Story & photos by Dr. Michael Lim The Travelling Gourmet
The irrepressible Travelling Gourmet goes to a fascinating French restaurant in Fullerton Bay Hotel to discover…
MARVELLOUS opulent art-deco ambience, imposing 10m high ceilings, Canele shaped lamps, excellent food and great wines in Clifford, Fullerton Bay’s fine dining contemporary French restaurant. Executive Chef Andrea Saachi’s attention to detail shows in the butter for your bread. I like the “f” for Fullerton is stamped in each medallion of butter.
Dine with Sambonet cutlery while cool jazz music featuring Michael Buble, Ella Fitzgerald singing “Anything Goes!” & Cole Porter play in the background. Relish gourmet food like…
“The Royal White Vegetable Degustation Menu”
White Asparagus & Iberico Ham with ‘snow’ like Manchego cheese. The tasty ham wrapped lovingly around the 20mm diameter White Asparagus spears when eaten together is a gourmet’s delight. The asparagus has been blanched so well that it is still crunchy to the bite as it should be.
A perfectly poached egg balanced on asparagus spears lovingly caressed by a tasty aromatic Dill-spiked Hollandaise Sauce. With trembling fingers I balanced the egg on my fork and in one smooth move placed the whole egg in my mouth. I bit gently, and the lovely hot yolk exploded like the soup in Xiao Loong Pau. Beautiful!
Soupe of Puree of Asparagus with Pink Szechuan Peppercorn and Black Trumpet Mushroom Powder plus Foie Gras Shavings had an amazingly palate pleasing velvety texture.
The main course…
Roasted Lobster so sweet and fresh it will blow your mind! The Herbs Emulsion & Spiced Oil sauces enhance the natural flavours of the sea! And the asparagus, so fresh, crisp and crunchy and with that delicate herbaceous flavour so beloved of true gourmets. Yummy in your tummy!
A most unusual Sweet…
Rhubarb & Asparagus Souffle! Nicely presented in a cutesy copper pot. This was one of the lightest and nicest souffles I have tasted in a long time…with a sexy White Chocolate Sauce that you can add to your own individual taste.
I also recommend the Moelleux au Chocolat with sour cherries and a silky Griottines sauce as well as a quenelle of ice cream hand-made with Madagascan Vanilla.
From the a la carte menu, you simply must try the Foie Gras. The portion is really generous and the foie gras is very welll done so it is “just cooked” in the middle. It melts every so smoothly on your palate and releases its heavenly, rich addictive “umami” flavours to please your yearning palate.
A dessert to parachute behind enemy lines for is the Moelleux au Chocolat otherwise know as the “Chocolate Meltdown Pudding” but Moelleux is the correct French name for this chocoholic’s obsession. Surrounded by sour cherries, as you dig in…you’ll discover molten chocolate oozing out sexily…Oh! La! la! Superbe!
The Saturday Hangover Lunch here is also highly recommended and there is complimentary car parking on Saturdays and Sundays!
The Fullerton Bay Hotel
80, Collyer Quay
Tel: 65 6597 5299
Hours: Lunch 12 to 3pm & Dinner 6.30pm to 10.30pm