SENTOSA seems set to become not only the destination for leisure, but one for wining and dining as well. Braise is the latest addition to the island, which opened in March this year. A modern French restaurant on the sands of Palawan Beach, Braise is – like Suburbia – charmingly housed in an old monorail station and faces the west side of the island.
A collaboration between Loh Lik Peng of Hotel 1929 and New Majestic Hotel, Chef Sebastian Ng of Ember Restaurant and Chef Desmond Lee – among others – you can be sure it will be an interesting venue to watch.
Braise’s cuisine style is classic French given a modern lift. For the purists, French oysters and caviar are main-stays on the starter menu as well as foie gras with Sauternes and chamomile jelly with vegetables a la Grecque and sweet brioche toast.
Among the selection of main courses, the roasted fillet of Western Australian beef served with Savoy cabbage and beef cheeks in own braising sauce is a hearty and intense dish. The classic oven-baked lamb loin in puff pastry is served with ratatouille, garlic confit, Japanese eggplant and lamb jus. The Challon duck platter with pomme fondant and caramelised apple in bittersweet jus should also prove a best-seller.
Desserts are indulgent, with a bias towards chocolate. The chocolate lava cake with coffee ice-cream and chocolate fulentine with banana chutney are classic flavours that never go out of favour, but there’s also old-fashioned cinnamon apple tart with vanilla ice cream and warm financier with raspberries, and rum and raisin ice-cream.
Other plus points – many wines are served by the glass, so you get to try out a wider variety of wines during your meal, and a private buggy transports diners from the beach car park so ladies can still come in their fanciest heels.
60 Palawan Beach Walk, Sentosa, Singapore (098498) Tel:65-6271 1929. www.braise.com.sg
One Comment
Nice post, it’s nice to see people that write on their blogs with care. Greetings from Italy, i’m here for travel in an hotel in milano marittima