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Brasserie Les Saveurs Singapore Yelp Reviews
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6 Reviews
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The cafe at the st.
Regis which is where the hotel serves buffet breakfast. We tried the place on our staycation here recently. The food is decent though a bit of a hit or miss depending on what you order. Service is very sloppy and on one of the days our breakfast took over an hour to arrive. You can tell that the staff is stretched. But at the st. Regis you expect a higher standard of service which is missing.
Be the first to ReplyBeautiful setting, albeit not very intimate, even if you
Beautiful setting, albeit not very intimate, even if you sit in a semi-private alcove. Lunch is a half buffet, where you choose among 5-or-so main courses. The whole meal (appetisers, mains, and desserts) was good, but no innovative or memorable dishes. But again, st $58++, it's not that expensive either. In the neighbourhood, I much prefer 190 at Four Seasons Hotel - more cozy décor, many more food choices at comparable quality.
Be the first to ReplyAs anticipated, the restaurant is beautiful and has good
As anticipated, the restaurant is beautiful and has good ambience. It also has a reasonably decent deal for dinner, where you can get a main course and a buffet of starters and desserts for $73+ (the St Regis Connoisseur Dinner). They also come under the AMEX discount scheme which was another reason why my friend and I decided to give it a try last night.However, the problem lies with the service and some of the food. I am not one to nitpick when it comes to service but we were served both our drinks and main course wrongly. It did ruin our dinner a fair bit, especially in light of the considerable waiting time for dishes. To their credit, they did try to make up for it by offering us wine on the house.As for the food, the oven roasted black angus prime rib was arguably average and the pan seared prawns and scallops were so-so as well. We did enjoy the desserts though and the wide range of skewered food for the chocolate fondue fountain is noteworthy. It is unfortunate that this place turned out to be somewhat of a letdown. There is certainly room to improve.
Be the first to ReplyLet's talk about the good things first.
Place is beautifully set up as one would expect of the St Regis with the mesmerizing decor and general 'luxury' feeling of the place certainly set a great ambiance of something special is about to happen. Plates were cleared, water /wine was topped up, cutlery was replaced without being requested, and complimentary parking tickets were given immediately. Also, I was impressed with one of the lady staff there who's very knowledgeable about wines. She recommended several and we tried 3 different wines to pair our food with including a really good dessert wine. All the wines served were quite good for the price. We even thought that she's a sommelier, I enquired her about it and turned out she's in the middle of becoming one. They don't offer a lot of wines but seems like the ones they have are pretty much curated by the experts and the lady also said that the wine list will be updated in about a week time. The 4 courses which served at the table were such a huge letdown. Sure, they were presented really well but not as delicious as it looked. The entree, crayfish salad wrapped in smoked salmon tasted like what anyone could easily make at home that would be perfect for your lunch box. The salad was basically just thousand island dressing and a little crayfish meat. Next we had the sweet corn velouté with pan seared hokkaido scallop, black truffle purée and crustacean oil. After the entree, to be honest, I tried really hard to lower my expectation and to my surprise the quality of food kept going downhill. The velouté was really disappointing (needed additional spices/salt/pepper to liven it up), watery, couldn't taste the corn (only could taste the black truffle) and at this rate a baby food would taste better than that. The scallop was thick but dry.We had the option to choose between duck breast with foie gras and oven-baked cod fillet for our third meal. I chose cod but my two dining companions chose duck. I was glad that I picked the right choice because the duck was not properly cooked, hence it had a really unpleasant smell that I'm very sensitive of but I guess the foie gras helped to make up for the smell. The cod was a tad dry on the outside but still edible on the inner part, loved the lobster bisque underneath the cod though. Lastly, the dessert part. There were 3 mini chocolate cakes and I think two of them had a touch of 'Valrhona Chocolate Mousse' but when I tasted it, it's nothing Valrhona at all. Omg, it seriously tasted like the mousse was made of cheap cocoa powder, something a 5th grader would use to bake their first cake. So, because of that I barely touched my dessert. I'm usually not this brutal but I couldn't fathom my sorrow for having to waste my time and calories eating those miserable food.Overall, the food served was certainly appetizing to see but nothing really special in terms of taste, is it because it's restaurant week and they have cheap price tag ($58++) so they had to sacrifice a crucial thing like flavor??? I don't know. I'll probably only be back for the drinks. This place definitely has an exceptional ambience and service but food was somewhat disappointing.
Be the first to ReplyAs part of the St.
