Mon - Thu: 18:30 - 22:30
Fri - Sat: 18:30 - 23:00
Sun: 18:30 - 22:30
A 50 seater brasserie sitting on the second storey of The Bellini Grande in Clarke Quay, B Restaurant, located at the former Crazy Horse, serves modern European cuisine daily.
With a dimly-lit, intimate interior with lush velvety furnishings the place looked suitably remarkable and alluring.
Helmed by the flair of Executive Chef Jeffrie Siew (formerly from the now defunct Corduroy & Finch), one thing that the establishment struck me was the service of the wait staffs. It was pretty obvious that they were well-trained – conscientious yet unimposing in a good way.
HFB found the complimentary bread elaborate, yes indeed, as it was an intricate roll of Foccacia stuffed with slivers of Zucchini, and topped with Parmesan Cheese and Wild Herbs. It helps that it was also served warm. Bravo!
Our shared appetisers consisted of one Salad of Seared Peppered Indonesian Yellow Fin Tuna Loin a la “nicoise” ($19.00), which HFB thought was nicely done – “clean” to the palate, with a hint of tanginess from the pepper.
The other being the Beef Carpaccio, Marinated Vegetables, Cucumber Spaghetti and Mini Greens ($18.00), nicely adored with spots of balsamic vinaigrette reduction at the side. The meat was really fresh and nicely sliced – but can’t they serve it in bigger slices? Anyhow, it also helped that HFB’s favourite rocket salad came with it.
HFB also had to himself, a serving of B Signature Cordon Bleu Crabmeat Soup with Tarragon ($14.00). Topped with a Sour Cream Foam, this was the highlight of the evening – probably one of the best soups that HFB had ever tasted! The fully flavoured bisque came with abundance of prized crabmeat that made the soup really appetising. In a blink of an eye, HFB generous bowl of soup was emptied. A quick check also revealed that everyone who ordered the soup mopped up theirs too! This is definitely a MUST TRY.
His main was that of Soy Glazed Fillet Atlantic Black Cod, Sauté Potatoes and Chardonnay Sauce, coupled with a Lasagne of Carrots, Eggplant, Tomatoes, Zucchini and Asparagus ($28.00). A little oxymoronic if HFB may sound, but the initial taste of the fish was fresh and smooth, yet rich and buttery on the aftertaste – everything good rolled into one at the same time. As of most cod fish dishes that leaned towards heavy on the palate, in this instance, the soy glazing helped to lighten it – thus making the dish pleasurable even towards the end. HFB hardly ordered a fish dish for main, but he was glad he did that night.
Since there were 7 of us at the dinner table, it wasn’t surprising that all 7 desserts found in the menu were fired away! French Cheeses with Grapes, Figs Compote & Biscuits ($18.00), would be an ideal dish to go with your wine, but unfortunately, HFB didn’t managed to sample any of it that evening.
Pineapple Raviolis, Pineapple Confit and Pineapple Sorbet ($12.00) – the fried pineapple ravioli was something interesting, however, HFB was misled that it was filled with Mango – turned out my portion was “stained” with the accompanied mango sauce, which he thought overwhelmed the dessert a little.
Another out of the ordinary dessert – B Signature Chocolate Chilli Tart & Butterscotch Almond Ice Cream ($12.00), came with a spicy smack at the end of it, which unfortunately HFB didn’t appreciate it.
A savoury plus sweet dessert, the Goat’s Cheese Brûlée, Fig Paste & Rosemary Ice Cream ($12.00) was another interesting concept. Nicely caramelised at the top with a tint of creamy goat’s cheese flavouring, it did just enough to separate itself from the boring norm.
Warm Sticky Dates Toffee Pudding & Toffee Ice Cream ($12.00) was a lovely marrying of hot and cold along with nicely executed texture of the pudding. It also helps that the euphoric sugar rush gave one great comfort!
Hot Liquid Chocolate Coulant with Passion Fruit Sorbet & Mango Sauce ($12.00) came with a lovely molten chocolate lava interior. Although it wasn’t bad, it was regrettably forgettable.
And for the fickle-minded, the restaurant even offered a B Brassiere Dessert Sampler ($15.00) where you can savour each and every dessert mentioned above.
Overall, taking into consideration all aspects – price, service, food and ambience, HFB strongly felt that B restaurant is seriously undervalued. Highly recommended for couples who are looking for a good place to dine at decent prices with great ambience and service – this place is probably the “Find of The Year” for HFB!
You can view all the photos here.
oh yes... the meal that cost me my flight.
Looking back, do I think it was worth it?
Without a doubt, yes a million times.
I adored the foccacia served up. Warm and toasty with ribbons of zuchini strewened thru the interior. I relished in this together with the garlic laden pesto sauce on the side.
Our shared appetisers - Beef Carpaccio and the Yellowfin tuna nicoise salad recieved sufficient media attention by the rest of the food tasters before being pleasurably savoured. The former, beautifully presented with delibrate dots of balsamic vinegrette reduction embellishing the plate was fresh and sliced thinly to perfection. The latter on the other hand, paled in comparison despite the invasion of bright colors across the stark white plate. Blame it on the taste buds as my tongue yearned for a little adventure after the delightful savoury bread starters. The fence sitting marinated vegetables on the other hand were ravishing in its glory juices; the baby tomatos bursting with flavor.
