Food Diary Singapore May-June 2014:
notes on Ô Comptoir and Salt Grill & Sky Bar.
Time: Friday 23 May lunchtime with Alex
Place: 79 Circular Rd. Singapore, 049433 Singapore
Tel: (65) 6534-7645 Website: www.lecomptoir.sg
Ô Comptoir, not to be confused with Le Comptoir du Relais
in Paris, has opened its doors in Singapore by the same French family behind Gemmil Lane's Ô Batignolles
. The open air creperie specializes in galettes (buckwheat crêpes), catering to the Boat Quay and Raffles Place crowd with their casual Brittany cuisine and well stocked wine bar open until late hours. Ô Comptoir serves fusion galettes inspired by the region, such as Kao San Road ($20), a galette with pan-fried prawns, soya mango chutney, and mint. Personally, I prefer the classics ham and cheese versions, as well as the simpler sweet bites. Normandy Landing is a simple crêpe, drizzled with homemade salted butter caramel. (related: See Obnoxious Foodie Translator on the galette
For those not keen on galettes, Ô Comptoir has a small selection of traditional brasserie eats. I imagine another potential strong point of the newly opened Ô Comptoir will be from its three-sided bar, serving specialty French Breton Ciders, wines (from $10 a glass, $46 a bottle), and spirits.
Opening Hours: Mon-Tue 11am-midnight, Wed-Thur & Sat 11-2am, Fri 11am-3am, Sun 11am-10pm
Salt Grill & Sky Bar
Time: Wed 4 June lunchtime with Amy Van
Place: Address: 55th and 56th floors, ION Orchard, 2 Orchard Turn, Singapore 238801
Tel: (65) 6592-5118 Website: www.saltgrill.com
There have been a number of changes since the last time I was here a few years ago, with adjustments to the dining room and bar positioning (a private room is now tucked away in a higher alcove of the restaurant), and general decor by designphase dba
. Thankfully, the wonderful view remains completely untouched at the 55th floor of ION Orchard.
Photos provided by FoodNewsPR
Aussie Chef Luke Mangan's menu remains largely unchanged, with the Singapore kitchen being led by the 27-year old Executive Chef Matthew Leighton. My opinions too, also seem largely unchanged since the last time I've tried these dishes during opening in 2012. The Tea smoked quail (quail smoked with Earl Grey tea and rice, paired with almond cream, prunes, truffled grains, shallots, and sorrel $31++) and kingfish sashimi, topped with ginger, eschalot & goats feta ($21++) are both a lovely demonstration of modern Australian cuisine.
Sashimi of Kingfish
'Glass' Sydney Crab Omelette in Miso Mustard Broth
However, the restaurant's pride and joy - the Sydney crab omelette in a miso mustard broth - still disappoints. The flavors are unexpectedly flat, given the expectation of a nice umami touch from the miso mustard broth. The dish feels watered down, with an unsatisfying texture of soggy omelette. Thrice I've had this dish, yet my opinion remains the same.
On the other hand, I've also had Luke's Licorice Parfait ($12++) thrice, and each time it completely surprises me. Because really, a licorice parfait just sounds awful. Instead, the parfait lends a supple, creamy texture with pistachio and licorice notes. There's something about the acidity of the lime juice that rounds the flavors just right - a topping that plays off the parfait in citrusy-sweet harmony.
Lunch averages $45++ per person, Dinner averages $150++ per person.