Da Paolo Bistro Bar: Mixed Feelings, Questionable Service

Talk about Da Paolo Bistro Bar abounds - of the reviews that I have come across, majority of them have been quite positive about this restaurant. Hence, it was with great expectations that my fellow foodies and I made a trip to this establishment. While some dishes impressed, others fell short of expectations, leaving us in a state of ambivalence at the end of our meal.

Tucked away in a quiet little alcove at Rochester Park, Da Paolo Bistro Bar has a nicely furnished decor, replete with cushions and white, flowy curtains at the bar area and simple wooden tables/rattan chairs at the dining area. The charm of the place, however, lies in the laissez-faire attitude and disarming atmosphere that permeate the air, culminating in an ambience that complements the alfresco style of dining at Da Paolo. 

For starters, we ordered the calamari rings with squid ink mayonnaise ($24). While Da Paolo should be credited for their effort at putting a twist to the usual calamari dish, the rings were otherwise run-of-the-mill. Not bad, but not superb either.

Calamari Rings with Squid Ink Mayonnaise

Next up, we ordered the chicken thigh roulade with cajun mustard, roasted butternut squash and citrus mash. Despite all the hype, the roulade was unimpressive, although the mash had some depth, as the astringency of the citrus juice counterbalanced the sweetness of the butternut squash.

Chicken Thigh Roulade

For the mains, we ordered the 400g T-bone steak ($58) which was highly recommended by the servers. Unfortunately, the steak was either of a bad cut or prepared in an inappropriate manner, as the meat was tough and hardly amenable to the slicing action of a knife even though we had ordered it medium-rare. As a result, we notified one of the servers and requested for it to be returned to the kitchen. Logically speaking, any establishment that prides itself in its service would have felt some degree of chagrin in such a situation. Nevertheless, we were informed that the steaks had always been prepared in a similar manner and that most diners had taken no issue with it. The server then invited us to test out the meat at the centre of the steak, which, even with some vigorous sawing, remained tough in its obstinacy and refused to break apart. This left the server with little choice but to bring it back to the kitchen once more, where the chef tried to lacerate the unyielding piece of meat. We watched from our seats (open kitchen concept), amused, yet annoyed by the chef's obduracy and evidently questionable service. Thankfully, in the end, we were offered two options: to take our steak back or get a wagyu beef replacement. Of course, we chose the latter.

"We should have a knife-handling contest. Whoever can saw through me with the least effort wins!"

Fortunately, the wagyu beef ($48) turned out to be the saviour of the day with its succulent, buttery texture. At least Da Paolo had redeemed themselves.

Redemption, at Long Last

Last but not least, we had Da Paolo's signature tiramisu, a widely-touted delicacy that the establishment is supposedly well-known for. No doubt, the mascarpone cream was airy, not overly sugary and was one of the better mascarpone creams I've had. However, more rum could have been infused and the sponge could have been less soggy, as the tiramisu tasted as though it had been drenched in syrup. 

Tiramisu

To sum it up, dinner at Da Paolo was alright - the food itself was passable, sans the sub-par T-bone steak, but the commitment (or lack thereof) to good service marred our dining experience. It's up to the individual whether he'd like to give this place a shot, but as for me, I certainly do not foresee any return trips in the near future. 

Gattopardo: Interesting Dessert + Nice Ambience

To cap off Restaurant Week, my family and I made a trip to Gattopardo, an Italian restaurant that has been featured in several prestigious magazines like the Singapore Tatler. 

Upon entering, we were greeted warmly by the host and ushered upstairs to our table. The decor was simple yet pleasing to the eye, for a fine balance was struck between black-and-white, clean-cut chic and a cosy, lived-in air. 

The Restaurant Interior

Restaurant Week Menu

To get the ball rolling, while the bread served was quite fragrant, it was, unfortunately, served cold. Although this might seem like nitpicking, the quality of the bread is often a bellwether of the overall standard of the establishment - think of the bread not just as an obligatory stomach-filler prior to the meal but as a first impression, and you'll see why. 

For the amuse bouche, a bolus comprising meat and potato chunks (apologies for my memory fails me now) was served along with a slightly spicy dip. 

The first course was a Tasmanian petuna ocean trout carpaccio. Although salmon carpaccios are fairly ubiquitous, this dish exceeded my expectations, for the salmon slivers tasted fresh and were tinged with a hint of citrus. Furthermore, the chopped leek and shredded persimmon complemented the lightness of the salmon, making this dish a refreshing one. 

  

Ocean Trout Carpaccio

Next up, I ordered the angel hair pasta with sardinian grey mullet "bottarga" (i.e., "poor man's caviar", or cured roe of grey mullet fish) and sea urchin. Despite the high hopes I had had for this dish, the dish was overly salty and the pasta was probably a tad too thick to have been called "angel hair pasta". In addition, the pasta was not as creamy as I had expected it to be and lacked the true taste of uni, quite unlike the sea urchin pasta I had had at Otto Ristorante which oozed with unctuous goodness.

