Comments on: The French Kitchen http://www.hungryepicurean.com/2010/03/the-french-kitchen/ A Singapore Food Blog Thu, 02 Feb 2012 14:36:27 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Glenn http://www.hungryepicurean.com/2010/03/the-french-kitchen/comment-page-1/#comment-4700 Glenn Tue, 11 Oct 2011 13:24:10 +0000 http://www.hungryepicurean.com/?p=248#comment-4700 THANKS for your kind words! I appreciate it, Stella. THANKS for your kind words! I appreciate it, Stella.

]]> By: Stella http://www.hungryepicurean.com/2010/03/the-french-kitchen/comment-page-1/#comment-4697 Stella Mon, 10 Oct 2011 10:55:25 +0000 http://www.hungryepicurean.com/?p=248#comment-4697 Hi Glenn! Just want to say THANK YOU for your wonderful review on TFK. My boyfriend and I had a lovely dinner to start the weekend on Friday. Indeed, it's the best lobster bisque I've had in Singapore, with flavourful infusion, interesting prawn tempura and leek custard. Everything was perfect to a tee. The only thing we could kind of "complain" about was only that the fondant was too sweet for our liking, but it's only a matter of personal preference. The cake was soft. It was a superb time and we will definitely be back. Thank you, Glenn!! :) Hi Glenn! Just want to say THANK YOU for your wonderful review on TFK. My boyfriend and I had a lovely dinner to start the weekend on Friday. Indeed, it’s the best lobster bisque I’ve had in Singapore, with flavourful infusion, interesting prawn tempura and leek custard. Everything was perfect to a tee. The only thing we could kind of “complain” about was only that the fondant was too sweet for our liking, but it’s only a matter of personal preference. The cake was soft. It was a superb time and we will definitely be back. Thank you, Glenn!! :)

]]> By: Julia http://www.hungryepicurean.com/2010/03/the-french-kitchen/comment-page-1/#comment-1311 Julia Tue, 26 Oct 2010 02:32:45 +0000 http://www.hungryepicurean.com/?p=248#comment-1311 Unfortunately I didn't have a good experience with The French Kitchen. The prawns were soggy from being soaked too long in the lobster bisque which clearly had been left on the table for too long before serving them to us. Plus prawns weren't fresh at all. And the lobster bisque was tasteless, the taste of seafood wasn't infused enough. I had a steak which I ordered it medium but it came almost close to well-done. And steak didn't have the beefy flavour which I prefer. My partner had the fish and the fish wasn't fresh. He commented that the fish he has at home, tasted way fresher. This considering that his mother buys the fish from a wet market in Bedok. Desserts...the chocolate cake was overdone to the point, it was rock-hard on the outside and the chocolate inside which as supposed to be molten and liquidy was overcooked. Service was lousy considering there was only 3 tables of couples and we had to request several times to top up our water.And feedback wasn't taken seriously, when they asked us about the food, we gave our comments and the chef returned to the kitchen and started saying something and we starting to hear laughs. We do not know if they were making jokes out of our feedback, maybe they were saying things like 'we don't know how to eat'. Yeah maybe our tastebuds were spoiled by Michelin-standard restaurants in Europe so we picked on everything in Singapore. But my partner and I pride ourselves as fair customers who only compare apples with apples. We defintely don't compare local restaurants to Michelin-standard restaurants. We don't even compare Au Petit Salut to Les Amis. We compare Les Amis to Iggys and Au Petit Salut to Le Bon Marche..you get the drift.. The French Kitchen is defintely not a place I will return to again. Unfortunately I didn’t have a good experience with The French Kitchen. The prawns were soggy from being soaked too long in the lobster bisque which clearly had been left on the table for too long before serving them to us.
Plus prawns weren’t fresh at all.
And the lobster bisque was tasteless, the taste of seafood wasn’t infused enough.

I had a steak which I ordered it medium but it came almost close to well-done.
And steak didn’t have the beefy flavour which I prefer.

My partner had the fish and the fish wasn’t fresh. He commented that the fish he has at home, tasted way fresher. This considering that his mother buys the fish from a wet market in Bedok.

Desserts…the chocolate cake was overdone to the point, it was rock-hard on the outside and the chocolate inside which as supposed to be molten and liquidy was overcooked.

Service was lousy considering there was only 3 tables of couples and we had to request several times to top up our water.And feedback wasn’t taken seriously, when they asked us about the food, we gave our comments and the chef returned to the kitchen and started saying something and we starting to hear laughs.

We do not know if they were making jokes out of our feedback, maybe they were saying things like ‘we don’t know how to eat’. Yeah maybe our tastebuds were spoiled by Michelin-standard restaurants in Europe so we picked on everything in Singapore.

