National Day Specials at Emmanuel Stroobant Group
For one day only, 3 restaurants from the Emmanuel Stroobant Group will be offering National Day Specials to tickle your taste buds. In commemoration of Singapore's 49th birthday, the chefs from Brussels Sprouts, Picotin Express and Saint Pierre have created a few special dishes inspired by local favourites.
Seafood Laksa Pizza @ $22
Available only on 9 Aug at Picotin Express (located at Figaro Street / Sentosa Cove)
I was invited to preview the specials. Our first stop was at Picotin Express where they've incorporated Laksa, a local hawker favourite, into their Pizza. Admittedly, I was a little skeptical about how this would turn out but it was surprisingly delicious. The pizza was slathered with a fragrant and slightly spicy Laksa paste before being topped with a generous layer of crisp tau pok (tofu puffs), squid, prawns and crab meat. I loved addition of whole laksa leaves that had been fried to their fragrance. This is only available on National Day, 9 August 2014, at 2 Picotin Express outlets (Figaro Street & Sentosa Cove) so if you're in the area, do give it a try! Picotin Express will be serving their regular a la carte menu as well on that day but I say, the Seafood Laksa Pizza is a Must-Try!
Prawn & Mussels Dumpling @ $16
Available only on 9 & 10 Aug at Brussels Sprouts (Sentosa Cove, Robertson Quay & Big Splash)
Our next stop was at Brussels Sprouts where we were treated to 3 specials created just for National Day. The first was a Prawn and Mussels Dumpling. An interesting spin on Brussels Sprouts specialty, mussels, the handmade dumpling skin was made using modern gastronomical techniques. The clear skin had been infused with chili which added a spicy touch to the succulent mussel that had been drizzled with a tangy and savoury raspberry-soy vinaigrette. This dish is worth a try for its interesting melange of flavours. Brussels Sprouts is the only restaurant out of the 3 to offer the specials on both 9 and 10 August.
Pork Hor Fun @ $32
Next, we sampled a souped up Pork Hor Fun that was made with Kurobuta pork, baby spinach, jus reduction and fettucine. I enjoyed the baby spinach, jus reduction and tender Kurobuta pork but I felt that the fettucine didn't absorb or catch the jus well.
Ice Kachang Ball @ $12
We were then served a modern interpretation of an Ice Kachang Ball. Brussels Sprouts has replaced ice shavings with tangy yoghurt granite. The granite was topped with Popcorn, Cassonade-filled spheres and Red Bean Caviar. I used to love Ice Kachang as a kid and though this was a valiant attempt at putting a modern, European spin on a local classic, it didn't work for me. I felt the yoghurt granite would be better on its own without the "ice kachang" toppings. The Cassonade (brown sugar) syrup that was encased in Pandan-flavoured spheres provided a lovely burst of caramelized sweetness.
Fish Head Curry @ $38
Available only on 9 Aug at Saint Pierre
Our final stop on the trail was Saint Pierre. The first of 2 dishes was Chef Emmanuel Stroobant's reinterpretation of Fish Head Curry with a French touch. The dish comprises the head of a line-caught sea bass that had been cooked with fresh turmeric, chili, organic okra and Vadouvan - a French-influenced spice blend of nutmeg, toasted cumin, fenugreek and cardmamom. Served with a dollop of fresh coconut milk espuma, the dish tasted quite similar to Indian Fish Head Curry albeit without any tomatoes.
Beef Rendang @ $48
The second dish was a deliciously modern French interpretation of traditional Beef Rendang. Featuring Saint Pierre's signature 48-hour braised beef short rib that had been cooked sous vide with a coconut-based paste containing spices like cloves, lemongrass, cinnamon, star aniseed, ginger before being seared just before serivng. The beef was fork-tender and the Rendang gravy was fragrant with a rich spicy flavour that I haven't savoured in a while. Curious, we asked Chef Emmanuel how he managed to nail such authentic flavours. Apparently, he learnt how to cook Fish Head Curry from the folks of The Banana Leaf Apollo and was taught how to cook Rendang in the home of the family that used to run the famous Nasi Padang shop at River Valley. The Beef Rendang is a Must-Try at Saint Pierre this National Day.
Picotin Express @ Sentosa Cove #01-06 Quayside Isle, 31 Ocean Way, Singapore 098375 Phone: +65 6438 4747 Email: reservationsentosa@picotin.com.sg Picotin Express @ Figaro Street 1 Figaro Street, Opera Estate, Singapore 458322 Phone: +65 6445 5590 Email: reservationfigaro@picotin.com.sg Picotin Express' Operating Hours: Monday - Thursday: 5 pm to 12 midnight (last order @ 10 pm) Friday: 5 pm to 1 am (last order at 10.30 pm) Saturday: 12 noon to 1 am (last order at 10.30 pm) Sunday: 12 noon to 12 midnight (last order at 10 pm)Brussels Sprouts @ Robertson Quay 80 Mohamed Sultan Road, #01-12 The Pier @ Robertson, Singapore 239013 Phone: +65 6887 4344 Enquiry: robertsonquay@brusselssprouts.com.sg
Brussels Sprouts @ Big Splash 902 East Coast Parkway, Block F Unit #01-27, Big Splash, Singapore 449874 Phone: +65 6346 4344 Enquiry: bigsplash@brusselssprouts.com.sg Brussels Sprouts @ Sentosa Cove 31 Ocean Way #1-01 Quayside Isle, Singapore 098375 Phone: +65 6684 4344 Enquiry: sentosacove@brusselssprouts.com.sg Saint Pierre 31 Ocean Way, #01-15 Quayside Isle, Singapore 098375 Phone: +65 6438 0887 Email: info@saintpierre.com.sg Operating Hours: Tuesday to Friday: 5,30 pm to midnight (last order @ 9.30 pm) Saturday, Sunday and Public Holidays: 11.30 am to 3 pm (last order @ 2.30 pm) & 5,30 pm to midnight (last order @ 9.30 pm)