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2009-04-06
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5 of us went to try cepage due to its well known sister restaurant in singapore. overall the food was good, good ingredients and execution but flavour combo/design not exceptional, service was overly attentive in an intrusive kind of way, and decor was comfortable and serene but was not a good use of space. having said all that, there is potential.what's notable (we ordered the $800+ 5 course set menu):- knowledgeable and friendly sommeilier along with it s extensive wine list. we had a coupl
what's notable (we ordered the $800+ 5 course set menu):
- knowledgeable and friendly sommeilier along with it s extensive wine list. we had a couple bottles of very nice german pinot noir (approx $1000 per bottle).
- raw oysters were big and juicy and just the right creamy/briney mixed flavour for me but the condiments/toppings were only ok
- steak flavourful, with just the right charr grilled smokiness but was a bit oily
- the other dishes were good but nothing to write home about
what needs improvement (DISCLAIMER 1- given the price they charge, on par with the likes of Pierre, our expectation was a blow your hair back, omg this is heaven, orgasmic dining experience. DISCLAIMER 2 - did not order a la carte, which the dishes looked more interesting):
- service: listen to your customers. the waiters were from singapore (assumed from their accents), had a bit of a military-like attitude. for example, he never asked us how we'd like our steak and our table had to try to ask him 3 times to tell him how we'd like our steak done. 3 times because he kept interrupting us thinking we were asking for the wine pairing recommendation with the steak. finally when he understood our request, he said the dish is done medium rare (as in chef know's better). word of advice - please listen to your customers, they may want their steak blue!
- service: overly attentive. every little dish used/finished, even when the others at the table haven't, the waiters speedily snuck between your elbows to take it away. it was rather distracting as they were constantly interrupting our conversation and taking away things we didn't want taken away yet! word of advice - swoop in only when there's a lull in the conversation.
- food - some bland dishes: the amuse bouche was not good at all. usually amuse bouche is small and very flavourful. we had 2 balls of fried mushroom risotto. 1st of all it was too hot when it was served so burnt our tongues. 2nd of all it had very weak mushroom flavour. add a few drops of truffle oil would have helped or increase the rice/mushroom ratio to 50/50. this is an amuse bouche not a main dish so it should be a bite full of flavour that wakes the diner's palatte. the lobster/crayfish ravioli was OK but again didn't have as much flavour as I'd expect.
- food - dish design: overall the dishes were good classic western food. flavours were classic, combinations were classic modern french, but not classic classic french. no surprises or wow's for me. if you're familiar with NYC restaurants, the food is more like a Eleven Madison Park (though not quite there yet) but definitely not a Daniel/Bouley.
- atmosphere/setting: there weren't many celebs there and it wasn't full the night we went, though we ran into a few tables we knew. if you don't book a private room, the dining room is very small and a bunch of tables are situated next to the walkway, so it makes you feel like your sitting in the corridor. and the main dining room as well also feels like you are sitting in a alcove area or like a foyer. just didn't feel right. also the tables were too small for a party of 5 or 6. the table should only seat 4 people at most. also they should always have someone at the front reception downstairs as they lost 1 table while we were there as they weren't being served downstairs.
overall this restaurant has a lot to work on but it does have potential. the 1st yr amber opened it was appalling. now it is serving consistent great food with great service. just takes time to get all the kinks out. i might be tempted to try their a la carte next time in a few months but until then, perhaps i'll go for lunch first.
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