db Bistro Moderne Singapore

Beet Cured Salmon With Roasted Beets, Horse Radish Cream and Candied Walnut

We made reservations at Daniel Boulud’s db Bistro Moderne, one of the several celebrity restaurants at the Shoppes at the Marina Bay Sands. For your information, their roster includes Mario Batali’s Pizzeria and Osteria Mozza (actually tried to make reservations there but they were booked up for the next two days), Tetsuya Wakuda’s Waku Ghin, Wolfgang Puck’s Cut and Guy Savoy’s self titled restaurant.

To start we ordered the cauliflower and curry soup with apple chutney and cilantro, the Niçoise salad tuna duo with seared and confit potatoes, green beans, piperade, quail egg, and white anchovies, a beet cured salmon with roasted beets, horse radish cream and candied walnut as well as a tarte fine provençal with tomato, eggplant. For our main courses, we had a lamb duo, the roasted John Dory with truffle risotto, glazed salsify and turnips and chicken jus, pan seared scallop with golf ball potatoes, speck leek fondue, mushroom and rosemary chicken jus as well as a steak frites platter.

For dessert we had a coupe aux poires with fresh and confit pears, candied walnut, verbena tea foam and pear cassis sorbet and a cup of Egyptian camomile tea (pale yellow brew with honey sweet iridium and green apple mint scent). This was the most beautiful dessert I have ever eaten. Perfect way to finish off an almost perfect meal.

Tarte Fine Provençale With Tomato, Eggplant

Niçoise Salad With Tuna Duo – Seared and Confit Potatoes, Green Beans, Piperade, Quail Egg White Anchovies

Cauliflower Soup

Beet Cured Salmon With Roasted Beets, Horse Radish Cream and Candied Walnut

Pan Seared Scallop With Golf Ball Potato, Speck Leek Fondue, Mushroom and Rosemary Chicken Jus

Steak Frites

Lamb Duo

Roasted John Dory With Truffle Risotto, Glazed Salsify and Turnip Chicken Jus

Coupe Aux Poires With Fresh and Confit Pears, Candied Walnut, Verbena Tea Foam and Pear Cassis Sorbet