Last Updated: April 26, 2019
Soufflé is the newest kid in the block among the shophouses in Duxton Hill. The restaurant is named after the famous French dessert which isn’t commonly found in Singapore.
The execution of the dish requires precise timing and temperature, in order to have a puffy and wobbly souffle.
The restaurant is decked out in a modern blue and white theme with a fancy marble bar top.
It was my first time having a souffle so I had high hopes for this classic French dessert. I started off with the less conventional Lobster Soufflé (S$28++) that came with a side of lobster bisque.
Not only does the soufflé contain chunks of lobster, but it’s also topped with a deshelled Boston lobster claw.
Due to how airy the soufflé was, it only had a subtle flavour from the lobster. I’d recommend pouring the lobster bisque into the soufflé for a more intense taste.
The lobster bisque was robust and thick, with a prominent sweetness from the lobster meat.
The lobster bisque seeped into the air pockets of the slightly savoury soufflé, creating a velvety texture in my mouth.
There was a prominent nuttiness from the lobster and I really enjoyed the citrus kick from the lemon at the end.
I would recommend eating this while it is piping hot. Any longer would cause the soufflé to deflate and you wouldn’t get the satisfying puffy texture.
Next up, we had a more authentic French soufflé, a Comté Cheese Soufflé (S$22++). It was a single cheese soufflé with a rich and creamy centre and a crispy cheese gratin on top.
The gratin has a slightly sweeter touch to it while the rich cream cheese on the inside was more savoury. The cheese inside also had a silky texture which contrasted the crispy cheese gratin on top.
I really enjoyed the sweet and savoury combination but I personally feel that I would get sick of eating this after a few mouthfuls. However, if you are big on cheese then this might be the dish for you.
If you’re looking for something more exciting, try the Laksa Soufflé (S$26++). The dish was inspired by Oliver Bendel’s, CEO of Deliciae Hospitality Management, and his love for laksa.
Similar to the Lobster Soufflé, it has a side of laksa broth that tasted robust but yet too spicy. There were chunks of prawns inside the soufflé, in the sauce, and two whole prawns on top. We were advised to dig a well in the soufflé before pouring the laksa broth into it.
The luscious coconut milk from the broth mixed with the savoury soufflé, creating a milky flavour followed by a subtle hint of spice.
I also really enjoyed the generous portion of succulent and prawns that gave more bite to the otherwise airy soufflés.
Other than soufflés, the restaurants also serve traditional casseroles. We decided to try the Blanquette De Veau (S$28++). When it arrived, it looked like the comforting “ABC soup” that my mum would cook at home.
There were a few ingredients in the dish: some veal, carrots, peeled onions, mushrooms and a sauce that drenching them. Cooked for about four to five hours, the natural sweetness of the carrots came through clearly.
The white sauce was sweet, elevating the sweetness of the tender veal. The hint of lemon in the finish also helped to cut through the oiliness of the dish.
This dish felt extremely homely and yet had an elegant touch to it. We decided to pair this with Luscious Mashed Potatoes (S$8++) that was extremely buttery and creamy.
I felt that the mashed potatoes rounded off the entire dish and brought everything together.
Last but not least, for dessert, we had the Speculoos Soufflé (S$15++) which also comes in a Large (S$22++) portion for sharing. On the side was a cold whipped speculoos cream that we added on top of the soufflé, allowing it to melt into the soufflé.
I liked the combination of the warm soufflé and the cold cream with the bits of speculoos inside. Inside the soufflé, there was a even nutty cream with the cinnamon flavours of speculoos cookies.
This dessert dish was creamy with a consistency almost like ice cream. It was definitely the best way to end off the meal.
This simple yet elegant restaurant is one I’ll be visiting frequently. With such a wide variety of soufflé, we have barely scraped the tip of the iceberg when it comes to trying them all.
In addition to the soufflé, they also serve amazing Escargots (S$16++) and Oven Baked Beef Marrow (S$19++). If you fancy, you could also get a glass of wine to go with your meal.
Although I felt that the prices were a tad bit expensive, it is only fair as they are dishing out dishes that require impeccable execution with immaculate attention to detail.
I would recommend anybody who wants to get a taste of France to come to Soufflé.
Expected Damage: S$35 – S$50 per pax
Price: $ $
Our Rating: 5 / 5
5 Duxton Hill, Singapore 089591
5 Duxton Hill, Singapore 089591