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2014-03-13
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Date of visit : 28 February 2014 (Fri) 7:30pmNo. of diners : 2Average cost per head : $500 (with wine)Food quality : 7.5/10Environment : 8/10Service : 7.5/10Value-for-money : 7.5/10Overall rating : 7.5/10This is one of my reviews on meals booked in the Restaurant Week event.I have only visited Chez Patrick Deli on Star Street for lunch. I picked Chez Patrick Restaurant given some positive feedback from my friends. The menus offered in the Restaurant Week were of the middle tier, at $348 for dinn
Date of visit : 28 February 2014 (Fri) 7:30pmNo. of diners : 2
Average cost per head : $500 (with wine)
Food quality : 7.5/10
Environment : 8/10
Service : 7.5/10
Value-for-money : 7.5/10
Overall rating : 7.5/10
This is one of my reviews on meals booked in the Restaurant Week event.I have only visited Chez Patrick Deli on Star Street for lunch. I picked Chez Patrick Restaurant given some positive feedback from my friends. The menus offered in the Restaurant Week were of the middle tier, at $348 for dinner.
My overall experience was just so-so. The menu and food preparation both lacked a spark to make the dishes interesting. Most of wait staff serving us barely passed the standard of a mid-range western restaurant. They were either with stiff faces or didn't address to our request. The executive chef, Patrick Goubier, was the most active one in the restaurant welcoming and explaining the dishes to diners.
I may visit Chez Patrick again but it will not be on my wish list in the next Restaurant Week.
a) Amuse Bouche (complimentary) – 8/10
On the left is the crab meat mousse, mild in taste but still good as spread with baguette served. On the right is the chilled cauliflower soup, refreshing and palette cleansing.b) Le Puy Green Lentils Soup, Foie Gras and Morels Cappuccino (optional entrée) – 7.5/10
French lentils blended with foie gras and morel mushroom to form the foam. Both the flavour of foie gras and morels were mild.c) Chilled Fresh Mussels Bavarois and Home Smoked Salmon (optional entrée) – 7.5/10
As explained by Patrick, mussel stock was reduced to thick concentration and then beaten with mascarpone cheese, saffron and curry. Wrapped with home cured salmon and green salad on side.d) Roast French Free Range Chicken Breast with Creamy Oyster and Citrus Zest Sauce (optional main) – 7/10
The cooking temperature was just slightly over thus making the meat tough and dry. The use of orange zest was good and matched the dish. The hash brown on the side was nicely pan fried.e) Pollock Fillet (optional main) – 7/10
The fillet-o-fish was too salty than it should be, somewhat reflecting its freshness. Served with two sauces, one in mild mushroom and the other in Jerusalem artichokes, both couldn’t help much.f) Artisan cheese selection from France (optional dessert) – 7.5/10
French cheese including goat cheese, camembert and the one that I didn’t know.g) Fine pineapple jelly on a coconut and rum mousse (optional dessert) – 7/10
This was a pina colada in the form of jelly. The texture of the pineappale was more like agar which made the whole dessert very Asian like.03.2014
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