Pamplemousse only offers Prix Fixe menu's of 32++ for 3 courses of course with additional top ups. Warm fresh home-baked ciabatta bread was served, on top with unsalted butter, thumbs up to the service staff who offered us more bread
For entrees, we decided on the Chilli Crab, Home-cured Salmon and Pork Knuckle Roulade"Chilli Crab" Flower crab & avocado spring roll | Scrambled eggs | Spicy chilli sauce | Curry leaf oil
Well this was unique and tasted alright but I was not the biggest fan of fusion food especially french with Asian ( being one of the few that doesnt like wild rocket?). Mr who had it on the other hand loved ever single bit of it and wiped the plate clean. Pork Knuckle Roulade Kataifi pastry | Smoked shiitake | Spinach | Grain mustard sauce
This entree was delightful as the pork knuckle which underwent sous-vide cooking was cooked to perfection while the katafi pastry added a new dimension by giving it a crunch, something like a crispy pork belly skin. Only downside was that the grain mustard sauce was a tad too salt.Salmon Citrus marinated salmon | Pamplemousse conﬁt | Saikyo miso aioli | Crouton
This certainly didn't disappoint! The salmon was cured for a sufficient period thus it was flaky yet had a chewy bite to it when i devoured it, wonderful. The grapefruit was a nice addition for a palate cleanser, sadly the miso aioli was a tad too salt again. Top marks for presentation tho!
Moving on to mains, the choices of braise navarin lamb of shoulder, onglet steak ( $8 supplement ) were tempting yet being common in most bistros but we decided to try pamplemousse signature dishes instead!Duck Conﬁt Conﬁt of duck leg | Braised red cabbage | Pommes sarladaise | Lychee gastrique
Again what would bistronomic cuisine be wo Duck Confit? The duck confit was sous-vide to perfection, then seared with a nice char and crisp on the skin. The Duck fat potatoes were nicely seasoned and flavorful, the red cabbage was braised tender to perfection and the lychee gastrique added a nice sweet complement to the dish, thumbs up to chef ling's twist on duck confit! Barramundi Blue mussels | Braised fennel & leeks | Saffron & lemongrass broth | Zucchini
The barramudi was butter poached with again a nice colour, and the fish was cooked nicely, tender yet flavorful and flaky. What i loved was that the broth was served tableside! A pity i wasnt the biggest fan of the broth ( due to my disliking of lemongrass) thus i felt it was overpowering at times, but the clams were juicy and succulent, overall a good attempt for a local fish dish!
Saving the best main for the last, me and mr had their signature pasta. (Note: When the service staff recommended us this which wasn't on the lunch menu but instead on the dinner degustation, we weren't told it had an $8 Supplement, thus i was pretty peeved when the bill came.) Uni Tagiolini / Sea urchin/ Pork Gratons/ Crustacean cream sauce
Top marks for presentation! Being super hungry (yes i did not eat breakfast that day)i tucked into my dish happily. The Al dente tagiolini was a +1 while the crustacean cream broth was rich yet flavorful and refreshing along with the sea urchins which were braised in the very same broth to perfection! Along with the pork belly crumbles which gave a crunch all the flavours exploded into a nice painting in my mouth. The only pasta dish that had wowed me as much before was Gunthers angel hair caviar pasta. Mr also wiped the plate clean and loved every single bit of it, and from that moment, even the awkward incident of realizing there was a surcharge didnt matter anymore.
Dessert choices were sadly limited to 3. None opted for the Melon and Sago. The creme brulee was alright.. Lychee sorbet was refreshing, a nice after meal palate cleanser.
The other of us had their unique twist on Singaporean Desserts, Toast and Milo!
Well this was certainly unique as i was impressed by the caramelized bananas and toasted brioche with chocolate dulche. Who thought those 3 would go so well together! The nutella soil was also creative, while the milo ice cream to me was rather pedestrian sadly.
The lunch ended off with all of us having a nice cup of earl grey tea . While the deserts at Pamplemousse were slightly disappointing, the choice of entrees and mains along with Chef ling's unique twist and good presentation made the meal a rather nice experience as I would definitely come back for lunch again to try out Chef Ling's other Signatures