Tel: 6271-1929 http://www.braise.com.sg/
WADA rating: 61.5 + 26.5= 88 pts
QPI: 8+ ($110-$140 for a very satisfying 5 / 6 course set dinner, $30-$50 for a main, portions are sizeable)
WFI: B ($40 per bot, good stemware, almost sommelier-class staff)
Have heard a lot of good things from some frens and colleagues about this new place, which I think is the 2nd restaurant opened under the same management that also owns Ember restaurant at Keong Saik. Coincidentally, was invited by Elaine for John's suprise bdae bash which took place at the very cool rooftop chillout bar at Braise.
What's Hot
Roasted Fillet of Beef with Savoy Cabbage, Beef Cheeks and its Own Braising Sauce
The Beouf is superbo!!! I love it.. it looks pinkish raw from the top but its totally juicy and very much cooked in its own juices. What is really delicious are the e cooked shreds of beef buried undeneath the fillet. Mmm Mmm...its flaky and off dry but packs a punch like beef bak kwa cooked and dried in a extremely flavourful sauce. The cooked shreds provide wonderful balance to the slightly rarer and juicier fillet.…and... ooo! lala...wat a sauce it comes with.. essence of bovril!!! Its beefy but not in your face beefiness...this is a bull tamed by the matador. And if that isn't enough...the Savoy cabbage tossed in with the beef shreds brings a sweet edge to the dish. By itself, the savoy cabbage is a standalone dish to eat with rice!!!
Duck Confit
Oh man...just look at the presentation. Its like a world map! On the north, you have flaky duck shreds / pieces which has a chewy and harder texture almost similar to the beef shreds mentioned above. The same cooking style of braising a portion of the meat in its own juices until it has completely absorbed the full flavours and then heated to a duck bak kwa like state of euphoria! On the south is the main duck breast with a very delicious sweet salty savory light brown sauce. This is yummy…fatty but succulent.. However, Andre's (watch out for the review) serves a better version with crispier and more aromatic skin. But this is still darn good ! And I paired this withe the 02 Nicolas Potel Volnay....heavenly pairing...the robustness and complexity of the volnay seems to interlock with the layered flavours of the duck breast. Finally , to the west , we have sweet poached peaches (which DBF adores) mingled with a sweet casis like sauce (actually think its cranberry) and covered with wonderful crisp wafer-thin toasted bread slices. There are so many things happening and each country is sovereign in its own taste kingdom....but yet all of them come together very well... i enjoyed having the peaches with a slice of the duck breast dipped in both the light brown savory sauce plus the sweet casis sauce ...its an orgy of flavours that none can resist. Great dish!!!
Duck Parmentier with Mustard Emulsion
This is a cake made up of flavour densified duck meat. It is very similar in presentation style to the roasted beed, So yummy.. its exciting as well as a comfort food. The creamy buttery sauce gives this dish the versatility of both a red and white wine dish!!! The juicy salty duck meat cake definitely shouts for a pinot but yet the cream sauce beckons for a white burg chardonnay. So versatile dish. Sweet caramelised onion slices add another dimension of great flavours to an already tender and deliciously sexy duck. Another darn good dish! Some complains of saltiness and it could be for those salt-intolerant ...But I love it! This is an exciting dish with life with every biteful. This is a must try~!!!!Scallops with Scaplini pasta
Very delicate flavours with littering of olives that tasted like chwee kueh toppings… slightly too much olive oil as commented by some.. but I m ok with it though.. its good oil…emulsifies the dish and brings together the scallop's sweet freshness with the aromtically expressive thin threads of pasta. There is almost like an orange peel tinge to it as well...there are layers of flavours hiding in this dish.
What's Not
The Lobster bisque is like a mini expresso but instead of coffee you get really thick flavours of a prawn noodle soup cooked entirely with an overdose of prawn heads! A little too bitter to swallow and imbalance....like how some wines are overoaked!
Other Dishes Tasted
Roast beef was very excellent though I only took a small pinch from Ming's plate. But from that small piece of beef, I could taste the tenderness and slow cooked goodness in the very juicy beef.
The Press Foie Gras with Sauternes and Camomile Jelly, which has the essence of foie gras essentially...but still lacks the complexity in texture that a full piece of "uncut" goose liver has.
Filled Zucchini Blossoms with Tasmanian Trout (which is what the Degustation menu indicated but this doesn't look like its the right dish though) is above average and met with my expectations.Comments
One big gripe is that the serving pace is really slow… the timing for the food is just not acceptable unless you are planning to sit down for a four hour long dinner. The place was not even 3/4 full but they were having trouble coping with the "crowd". Besides the timing, the service is pretty up to mark. This is up there with the big boys….almost…at the fringe. Like 1st div champion.. going to the premier league soon.
Wine Pairings Done
2003 Clos Du Marqis, 2nd label of Leoville Lascases – a super 2nd growth, St Julien (RP90, WS90)
WADA rated 85pts
Beautiiful blueish purple telling of the heat in the vintage. Pefumed nose of violets and dark red cherries/ berries. Jam mix of blueberries and blackberries but not at all new world in style as the mid palate transitions to a very Bordeaux like mix of dark milk chocolate and bitter roots on the finish.
2002 Nicolas Potel, 1er Volnay Les Pitures (ST90)
WADA rated 83pts
Textbook style burgundian nose that is expressive with tones of sauerkraut, vegetal components and some ripe cherries. Mainly bright cherries with delicate teases of some earth and mushrooms. Good but not monumental finsh. A darn good effort from an excellent vintage and at a very reasonable price of $80 sold at the restaurant (the other bottles were all 3 digit prices). Glad we picked this one.
Wine Pairing Suggestions
For $40 corkage per bot, it is still pretty worth the while to BYOB to pair with such an excellent dining experience. There are also some good picks in their wine list which is extensive...go for the Nicolas Potels! I would bring all manner of wines here.. there are so many interesting pairings that this place can offer so let the wine connoiseur in you take over!
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