A terrible experience from start to finish! Shame on AmEx and Raffles Hotel - Osteria BBR by Alain Ducasse Singapore - Buy Reservations
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🤮 1/5 - A terrible experience from start to finish! Shame on AmEx and Raffles Hotel
By 👻 @O2Travel4Ever, 10/28/2022 3:00 am
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We received special invitation from American Express Centurion to attend ‘An Epicurean Showcase’ by Chef Alain Ducasse, held at Osteria BBR by Alain Ducasse, Raffles Hotel Singapore. The price of S$328++ per head was pretty ridiculous but not totally unusual for a high quality Michelin star restaurant & chef, it had to be prepaid and once we got to the restaurant we understood why. The restaurant is in the old Billiard & Bar Room (hence BBR) in the hotel and some designer has gone to great lengths to make you feel like the round tables has you sitting in a billiard pocket while the kitchen represents the old billiard table light. Ambiance = zero but I can recommend their Gin and Tonic (at S$25.80 each). Not listed on the menu was I guess the pre-dinner course - two finger size tacos with chopped tomato and something I could only describe as a supermarket ham sandwich in what resembled pita bread. We immediately knew we were in trouble. Alain Ducasse was in the restaurant and wondered past the kitchen once but ignored the guests and looked to have his own table. He seemed totally disinterested in what was coming out of his kitchen. It is hard to see across the room as the benches next to the tables are used for storage of glasses and booze (yes the waiters continuously apologise as they lean over your table to get glassware for other diners) The person who we presumed was Alain's sous chef wondered in and out of the kitchen on his cell phone during the evening without any engagement with the kitchen team, we stopped counting at 12 trips past our table. Trying to remain positive we ordered a bottle of wine from a menu where the cheapest bottle is S$178, the average about S$900 and it tops out around S$16,000 a bottle. The wine was great, 2016 Casa Edi Mirafiore Barolo DOCG (93/100 Wine Enthusiast) but I could have bought it in Italy at the supermarket for €36.90. The first menu course was the amuse bouche (first time we had ever seen this listed as a course) and this was the highlight of the entire meal. Foam mozzarella burrata with tomato underneath - delicious! Then came a vegetable terrine with chestnuts ...and vinegar, a lot of vinegar. So much vinegar that it was totally inedible but probably only good for indigestion. Not sure if the person who put this dish together never tasted it, but the mix of vegetables with the weird texture of chestnuts drowned in vinegar felt more likely someone betting they could serve anything they liked in a Michelin star restaurant and the unsuspecting diners would praise it. Then came the tagliatelle with white truffle (they shaved some extra truffle because we had sent the previous course back after a few bites). This was a delicious home made pasta with a white sauce and shaved truffle. Who doesn't like a bit of truffle! Suddenly another chef popped out and presented us with a fish course that was not on the menu, apparently also because we had sent the vegetable dish back. It was a white fish with carrots and orange sauce (note how many dishes had oranges in them from here on, just no imagination). It was under-seasoned and pretty ordinary with the exception of the small dollop of reduction used to stick the carrots to the plate which was delicious. There just wasn't any balance to it. We were then presented with what I presume should have been the hero main course; Wagyu tenderloin with endive, a reduction of red onion and red wine, and a Marsala jus. Firstly it was Australian wagyu, not Japanese, and secondly we could not understand why you would serve tenderloin. Personally I only serve cuts of wagyu that let you highlight the incredible flavour (like ribeye). The beef was ok and a pink medium rare, but had no seasoning. The endive had been slow cooked in orange but not long enough so the bitterness remained, and that combined with the red onion reduction and Marsala jus just did not work. It was a very confusing main course that my helper could have whipped up. Next we got Olive oil ice cream which tasted like vanilla and an orange sauce (not sure if it was intentional but it was a bit like a marmalade). Too much orange peel had been grated into the sauce so it was bitter and unpleasant, and also had no balance. This was followed by two halves of a cut open passion fruit with a teaspoon and a quarter diced mango in the shell with tooth picks to eat them. This belonged in a hawker stand and we could not figure out how it fit into the menu. The final course was a (way too) rich chocolate moose textured desert on a biscuit with what looked like a print of a merlion but we were told was just a lion. We were told the story of the last tiger shot in Singapore after escaping from a visiting circus and ending up in the Billiard Bar and finally being shot outside. (It's on the Raffles Hotel website) It could have been a cool story but there was no flow or theme or story to the rest of the meal so it was just as random as all the courses had appeared. We took two bites and got the bill so we didn't have to endure anything else. So moral of this rather long story is if you want to get average quality Italian bistro food, go to Pizza Hut where the meal will set you back no more than S$50 a head including wine. This awful, below average meal at Osteria BBR set us back S$500 per head including the wine! Shame on you American Express Centurion and shame on you Raffles Hotel for tolerating such poor quality against your high value brands.
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