Foodies rejoice! The 10th edition of Singapore Restaurant week is just around the corner (14th– 22nd March) XD. If you’ve yet to make reservations, you can do so here: http://www.restaurantweek.sg/lang/en/cities/singapore/restaurants.
For those who are not familiar with this twice yearly gastronomic event, Restaurant Week is a great time to take advantage of fantastic deals offered at Singapore’s finest restaurants. Each establishment will serve a 3-course set lunch at $25++ and 3-course set dinner at $35++. Some premium restaurants have an additional charge of $15++ and $20++ for lunch and dinner respectively.
During the 9th edition of Restaurant week, Hubby and I took the opportunity to check out Absinthe, well-known for its affordably-priced classic French cuisine. Occupying 2 adjoining shop houses with 3 levels, Absinthe has different interior design for each level.
After climbing a long flight of stairs, we were lead to our seats on the second level, which had dark walls and contrasting white paintings illustrating the romance on French streets, complete with white pressed table cloth and plush velvet chairs. The space isn’t huge and tables are rather cramped together-you can hear your neighbor’s conversation clearly. If you prefer dining with a view, alfresco dining is available too.
During Restaurant Week, we usually order an additional entrée and dessert for more variety. It was a pity that the kitchen was too busy to cater to additional orders. Apart from this, service was impeccable.
Instead of Amuse Bouche, we started lunch with an Assortment of Homemade Charcuterie, gherkin and bread slices.
Australian King Prawn starter, complemented with al dente angel hair pasta and pops of ikura. The entree could have been better if the prawns were fresh.
Nesting on a bed of polenta, savoy cabbage and sauteed mushrooms, the Braised Kurobuta Pork Belly had a crispy exterior. While it did not melt in the mouth, the sufficiently tender meat had just the right amount of fat and bite. However, this dish fell slightly short as it was not as juicy as we would’ve liked.
Due to its low fat content, Halibut can easily become too dry when cooking. Absinthe’s Grilled Fillet of Halibut was skillfully prepared, retaining its moisture and mild sweet flavor. The lean fish was harmoniously complemented with zucchini ribbon, crushed potatoes and chorizo foam.
A play on textures, the Trilogy of Valrhona Chocolate consists of velvety chocolate mousse on chocolate sponge, adorned with a dark chocolate strip and crunchy chocolate bits. It may take you a few mouthfuls to fully investigate the delights of this treat. We love the fact that the chocolate isn’t overly sweet and its richness isn’t cloying in the throat.
Having heard many good things about Absinthe, we were disappointed with the underwhelming food. I mean…it wasn’t bad but it wasn’t mind blowing as we expected it to be. For $40++ per pax, its good value though!
72 Boat Quay
Tel: 6222 9068