturgeon with Osetra Caviar on Creme Fraiche ( Amuse )
- White Asparagus with poached quail egg ( appetizer)
- Foie Gras under pickled turnip petals, sweet broth, spicey oil.( appetizer )
- Hamachi ( appetizer )
- Butter poached Lobster with grilled Ramps ( fish course )
- Atlantic Coba ( white fish )
- 55 days dry aged Angus Prime striploin with Bordelaise sauce ( main course )
- Grilled Morels ( main course )
- Black & White Chocolate Cream Eggs with Chocolate powder ( dessert )
- Chamemile cream, ice, foam...etc (dessert)
We also received 7 more amuse bouches!!
7 Amuse Bouches plus four courses, only US$75 per person!!!!!! Better deal than S'pore??!!
re: Charles Yu
We had this conversation some time back too in several threads on this board.
For other readers - one example: the current price of the meal (there is only one menu) at Alinea in Chicago is US$210 (= SGD$267) per person without wine. http://www.alinea-restaurant.com/pages/menus/menu.html . Some other examples: http://chowhound.chow.com/topics/7824... .
I need to write up my recent meal at Robuchon au Dome in Macau - quick summary: great food, shitty (new) space.
We had the MOP1,588++ (US$200) seven course dinner menu (plus MOP300 supplement for beef), they also have an eleven course one at MOP 2,188++ (US$275). The add on the wine and it starts to get very expensive,the cheapest bottle the list is MOP700 (US$90) and goes up very steeply from there. In contrast I thought the full tasting with matching wines at Manressa was far better value.
They also have an irritating iPad wine list, although at least I could sort all the wines by price, it's irritating because you always need to go back to the main menu to compare varietals. At least with a wine list you can quickly compare two or three pages by using your fingers as bookmarks.
re: Charles Yu
Thanks Charles! Nice photo record of EMP also!
I would agree to an extent with what the others have said upthread, but I don't think it is that straightforward. Judging from from the lighting on your photos, it looks like you are doing lunch, yes? I haven't been to EMP so can't comment on relative quality, but if you stay away from the casinos, other top-tier Singaporean European restaurants such as Les Amis serve a very good lunch for around US$65 all told or less (although they admittedly do not serve seven amuses bouches!). Of course, the base costs of production are higher here as ingredients need to be flown in, staff need to be paid a living wage, etc.
Also, the fact that JR is in a casino is also another price inflationary factor. Casino economics / psychology is a strange thing, but it apparently serves the casino's interests when they price their equivalent goods higher than the competition's, so the high rollers see the price of their comped meals, etc. and realise how generous their hosting establishment is being. If you compare like with like, Robuchon Las Vegas' tasting menu is going at US$425 a head for 16 courses. Once you add a 20% tip, you won't get much change from the price of JR Singapore's tasting.
For another point of comparison, Per Se's tasting menu is US$295 if you don't add any supplements, which I understand is the done thing if you want to really taste their best dishes. JR Singapore's prix fixe six-courser, with presumably larger courses than Per Se's and plus amuses and mignardises, also weighs in at around (funnily enough at today's FX rate) US$295 nett.
re: Julian Teoh
Tasting menu of EMP is the same for both lunch and dinner!! However the lunch can be had for about half price!! A great deal!! In fact I left out photos of about 12 complimentary amuse bouches!!! Here they are!!
A few of them actually followed a 'theme'. First one was the New York Deli. Hence smoked fish, caviar and deconstructed BLT Bagel. Second one was based on an East coast Clam bake. Hence, clam chowder, clam ceviche, lobster croquettes..etc
Total time of meal was about 4 hours!! ( including a short kitchen tour! )
re: Charles Yu
re: Charles Yu
Thanks Charles - I'd love to read a review of your meal if you posted one somewhere. Some of those photos are post-meal mignardises yes, or are they savouries masquerading as sweets?
I had a quick look at EMP's website and to clarify, lunch is going for US$74 (the one dollar saving has clinched the deal for me!) but dinner goes for US$125. Still sounds like a very good deal if you're getting "three-star" quality, whatever that means these days.
re: Charles Yu
My meal at EMP a couple of years ago - before the 3-star ...
New York is blessed with so many restaurants to choose from. I usually will visit all kinds, from the like of per se/Jean Georges to as simple as shake-shack/a K-town restaurants. In those visits a couple of years ago, I also had a chance to visit Eleven Madison Park (EMP) – my friends and I would like to visit a creative place and we decided to come to EMP over WD-50 since we thought that EMP is more ‘stable and consistent’
Food (and wine) – 91/100
The food was indeed creative and many dishes were prepared in creative plating. But the problem was that a few of the dishes are good such as the smooth smoked sturgeon sabayon with chives was nicely seasoned; the poached lobster was tasty, I especially liked the strong citrus sabayon and the crunchy granola. However, the rests were only so-so. For instance, the slow cooked turbot was quite tasteless (even the ‘soup’ did not help that much); I was excited with my suckling pig knowing that Chef Humm is a master of pig cooker, alas it did not live up to expectation. The pork, possibly cooked sous-vide, hardly generate any flavor – it all depended on a little sauce on the side, the Oregon morels did not help either. The pre-dessert of strawberry-cheesecake in liquid form was not bad, while the main dessert (chocolate tart) itself was mediocre, but the several flavors of macaroons as mignardises were flavorful.
I was considered myself lucky to order the “Taste of Spring” with many variations; whereas my friend who ordered “Four Story Pork” degustation menu was rather disappointed because most dishes were somewhat similar in preparation and taste, only the sides were different. How’s it? Not so much different from my pork main course generally. Chef Humm certainly has great potential and was willing to push himself to the limit; hence foodies will not get bored when dining there. Unfortunately, it’s been consistent yet especially in the main courses. To me, I prefer if he simplifies his cooking and focus more on creating delicious food. I enjoyed my red Burgundy – 2006 Savigny-les-Beaune, it’s firm yet smooth with a vivid raspberry and minerality. Despite some inconsistency, I would say the food is worth 91 pts (2*)
Service (and ambiance) – 93/100
The service was friendly and pleasant. The staffs worked hard to please their customers, sometimes it didn’t look too natural, and the effort was still appreciated though. United States is blessed with plenty of lands and the dining room at EMP showed that. The ceiling was ‘skyscraper-high’, it has lofty flowers and topiary (the flowers were as big as the ones I saw at Le Louis XV, but not as beautiful). I don’t usually disagree with Michelin ratings very often, in particular for the top 2 categories. But this time, I think EMP deserves more than 1-star, at least 1.5* - perhaps when Chef Humm produced delicious dishes more consistently, the 2nd star should come in 1-2 years time. My overall experience score was 91.5 (a low 2*)
re: Bu Pun Su
I thought this thread was worth a bump.
In a bit of an unprecedented move, Joël Robuchon Restaurant is offering a 15% food discount for Citibank credit cardmembers with free valet parking during dinner, valid until the end of September 2013. As far as I know, this is the first third party promotion being run by a super high-end casino restaurant in Singapore.
L'Atelier is also running a similar offer, 10% off food with free valet parking for lunch and dinner.
re: Julian Teoh
I haven't been back since early last year so can't answer your question, but this may be as good an excuse as any for a return visit! ;)
It was quiet when I visited last on a Monday night, but I understand from others that it is/was advance reservations-only territory from Thu-Sun.