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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

Shuan Yang Rou is also known as Mongolian hot pot and Yang rou is Mandarin for lamb, the favored meat for this dish.

We had the most enjoyable Shuan Rou hotpot at Yang Da Ye. The hotpots were family sized one that’s put in the center of the table to be shared by everyone and the mutton was cut into extremely thin slices so that it could be instantly boiled in the hotpot. It was fun swishing the mutton slices while chatting away. Our hotpot dining experience was extra delicious because of the cool weather!

Unlike the pungent and spicy Sichuan style hotpot, a water base is provided with a few spices for Shuan Yang Rou. Thus, the ingredients play major role to flavor the broth. Thus, apart from the good quality mutton slices we had tofu, Chinese cabbage, cut into squares; sliced Shiitake mushrooms, Enoki and Golden mushrooms, spinach, snow peas, bean noodles, sprouts and bamboo shoots! We also wiped out a plate of beef slices and another plate of seafood mix. Not bad for 6 persons.

Oh we loved the dip! We had a small bowl each. Look it even had the chinese character yang in it. This savoury sauce is concocted using peanut paste, rice vinegar, sesame and chives. Gotta mix everything well and we are ready to dip dip dip!

After all of us have had some meat and seafood, the broth was so richly flavored. That was the best time to spoon some of the broth and slurp it down heartily.

We spent less than 100RMB per person for a Beijing Shuan Yang Rou experience with high quality ingredients, great taste, and an excellent atmosphere.

Yang Da Ye Shuan Rou Restaurant
12 Wanquan Helu, Haidian District
Tel?010-6265 3878
Beijing

It is said that southern Chinese prefer rice, while the northerners prefer noodles. Not sure how true that statement is because although my ancestors were definitely from the South before they migrated to Malaysia, I am a really huge fan of noodles! If you love noodles just like me, you will love Lao Beijing Zhajiang Mian Da Wang!

What to order at this old busy Beijing eatery? The zha jiang mian, of course.

Zha jiang mian is a classic Beijing noodle dish. I loved the texture of the thick wheat noodles. It’s so chewy! The zha jiang mian was prettily decorated with shredded cucumbers, pickled radish and bean sprouts which gave a nice crunchy feel to the dish. Once topped with a mixture of ground pork stir-fried with zha jiang/salty fermented soybean paste, voila! The brown meat sauce noodles turned out wonderful! Fulfilling, homey, and mildly spicy!

The warm, thick and sweet minced meat sauce was served separately in a little bowl so it was all up to us how saucy we want our zha jiang mian to be. The minced pork tasted especially good! Hao!

Apparently, zha jiang mian is said to be the Chinese version of the spaghetti bolognese. Well if I was to choose between the two, I’ll go for zha jiang mian.

We loved our zha jiang mian so much that every last bit of noodle and sauce was not spared. By the way, noodle king also serves traditional Beijing snacks such as mung bean cakes and hawthorn fruit sweets! For such tasty fare, we spent only about 20-50RMB per person here. If I’m not wrong, one bowl of zha jiang mian cost 10RMB.

The restaurant is near the East Gate of the Temple of Heaven. But if you are coming from Hongqiao Pearl Market, walk north from the market about 100 yards before crossing over the walkway/bridge over Chongwai Street. From the walkway, the restaurant is slightly to the right/north. You know you’re on the right track when you see painted statues of old Beijingers eating or drinking tea in the window. Alternatively, you can just grab a cab!

Heard that it is often packed and hectic during lunch time.

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Lao Bei Jing Zha Jiang Mian Da Wang
29 Chong Wen Men Wai Street
Chong Wen district
Tel: 010-6705 6705/5678
Hours: 11:00-14:00 17:00-20:30

It’s all about cosmology. The Temple of Heaven is where man reminds himself of his position between heaven and earth. Because the emperor was the foundation of the celestial balance, he was to re-establish the calendar every year and maintain the celestial balance by performing annual sacrifices to both Heaven and Earth on the winter and summer solstice respectively at the Temple of Heaven.

He would be swaggering along the super long pathway to the Altar of Heaven for sacrificial rituals in his dragon robes. Escorted by an entourage of elephant chariots, flag bearers, horse chariots, noblemen, musicians and acrobats to the altar where the ceremony was held, the scene must be spectacular. My heart felt a little heavy because this space is so empty now.

I strutted daringly into this place once forbidden to “commoners” and foreigners in imperial times. I wondered if I’m an intruder in this sacred site as I imagined myself watching the Emperor fast in the Hall of Abstinence, offer sacrifices and prayers at the Altar of Heaven or pray in a magnificent procession.

I recalled feeling a little awkward as I let my imagination ran wild within the noblest example of religious architecture in the whole of China. My senses heightened as I peered into the Hall of Prayer for Good Harvests. The heavy wooden beams, the unending cold stony granite pathways and the glare of gaudy Qing decorative motives which looked like talismans and symbols exercised a sense of protection and vulnerability, of heaven, earth and man.

Drawn into the mood, my friends and I gave our own interpretation of Chinese spirituality with a picture in front of the Hall of Prayer for Good Harvests.

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The Hall of Prayer for Good Harvests is a bewildering symbol of China’s agricultural past. There’s a reason why the Hall of Prayer for Good Harvests is round and stands on a square yard. Well, for the ancient Chinese, earth was represented by a square and Heaven by a circle. Thus, this structure was meant to represent Heaven and Earth; symbolising the connection of Heaven and Earth.

To the ancient Chinese, number 9 is divine. It symbolizes heaven; hence everything in the Temple of Heaven is built in tiers of three. The spectacular triple-gabled circular building with a unique wooden and blue-tiled structure was built without a nail.

I never knew that Chinese architecture is so driven by spirituality, mythology and folklore. I knew they were very concerned with something greater than this world but I’ve never expected them to create grand structures in their quest to solve these cosmic issues.

I was awed yet a little disappointed as though I’ve missed a lot simply because I am just a bystander. To me, ancient China is more than just the rise and fall of dynasties, old China as a whole, is a romantic era I’ve always wanted to explore. Deep in thoughts, I went into a daze as I walked across the dewy, misty garden flanked by centuries-old cypress trees.

Streaming sunlight awakened me. I tuned my ear to the group of old Chinese retirees who congregates every morning at the Temple of Heaven Park’s Southern Gate. They were singing revolutionary songs. Perhaps they have yet to recover from the Mao fever.

Time flies when I attempted to relive the past of this place. Unknowingly, we spent close to 2 hours here. The Temple of Heaven is definitely worth at least an hour of your time in Beijing. It’s a marvellous site that exudes serenity and bears much traditional and religious meaning.

Besides the Hall of Prayer for Good Harvests and the Altar of Heaven, there’re other places within the Temple of Heaven such as the Imperial Vault of Heaven. If you are interested, you can read up more details about this ancient architecture here.

I paid 30RMB for the admission fee. You can get here by subway line 5 exit A at the Tiantan Dongmen station. It brings you right in front of the east gate.