Au­da­cious epi­curean ex­cel­lence in Sin­ga­pore’s Lit­tle |ndia

Exquisite Taste - - Gourmet | Singapore - By Chris­tian Gal­braith

Si­t­u­ated ad­ja­cent to the lobby of Sin­ga­pore's most unique ho­tel, Wan­der­lust, and just a five minute walk from Ro­chor MRT sta­tion on the Down­town Line, Au­dace Bar & Restau­rant re-launched in May 2017 with an ex­cit­ing new menu cre­ated by ac­claimed and freshly in­stalled French Miche­lin­starred Chef Jérémy Gil­lon.

It was back in 2013 when Chef Gil­lon joined Me@OUE on Col­lyer Quay as con­sult­ing

chef that Sin­ga­pore first piqued his in­ter­ested. And, af­ter the suc­cess of that ven­ture he has re­turned to take on a per­ma­nent po­si­tion and the chal­lenge of craft­ing a new di­rec­tion for this de­light­fully in­ti­mate eatery tucked qui­etly away in Lit­tle In­dia.

For­mally known as Co­cotte, the re­brand­ing prom­ises much and builds upon Chef Gil­lon's con­sid­er­able ex­pe­ri­ence and culi­nary flair honed through a ca­reer that has seen him work in some out­stand­ing kitchens, in­clud­ing eight years as ex­ec­u­tive chef at Le Montana in the French Alps where he guided the ho­tel's fine-din­ing restau­rant, L'Epi­curien, to its first Miche­lin star.

The new menu at Au­dace - short for au­dac­ity – sees the chef serve up a choice of in­no­va­tive French bistro-style cui­sine. It's a space where ur­ban chic and con­tem­po­rary art are brought to­gether; stylish with­out be­ing over-stated or grand. Above all, both the lounge and the din­ing area are com­fort­able and easy places to

kick-back, re­lax and en­joy the de­li­cious new menu and drinks on of­fer.

For lunch and din­ner the bar is where it all be­gins and guests are well ad­vised to ar­rive early and sam­ple a sig­na­ture cock­tail or two be­fore head­ing to the din­ing area. The drinks menu fea­tures an ex­cel­lent wine list plus a good se­lec­tion of pre­mium spir­its and beers and, as one would ex­pect, ex­cel­lent cof­fee.

Whilst con­cep­tu­ally the food has a clear French con­nec­tion, Chef Gil­lon also adds a mod­ern twist in­spired in no small way by his per­sonal global gas­tro­nomic ex­pe­ri­ences. The food is fresh and clean and the re­sult of years ex­plor­ing how dif­fer­ent tastes and tex­tures com­bine and com­ple­ment each other, along with a com­mit­ment to us­ing only the best in­gre­di­ents.

Lunch re­volves around the two and three­course set menus. The choice changes at least three times per week re­flect­ing the chef's com­mit­ment to fresh sea­sonal pro­duce. Sim­i­larly, din­ner guests are of­fered the Chef's Dis­cov­ery menu with ei­ther four or six courses. The in­spir­ing à la carte menu show­cases some of Chef Gil­lon's beau­ti­fully plated sig­na­ture dishes and hint heav­ily at what to ex­pect on the set menus.

Veg­etable highlights in­clude the roasted black car­rots. Baked whole with chilli, gar­lic and curry leaves the car­rots are served with roasted grated co­conut, deep fried Thai basil and com­pressed car­rots in a soy, gar­lic and Xeres oil. For lovers of del­i­cate seafood the sea bream broccoli will im­press. The baked sea bream is served with broccoli puree, but­ter glazed blanched broccoli and topped off with salted lemon con­fit and a pra­line of roast sun­flower seeds.

For those who favour meat, both the 12hour poached chicken with pump­kin and pomelo and the chef's beef striploin with ba­nana shal­lot pa­pil­lote are sen­sa­tional, but for sheer au­dac­ity the 500g pork beet­root is the must-try sig­na­ture dish. De­signed for shar­ing, thick slices of pork belly are mar­i­nated for 48 hours in a beet­root mari­nade in­fused with lemon­grass, star anise, soy and gin­ger be­fore be­ing slowly cooked for three hours. Adding ad­di­tional taste and tex­ture, it's then caramelised with a beet­root glaze be­fore be­ing the­atri­cally served at your ta­ble. Pair it up with braised beet­root and roast po­tato – sim­ply de­li­cious!

Au­dace is open from 7.30AM to mid­night ev­ery day ex­epct Mon­days and closes at 4PM on Sun­days.

Pork Beet­roots

Au­dace Bar & Restau­rant at Wan­der­lust Ho­tel

Parsnips braised in Brown But­ter

Jeremy Gil­lon

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