Add: 41 Bukit Pasoh Road, Singapore
Tel: +65 6534 8880
Website: http://restaurantandre.com/
Chef Andre is certainly on his way to being awarded the World's Top 50 Restaurants again with his new endeavour. He was ranked No.39 during his stint with Jaan. I'm willing to bet that he will be ranked within the Top 30 on 2012's list. Yes, Restaurant Andre is one big notch above Jaan!
The New York Times had included Restaurant Andre in the list of 10 restaurants worth a plane ride in Year 2011, alongside the new restaurant by Heston Blumenthal in London. I'm glad that I don't have to take a flight to enjoy Andre's creations, but I'll be most willing!
There is no menu at the restaurant to maintain the element of surprise. Dinner is served with 8 courses to showcase Chef Andre's Octaphilosophy: Pure, Salt, Artisan, South, Texture, Unique, Memory and Terroir. (He has trademarked this concept!) The 8 courses would vary seasonally according to the chef's fancy. Each course is designed to match the theme of each philosophy (explained with a little story by the server).
The 8 courses are accompanied by a selection of amuse-bouches, artisan bread, pre-dessert and main dessert. That's A LOT of food, and most of them excellent! (Not a bad deal at S$288++ per head.) Irene and I were absolutely stuffed at the end of our 5-hours long dinner. (I felt quite full by the 4th course so I had to eat really slowly!) We love the bread but could only limit ourselves to a few bites in the grand scheme of things, ha!
Here are the photos... I must admit that some photos really don't do any justice to the amazing taste that I experienced that night.
Octaphilosophy 1: Pure
Octaphilosophy 2: Salt
Octaphilosophy 3: Artisan
Octaphilosophy 4: South (I)
Octaphilosophy 4: South (II)
Octaphilosophy 5: Texture
Octaphilosophy 6: Unique
Not sure why they called this yogurt... I could only find some jelly inside. In any case, this was very refreshing for the palate... perfect for serving after the 8 courses.
Petite Four
Tel: +65 6534 8880
Website: http://restaurantandre.com/
Chef Andre is certainly on his way to being awarded the World's Top 50 Restaurants again with his new endeavour. He was ranked No.39 during his stint with Jaan. I'm willing to bet that he will be ranked within the Top 30 on 2012's list. Yes, Restaurant Andre is one big notch above Jaan!
The New York Times had included Restaurant Andre in the list of 10 restaurants worth a plane ride in Year 2011, alongside the new restaurant by Heston Blumenthal in London. I'm glad that I don't have to take a flight to enjoy Andre's creations, but I'll be most willing!
There is no menu at the restaurant to maintain the element of surprise. Dinner is served with 8 courses to showcase Chef Andre's Octaphilosophy: Pure, Salt, Artisan, South, Texture, Unique, Memory and Terroir. (He has trademarked this concept!) The 8 courses would vary seasonally according to the chef's fancy. Each course is designed to match the theme of each philosophy (explained with a little story by the server).
The 8 courses are accompanied by a selection of amuse-bouches, artisan bread, pre-dessert and main dessert. That's A LOT of food, and most of them excellent! (Not a bad deal at S$288++ per head.) Irene and I were absolutely stuffed at the end of our 5-hours long dinner. (I felt quite full by the 4th course so I had to eat really slowly!) We love the bread but could only limit ourselves to a few bites in the grand scheme of things, ha!
Here are the photos... I must admit that some photos really don't do any justice to the amazing taste that I experienced that night.
Romantic table setting by the window... too bad we were sitting across it!
A selection of amuse-bouches (The chocolate "soil" was really good!)
Another view of the amuse-bouches (Notice those impossibly tiny wooden clothes pegs?!)
Octaphilosophy 1: Pure
Scallop presented in its simplest, purest form... uncooked and unseasoned (in purple cauliflower consomme)
Octaphilosophy 2: Salt
Raw oyster wrapped in seaweed and topped with sea grapes (aka green caviar) to create the taste of ocean... yet not a single grain of salt was added
Octaphilosophy 3: Artisan
Aubergine topped with caviar (crispy root vegetable strips on the side)
Octaphilosophy 4: South (I)
A joyous, colourful image to represent the essence of southern France (I like the refreshing tomato sorbet in the centre!)
Octaphilosophy 4: South (II)
Sea-urchin risotto topped with prawn and fish (The risotto had a really rich flavour!)
Octaphilosophy 5: Texture
Squid ink crackers (aka "keropok") on a bed of "squid risotto" (Note: There was no rice in the risotto! The squid was shaped into rice grains to mimick the look of risotto. Excellent texture and taste!)
Octaphilosophy 6: Unique
A common ingredient turned into a unique element: french artichokes topped with barracuda
Octaphilosophy 7: Memory
Invoked by Chef Andre's many years of culinary memories: warm foie gras "custard" with truffle coulis (The foie gras had a similar texture to chawanmushi... very light and fluffy!)
Octaphilosophy 8: Terroir
Perfectly-cooked duck breast (still pink!) with fresh peas and mustard seeds on the side
Pre-Dessert: Strawberry "Yogurt"
Not sure why they called this yogurt... I could only find some jelly inside. In any case, this was very refreshing for the palate... perfect for serving after the 8 courses.
Main Dessert: Degustation of Chocolate
The chocolate sphere contained chocolate in liquid form. I was intrigued by the "jelly" which encapsulated the liquid filling. The filling was neither too sweet nor over-powering (so I quite enjoyed it even though I'm not a chocolate fan).
Petite Four
Fresh fig, popcorn cluster with a twist ("sizzling" candy), passion fruit marshmallow (softest marshmallow I have ever tried!) and madeleine
What more can I say.... it was a wonderful, wonderful dinner.... :)
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