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F&B restaurants are a dime a dozen in Singapore these days and most don't even survive past a year. Which is why Absinthe is great, because despite its lack of publicity and even a change of location, it has been doing good since i last wrote about it 2 years ago (read about it here).
We sampled a couple of dishes from the ala carte menu. Pictures show tasting portions.
Hamachi ($26), carpaccio of marinated yellow tail kingfish with Aquitaine caviar, cucumber and baby cress. A simple refreshing start to the night.
Saint Jacques ($26), seared Hokkaido scallops, braised daikon, wakame and lemon thyme emulsion. Lemon line. This dish really whets the appetite with the tangy citrus. The braised daikon, while being thoroughly flavored, still maintained some bite to it. The scallop was perfectly executed with a light pinkish center and lovely browned crust.
Next, the Foie Gras Poêlé ($29), Chef Francois’ rendition of pan-fried foie gras served with warm blinis and Morello cherries. I found it little on the oily side and the blinis soaked up all the excess oil. Needless to say, I left it after a bite. If foie gras is your thing, opt for the Foie Gras Terrine ($29), layered with smoked duck breast and served with warm brioche (read it here). It's certainly a hot favorite.
The Bisque ($15), lobster (of course) was a little on the bland side. A hint of cognac was detected but did not lend any flavors to the soup.
From the mains, the Canard (lunch $40, dinner $42) is a French duck leg confit should not be missed. Nice crispy skin with a well flavored and moist duck meat. Comes served with Sarladaise potatoes, mushrooms and Madiran wine sauce.
We ended dinner on a sweet note with the Vanilla Madeleines ($15), freshly baked-to-order and accompanied with Valrhona chocolate mousse. Freshly baked goods are always good but this changed my mind about the boring madeleines.
Must tries: foie gras terrine
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