Restaurants in Singapore? (rhetorically) seems such a simple question, yet with four core culture’s (Chinese, Malay, Indian and Caucasion European) there is the most fantastic array of different places to eat.
I guess generally though, the rule of “don’t eat in the tourist areas” is again true as the famous Clarke Quay is great fun for a party, but food is often poor and very expensive and the same regretfully goes for Boat Quay. If you love good food – avoid both.
Today though we went… wait for it… French. Truly!… right in the middle of this Asian melting pot we enjoyed the most wonderful French lunch at “The French Kitchen”, which is a little off the beaten track at 7 Magazine road, #01-03 Central Mall Singapore 059572 (just off Solomon Street).
Chef proprietor Jean Charles of The French Kitchen
We were tipped off about the French kitchen by Diego (Chef at the Light House) who has become great friends with Jean-Charles and we were not disappointed.
Jean-Charles comes from a family of chefs – his father was a chef, his grandfather was a chef and 3 uncles are chefs also. Coming second in the “under 30s” classification for “Best chef in France” some time ago, Jean-Charles (as one could imagine), was head hunted by some of the world’s best hotels, accepting as he did the job of Executive Head Chef in the famous Raffles Hotel Singapore, where he worked for 5 years before venturing out to set up his own restaurant.
Would I be wrong to say that the French Kitchen’s great strength is without a doubt,” what it lacks” and that’s pretentiousness – this small, intimate restaurant, serves the most sumptuous dishes, skilfully produced by a humble, personable chef who is as passionate about his food as any I have had the pleasure to meet.
Asked about his favourite dish; Jean-Charles responds immediately that as an enthusiastic hunter, Wood Cock, cooked traditionally as a pot roast with selected cuts blended with truffles and gratinated under a salamander would be his personal choice – now that, I would love to taste.
This lunch time in Singapore though, we enjoyed a 3 course table d’hôte, which cost less than a jug of margarita on Clarke Quay a couple of nights ago and as such, is incredible value. The amuse bouche was a scallop on pumpkin puree with parmesan crisp – our starter a sumptuous lobster bisque with tiger prawn beignet and leak custard followed by braised cheek of Aberdean Angus beef served with Aubergine caviar, hand cut French fries and tarragon jus, then (a twist on the classical of) a gratinated red berry syllabub with wild forest ice cream, which was a dessert to die for – if you’re in Singapore – eat there! And give Jean-Charles our regards.
