Daniel Boulud. We have all watched him on television. One of those few that’s so calm, gentle and does not spew ‘you know what’ on television. The wife and I have wanted to dine at his restaurant here in Singapore but have not found the time to do it.
He was in town recently and came an email invite from Marina Bay Sands about an opportunity to have a meal cooked by the Chef himself. How could I decline? I applied for 1 day leave from work and had such an enjoyable lunch. It was even better when I later found out that Justin and Camemberu and I were sitting on the same table. Good food and friends make a meal extra delicious.
This is the man himself. Chef Daniel Boulud, the celebrity chef that has gained fame for “Daniel”, his Michelin 3-Star restaurant in New York City.
Chef Daniel was in town last week and will be back in town together with other celebrity chefs for the Singapore Grand Prix. Hint: If you book your meals now at the restaurants in Marina Bay Sands, you might get to meet them when you dine at their restaurants.
We were at db Bistro Moderne to try out dishes from Boulud Sud in New York. They were Mediterranean themed dishes that Chef Daniel came out with when he went for a vacation. These dishes that we tried will be introduced in db Bistro Moderne as special add-ons to the main menu. Just ask the service staff when you dine there.
Talking about service staff, their staff here knows exactly what was being served. Try asking them how it is prepared and what’s inside each dish. We were quite impressed.
A range of Mediterranean tapas like appetizers that we had. I kind of like what he has created. It’s definitely nicer than what I had in Spain’s Mediterranean Andalusia region. It’s probably the ingredients he used here 😉
DB’s version of the Italian cold dish. The sliced veal served medium rare with the creamy sauce is such a wonderful delight. A summer time Italian dish, it’s just right for forever summer Singapore!
But I love these Lavash (flat bread) that goes with the fresh hummus (chickpeas) and babaanoush (eggplant mash). Look at the lavash, are you tempted?
On a nice kidney shaped platter, Shaved Fennel, Tomato and Crispy Socca was served. My favourite of all the shared dishes. Probably because I love cured anchovies. If you are an anchovies person, order this. The socca (thin unleavened crepe), tomato goes well with the salty anchovies.
This ensemble of marcona almonds with grilled octopus topped arugula and Jerez Vinegar (Spanish Sherry Vinegar) was rather captivating as well. It had a strong smoky flavour to it. It’s something I want others to prepare for me and not do it in my own kitchen.
Spiced Duck Kataifi
Duck wrapped in Kataifi (phyllo sheets that has been shredded till vermicelli like) and deep fried. So crispy and yet not that oily. With date chutney that’s savoury and sweet to go with it, it’s an enjoyment munching on the crispiness.
Daurade a la Plancha
This beautifully plated dish is a grilled bream looks a little petite. It was packed with flavour through and through. I took this photo because I like that plate!
I like how Chef Daniel will explains how he cooks the dish and a little history about it. It makes you appreciate the food so much more.
The Daurade (bream) was only seared on one side and it is left to cook through. The co-star was the Romesco Sauce. It’s a sauce that originated from Catalonia Spain that made from different nuts, roasted tomatoes and red pepper. The sauce was really nice! I wonder how much time was used to make it!
It’s just so beautifully visually isn’t it? It tasted gorgeous too.
The fish was crispy on the top and the bottom was a combination of softness and firm.
(Note: Just got to know that this dish is now available for the lunch menu if you visit them now)
Chef Daniel did cook for us!
Halfway through lunch then did I realise I was sitting in front of the semi frosted glass with the kitchen behind me. We started to ‘peep’ at the chefs in the kitchen. That’s Chef Daniel cooking our next dish!
Tuscan Style Dry-Aged Ribeye
The last ‘main’ meal before desserts for us. The medium rare dry-aged ribeye was ooooo yummy!
As you expect from dry-aged meat, the flavour of the meat is concentrated. After aging, the natural enzymes break down and we have very tender meat.
I like the salsa verde on top of the meat and the stir fried crushed fava beans below. I was delighted with that anchovy on top! The whole dish just blends nicely.
Chef Daniel when the dessert was served came out to introduce the dessert, told us that this was a creation by his pastry chef Ghaya Oliveria who hails from Tunisia.
How to eat it? Break the Sesame Halva top! Inside you will taste Rose Loukoum and Grapefruit Sorbet. You just got to try it!
I was just told it’s now on permanently on the Lunch and Dinner menu.
Thanks to Justin, he found online a video showing how this is made.
Also served with the grapefruit, Moroccan Mint Tea to be served with the following Turkish Delight.
From Italy: Panforte Di Siena – A Italian fruit cake lookalike, made with Dark Chocolate Paste, Roasted Almonds, Ginger, Orange Peel, Lemon Peel, Cinnamon, Black Pepper.
I like the taste of this! It’s an acquired taste, but I like it!
From Italy: Torrone. Italian meringue (what we usually call nougat) with roasted hazelnut.
From Greece: Bakiava – Phyllo layers with a mixture of green pistachios served with thick syrup.
It was so so sweet! I know you want to try it too right, despite it being so sweet. Greek desserts are usually very sweet!
If you have realised, I like serving plates etc. I saw the platter that the Turkish Delight was served on and since we were dining in Marina Bay Sands, I got naughty, and lined them up on 3 glasses. Familiar?
For the meal, these wine were paired with the dishes.
Cuvee Daniel Champagne
Chateau la Rouvière Bandol Rosé 2007
Bodegas Naia, Naiades, Rueda 2007
Querciabella, Chianti Classico, Tuscany 2007
db Bistro Moderne
Shoppes at Marina Bay Sands
Galleria Level, B1-60
2 Bayfront Avenue,
Tel: +65 6688 8525
Weekday Lunch: 12:00 PM to 2:30 PM (Mon-Fri)
Weekend Brunch: 11:00 AM to 2:30 PM (Sat, Sun)
Dinner 5:30 PM to 10:00 PM (Sun, Mon), 10:30 PM (Tue-Sat)