Friday, May 25, 2012
Brasserie Gavroche @ Tras Street
I am always amazed at what lies inside the rows of shophouses along Tanjong Pagar area. Bridal shops, pubs, restaurants and more restaurants.
From the photograph above, you would think that this is taken in France. But guess what? This restaurant is actually housed in this little shophouse below along Tras Street in Singapore.
I guess it's the mixture of East meets West that attracts diners to experience this uniqueness in Singapore.
Brasserie Gavroche is opened and helmed by former St Regis chef Frederic Colin. The restaurants transport diners back to old time Paris, and I must say that the service here is warm, friendly and cheerful. But the restaurant is a bit small and narrow, so seats are places quite near to one another.
Had Badoit Water (S$8 per bottle) and some red wine to go with our dinner.
Amuse Bouche to start off our dinner.
Warmed breads with french butter are served to us before our appetizers. I always prefer having my breads with butter as it is more fragrant that olive oil.
One of their signature appetizer is the Bone marrow on toasted Poilane bread with garlic confit (S$19). Bone marrow has been the "in" thing to eat in recent months, and everyone is boarding this wagon. The bone marrow here is creamy and had a nice texture when served together with the bread.
A hearty serving of Grandpa Henri’s traditional onion soup (S$15). Not too salty, just the way we like. Would recommend 2 to share 1 serving.
Also good was the Poached eggs on toast with bacon and red wine reduction (S$16). Comfort food at its best - Runny yolks with crispy bacon.
We were quite surprised at how tender and juicy the Stuffed quail with foie gras and mushroom (S$31). Something you don't always see in Singapore. But quite a lot of tiny bones from the bird.
The Grandpa Henri’s pork hotpot with cabbage and garden vegetables (S$35), which is their signature too, was not up to expectation. Find the broth too bland. Perhaps more flavours could be infused in the stew. Pork was fork tender.
The Paris Brest (S$14), which is praline cream in choux pastry, was a special off-menu dessert on that day. Enjoyed it a lot.
The Puff pastry layered with vanilla cream and strawberries (S$14) was good, but prefer the choux.
We opened a bottle of Chateau Potensac Medoc 2006 (S$118 per bottle) for our dinner. This is a medium bodied medoc.
66 Tras Street
at 2:00 PM