Featuring Spago by Wolfgang Puck, mezza9 (Grand Hyatt Singapore), The White Rabbit, The Dempsey Cookhouse & Bar
Chesca Ciencia
Chesca Ciencia

Seared Foie Gras on Toasted Brioche, with Foie Gras-Espresso Mousse peeping from behind the crisps. The presentation of this dish was different from recent reviews I've seen, but still a pleasant dish overall.

Oddly enough, I favoured the mousse more than the its counterpart because I personally thought the flavour pairing of butter foie gras and espresso was different but SO good. It was pleasant and still got the natural richness coming through, but the espresso just accentuated the foie gras a lift that got me thinking of it long after the meal.
With that said, the pan seared foie gras was also well cooked, with all components coming together harmoniously.

The popularity of this dish has kept it off the (dinner) menu.

I usually associate bright flavours with tuna tartare but the dressing on this one has an almost deep, complex flavour that just as well compliments the fish - almost smokey, but I couldn't put my finger on it. It was difficult to tell if it was coming from the dressing or the sesame cone but either way, it was different and outstanding in all of the tuna tartare's I've had thus far.
Definitely a signature worth trying, at least once if anyone were to go to the beautiful space of Spago.

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served with Lychee Puree, Olive, and Rose.

Truly appreciate the cook on the foie gras since they did justice to the generous portion they serve, and it's well worth the money - beautiful sear and a bold caramelised colour on the outside while keeping the inside true to the buttery, lustrous texture usually associated to foie gras.
The tartness of the lychee puree offered the dish a refreshing and sweet note that is much needed with the generous portion of foie gras on this dish. (Albeit, thinking the amount of puree on our plate was a lot more than what we needed since there was also some slices of lychee fruit.)
The slices of lychee fruit also had some olive slices that introduced a complex saltiness to the dish that also helped cut through the richness of the fatty foie gras. The crispy toast slice was also a nice touch for adding a different texture to the dish that's filled with smooth richness coming from the other components.

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Fried chicken sitting on a bed of creamed corn accompanied by a buttery hot sauce.
While the whole dish may sound simple, all components were well done and complimented each other wonderfully.
The chicken was cooked well and not dry, and well seasoned by itself. The hot sauce accompanying it also presented a pleasant kick with a slight sweetness that went well with the chicken and accentuated the flavour of the corn. It was the batter that personally brought this home for me, since it was light and got me savouring every bite til the end.
A simple dish well done, would definitely go back to the beautiful space of COMO Dempsey for this dish, as well as to try their other pizzas.

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Well cooked, beautifully seasoned chicken that didn't even need the sauce.

All parts of the chicken were moist (yes!! Even the white meat), while retaining a slight crisp to the skin. One could almost tell how much truffle butter was used in cooking the chicken as each bite had a wonderful mouthfeel that most chicken dishes lack. The seasoning was well done too - seeing as the whole chicken was served head and all, I gave the neck meat a try and even that followed through with the standard. Personally, I thought the sauce served to us was burnt as it left an aftertaste that anyone could do without.

If anyone still considered chicken a boring protein, this would be the perfect dish to break such presumptions as it made the meat shine so good.

Substantial serving of goose liver served with a perfectly caramelised slice of bread, and blackberries.

At first, I was skeptical of the colour on the foie gras because I thought it was too dark but it didn't taste burnt at all. The accompaniments were different from what the menu stated (no green apple and I couldn't tell if the sauce was umeboshi) but no complaints because I felt that it all complemented the fatty liver well. The pain perdu (french toast) offered the dish a sweetness that didn't overpower the flavour of the foie gras, as well as a change of texture. The blackberries were tarte and not overwhelmingly so.

Overall, a satisfying dish done well - definitely worth the price point, even compared to other places that may serve the same portion size.

The meat itself had a good flavour coming through with it being grassfed. Had a nice amount of char without being overly smokey.
We had a choice of two sides and we went with mashed potatoes and garden vegetables (not in picture) to keep things simple. Truffle hollandaise was alright, but the black peppercorn & cognac sauce was so well-balanced. Usually, I pass on pepper sauce because I find it too sharp but Mezza9's black peppercorn & cognac worked well in enhancing the natural sweetness of the steak and definitely made my night.

I believe this t-bone steak was on promo the night we dined: for $98++ on its own but there was a choice of having a bottle of wine for $158++. Service came off as a little shorthanded since we had to prompt several staff members to have our water and wines refilled - but the complimentary birthday dessert paired with the lively singing made up for it. Also note that tap water was chargeable for $2.

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Made up of seasonal oysters, whole maine lobster, smoked salmon, black mussels, clams, king prawn cocktail, sturgeon caviar (30g), and condiments (creme fraiche and chives for the caviar, and a mignonette for the oysters).

Most of the platter was fresh, and I felt like the price was typical of such an amount especially within city area. Could have done without the mussels or the clams but this was definitely just nice for 4 people to share as a start to the meal. We chose to add on some crackers but personally felt like the seasoning on the thin brioche slices was overpowering the taste of the caviar.

Service came off as a little shorthanded since we had to prompt several staff members to have our water and wines refilled - but the complimentary birthday dessert paired with the lively singing made up for it. Also note that tap water was chargeable for $2.

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