T. Dining by Singapore Tatler - - Indian -

New York-based French celebrity chef Daniel Boulud knows what peo­ple crave—fresh seafood and chunky steaks. The plump French oys­ters are ex­tremely milky, while the Aus­tralian prime petite filet mignon has a beau­ti­fully crisp crust and very juicy in­side. If you’re look­ing for a rarer meat, the steak tartare is the an­swer. What you’ll get is minced USDA prime sir­loin that’s sea­soned ta­ble­side—you can even choose your pre­ferred level of spici­ness. No diner leaves the restau­rant thirsty, es­pe­cially since the 26-page wine list gives you a range of op­tions from Aus­tralian mer­lot to Pétrus, and even a sau­vi­gnon blanc from Slove­nia.

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