I never got to visit Zambuca (
#03-00, Pan Pacific Singapore, 7 Raffles Boulevard, tel : +65 6337 8086) back in the time Angelo Sanelli and Dennis Sim were around to run the show. Those two chefs have since moved on to
Mietta's, We came one evening not knowing what to expect. One of my friends absolutely detested this restaurant and no one I personally know have actually visited it since the old chefs have moved on.
Their web site was sorely in need of an update. I couldn't find out what the current menu as email inquiries were a one way affair. The first glance at the menu didn't really look that interesting. The server seemed to have the idea that their gnocchi and quail salad was actually pasta. Didn't appear encouraging.
amuse bouche
Amuse bouche was something made with a blender. Tasted very much like gazpacho. There was tomato and olive oil in it. Light on the palate and also refreshing in a cold way. If you're wondering what's the stirrer like object resting on the rim of the glass, it's a single stalk of chive which I almost used as a straw.
warm gnocchi and quail salad
This was hands down one of the most enjoyable salad I've had. Not that I was big on salads in the first place. This was well tossed with olive oil and moderated amount of vinegar. There was something moreish and savoury in the dressing I couldn't identify. Loved those salted bits of morels and slightly crisp pan fried gnocchi. Quail tasted like chicken. I would come back for this again.
tomato and goat cheese tart
We got the tart with goat cheese. Light tartness from the tomato balanced the rich creaminess from the goat cheese. Would have liked more balsamic vinegar than those artistic drizzles but not complaining here. Very tasty warm tart. I wished that something like this was more readily available. I mean, I shouldn't have to come to a restaurant just to eat a tomato and goat cheese tart.
porcini risotto
Adequately flavoured with porcini but wasn't punchy enough with that. It was however quite cheesy as well and that made it up for me. Liked it.
tenderloin with red wine reduction & foie gras sauce
Zambuca did a nicely grilled hunk of medium rare tenderloin. Not as puny as the one from
Valentino's. The foie gras in the red wine reduction didn't quite play itself out as I expected. When I read that fat liver is included into a sauce, I would want to taste that fat liver. Not much of those flavour. Those onion things on the side were however an amazing mix of sweet and tartness.
apple tartine
The obvious comparison that came to mind for this was the apple tartine from
Saraceno. I can't tell which is the better dessert. I liked them both in their own ways. This one (apart from the carefully carved fruit) has apples which were baked and retained more then the other. Also the crust tasted less heavy. Both are what I consider something worth trying if one visits.
Started off with some creamy green pea soup with roasted ham and mint. I had in mind cubes of roasted ham in the soup but it turned out to be a couple of strips of bacon and there wasn't the slightest hint of mint in the soup. In the end, what I had was just a mashed pea soup. Viscous but not really creamy. Wasn't too bad. Just not what I had in mind. There was some calamari which were decent but nothing really much to write about unless you've never had calamari before and had absolutely no idea what they tasted or looked like.
I decided on the rigatoni with wagyu meatballs for a couple of reasons. There wasn't really much else on the menu that I found interesting and I wanted to prove myself that these meatballs would taste exactly like regular meatballs. True to my guess, it did taste like regular meatballs. Mixed with little bits of herbs which I felt would have been better without. Tossed in a lightly tart-ish tomato based sauce. I was also disappointed that they forgot the shaven Parmesan on the top but didn't feel like asking for them. Maybe it was a little too much to expect for these guys to be a little more like Bontá.
Like I said, a really pleasant place to chill, but not terribly exciting in the department of food.
This seemed to be relatively new on the menu at Menya Shinchan and because it was a pumpkin soup base, I just had to give it a go. With an extra order of egg. The creamy pumpkin and pork bone broth was mildly sweet (from the pumpkin likely) yet savoury in taste which was something I found pleasant. Broth didn't have much viscosity but there was a milky quality to it. I'm guessing this was seasonal. Maybe? This trip was also another reminder of what I like about this place. The smoky tasting egg and soft charshu slices. All excellent with the generous portions of crunchy bean sprouts and scallion toppings. I hope this item is going to be here to stay.
amuse bouche
warm gnocchi and quail salad
tomato and goat cheese tart
porcini risotto
tenderloin with red wine reduction & foie gras sauce
apple tartine
What made this prime rib a hit for me was that it wasn't overly thick, nicely charred without being overly so and was well flavored with a well measure of coarse grained salt over the top that was just sufficient to flavor the meat with savory goodness. Steak comes with an option of two sides. We picked the cream spinach and an option called apricots & walnuts. The latter turned out to be a chilled rocket salad with apricots, walnuts and goat cheese. Yes, nice crumbly goat's cheese so I would definitely recommend the latter over the creamed spinach which didn't quite match up to what I had imagined (think Lawry's). They had a roasted pumpkin soup with apple and almonds which unfortunately didn't taste like it was roasted to any degree, was totally absent of any apple whatsoever and used cheap sliced almonds that one could buy off the shelves. Avoid that soup. Waste of money.