But my partner and I pride ourselves as fair customers who only compare apples with apples. We defintely don’t compare local restaurants to Michelin-standard restaurants. We don’t even compare Au Petit Salut to Les Amis.
We compare Les Amis to Iggys and Au Petit Salut to Le Bon Marche..you get the drift..

The French Kitchen is defintely not a place I will return to again.

]]> By: Au Petit Salut – Dinner | HungryEpicurean http://www.hungryepicurean.com/2010/03/the-french-kitchen/comment-page-1/#comment-936 Au Petit Salut – Dinner | HungryEpicurean Thu, 09 Sep 2010 16:09:33 +0000 http://www.hungryepicurean.com/?p=248#comment-936 [...] yet hard to produce. Up till now, the best lobster bisque that I’ve had can be found at  The French Kitchen (I wonder if it’s still as good) but APS’s version is by far, a very close [...] [...] yet hard to produce. Up till now, the best lobster bisque that I’ve had can be found at  The French Kitchen (I wonder if it’s still as good) but APS’s version is by far, a very close [...]

]]> By: Cp. http://www.hungryepicurean.com/2010/03/the-french-kitchen/comment-page-1/#comment-615 Cp. Sat, 26 Jun 2010 18:18:10 +0000 http://www.hungryepicurean.com/?p=248#comment-615 Oh come on... Restaurants do not allow people to take pictures because sometimes they post their awful looking pictures which does not do justice to the chefs and cooks who made that dish. It may look slightly under perfect when you see it. But when a picture is taken with wrong lighting, camera angles and settings. Its going to make it look horrible. Btw plating is very much like clothes, one season it might be pokka dots and the other it might be lines. Also isn't TFK a more old school place? Thus plating is definately more centralised. Oh come on… Restaurants do not allow people to take pictures because sometimes they post their awful looking pictures which does not do justice to the chefs and cooks who made that dish. It may look slightly under perfect when you see it. But when a picture is taken with wrong lighting, camera angles and settings. Its going to make it look horrible. Btw plating is very much like clothes, one season it might be pokka dots and the other it might be lines. Also isn’t TFK a more old school place? Thus plating is definately more centralised.

]]> By: Greenwood Fish Market & Bistro | HungryEpicurean | Singapore Food Blog http://www.hungryepicurean.com/2010/03/the-french-kitchen/comment-page-1/#comment-419 Greenwood Fish Market & Bistro | HungryEpicurean | Singapore Food Blog Sun, 09 May 2010 11:55:41 +0000 http://www.hungryepicurean.com/?p=248#comment-419 [...] still think The French Kitchen’s Lobster Bisque is the best that I’ve had thus [...] [...] still think The French Kitchen’s Lobster Bisque is the best that I’ve had thus [...]

]]> By: heavenlyn http://www.hungryepicurean.com/2010/03/the-french-kitchen/comment-page-1/#comment-147 heavenlyn Mon, 08 Mar 2010 15:04:18 +0000 http://www.hungryepicurean.com/?p=248#comment-147 never understood the no photography policy. if their concern was the risk of competitors "copying" their presentation, all it takes is one trip by the competitors to the restaurant. -_-"' and don't they know food blogs (yours included) have more readers than most major magazines/papers? =) never understood the no photography policy. if their concern was the risk of competitors “copying” their presentation, all it takes is one trip by the competitors to the restaurant. -_-”‘

and don’t they know food blogs (yours included) have more readers than most major magazines/papers? =)

]]> By: Hungryepicurean http://www.hungryepicurean.com/2010/03/the-french-kitchen/comment-page-1/#comment-144 Hungryepicurean Mon, 08 Mar 2010 03:30:00 +0000 http://www.hungryepicurean.com/?p=248#comment-144 Yeah, it's weird! But the food's good though. @ice: I saw your post on Chef Maria's cuisine and thought it looked wonderful that I went on Saturday to try :) Post on that soon!! Yeah, it’s weird! But the food’s good though.

@ice: I saw your post on Chef Maria’s cuisine and thought it looked wonderful that I went on Saturday to try :) Post on that soon!!

]]> By: Hui Yuan http://www.hungryepicurean.com/2010/03/the-french-kitchen/comment-page-1/#comment-142 Hui Yuan Mon, 08 Mar 2010 01:26:31 +0000 http://www.hungryepicurean.com/?p=248#comment-142 I thought no photography? That's bullshit! Anyway, the duck confit looks good. Heard that the creme brulee is highly recommended as well. I thought no photography? That’s bullshit!
Anyway, the duck confit looks good.
Heard that the creme brulee is highly recommended as well.

]]> By: ice http://www.hungryepicurean.com/2010/03/the-french-kitchen/comment-page-1/#comment-137 ice Sun, 07 Mar 2010 14:43:43 +0000 http://www.hungryepicurean.com/?p=248#comment-137 “Photography is not allowed at The French Kitchen except by members of the press.” And so? “Photography is not allowed at The French Kitchen except by members of the press.”

And so?

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