db Bistro Moderne

Asia's Dining Destination - db Modern Bistro- Marina Bay Sands (12)

I enjoyed my first dining destination as part of the Asia’s Dining Destination which saw us having dinner at db Bistro Moderne, helmed by Executive Chef Stephane Istel (Pictured above holding a slab of Kagoshima beef ready to be split and plated for our table).

 To be honest, my experience at db was perhaps the most enjoyable of the lot, so much so that when a close friend’s birthday came around, we both chose to have dinner at db (On our own expense, of course)  To dine at a restaurant twice in the short span of 2 weeks says quite a bit, I’ll say. I’ll blog about that particular dining experience shortly too! 

Asia's Dining Destination - db Modern Bistro- Marina Bay Sands (1)

We were offered a complimentary selection of their daily home-made bread. The bread went really well with the salted French butter thus it’s not hard to see why sometimes, going for seconds is hard to resist.

Marina Bay Sands has a central kitchen (of which we were priviledged to be given a tour of, by the man himself, Executive Chef of Marina Bay Sands, Chef Christopher Christie) where most of the bread available at some fo the restaurants, including db, is baked.  

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In addition to the bread, we were served a small serving of salmon rilette with toasted brioche.

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While you are perusing the menu or even waiting for your guests to arrive, why not give one of the cocktails or mocktails a try! They were half bad!

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Another fill-me-ups that was served was the Mushroom Tarte Flambee with White Truffles.

The Alsatian flatbread (Flammkuchen) had a crispy base reminiscent of thin crust pizza was topped with Fromage Blanc, Onions, Mushrooms and shaved White Truffles.

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Gillardeau Oyster (S$9++ each)

If there was one simple word in the English dictionary to describe the oyster, AMAZING would be it.

The oyster was so succulent and the freshness of the oyster literally blew me away.  The combination of lemongrass and cream lent a subtle Asian infusion of flavour.

The caviar gave the dish an initial burst of savouryness but the flipside of having the savoury component further emphasized the natural sweetness of the oyster. My dining companion and Eunine (of Travelerfolio.com) both agreed that they being non-admirers of fresh oysters, the fact that they enjoyed their oysters said quite a lot.

 “Gillardeau oysters are produced by the Gillardeau family and their small private company. It was founded in 1898 in Bourcefranc-le-Chapus near La Rochelle and the Île d’Oléron in western France.
 Source: Wikipedia.org. Last accessed 13th December 2011. “

Another good read on the Gillardeau oysters that might interest you would be, http://www.departures.com/articles/rocheforts-gillardeau-oysters.

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The next appetizer that we had was the Japanese Kagoshima Beef Carpaccio. Honestly, raw beef is not something everyone can stomach; case in point – my dining companion and Eunice (Travelerfolio) again. However, my dining companion liked it, going as far as describing it as “a dish that showed the light when it comes to raw beef

Served on top of the thinly sliced Kagoshima Beef were capers, aged parmesan cheese, mizuna (a type of vegetable), finished with a good dash of Extra Virgon Olive Oil.

Served along with the beef carpaccio was a generous serving of bread and I must add, the beef went very well with the bread – even more so than the beef carpaccio on its own.

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Now that the appetizers were out of the way, it was time for us to turn our attention to the Main Courses.

We had the honour of trying out 3 different main courses (served in tasting portions of course) – Beef Cheek RavioliRoasted Dory and finally ending with a meat dish – the Japanese Kagoshima Beef.

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The first main dish that we tried was the Braised Beef Cheek Ravioli.

The braised beef cheek ravioli was rather delightful to savour. The various elements of the dish (the pasta, the mushrooms, the greens, the cheese) all combined beautifully together! It did get a little jelak when I finished the plate – nothing that a glass of white wine wouldn’t help to alleviate though! 

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Second on the list of main courses that we tried was the Roasted John Dory.

Unfortunately, the John Dory did come across as being slightly over salted but the risotto was cooked to creamy, al-dente perfection. Truth be told, I do understand the need for the fish to be slightly salty to give it flavour but it was quite the overkill for this dish. The chicken jus that accompanied the dish only added more sodium to the dish.

For efforts of full disclosure, my dining companion did name this her 2nd favourite dish for the evening – which I, myself, am inclined not to agree with.  

Note: I had this dish for a second time and my comments remained the same.

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By the way, the addition of white truffles elevated the dish to another level too!

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And here’s Chef Istel presenting the Kagoshima Beef Grade A3 to the table.

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Now now….. For the star of the evening, the Japanese Kahoshima Ribeye Grade A3

Both my dining companion and myself had a Love-dislike (Since hate is probably too strong a word) relationship. We adored the crispy caramelized crust on the outside and the marbleization (oohhhhh.. the thought of it makes my mouth water) of the beef was beyond awesome.

I have described the beef that I got at some other restaurants as ‘literally melting in your mouth’ tender. But here at db, that is not the case. The beef MELTS in your mouth. ABSOLUTELY AMAZING!

Now, why the love-dislike relationship you may ask. Both of us tend to look for ‘beefy-ness’ in our steaks. However, it was lacking in this dish. Perhaps this is another one of those ribeye-versus-tenderloin arguments where supportersof the former would aruge that it gives out more flavour while proponents of the tenderloin would gladly sacrifice flavour for tenderness.

The smooth mashed potato was full of buttery goodness that made it a delight to eat – even on its own. The salad leaves were tossed in a slightly tart dressing which helped to the cut the richness of the beef.

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Accompanying the beef were 2 sauces – a classic French Bearnaise sauce and a red wine reduction. Both went well with the cut of beef.

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White Truffle Clementine – My personal favourite of the lot!

We had quite the array of desserts to choose from! The VERY soft-spoken pastry chef introduced them to us and man… most of them tasted as good as they sounded.

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 lie Flottante

Do read http://en.wikipedia.org/wiki/Floating_island_(dessert) for more information on the Lie Flottane. 

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 Profiteroles 

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Raspberry Souffle

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Dark Chocolate & Peanut Butter Souffle

The companion’s favourite dessert of the evening was the Dark Chocolate & Peanut Butter souffle. According to her, the chocolate was cut through by the nuttiness of the peanut butter, paired with caramel ice cream made were all ingredients to a, “to-die-for” dessert.

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db Bistro Modern

B1-48, Galleria Level, |
The Shoppes at Marina Bay Sands

 Telephone: +65 6688 8525
Website: http://www.marinabaysands.com/Singapore-Restaurants/Fine-Dining/DB-Bistro-Moderne

Operating Hours:

Monday

Lunch: 12pm to 2:30pm
Dinner: 5:30pm to 10pm

Tuesday to Friday

Lunch: 12pm to 2:30pm
Dinner: 5:30pm to 11pm

Saturday

Brunch: 11am to 2:30pm
Lunch: 2:30pm to 5:30pm
Dinner: 5:30pm to 11pm

Sunday

Brunch: 11am to 2:30pm
Lunch: 2:30pm to 5:30pm
Dinner: 5:30pm to 10pm

 

CY

Glenn Lee first published his first blog entry as HungryEpicurean in December 2009. Glenn is currently an accounting and finance undergraduate in the University of Western Australia, Perth, Australia. Born and raised in the sunny island of Singapore, he is by and large, a foodie. Like his fellow Singaporeans, he loves to explore and savour the magnitude of flavours that the many different cuisines offer. He can be contacted at glenn@hungryepicurean.com.

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13 Comments

  1. Baby Sumo

    The food looks awesome.. I do love beef that melts in the mouth (ie Blackmore).. the less chewing the better for me haha! I guess for the beefy steak, you’ll need to go for something like the ribeye.

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