Tue - Wed: 17:00 - 23:00
Thu - Sat: 17:00 - 23:30
Closed: Mon, Sun
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.
as a Russian who has Russian parents and a Russian grandmother who has hooked me Russian all my life I can say this is the worst, absolute worst Russian food I've ever had. Putting Russian names on food doesn't automaticLly make it Russian which is what they are aiming for. I arrived at 6:30pm and my food was done being served at 8pm. when I arrive we were the only ones in the restraunt. many of the foods were unavailable about 50% of what I wanted to order. The VERENIKI made me feel sick they were in a soup and it tasted like old fish.the Plo. Was absolutely unauthentic. after we wait 1 and 1/2 hours for our food we paid the bill and they messed it up and ran after us telling us to pay yet we already payed . Very unorganized the staff is not friendly! Overall one of the worst restraints in Singapore I have been to.
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.
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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).