Daily: 11:30 - 14:30
Daily: 18:00 - 22:30
After his short stint at Hilton Singapore’s il Cielo back in July 2011, one-Michelin-starred chef Laurent Peugeot will be stationed permanently at LP + Tetsu. The chef will be presenting his Japanese-French influenced creations in his new restaurant located at the top floor of Tanglin Mall.
On the whole, LP+tetsu is really a nice place to dine at. Despite some disappointment in some of the dishes, I thought it was still a nice restaurant to dine at, especially for lunch when it’s priced at just $45 with so many complementary appetisers and dessert. I like how interesting the appetisers are and the intriguing taste of the fusion dishes. It’s worth a visit if you haven’t been there and is a fan of Japanese and French cuisine!
For a more detailed review, please visit http://foodolicious.wordpress.com/2013/04/27/lptetsu/
For pictures and full reviews, visit my blog at www.ms-skinnyfat.com I'm always wary of fusion food because many restaurants in Singapore don't do them well. Luckily for us, there's LP+Tetsu, starring Michelin-starred Laurent Peugeot (of Le Charlemagne) and Tetsuya Yoshida (of Tetsu), to provide us with their modern twist on French-Japanese food. We did the 6 course Simply LP+Tetsu menu ($98) and the 7 course Wander and Savour menu ($138). What i love about LP+Tetsu is that they really honor what fusion cuisine is about. Each dish was carefully crafted, bearing in mind the different flavors and how they could complement each other to bring out the best taste and sensations. This is present in every dish that we tried and i was thoroughly impressed with the level of detail. Here are some dishes from the night. Love the french breads with a touch of nori in the olive oil, served with matcha salt on the side. We were told to compare the flavor of the Duck Foie Gras Hydromel (Honey Wine) Tube when eaten with the lollipop of grilled almond and then with the biscotti slice. I was surprised at the different pairing as they enhanced different dimensions of the foie gras. Duck Foie Gras in Shabu Shabu Style- Cassis Pearl, Jelly Translucent and Emulsion Cassis. Salty briny broth with popping candies that reminded me of Jaan, even the bowl it was served in. My favorite dish of the night, the Saint Jacques- a confit scallop with assorted mushrooms. Maitake, shimeji, black trompette, eringi were used and accompanied with truffle Vinaigrette and snow. The snow was amazing with marshmallow-like texture that disintegrated like clouds in the mouth. Bamboo clams seem to be the favorite shell fish these days or maybe i've just been having too much of them. This slow cooked version with sake and white wine miso sat well with this palate. We weren't too impressed with their meat dishes. From Simply, the Roasted Lamb Loin rolled in Juniper Berries powder was a mix of blandness in flavors and then the overpowering herby taste of the berries. The Milk Veal Tenderloin was also quite meh. I thought the stuffed Momotaru Tomato with green tea emulsion served on top fared better than the meat. For both dishes, the use of shallots and onion jam also took the attention away from the meat, try as i might not to eat them. Made the mistake of a little taste and i couldn't taste the meat properly after. The cheeses had all my attention. I loved the Epoisses de Bourgogne, a supposedly strong cheese (which was quite alright for me) from Burgundy that was mixed with raisins, wrapped in a pastry skin and deep fried. The presentation resembled the Japanese fried tofu but had a creamier and crispier texture. Another perfect sweet and savory dish. So do i like LP+Tetsu? Absolutely. The food is fun and well designed and prepared. Some hits and misses but generally good. If there's one fusion restaurant that you should go to in Singapore, LP+Tetsu is it.
For those of you who are going to celebrate Valentines Day at LP and Tetsu, you are certainly in for a treat. It was my first visit since the restaurant teamed up with Laurent Peugeot and the menu has since drastically changed.
For a start, we had the Jambon Ibericco Bellotta, consisting of beetroots cooked in salt crust and red curry sauce. Expect a rather strong opener that is high in salt.
the next course was the Akami maguro, copeaux de foie gras. Think of it as a French Japanese infusion of tuna and foie gras served on sushi rice. Nice mix.
The first main course it he Saint Pierre, or the John Dory Fish cooked lightly rested on a slice of oyster to create a slight bitter finish.
The second main course is the Wagyu Boeuf, paired with tamago and miso pearls to create a very rich and tasty dish.
Next was the cheese dish, consisting of an 18 Month-Old Comte Cheese. This was tagged with some Astina Herb to create a pleasant sweet finish and prepare one for the main dessert of Wild Strawberry Tube with Rose Fragrant Chocolate. Oh, what way to celebrate love on this special day!