A bad hair day for the cherubs, maybe?

The crowning dish of the day would have to be the dessert, which was the signature nougat parfait with toasted "noto" almond sauce. The nougat parfait was quite distinctive and was of the perfect consistency - sticky enough to maintain a flat-domed structure, yet fluffy enough to break away like cumulonimbus clouds against the steely edges of the spoon. The toasted almond sauce also added an interesting touch, though the saccharine notes could have been downplayed as it was a little cloying. 

Nougat Parfait with Toasted "Noto" Almond Sauce

In a nutshell, Gattopardo's food was pretty interesting, and while there is definitely room for improvement, the meal left quite a good impression. All in all, a decent meal with which to conclude Restaurant Week!

Praelum: Worth a Visit

*Apologies for the lack of photos as my camera broke down, as well as the rather vague descriptions as I am unable to vividly recall the details without my photos. 

Dinner at Praelum was one of the better meals during Restaurant Week 2014. Before the meal, Gerald texted to check if my dining partner and I had any dietary restrictions. As simple a gesture as this was, this small act demonstrated Praelum's commitment to service and was commendable.

Upon entering Praelum, we were warmly received at the entrance and ushered to our seats. I ordered the wine pairing, a trio of white, red and sparkling wine that came at a very affordable price of $25++. 

The first course consisted of pan-seared scallops with two sauces, both of which were well-balanced and which piqued our appetite. The accompanying white wine was fresh and light. 

The second course was a pork-based dish. While the skin was crispy, the pork was slightly tough and could have been more tender. Nevertheless, the red wine (described by the server as a "hybrid" between red and white wines from Spain) was very smooth and complemented the pork wonderfully.

Having said this, the highlight of the meal would have to be the dessert, which was a classic creme brulee. I must admit that I dismissed this initially - afterall, how spectacular or different could a creme brulee be? Surprisingly, my acedia turned into awe - plain mesmerization - with just one spoonful of the heavenly delight. The film of hard caramel broke open to reveal a homogeneous, creamy concoction that melted lusciously, lingering with a hint of vanilla that made for an ethereal olfactory experience. 

Other than the food, the amicability of the servers also made our dining experience an enjoyable one. The servers not only checked in on us in between courses but also took the time and effort to explain the provenance of every wine served, a move that left a lasting impression.

All in all, a meal at Praelum makes for a relaxed and laid-back dining experience, perfect for a date with your petit(e) ami(e) or a little tete-a-tete with one's close friends. 

Stellar at 1-Altitude: Decent Food but Brusque Service

Having dined at Stellar before, I had high hopes for Restaurant Week 2014, as my previous dining experience had been a delightful one replete with excellent food and great hospitality. While the food at restaurant week was decent, I was utterly dismayed by the brusque and rude manner in which the server served my dining partner and I.

To start off, the amuse bouche (a fried, bite-sized treat whose ingredients I cannot recall) tasted pretty interesting. The gelatinous film made of green apple was quite unique as well.

Amuse Bouche

For the appetizer, my dining partner had the stellar sushi while i had the French duck breast. The duck breast was mediocre at best and slightly tough. Also, the accompanying salad, which purportedly comprised of orange, pear, pickled cherry and coppa cracklings, was flat and tasted as though some diluted soy sauce had been sprinkled onto the salad carelessly. In addition, the sushi was pedestrian, with the rice being of the kind that one could easily find at a supermarket's sushi counter. Given Stellar's repute, I had definitely expected more.

French Duck Breast

Stellar Sushi

For the mains, both of us had the poached milk fed veal fillet which was of medium doneness (probably sous vide). Thankfully, the veal was pretty good as it was tender and succulent. Kudos to Stellar for that.

Poached Milk-Fed Veal Fillet

Lastly, for dessert, we had both the Rose de bain roulade and the chocolate moss garden. While the former did not have any distinctive flavours, the latter was impressive, as the chocolate soil had a tinge of saltiness and added to the texture of the dish. In addition, the chocolate moss garden was well-composed and topped with a scoop of orange blossom sorbet that cleansed the palate. Hence, for us, the winning dish would have had to be the dessert.

Rose de bain Roulade

Chocolate Moss Garden

Although the food was pretty good, service, on the other hand, was appalling and rather preposterous. Upon my arrival (my dining partner had arrived earlier), the server tried to hurry us to order without even giving me time to peruse the menu. Furthermore, he suggested in an impudent manner that ordering was "actually very simple", as everyone who dined in pairs chose to have one of each option for the three courses. To top it off, he clanked the wine glasses down on our table and did not even bother to let us taste the wine, ending off with an insincere "Enjoy" before walking off. Lastly, the bill was delivered to us before we called for it, something which we deemed rude and unnecessary as we were already done with our meal and had no intention of lingering on.

