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Buyan Russian Restaurant & Caviar Bar

3.7

Eatability rating

25 reviews

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Address: 9/10 Duxton Hill, 089593
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Situated at a three-storey shophouse at the vicinity of Duxton Hill, Buyan offers a trio of Russian dining experience with three different concepts . These include a bar serving Russian alcohol, a fine dining salon and a casual eatery.

Mon - Wed: 17:00 - 23:00

Thu - Sat: 17:00 - 23:30

Closed: Sun

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+65 68846884
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$52 based on 47 submissions
Dinner (13 votes), After Work (11 votes), Quiet (9 votes)
4

Delectable Russian Fusion fare in beautiful settings

The restaurant / bar was dimly-lit, with dark wood decor, to give it a very European feel - relaxing, foreign, contemporary and even intimate - the faux wooden walls bore testament to the descriptions. A bar counter and high tables lined one section of the room, while large cushy booths filled up the other.  I loved especially the mock-chandelier lights suspending from the ceilings, giving it a touch of enigma.

The Chicken Piev (SGD$28.00) - breaded chicken stuffed with clarified butter, served with baked vegetables and mushroom sauce. The crust of the chicken was crispy with the breaded butter layer, tasting alot of cheese; the chicken was tender and light in taste. It made for a simple but sumptuous dish.

I had one of their signatures - the Beef Straganov (SGD$32.00), fine beef strips served on mashed potatoes, embraced with creamy mushroom sauce. The beef strips were very tender, having been sliced rather finely; their rawer, sweeter taste infused with the wondrous taste of the luscious, umami mushroom sauce pooling it. The mashed potato was very soft, melting in the mouth immediately. This was a rather unforgettable dish.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/12/dinner-at-buyan-russian-restaurant.html
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Latest Community Reviews:
• 22 Dec 2015 • 583 reviews • 13 followers

Delectable Russian Fusion fare in beautiful settings

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The restaurant / bar was dimly-lit, with dark wood decor, to give it a very European feel - relaxing, foreign, contemporary and even intimate - the faux wooden walls bore testament to the descriptions. A bar counter and high tables lined one section of the room, while large cushy booths filled up the other.  I loved especially the mock-chandelier lights suspending from the ceilings, giving it a touch of enigma.

The Chicken Piev (SGD$28.00) - breaded chicken stuffed with clarified butter, served with baked vegetables and mushroom sauce. The crust of the chicken was crispy with the breaded butter layer, tasting alot of cheese; the chicken was tender and light in taste. It made for a simple but sumptuous dish.

I had one of their signatures - the Beef Straganov (SGD$32.00), fine beef strips served on mashed potatoes, embraced with creamy mushroom sauce. The beef strips were very tender, having been sliced rather finely; their rawer, sweeter taste infused with the wondrous taste of the luscious, umami mushroom sauce pooling it. The mashed potato was very soft, melting in the mouth immediately. This was a rather unforgettable dish.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/12/dinner-at-buyan-russian-restaurant.html
Overall
Food/Drink
Value
Ambience
Service
  • Exterior
• 07 Mar 2015 • 2 reviews • 0 follower

The Chicken Kiev was AWFUL, I've had tastier hospital food!

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It's sort of baffling that Buyan has so many positive reviews on HGW. I'm an avid foodie, and I'm big on appreciating techniques and flavours behind dishes.

To the Chef: A Chicken Kiev is supposed to be a crumbed, fried chicken breast, with a garlic butter and parsley centre. I've eaten it in Russia, and in Ukraine amongst others but yours was missing the essence of a Chicken Kiev*:

The breast is supposed to be opened out to thin down its 'meatiness' before it envelopes the garlic and herb butter. Then eggwashed and crumbed, before frying or baking. When sliced open, butter should ooze out of the breast. OOZE.

Yours, Chef, did not ooze. It barely sputtered. The breast I got was chewy, too meaty, and not sliced or hammered down thinly and the butter was bland and lacking garlic, parsley AND SALT. And this is coming from someone who barely seasons with salt at home -- I typically find food outisde too salty.

As if that wasn't bad enough, the Chicken Kiev, came served not on a bed of mashed potatoes, straw potatoes, or rice. No, no, no -- this one was served with undercooked wedges. The beets and carrots were fine. As was the broccoli. But really, undercooked wedges, Chef? Really?

To whomsoever runs the establishment: The Vareniki was so-so. The infused vodkas were up there. But the service was stellar

To anyone reading this: Avoid the Chicken Kiev at all costs. Try the remaining dishes at your own risk.

*If you're unsure as to the technique behind the dish, I'd suggest looking up Marco Pierre White's version on YouTube (he was Gordon Ramsay's mentor, in case you didn't know). 

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• 12 Jan 2015 • 2 reviews • 0 follower

Love it!

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Great place to hangout : good food & ambiance. Decent price point.

Make sure you try the khachapuri and the chashilik platter :)
 
 The wine selection is great (they even have French grand cru classes by the glass from time to time!)
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