Continuing on, I shall plead with you guys to bear with my hyper frenzied moment. I shall not hide my excitement anymore. *WEEeee*.. B Restaurant has the best caesar salad ever! Apparently from what I've heard, this version has descended from the original one from Corduroy and Finch which I totally had a love affair with. Hence, this one, stepped up a notch with giant succulent tiger prawns thrown into the mixture of lucious shaved cheese and cream and crispy bacon strips was an absolute thrill to munch on. I was a happy mad cow.
The boyfriend had his signature cordon bleu crabmeat soup with tarragon. Served in a rather peculiar bowl/ statue. The soup literally popped tiny crabs in your mouth with every silent slurp. I've never seen so many clean bowls on the table so far. But judging from the looks of it, this was a winner all around the table.
Gazing over from my plate of grilled tenderloin hailing from snake river farm, intense thoughts of jealousy overcame me. I imagined sinking my teeth into the succulent flesh of the ribeye steak, calming myself with the sweet burns of the caramelised chargilled flesh. Mmmm..
Not that my grilled tenderloin wasn't any good... it just wasn't comparable to the 200 day aged ribeye that screamed 'boomz' from across the table. Tantalizing and pink thru the middles, the steak was certainly a pleasure to chew on, accompanied by a ratatouille lasagna; the dish fared slighty above average for me.
And as the clock slowly ticked away, the rowdy disposition of the food tasters started to surface. I figured that there was perhaps a tinge of anticipation in the air as the entourage of desserts made its grand entrance. People starting to get the cravings for sweets after a satisfactory round of savoury mains.
Out of all the desserts on the menu that we put to the test, a few of my favourite are the
Cheese platter, mainly because I love it's value for money spread of cheeses with berry compote, fig puree and biscuits; ideal with a bottle of wine
the Chocolate chilli tart, sneaky in nature. this innocent chocolate dessert packs quite a punch delivered to the back of the throat. With a explosion of sudden heat, this is one dessert for the adventurous lot.
Pineapple Ravioli. No strange fusion dessert here... reminisces about the bizzare white chocolate noodle she had at buddha bar in Dubai a week back. A beautifully constructed combination with crispy fried dumplings filled with pineapple pulp and a refreshing pineapple sorbet on the side.
and finally... the Sticky Date Pudding. not only dazzling in appearance, this was just major comfort to the soul. Every flick of the spoon with it's warm spongy innards just meant an uprising surge of happiness. I kid you not. This was probably one of the best sticky date puddings that I ever had.
Falling into the list of 'desserts not to have' is the Hot liquid chocolate coulant. This dessert did little for me given my higher expectations of the overworked offering. The cake was hollow with the thinest of walls that didn't pack an oomph with each bite. Playing on the sweet and sour contrast, the passion fruit sorbet did add a bit of dimension to the finale but unfortunately wasn't able to pull the lacklustre product out of the catacombs.
On a final note, B Restaurant, as intimidating as it seemd with its whole mafia get up, prices are surprisingly affordable and portions lean towards a brasserie rather than you typical french posh nosh. The spunky Executive Chef Jeffrie Siew, with his accumulated years of experience in the kitchen has definitely acquired a unique sense of style and mastery of particular cuisines under his belt. With most of the dishes hitting the spot, B Restaruant is highly recommended by me for it's tightly executed cuisine it's nonpareil ambience.
for the full review with photos, click here!
If someone hadn't told me, I wouldn't have thought there existed a B Restaurant on the upper floor of Bellini Grande. In fact, the kind of impression that Bellini Grande exudes to me is more of a bar cum club outfit rather than a place that can whip up stellar French/European cusines. You can probably tell I had my reservations prior to this food tasting session.
B Restaurant sits on the 2nd floor of Bellini Grande, where the bar is also located. One thing I would like to comment about the bar is that there is a smoking room with good sitting chairs for appreciators of good ciggerettes and drinks. The last I heard, both of them still mix well together. The restaurant sits about 50 odd people. The interior is dimmed but enhanced by yellow hue lights near the tables. Not perfect food photography but it gets my top marks for ambience. A two page dinner menu pretty sums things up, but the variety of choices for starters, pastas, mains and desserts speaks for itself once you peruse them over. A good wine list is also on hand, one which offers grapes from America, Europe, South Africa and Australia. The vin that we had was a good one from Napa Valley which was full bodied and smooth, pairing well with the red meats we had.
Two starters were shared among us: salad of seared peppered indoesian yellowfin tuna loin a la nicoise and beef carpaccio, marinated vegetables, cucumber spaghetti & mini greens. Both the starters were competently done and the freshness of the fish is evident here. The ensemble of vegetables in vinegerette and olive oil was so refreshing, that it brought me memories back from Europe. The beef carpaccio was thinly sliced and delectable. The balsamic vinegerette reduction around it boosts the tastebuds.