All in the all, the preposterous service left a stain on Stellar's escutcheon. Given that the server was a rather highly-ranked personnel (the manager, maybe?), his poor service left a terrible impression that will make me think twice - no, thrice - about ever returning to dine at this establishment.

LaBrezza: Pedestrian Meal that was Unbecoming of a Top-Notch Hotel

Before the appetizer, doughsticks and piping hot bread was served, along with a tray of four sauces.

Speaking of creativity, the first dish tried to impress but was rather lacklustre. While the parma ham was dry-cured pretty nicely, the dish failed to achieve the novelty it had set out to display as it was merely an Egg's Benedict placed in a glass.

Creativity?

For the mains, both my dining partner and I opted for the Iberico pork cheek. Unfortunately. the pork cheek was mediocre, for it was tough and not well-marbled (i.e., the bits of fat did not meld together with the meat and instead, one could taste them in clumps).

The last dish was a tiramisu. While the sponge tasted fine, I would have liked my tiramisu with a stronger accent of rum, as I could barely taste any rum in the cake.

Lastly, service was insincere and unbecoming of a restaurant in St Regis. All in all, a trip to La Brezza might be alright during restaurant week, though diners might want to think twice before visiting La Brezza on other days as there are many other establishments that will probably rank higher on a foodie's priority list.

Punjab Grill by Jiggs Kalra: Exquisite Indian Fine Dining; Hospitable Service

Having eaten at many of Singapore's acclaimed restaurants, my family and I decided to give Punjab Grill a try during Restaurant Week, hoping for a break from the banality of usual Italian and French fine dining. Indeed, Punjab Grill rose to the occasion with its well thought-out dishes and warm service.

Dinner was a four-course meal that was exquisitely presented. The first course was an asparagus and butter beans shorba float with gram flour pearls. The dish was served with only the pearls at the bottom of the bowl before piping hot asparagus broth was poured in from a teapot so as to prevent the pearls from turning soggy too quickly. The care and consideration taken in ensuring that the texture and quality of the food are preserved bear testament to the amount of effort and pride that Punjab Grill invests into its cuisine.

Amuse Bouche

Naan with a Trio of Meticulously Concocted Sauces

Next, the appetiser consisted of three meat dishes served on a stone slab. While the stone grilled baby leg of lamb on a bed of shermal bread was infused with flavours of a myriad spices, the meat was slightly tough and could have been more tender. Having said this, the wooden fire smoked murg tangri kebab was succulent and juicy. Lastly, my favourite would have to be the amritsari fish goujans deep with achari mato salsa. The fish fillet was mouth-watering and well-complimented by the sauce, making it simply delectable.

Before the main course arrived, we were served a sorbet to cleanse our palate. The sorbet was slightly ascerbic, and had a rather strong note of spice that tasted similar to assam. All in all, kudos to the chef for his originality as the palate cleanser was a one-of-its-kind sorbet that whetted our appetite with its acetic touch.

For the mains, a substantial rice dish was served. The mains consisted of a pan-grilled fish with goan glaze sauce accompanied with baby potato and spinach, meat punjab grill, dal punjab grill and zeera peas pulao, accompanied by an assorted bread basket. What impressed me was the varied tastes of the curry sauces. While there wasn't a stark contrast between the three sauces, the nuances of each sauce made it such that one type of gravy could be distinguished from the others. In a nutshell, the main course was dished out in generous servings and each dish was finely tuned to give an eclectic mix of curries and flavours.

Mm... The Titillating Aroma

Lastly, a trio of intricately prepared dessert was served. The spoonful of pomegranate and rhubarb granite was pregnant with citrus flavours and hit all the right notes. Next, the gulkand cheese cake was creamy and smooth, yet not overly rich, and tasted unlike any cheese cake that I have had before. To finish off the dessert, the white chocolate walnut and almond kheer was an interesting concoction that was unique and creative.

Dessert

At the end of dinner, a shot of betel leaf was served. This was unlike anything I had sampled before and was delightfully refreshing.

The Shot of Betel Leaf is Dwarfed by the Glass of Water that Towers Over it

Other than the sumptuous dinner, the warm and hospitable service delivered by Punjab Grill's staff enhanced our dining experience greatly. Right from the beginning, the servers greeted us with smiles at the entrance and ushered us in. One specific server, though, made an impression. Ramesh made sure to check in on us throughout each course and had a little tete-a-tete with us, striking a delicate balance between being professional and amicable. In addition, he entertained us with his magic trick, adding a silver lining to our wonderful dining experience. Before the meal ended, Executive Chef Javed Ahamad also exchanged a few words with us, further enhancing our ethereal dinner experience with a personal touch.

