Read and post reviews on &Made Burger Bistro at its new address
What wonders can 3-Michelin starred Chef Bruno Ménard conjure? A burger is after all just a burger, or maybe not. I tried two of them from its menu, and both were served with lightly-salted French fries as well as irresistibly tangy and yummy &made BBQ sauce reminiscent of baked beans. See full reviews and pictures at http://live2eatdottravel.blogspot.sg/2012/08/new-kid-on-block-by-bruno-menard.html and http://live2eatdottravel.blogspot.sg/2012/09/by-bruno-menard-revisited.html.
DD was a well balance of taste – savoury with just the right amount of green pepper lime mayonnaise and a tinge of sourness from both the pickles and the mostly sweet green apple, and texture – soft fluffy burger reminiscent of a croissant with succulent duck leg confit and crunchiness of the red cabbage pickles. The 3 Little Pigs was just as finger-licking good with an aroma of bacon and chorizo in the juicy and tender (from the pork filet) patty. Its sweetness, the succulent shitake mushrooms and shredded Japanese cabbage were well-balanced with just the right amount of sourness from the yuzu-kosho mayonnaise and Shibazuke pickles. The heavenly aroma of the Lollipop Waffle made me want to tuck in immediately, and it was so good that I could not stop eating until it was gone. Sweet and slightly damp with a tinge of saltiness on the inside, crispy on the outside that some might find a tad bitter. But no worries as the icing sugar on top or the caramel, white and dark chocolate sauce served with the dessert should do the trick. While the food was delicious, could not say the same of its flat, bitter and acidic macchiato. Also difficult to achieve the desired sweetness as sugar cube and small cuppa are not the best of friends. The only let-down of the otherwise thumbs-up experience.
We returned after our mindblowing great first encounter at http://thehungrybunnie.blogspot.sg/2014/04/by-bruno-menard.html but were disappointed to find that the standards aren't quite as awesome as before. Apparently, the famed chef has dissolved his partnership with the people behind &Made, and that's why the bistro no longer carries his name.
The burgers we had was just lacking that extra spark, that extra smokiness, that extra zing.
I'm meant to be impartial about my research judgement for the title of 'Best Burgers in Singpore' and yet, &Made breaks those rules with its previous stellar performance. (Read about it here)
That being said, some major roadblocks have been thrown their way and Chef Bruno Menard who had been working with Deliciae Hospitality Management to set up both &Made and La Cantine has decided to venture out for his ideals and thus stepped down as chef. When a restaurant is founded by a chef whose kitchen acrobatics and knack for flavor profiling makes us sit up and notice, it can be confusing for most when that chef has moved on. The questions arises on whether the replacement will be a caretaker cook mimicking the style that made the place exciting or a creative genius who can make the menu jump through a new set of hoops.
Upon hearing about 3 new gourmet burgers being introduced into the menu, it wasn't long before I was dragging my boyfriend by the heels to this joint.
&Made's service standards had obviously taken an understated turn for the worse since its glory days of hyped-up reviews and ridiculously long queues. However, being a casual burger joint, my main concerns were shifted to the food. How did that fare?
The 3 Little Pigs ($23) had a brawny, rustic quality to it. The wonderfully diverse patty composed of pork fillet, chorizo and bacon, each bringing the best of itself to the table. The other components, the spicy koshu mayonnaise, shibazuke, shitake and white cabbage speaking volumes of Chef Bruno's strong Asian influences. This turned out to be as good as I remembered it to be.