Next on the alphabet list is "B", which brought me to Bistro Petit Salut! For those who find the name familiar, yes, it belongs to the same group as the famous French restaurant, Au Petit Salut. This restaurant is a more affordable sister of Au Petit Salut, which aims to offer mid-class diners an introduction to authentic French food at moderate prices, minus all the works of fine-dining.
The bistro offers various entrees (from $14), main courses (from $28) and desserts (from $10) for diners to choose from, or 3-course set dinners (from $42, choose 1 from each category). As we are not very big eaters, we decided to share 1 set dinner + 1 main course. (Note: As with most French restaurants, all diners are required to order at least 1 item per person, irregardless of whether it is an entree, mains or set) Another tip, when you are first seated, the waiter will ask you if you prefer still or sparkling water. Please bear in mind, both are chargeable, as it is a norm in most French/Italian restaurants. If you do not want to pay for water, ask the waiter for tap water instead (don't worry, tap water in Singapore is clean enough).
Complimentary bread and butter (bread is freshly baked, crisp outside, soft inside)
Complimentary Amuse bouche (pork sausage)
Seared King Scallops with ratatouille and cavier
Braised lamb shank with mixed vegetables and mashed potatoes
Braised beef cheeks with mixed vegetables
Homemade Strawberry shortcake
The scallops are cooked to perfection, retaining its juices while still staying slightly spongy to the bite. The ratatouille is not too salty, and complements the scallops very well. Cavier is too little though, not much impact from it. Both the lamb and beef are braised to a very nice tenderness, and you do not even need a knife to remove the meat from the bone. Just use your fork to slowly tear the meat away, send it into your mouth, chew a couple of times and it just melts away into your throat. The sauce it is braised in is flavourful enough, without being overly salty, and the vegetables are not limpy to the bite. Very nicely done. Portions are big enough too. The dessert, however, pales in comparison. Attempting to deconstruct the traditional strawberry shortcake by serving a chantilly cream spongecake with a scoop of strawberry sorbet on the side and mixed fruits, even when i try to eat all of the items together, it still fails to excite my tastebuds. Maybe the other desserts will taste better. Overall, a nice place to come back once in a while.
Macademia Nut latte - sweet way to end a nice meal
A special post-lude to the delicious French dinner we had earlier on, we went to try a new shop in Chinatown selling traditional and modern Cantonese desserts.
Sticky Muah Chee aka 糖不甩
Black sesame Paste
Hot Ginko Nut with Barley and Beancurd Skin
The muah chee was not too bad, not overly sticky, but still chewy to the bite. However, it should be eaten while it is still warm, as it will slowly turn harder as it cools down. The black sesame paste is not too sweet, but i prefer it to be smoother as it slides down the throat. The ginko nut, barley and beancurd skin dessert is pretty well done, as it is not too sweet, and not too plain. The various textures in the dessert gives a very nice bite, and makes the consumption of the dessert more interesting. Not forgetting, it is good for complexion! This dessert shop doesnt close very early like most shops, so it is a good place to come with friends after dinner.
Bistro Petit Salut
44 Jalan Merah Saga, near Chip Bee Gardens
Sugar Granny dessert
Teo Hong road, behind Outram Park Mrt station, Exit H
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