I also had a signature cordon bleu crabmeat soup with tarragon all for myself. You should do the same if you were me. The flavours of the crabmeat were bursting on the palate. If this came from the fame culinary instituiton, I wouldn't have disagree. Top marks for this. The good just got better.
My main of chargrilled 200 days aged ribeye with fries and mesclun lettuce was another highlight. Demanded to be medium-rare, this beef was cooked to perfection. Really worthy to note is that the char on the beef was very nicely done, without damaging the meat. With good charring on the fats, I have made a mental note to do the same in my future kitchen adventures. Not forgetting, this piece of meat went excellently well with the good choice of vin.
The finale soon approached with seven desserts and cheese platters all parading in front of the anticipating crowd. There were goat's cheese creme brulee, chocolate chilli tart, warm sticky dates toffee pudding, pineapple ravioli, hot liquid chocolate coullant, a dessert sampler and a cheese platter. All the desserts are of good standards, but if I have to choose, the preference will be on the pineapple ravioli and sticky dates toffee pudding. The raviolis were like fried dumplings but the goodness in the middle is filled with grated pineapple pulp, just like fried pineapple wantons. The pineapple sorbet was so refreshing and rightly sweet. I had a taste, in fact several helpings of the sticky date pudding that I could never get sick of. The rich toffee aroma and the smooth texture of the pudding are worthy of my calories, no doubt. If it's not better, it's definitely as good as Marmalade Pantry's.
The service from the staff is warm, polite and attentive. Glasses are ever so promptly topped, be it water or wine. The array of dishes from soups and starters to desserts are confidently presented to the party.
Prices at B Restaurant are not specifically on the high side. In fact they call themselves a Brasserie instead, serving heart-warming dishes at affordable prices. I think B Brasserie has managed to achieve what it has wanted to do. The food is highly recommendable and may I say satisfaction guaranteed.
Right smack in the heady, psychedelic mix of rowdy bars and clubs, one would hardly expect to find a fine dining restaurant offering innovative, attentive and tightly executed dishes.
B Restaurant is just that.
The evening started off with homemade bread rolled danish style with zucchini, pesto and topped with parmesan. Warm, doughy and savoury, this more-ish bite went brilliantly with the garlicky, pesto dip.
The first starter of seared peppered indonesian yellow fin tuna loin comprised thick slices of chilled, firm, fresh tuna with a generous crust of fragrant cracked pepper, it's spiciness balanced by slices of tender half boiled eggs and cubes of juicy, tangy tomatoes.
For my second starter, I went with the recommended hokkaido scallops, cauliflower cous cous, mousse and roasted curry oil. This dish was an absolute stunner in terms of flavours and texture. Inspite of the plural "scallops", expect one extra large, very plump scallop that's been seared on the outside and just cooked on the inside such that each slice of the knife cuts the scallop into firm slivers that do not disintegrate with each bite. The cauliflower cous cous was a stomach-warming, comfort-food reminiscent medley made up of the earthy flavours of the vegetable, the cous cous which had soaked up the tomato-curry flavoured mouse, and the cold dollop of cream cheese on top. To gether with the simply done scallop, this was a feast for the senses in terms of taste and texture.
The soy-glazed fillet of atlantic black cod with potatos and chardonnay sauce was another winner. The cod was soft, silky, and smooth to the bite, and rich and milky to the tastebuds. This was one perfectly cooked cod and possibly the best I'd ever had. Together with the light soy glaze and slivers of spring onions, sauted buttery slices of baby potatoes and a chardonnay emulsion, this dish was a perfect marrying of eastern and western flavours.
After such a strong entree and main, one would expect some faltering in the desserts but B Restaurant proved that it is a solid all-rounder.
I sampled their signature chocolate chilli tart, warm sticky date toffee pudding, pineapple ravioli and hot liquid chocolate coulant with passionfruit sorbet. The chocolate chilli tart is essentially a very dense, slightly dark, semi-firm chocolate mousse sitting on a thin biscuit base that's been peppered with bits of chilli. Smooth, rich, chocolatey, the chilli only bites at the very end, leaving a slightly hot, tingling sensation on the tongue as a cheeky after-thought.
The warm sticky date toffee pudding with toffee ice-cream was soft, just sweet enough, with sticky, fibrous bits of dates. Together with the toffee ice-cream, this was the epitomy of good ol'fashioned dessert.
The pineapple raviolis were essentially deep-fried wantons stuffed with shredded, caramalised pineapples like the stuffing in pineapple tarts. This dessert did little for me as I found the raviolis over-fried and the interior a wee bit dry; it was more like eating biscuits than a dessert.
Finally, the hot liquid chocolate coulant is basically a molten chocolate lava cake. More milk than dark chocolate, the cake had a well-baked exterior that bordered on crust/biscuit-like, offering a firm, crumbly bite to the liquid interior. Taken with the refreshingly cold, tangy passionfruit sorbet, this was an interesting play of alternating sweet and sour, hot and cold which somehow managed to work well together.
B Restaurant is an intriguing find in many ways - oddly situated amidst the clubs of Clarke Quay and directly above a large bar where one can find the older generation line dancing at times - but more importantly, it manages to pleasantly surprise with the brilliance of its dishes.