Regis Arts Celebration held from 29 Jul to 4 Aug 2013, I was invited to the exclusive preview of The American Kaleidoscope special menu created by Chef Chris Kurth of The US Grant, A Luxury Collection Hotel, San Diego at Brasserie Les Saveurs. The 5-course Dinner is based on Chef Chris' interpretations of iconic American favorites.For $188 per pax, guests can look forward to a degustation dinner paired with boutique American wines during this period. The wine pairing changes every night so go check out the list. I enjoyed the Beringer's Chardonnay very much.The Baked Red Beet Root was absolutely delish. This was certainly my favorite course. I love the mix of flavors and texture in this one. A light sourish Ricotta wrapped in sweet and crisp Feuille Brick Tarragon. An airy and innovative Chive meringue with arugula. Pieces of juicy sweet beetroot and some California dates with sea salt. Truly amazing dish.Second course was the San Diego 'Mock Turtle Soup' which is made from braised US Black Angus Beef and Tongue to replace the actual turtle which was used in the past at the San Diego US Grant hotel. I was told that tongue has a similar texture to turtle (which i have never had). Robust flavors in this fish stock dish. Next was the Pan seared Albacore Tuna. I'm not a huge fan of tuna but this was palatable enough. The meat was simply done and i could taste the freshness of it. The powdered brown butter was subtle but went very well with the fish. Oregon Pinot noir reduction and pickled strawberries and a purée of cilantro and sweet onion garnished and added interesting flavors to the dish. The Charcoal-Grilled Colorado Lamb Saddle was my other favorite. I've never had lamb that is so simply done and yet tastes this amazing. Chef used a Mediterranean style of pairing with the sweet dried fruit preserves which worked extremely well. We concluded lunch with the Almond Brown Butter cake with a milk confiture and apricot sorbet with caramelized white chocolate ice cream and black cherry beignet. The dessert was on the whole rather sweet except for the tangy sorbet and the lovely beignet which was like a tempura cherry. Nevertheless, great dense and moist texture from the cake and lovely caramel white choc ice cream.To enjoy the celebration in its entirety, you should get a seat at the St. Regis Midnight Supper, the gala dinner held at Brasserie Les Saveurs on 2nd August. This includes the front row seating at The Whiffenpoofs recital and the 5 course degustation menu by Chef Chris, complete with wine pairing. The St. Regis Singapore will be donating S$100 to UNICEF for every seat purchased at $288. Support a good cause anyone?
Be the first to ReplyAll my meal attempts at Brasserie Les Saveurs were pleasant
All my meal attempts at Brasserie Les Saveurs were pleasant - nothing screwed up - but not utterly out of this world. Believe it or not, this is the only restaurant proved to be a cut above the rest in the 6-star rated tavern, with Yan Ting being the runner up. But it makes me wonder what infallible strategies the business have employed to make it sustainable in the long run when I see a fading crowd, the dining room barely filled with 15 guests on a Saturday evening. Strong bottom line or just keeping afloat, either way, it should least worry me, as long as they still served me quality food with exceptional service. Yes, their Maître d' is expecting my arrival and receives me cordially.I was here for a round of dinner, a birthday celebration sort with a group. The idea of sitting right in front of the Live band sounds groovy but turned out ill-considered. I will relate why as it goes along.The opening ceremony wasn't at full blast but one that's solemn. Arrived in pairs, the wait staff sent messages from the Chef of Cuisine - Alexandre Lozachmeur, who aims to amuse us and that was why it has been called the "Amuse Bouche". Lovely duck confit, slowed cooked to yield a tender (not meltingly) texture and then meticulously tear into humble strips to feed the guests. Sits atop a bed of lentils evenly dressed in light vinaigrette, the duck meat shines in the dark and becomes a bit more stimulating with chives decor.Well, the messengers have left us quite a while, giving us room to handle the mouth amuser and avoid eavesdropping behind the partition. But I know we were been observed from a distance, that was how they were described as "discreet & attentive"! I hope our laughter didn't radiate the whole dining room and thanks to the Live music, our serious conversation turned into a few moments of chuckle, then ventured into some senseless jokes when we interpret each other wrongly - because we were muffling away as the band plays in the background. So, my end-of-day conclusion was right - I made a poor judgement, I chose the wrong table but it was fun, anyway. We turned silent when we noticed the messengers were back in the hall. Marching towards us, this time, they delivered the Terrine de Foie Gras.Being popular and well-liked, this duck foie gras came to me in a terrine form. I took a few twinkles before slather a part of it on my brioche toast. Undeniably good, very rich and buttery. I am not a fan of this "fat-liver" species, as I find the force-feeding breeding technique disturbing and so I could only consumed a portion of it. I know most people cannot resist its delicate taste and although this is a duck version, it was less gamey and melting, not losing its shine when placed side by side with those goose cousins. The braised figs are not to be missed. They were cushy, naturally sweet with a sharp sourish note fathered by the balsamic vinegar decked within the salad, very refreshing.Then the soup arrived. It seems the chef is getting a little impatient, sending us his new message more quickly by now. Never mind about the pace, I could stop them when appropriate. Watching them drowning the pancetta in my plate with that creamy Chestnut Veloute was so tantalizing. The engagement was rhythmic with chestnut bits, then bacon fragments, followed by the smooth and velvety chestnut creme whirling in my mouth - sensational. I have always loved the veloute here, either the pumpkins or spinach, they were all good. The volume was kept reasonable, hence it wouldn't weigh you down. But some in my group did find it slightly too creamy, so its up to one's tolerance.This braised short rib is prime! Every one agreed that this is the key catalyst to the night's event. Unbelievably dissolved in the mouth. The well-marbled beef cut has been braised in red wine, producing an ultra-tender; barely visible texture that rewards me with mouthful of rich winery flavour. The potato purée smeared in part with tapenade sauce was buttery and smooth, not too complex but very heart-warming. The modern beef cube was truly a refined piece, I was completed sold.At last, the chef has send us his love note. His 2-piece poetry appears romantic and impressive. The Hazenut ice-cream was chocolatey, not overly sweet though I'd prefer some good bitter ones. It's tactical and trying hard to pair up the two, but none was psychoactive. Not entirely weak, at least that slab of milk chocolate mass was worth remembering for its caramel taste highlighted with a hint of salt that average out the otherwise cloying feel. And the lusty segment was gently carpeted by a praline sable which was made sandy and mimics the taste of a shortbread but faint. This masterpiece was striving hard to win me over but I was not attracted by it, sadly. Not complaining but this Chocolat au Lait et Noisettes was anemic among the rest.
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