If you are looking for “atas”, posh and excessively ostentatious, DB Bistro Moderne will probably not be the place for you. It really is simply a bistro, which according to the dictionary means, “a small informal restaurant serving wine”. Yet, such a phrase definitely doesn’t do justice in describing DB Bistro Moderne, the latest of Daniel Boulud’s (of famed New York 3-Michelin Star restaurant Daniel) creations.
While DB Bistro Moderne supposedly serves French American fusion (easily detected from the furnishings), apart from their Burgers, I find it quite difficult to see where the American influence fits in within the menu. As for the ambience, the feeling I get here is casual and cosy, the staff are polite, attentive and more than able to answer any queries about the food. Lunch Sets are available for $38/$48 for 2/3 Course but this time I was here for dinner (mid terms finally ended today yay!). My friends and I got here before 6.30pm on a Friday night and there were only counter seats available for those without reservations, so do make a reservation to avoid being turned away.
And here, Chef Boulud in the flesh!
Dinner started off with a few variants of warm complimentary bread.
We shared a Tarte Flambee($16) which resembled a thin-crusted pizza. Topped with Fromage Blanc (a creamy soft cheese), finely diced bacon (aka lardons) and onions, we found this to be a really pleasant appetizer.
For our other starter, we had the Foie Gras Terrine($26). Normally, I’d prefer foie gras to be pan fried rather than to be made into a terrine but this one here really got me thinking. Creamy, dense and slightly briny, I could just eat it alone but it goes even better when eaten with the brioche and who can forget about the mildly sweet quince (fruit related to apple and pear) which also complemented it really well.
For Main, the Barramundi Grenobloise($35) was really awesome. The skin of this Asian Seabass was pan-fried till a nice shade of crisp golden brown and the meat had a very delicate and simple flavour which was paired nicely with a brown butter sauce. While I usually stay away from cauliflower, DB Bistro Moderne does a fine job converting my dislikes into likes.
Although it was a tough decision, I felt that the Coq Au Vin($31) edged out the Barramundi slightly to become my favourite dish of the night. Coq Au Vin is a tradition french classic of chicken braised with wine, mushrooms, onions and pork belly and the one here was served with a side of noodles, albeit of a French nature. What I loved most about this dish was the gravy and the chicken skin. Even as I ate, I could not figure out how to best describe the gravy. There were just so many flavours interacting and complementing with each other simultaneously that it’s almost impossible to decipher the individual constituents or describe the resulting flavourful amalgam. My only grouse was that the chicken meat could be a tad more tender but apart from that, it truly was an amazing dish.
Chef Boulud was seriously being overindulgent in creating the Original DB Burger($38), tucking a thick sirloin patty filled with Braised Short Ribs and Foie Gras between 2 halves of a parmesan bun (whose interior was brushed with some wasabi). While the idea is a novel one, I found it to be more style than substance. The short ribs was unsensational and foie gras overcooked and almost tasteless.
For Desserts, I was attracted to the sound of Coffee Rocky Road Ice Cream present in the Profiteroles Au Cafe($15). I liked it how the waiter started pouring hot chocolate sauce on the profiteroles only upon serving such that the ice cream would not melt so quickly. Apart from that, this was run of the mill with the coffee rocky road proving to be just a slight deviation from the norm.
The Clafoutis Tout Chocolat($15) or more commonly known Warm Flourless Chocolate Cake came served with Chocolate Sorbet and Vanilla Ice Cream. The chocolate cake was topped with some berry jam glaze which I thought was a nice touch. Didn’t care so much for the chocolate sorbet as I did the full flavoured vanilla ice cream. However somehow, flourless chocolate cakes don’t give me the same oomph I get from “floured” ones.
My dinner experience here was truly remarkable and I can’t wait for a revisit.
DB BISTRO MODERNE
10 BAYFRONT AVENUE, #B1-48 THE SHOPPES MARINA BAY SANDS
TEL: +65 6688 8525