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Food

Chinoiserie: Herbal Beef Broth With A5 Wagyu + Modern Asian Dishes At MBS

Last Updated: March 19, 2019

Written by Wani

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Justin Quek has made his name in Singapore’s F&B scene with Sky On 57. Now, he has embarked on a new culinary journey with JustIN Flavours Of Asia and Chinoiserie.

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Situated at the ground level of The Shoppes at Marina Bay Sands, Chinoiserie is a 75-seater plush and cosy space. The walls even feature curated artwork and decor that highlights sleek lines.

They serve up modern Asian cuisine, which represents the chef’s 35-year career and his background. As someone who’s a Singaporean Teochew, he loves Asian and Chinese food but also the spirit of French haute cuisine.

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We had a go at their 4-course Set Lunch Menu (S$80++) that comes with an Appetiser, 2nd Course, a Main and a Dessert. To keep things light, I had the Hamachi Ceviche with ginger flower dressing and micro greens.

It tasted as delicate as it looked, with each slice of hamachi (Japanese amberjack) about half an inch thick. There was little chewing involved, as the slices of fresh hamachi slid down my gullet, accompanied with a touch of zestiness from the ginger flower dressing. This dish set the tone for the rest of the meal, which was off to a good start.

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My dining partner had something heavier to kick her lunch off: the Trio of Duck Foie Gras. Foie gras is prepared three ways — in a xiao long bao, as a torchon (means “dish towel” in French, since the foie gras was traditionally wrapped tightly in a towel for cooking) and as a gateau.

The two French methods of preparing the foie gras were the most interesting, in terms of texture and taste.

The torchon had a very robust and gamey livery taste, so only the most avid fans of foie gras would truly appreciate this. On the other hand, the gateau was milder with an almost jelly-like consistency, which made for a more palatable bite.

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The xiao long bao was the favourite among all three variations due to its familiarity. Its savoury flavour also deflected the palate away from recognising the dish as fatty duck liver.

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Moving on to our second courses, I had the Jerusalem Artichoke Velouté which came with chestnut and truffle cream. The texture was rather thick, unlike the watery soups we’re used to.

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I was on the fence about whether I liked this particular dish, as it was earthy and nutty. I understood that was how it was meant to taste, and on any other occasion, I’d take to a rich soup very easily. However, on that afternoon, I couldn’t put my finger on why the soup didn’t sit well with me.

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My dining partner definitely had the better second course between us, with the Herbal Beef Broth. Made with A5 Japanese wagyu, baby turnips and rocket leaves, the broth was very aromatic and soothing. The meat broke apart easily, and I could imagine myself sipping on this calming broth if I’m down with the common cold.

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My main was the Wok Fried Beef “Rossini”, a decadent creation. Truffle sauce was splashed onto the plate and topped with Japanese F1 wagyu beef, sauteed duck foie gras and creamy spinach. This combination was luxurious, with the silky foie gras melting onto the wagyu beef as I chewed.

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The beef was done till medium and proved to be tender. For someone who almost always orders the beef dish over fish, this one really won me over.

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On the other hand, my dining partner chose the more delicate main, the Ballotine Of Poussin. Ballotine is typically a boned thigh part of the chicken or duck, which is stuffed with forcemeat and other ingredients. Here, the chicken is roasted and stuffed with chestnut and bacon.

I wish the chicken was juicier and that the dish was more flavourful overall, but I guess those who prefer milder dishes would truly appreciate this dish.

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For dessert, we had mille-feuille crowned with roasted caramelised pears and light vanilla cream. I absolutely loved the varying smooth, crisp and soft texture. The dessert was only subtly sweet, so nothing was overwhelming nor too saccharine sweet.


I was fond of the calm ambience of the restaurant, probably because it was during a weekday lunch service. We could have deep and intimate conversations, and I felt that the pace of service was ideal for a leisurely dining experience with close friends and family.

Even though modern interpretations of traditional cuisines can sometimes result in a confusing amalgamation of ingredients and flavours, the dishes here were well-refined. Perhaps the next date night idea?

Expected Damage: S$100 – S$180 per pax

Price: $ $ $

Our Rating: 4 / 5

Chinoiserie

2 Bayfront Ave, The Shoppes at Marina Bay Sands, Galleria Level, #B1-15, Singapore 018972

Price
Our Rating 4/5

Chinoiserie

2 Bayfront Ave, The Shoppes at Marina Bay Sands, Galleria Level, #B1-15, Singapore 018972

Operating Hours: 12noon - 2.30pm & 6pm - 10.30pm (Mon - Fri), 11am - 2.30pm, 3pm - 5pm, 6pm - 10.30pm (Sat & Sun)

Operating Hours: 12noon - 2.30pm & 6pm - 10.30pm (Mon - Fri), 11am - 2.30pm, 3pm - 5pm, 6pm - 10.30pm (Sat & Sun)
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