Restaurant Week: Blue Bali

 Much anticipated Restaurant Week is finally here. The husband said he is sicked of European cuisine on restaurant week, so i picked something Asian this time round. Blue Balli on Cluny, a romantic sanctuary, a popular spot for couple proposal.

 We are dinning on top of this humongous water feature. 

 Starter: Soto Ayam, clear chicken soup.

 Starter: Gado Gado, Indonesian salad, boiled vegetable mixed with herb and peanut sauce.

 Starters are good but their juice are from Syrup which is a little shocking for the price paid. Although there is a 50% off for juices on restaurant week, still i felt over charged to be paying around $10 for two syrup juice after discount.

 Entrée: Ayam Bakar, boneless grilled chicken.

 Entrée: Beef rendang, caramelized beef curry.

 Dessert: Chandol drink

Dessert: Pandan Cream Brulee

Interesting fusion, a great idea. I don't fancy cream brulee but i quite like this.

Capricci

 2nd restaurant of restaurant week, Capricci an Italian place located in Tanjong Pagar opposite 2d1n Korean restaurant. This is suppose to be a Amex star rated restaurant so instead of $35++ we pay $20 more for each pax.

Unlike Chef D Table, Capricci's bread is not cold and not as soft.

 Orange perfumed maguro tuna tartare with avacado purée

The color of the dish doesn't appear appetizing already, the avocado puree color tells us that they have left the puree outside for too long, way too oxidize. There is no hint of orange in the tuna. A let down.

 36 month old Parma ham with rock melon sorbet

Beautifully plated. My parma flower taste delicious. Rock melon sobert is a smart way to replace rock melon, by doing this they are able to standardize the sweetness of the fruit.

Grilled rib eye steak with mix green salad.
Able to taste the fragrant of the lard in every chew, yum yum.

 Pana cotta again, second time this week. Chef D Table set the standard of this dessert too high, Capricci's version turn out to be mega disappointment especially when Chef D Table is supposedly to be a French and not Italian.

Cream Caramel pudding

They have excellent service but not a sweet ending. Extremely disappointed with their dessert selection, i am expecting more for the STAR rating restaurant as well as the extra 40++ bucks to top up for star restaurant.

I feel that Chef D Table is more worthy than Capricci, star rated restaurant doesn't mean anything. 

Chef D Table

 My first time joining restaurant week, thanks to the invitation from Min.
I managed to book two fabulous restaurant this time with very good online review, they are mainly Chef d Table a french restaurant and Capricci an Italian restaurant. 

 First stop, Chef d Table at Chijmes with 3 course dinner at $35++ each pax.

 Due to restaurant week, they are many groups of friends with uncontrolled noise level.

 Welcomed with warm bread in basket, served with chopped olive in olive oil.

 Delicious, i enjoyed this!

 For appetizer, the husband picked crispy soft shelled crab on green salad lavish with mango chutney.

  Lightly seared foie gras on bed of sauteed mushroom asparagus and golden raisin. (additional $8)

Every mouth is sinful yet satisfying. The fats in the liver melt on the pan, you are able to taste the intense fragrant of the liver.

Mushroom cappuccino, a bonus for restaurant week, small and sweet.

 Slow braised iberico pork rib fondue served with sweet potato and garden pea

Only if the rib is served hot, this might be a good dish. I do love their selection of sides, they uses sweet potatoes instead of carrots or potatoes, the clash of sweet and savory is really an explosion of flavors in your palette. Sadly, the sweet potato taste much more impressive their the main rib.

 Grilled pink dory fillet served with beetroot compote with lemon butter cream sauce

So so, as plain as cafe standard, I should have ordered the pasta or chicken leg instead.

 Lychee panna cotta with fruits coulis
Yummiest panna cotta we had. It was smooth, creamy and not too sweet, the mango puree or coulis is so fresh and concentrate, perfect.

Mille feuille of seasonal with praline cream laced with assorted berries compote served with vanilla ice cream

Better than Paul's but still quite dry and hard. I think the Japanese (Rive Gauche) did a better job in baking crispy shells.

Overall experience: This is the better restaurant we enjoyed on restaurant week.The only let down is i dont see much french signature dish, i was expecting to see duck confit but all i saw was chicken leg.Also, panna cotta was a dessert originated from Italian not French. I feel very Italian here than French.

Restaurant Week

Singapore Restaurant Week 2012, we booked Capricci (Italian) and Chef D Table (French). Excited, cant wait for March to arrive.