Pronounced as shay-DOO-vruh, chef-d’oeuvre in French simply means masterpiece. Yes as the title of this blog post suggests that every item at Pierside is a masterpiece by chef Robin Ho, one of Singapore’s finest culinary chefs who is also the Group Executive Chef of The Marmalade Group.
Located at One Fullerton which houses a variety of F&B outlets ranging from affordable chic cafes to fine-dining alfresco destinations serving Chinese, Italian, and other cuisines around the world, Pierside has tough competitors. Then again, all outlets has distinctive styles and caters to different crowd and mood. It may not be so hard after all.
So that evening, I was a happy happy girl in this chic and minimalist styled restaurant. The atmosphere is so tasteful that even the menu is well-designed. Look it’s made from imported denim! Prettyyyy
I was here with Ken for tasting. Thanks Fulvia and Carrie for the invitation.
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Well, we tried 6 dishes in total excluding Pierside’s homemade bread.
We started with the Smoked Camembert and Manuka Honey on dark rye. I’ve never tasted Camembert and it’s now officially my favourite cheese! The smoked Camembert was soft with a fragrant aroma and earthy flavor. It went so well with the honey and crusty dark rye that I’ve died and gone to heaven.
YES that killed me! That piece of cheese (which looked a little like bits of salted fish) totally rawks with the layer of honey it was resting on and it was accompanied by Christmas Jones Cocktail. A sweet blend of strawberries, pineapple and vodka topped with lemon-lime soda, I thought that it is a rather refreshing festive cocktail. I had fun stirring the peppermint walking canes which made the drink mintier as it melts.
You can tell how pleased I was with these 2 goodies from Pierside’s Santa Bar Menu! This festive season, Santa’s Bar is available at Pierside from Mondays to Saturdays with DJ Matt Wainwright spinning every Fridays and Saturdays. That’s the best time to unwind to the beat and chow down festive inspired bar snacks and drinks. Must try the Smoked Camembert!
We also tried 3 dishes from the Truffle Menu ($180++ per person). First up it the chilled capellinni, yellow mushrooms with shaved truffle and soft quail’s egg. We were impressed by the bouncy texture of this very thin, rod-shaped paste that was a just slightly thinner than vermicelli. You know how soggy pasta always ruins a spaghetti dinner? Well, this one is perfectly al dente!
We were kinda shocked after tasting the dish because it looked so simple, yet the taste was so amazing. On my first bite, the paste gave of a really light, cool and refreshing feel. Then the mushrooms. Apparently yellow mushrooms highly prized for their exquisite flavor, color, and texture. It gave the otherwise tame paste a wild flavor with a hint of pepper.
Although Quail eggs are considered as a delicacy, I’ve never had anything special for it. The last time I had eggs from this edible game species, was bro’s birthday at New Lucky Restaurant. We had Chinese-style fried hard boiled Quail eggs that looked like cheese fried fish balls. Although Chef Robin’s version looked less exotic, it was wayyyy tastier because somehow, the gooey yolk was so flavoursome.
All in all, the chilled capellinni, yellow mushrooms with shaved truffle and soft quail’s egg was an unpretentious, full-toned entrée. How he managed to infuse such complex flavours into dainty dish? I have no idea. Nevertheless, I shall appreciate Chef Robin’s culinary skills by making sure nothing’s left on the plate.
Next from the Truffle Menu is the braised 300 day grain fed beef cheeks with artichoke barigoule, fried parsnips, truffle mash and Madeira sauce. That’s from the New Year’s Eve Dinner Menu. OK barigoule is actually a traditional Provençal dish of braised artichokes in a warm and slightly tangy white-wine broth. The artichoke barigoule beautifully dresses up the braised beef with a rich earthy flavor. Goodness. The beef cheeks were so tender the meat was like butter and melted in my mouth.
Please pardon me for this really bad picture. I was so enthralled by the alluring piece of meat (my favourite meat) that I almost forgot to take a picture of it. Anyway the lighting was quite dim in the restaurant that I couldn’t really get a good shot of it. The heavy black mini pot (it was quite heavy really! ) made it harder to get the beef visibly in the picture. Yes JH it’s really time for me to invest in a flash! My pictures does not justice to the artfully crafted dishes at Pierside.
Oh if you’re wondering what’s Madeira sauce, it is a rich peppery sauce which is traditionally made with a Madeira wine. It is one among a group of traditional French sauces which are known as brown sauces and is typically served with meats like roast beef and chicken. On the other hand, Madeira wine is not just any other wine. This wine has been made in Portugal since the 1400s and has a particular distinct flavor because of the way in which it is fermented and handled.
As for the pan roasted maine scallops with caramelised belgium endive tarte tartin, preserved meyer lemon salt and micro basil, it’s from the New Year’s Eve Dinner Menu ($108++ per person inclusive of a glass of Veuve Clicquot Yellow Label Brut NV). Well, I thought that it was a nice fusion of Japanese and French cuisine. The scallop was sweet and juicy. Got my taste buds going with the zesty dressing that was like a mix of miso and vinegar. Then there was the Tarte Tatin, a delicious French favorite, an upside-down apple tart! Can you see it?
Last but not least, it’s the caramelised fine apple tarte tartin with almond dragee and white truffle ice cream (also from the truffle Menu). Loved the almonds but I’m not too fond of apples. The ice cream had a distinct hint of truffle but I got a little overwhelmed by the pricey fungi that day so this exquisite dessert didn’t quite worked for me.
An evening at Pierside spoilt me with delights and of course, truffles truffles and more truffles. Haha. Btw I will be back to try the Sunday brunch (Adults $40++ Kids $15++)! Heard that it’s really good. Since when weekend brunch on the waterfront ever sounds bad? I’m so keen to get cooked-to-order eggs, pasta and risotto for brunch! Not to mention the huge variety of bread: organic sour dough, brioche, waholemeal, ciabatta, lavosh & grisinni with homemade jams, dips, olive oil and butter. Yes I haven got started on the soups, salad, short orders and sweets.
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I’ll blog about the brunch. I promise.
Pierside
Unit 01-01 One Fullerton
1 Fullerton Road
Singapore 049214
Tel: 6438 0400
WAHHH I want the pancake!!!!!!!
where got pancake?? which one??
OMG, I am drooling as I scroll