Big Brown Bear •
15 Oct 2013 • 2 reviews • 0 follower
Partner and myself were deliberating on a place to dine on quayside isle and was delighted to learn that Picotin was participating in the Singapore Restaurant Week which offers great dining deals.
Called in on the day itself and it took quite long for the staff to confirm my booking. Another participating restaurant, which shall not be named, on the other hand took the initiative to contact the patron instead. It's not mandatory though it speaks volumes pertaining to customer care and management.
Atmosphere- lined along the marina where many yachts were berthed, the view of sunset and whiff of the ocean was refreshing.
Zero in on the restaurant and it dawned upon me that manpower was found wanting. The restaurant was 80% full at best and no one was at the door. Once we got their attention we were promptly sat down amid some confusion of sorts.
Partner and myself decided to go ahead with the menu offered since there was a selection between two types of starters, mains and desserts.
Love the warm bread rolls, crusty on the outside and soft within, which nourished the hungry soul. A great start to a promising dinner.
Partner had two crab cakes nested on an over abundance web of arugula leaves for starters. Crab cakes were a tad dry and laced with remanant shells and spices. The sharp bitterness of arugula could have been negated and enhanced with ham, olives, ricotta cheese. Frankly their staple fared better with the right balance of arugula, poached egg and Parma ham.
For mains, partner had spaghetti vongole which was executed al-dente with generous heaps of clams. The dish would've been near perfect had the tomato base sauce not overwhelm the entire dish on the savoury index. I had the much-lauded pico burger. The originally crusty buns were probably left on a counter for way too long before being served and did no justice to the well-marinated minced beef patty. A far cry from the heartening warm rolls than won our hearts just minutes ago.
For desserts, the residents were again the hero of the day. The perfect marriage between a thin crust apple crumble topped with rum and raisin ice cream was a match made in sugary heaven. The lemon tart paired with yogurt though, was the fallen angel of the night. Beautiful berries lined the top of a thin lemon tart that at one look, promised zesty tanginess bursting with fruity freshness. In reality, it lacked life and I kid you not- was totally tasteless. A dessert that is flat and still as water is indeed a cardinal sin. We returned the dessert and the kind wait staff helpfully checked with the kitchen and replied with apologies.
Overall a normal experience though I wouldn't repeat the feat. The staff are well-trained, polite, earnest and energetic. What could have been a great experience in a restaurant by the ES Group, was somewhat marred by the shortage of staff and attention to detail. Note to management- investment in human resources yields better returns in terms of quality dining experience.