Barnacles Restaurant (Re-opening in Dec 2010)

Someone once lamented to me how difficult it was to find a nice resto that is by the sea. That person, a romantic at heart, was describing how beautiful it will be if one could enjoy wining and dining with a panoramic seaview together with the sunset at dusk.

Barnacles at Sentosa is just this place. I think it fits the bill: the cool seabreeze, the panoramic seaview from the restaurant and the beautiful sunset (weather permitting, that is). The interior is fully glassed, allowing diners within to behold the changing colours of mother nature's creation. At the alfresco, one will be treated to the breathes of seabreezes and the closeness to the sea. If you are like me, one will also appreciate the bar tables outside that are catered to smokers to enjoy a puff while sipping wines.

The menu of this resto covers both Western and Oriental cooking. This is because the kitchen is helmed by 2 main chefs who are responsible for each aspect of the menu. And may I say each of them does a fantastic job.

I was pretty encaptured by the offering of Whitebaits. The type of whitebaits served here are really well-fed. Every piece is a mouthful. The savoury and spiciness of the wonderful combination of salt and chilli powder essentially makes this a great finger food, addictive to say nonethess. The Yuan Yang Tofu is a chef specialty. The tofu is freshly made from soy bean daily . The addition of scallops with delectable seafood gravy and mushroom oyster sauce give another dimension to a usually boring dish. I did not really love this but the Sichuan Hot and Sour Soup may be a favorite of others. A great deal of ingredients can be found in this bowl: scallops, prawns, tofu, black fungus etc. This dish may appeal to the ladies but personally I find this a little to spicy and sour for my delicate tongue.

On the western side of the house, I loved the Braised Beef Cheek. This was served in a red wine reduction and beef jus, served together with carrots, baby onions, mushrooms and truffle mash. I can't tell you enough how much I appreciate the offering of truffle mash here. The cheeks were fantastic, very tender and soft with the eveness spread of fats. This dish is quite a big portion but if you like truffles or beef cheeks as much as me, you would not want to share it. The Seafood Platter on Ice was a sight to behold. Atop a bed of crushed ice, there were frutti de mare of the very best: Boston lobster, alaskan crab, oysters, scallops, bullots, periwinkles and clams. This gigantic plate was sweet, succulent and fresh. Lastly, the dessert of Chocolate Profiteroles with Vanilla Bean Ice Cream provided a nice ending to a wonderful dinner.

This is a place to recommend to that friend of mine, to be charmed, to be romantised or blown away by the food.