For the full review with pictures, see here. We came here on Friday for dinner just for the heck of it, plus, the online menu looked pretty amazing, and it didn't fail to disappoint! Bear in mind you have to cut through this evening throng at Chinatown just to get to the place. It's a short walk from Chinatown MRT, but can become very, very long with all these people in your path. We had three platters that night, all of them customized by us, apart from the dessert platter. The sets just didn't appeal, although they did feature some pretty interesting things like buah keluak butter. One thing to note about this place is that the menu changes every quarter because of the different guest chefs they bring in! So by the end of February you won't be able to try any of the following things we ate. We started off with a "cold" platter ($25)- duck rillettes, brie, and an asparagus, prosciutto, and gruyere crepe. This was amazing. The brie was not especially special, but L really liked the duck rillettes. For mains we had a platter of caprese, hoisin glazed short ribs, and cod marinated in honey ($45). Everything just looks better on a platter! I need to get myself some of these wooden cheese boards. The caprese was delicious, although we could get these caprese paninis at the Statler for about $7. The cod was beautifully done, with a mango and coriander salsa. I would have preferred the skin more charred. The meat flaked off beautifully, like the cod I grilled a week ago so this really isn't that difficult to make yourself at home. The hoi sin glazed ribs were really nice! I've never thought of doing it that way myself but it is obviously a great idea for a bar bite. They string light bulbs up through the restaurant and left a brick wall intact to give a pretty grungy feel. For dessert, we had their "isapahan" platter ($16) - madeleines, raspberry sorbet on a bed of lychee jelly, rose espuma and rose meringues. The sorbet and fresh raspberries were really sour - almost overpowered the delicateness of the rose flavoured everything else. But lychee and raspberry and tried and proven complements to rose. Too bad the ones we get here are so sour. The rose meringues were amazing. Their madeleines were really light, moist, everything a madeleine should be, and they made it in-house! The dessert platter was like a deconstructed parfait and I loved every bit of it. I would definitely come back - the ambience is delightful and the waitstaff are friendly and knowledgeable about the menu.
For pictures and full review, pls visit:
At Platters, the owners believe the spirit of sharing makes meals more enjoyable. Food are served on wooden platters; diners can choose half or full boards. There are already quite a number of restaurants with communal dining concept, so in this aspect, Platters is not THAT unique. So what sets Platters apart?
Unlike their competitors, the menu changes every 3-4 months. For every season, a different chef will design and create new platters, which reflect their style. For season 6, Chef Jeremy Nguee, chef-owner or Preparazzi, presents modern Singaporean cuisine, in an indulgent fashion.
Attention wine-lovers! Huge selection here!
Both the ambiance and service here are great :). If you are unsure how much to order, fret not! Staff are experienced in assisting you to order just the right quantity.
Thunder Thighs and Crackpot Rice aka The Siao Seafood Starter (Half board $38, Full board $68). Picture features half-board serving. Forget about dieting! Feast on French frog legs and soft shell crabs adorned with Tobiko and hollandaise. Carb lovers will love the savory Crab Roe Rice, which we felt was the star of this platter.
Satisfy your inner carnivore with The Maniac Meat Main Course aka Never Die Before (half board $48, Full board $88). There’s lot going on in this dish; intriguing flavors with many different textures. Picture features half-board serving
Tender and chewy Grilled Angus Sirloin lies on a bed of charcoal crumbs, while Truffle Roast Spring Chicken sits atop tasty fat potatoes. Chicken was a wee bit dry and we struggled to detect truffle flavor, which was overwhelmed by rosemary herbs. We were told to enjoy the chicken with nutty Buah Keluak Butter. Superb combination, I must say!
The homemade Foie Gras Terrine added a touch of luxe and went well with the sweet Grape Jelly while fried lotus roots added a delightful, crispy crunch.
We rounded off the meal with pure decadence.
Coffee Caramel Delight aka Fat Die You #1 ($16) consisted of Caramel Fondant, Coffee Jelly, Vanilla Ice Cream, Chili Chocolate Crumble and Peanut Brittle. While the presentation was beautiful, the dessert wasn’t stellar. It was not in line with what we expected. We looked forward to warm caramel oozing out from the caramel fondant, but Chef Jeremy’s version consisted of a pudding-like core.
A satisfying lunch, but we agreed that prices are on the steep side. Bill came up to $120 for 3 of us, and that’s just for food only. Chef Jeremy’s menu will be available till Feb 2014.
At $88 for a platter of 5 dishes for what tasted like frozen finger food, this place is unnecessarily expensive .. I can't believe we effectively paid $17 for a matchbox sized piece of cheese. Or $18 for 3 bites of fish. .. Service for food was also painfully slow. You really expect more at that price.
See my full review with pictures here.
If you're one of those annoying people who just love eating from someone else's plate (while they sit there secretly hating you for it), then we have just the place for you!
If you haven't come across Platters Bistro & Wine Bar on Club Street, then this place was just made for you sneaky plate thieves. Why? Because the whole concept here centres around sharing, and that means tasty food served up on - quite literally - platters made for sharing. So no having to bat away those prying hands in defense of your foodie territory because it's all for one and one for all here.
Okay, so perhaps it's not sooooo novel, but what we DO find rather refreshing about Platters is that every three to four months they invite in a guest chef to interpret, design and create what they perceive as nosh to be shared.
So what kind of chefs and what kind of platters are we talking? Well, on our visit the guest chefs were none other than the husband and wife team behind veteran Singapore dining spot Buko Nero - Chef Oscar Pasinato and wife Tracy. However, instead of drawing on inspiration from the menu at Buko Nero, they decided to take inspiration from their childhood memories, their life journey and recent travels.
Favourite platters of ours included:
Del Mare: Sailing on Waters ($42 half board/$82 full board) - which featured tasty morsels like seared jumbo Hokkaido hotate scallops skewered on rosemary sprigs, pan-fried parsley and garlic tiger prawns, and the very more-ish crab and corn croquettes served up with fresh mango and pickled chilli salsa.
Dall'Orto: Goodbye Winter, Hello Spring ($32 half board/$62 full board) - with its arancini a.k.a. breaded risotto rice balls and mushroom-mozzarella, Japanese pumpkin fritters and modern eggplant caponata (think grilled eggplant rolled with eggplant mousse, topped with cherry tomatoes and basil).
Il Giro del Mondo: This Italian's Tale ($34 half board/$64 full board) - a breaded chicken thigh served with a twist of sweet chilli sauce, homemade mini burger made from braised beef cheeks, and seared cubes of fresh salmon.
Dalla Fattoria: A Farmer's Feast (38 half board/72 full board) - featuring oven-roasted pork ribs with flavours of maple, sage finished off with pineapple, seared beef sirloin tagliata and portobello mushroom served with lamb-mint sausage meat.
if you're looking for a good date spot or convivial place to gather some friends over food and artisinal wines, then you know whatg they say - sharing is caring. And what better place to bond over food than Platters?
service was very bad. No one to greet you at the door. The joking was joking around behind the bar and I had to walk up to them and ask if they were even open as there was no one else in the restaurant.
After we finished our cheese and meat platter we waited for someone to come and clear our table for one, and ask us if we wantEd another drink. No one came, and what made it worse is that the manager was sitting at the table next to us drinking a beer on his own, not helping us at all. So, I ended up moving the dirty plates and glasses to another table hoping that this might indicate that we need a waiter. Didn't help.
I will never go back here. Wine connection offers a much bigger and better variety of cheese and cold cut platters and the wine list at wine connection is much bigger and much better value for money. No wonder the restaurant was empty.