Look at how the towel "grows"!

All in all, Punjab Grill was a real steal. At $55++ for dinner, the food served was of extremely fine quality. My family and I enjoyed the ambrosial cuisine and welcoming service, and will definitely make a return trip to this amazing restaurant.

Burlamacco: Simple Meal that was Alright, but that did not leave a lasting impression

The three-course meal at Burlamacco was alright - not bad, but not impressive either. Nevertheless, it was value-for-money at $35++.

Lunch started off with a choice of either mozzarella wrapped with parma ham with salad or crab bisque. The mozzarella was alright - chewy, but overly so in a way. The parma ham was so-so as well as it was lacking in flavour and crisp. Also, while the crab bisque could have been more substantial, it was quite alright taste-wise.

Mozzarella Wrapped in Parma Ham

Crab Bisque

For the mains, diners had a choice of two options, either squid-ink pasta with lobster or short-ribs. Both my dining partner and I had the squid-ink pasta, which tasted rather similar to the one at Valentino's (tomato base). While there was a generous serving of squid-ink gravy, the pasta would have been better served al dente as it was a little on the soft side. In addition, the lobster was slightly mushy, indicating that the duration and temperature of cooking could have been better controlled.

Squid Ink Pasta with Lobster

Lastly, panna cotta was served for dessert. The berry compote was not bad and the panna cotta was quite smooth. Nevertheless, the garnishing of the dish could have been better thought out as the presentation of the dish made it look rather childish.

Panna Cotta

All in all, lunch at Burlamacco wasn't too bad, but given that there is a plethora of up-and-coming restaurants, I would think twice about coming back for a meal.

7Adam: An Establishment that Does Not Deserve a Spot at Restaurant Week

Having read several reviews on 7Adam, I decided to give it a shot during Restaurant Week. Arguably, $35++ is a reasonable price for a three-course meal, and I tempered my expectations as I understood that some aspects of the quality of the dishes would have to be compromised upon for economical reasons. Unfortunately, even with my lowered expectations, the meal failed to impress and displayed anything but creativity.

The first course was a pan-seared Hokkaido Scallop on Mesclun Salad tossed with Ponzu Dressing. The pan-seared scallops were not crisp enough on the surface and could have been more tender on the inside. In addition, the ponzu dressing was salty and lacked any depth nor dimension to it.

Hokkaido Scallops

The second course was a choice of Guinness Beef Ragout or Pan-seared Seabass. The food was at room temperature and the beef ragout was slightly tough. Presentation-wise, the dish looked too "clunky" and lacked finesse. The only redeeming factor would have been the gravy, which consisted of a slightly sour tang.

Guinness Beef Ragout

Next up was a soup which was overly oily. The last item on the menu - also the most disappointing - was the dessert, which was black glutinous rice served with coconut milk (pulut hitam). In my opinion, this not only reflected a lack of creativity on the restaurant's part, but also bespoke of its laziness in the way it did not bother to concoct up something interesting (especially given that this was Restaurant Week).

For all it's worth: Pulut Hitam

All in all, the meal was a forgettable one, and the standard of the food makes me wonder whether 7Adam truly deserves a spot on the list of Restaurant Week establishments. The only redeeming factor about 7Adam would have to be its decor and the interesting artwork on display. 

J's: Disappointing Meal at Restaurant Week 2014

Despite the 88% good reviews that J's garnered, my dining partner and I felt that our restaurant week meal was extremely disappointing. 

To be fair, the food was alright - not bad, but not good either. I had the popper and meatball (which was probably the best dish of the three courses) while my dining partner had the mango and avocado salad.

 Mango and Avocado Salad

Popper and Meatball

Next, for the main course, both of us ordered the sirloin of beef. Although I had ordered the steak to be medium rare, the sirloin was not tender nor juicy enough. In addition, both my partner and I felt that the beef was not piping hot but was only a little warm - evidence of the beef being microwaved, perhaps? Lastly, for dessert, my dining partner had the churros while I had the ice cream. The churros was chock full of cream and was flat and one-dimensional. While the chocolate ice cream was good, the lemongrass ice cream lacked nuance and was overly creamy.

Sirloin of Beef

Ice Cream

Churros

Perhaps, what was the most disappointing was the service. The service staff were not even aware of the dishes ordered by individual tables and mixed up our orders at least twice. In addition, they were not aware of whom had been served. After my appetizer had been cleared, one of the waitresses proceeded to serve me with the appetizer again, indicating a serious communication breakdown. Lastly, hospitality could have been warmer, and the service staff evidently could not cope with the crowd as they were slow in their delivery (we had to ask the waitresses thrice for our tea and twice for our bill).

All in all, J's was a terrible disappointment. The food is alright but lacks nuance and service is poor. I would strongly advise diners who would like to give J's a visit to think again.