Platters Bistro & Wine Bar – Different Chef, Different Surprises Every 4 Months

Platters Bistro & Wine Bar – Different Chef, Different Surprises Every 4 Months
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When I find it hard to choose a starter, I would get a platter – take a little bit of this and that. It makes it easier, to try everything with less than half the guilt. Plus it is good for sharing.

Platters Bistro & Wine Bar is special in two ways. They have introduced an interesting ‘dining on platters’ concept where foods are served on wooden boards.

Every four mouths, Platters would get a new chef to design 6 platters, which means you would get something entirely new 3 times a year. If you happen to like something, sorry, it won’t be there a few months later. On the flipside, if you don’t fancy the food, give it a chance, return and you get something different.

The very idea already sounds fresh novel, yet gimmicky and risky.

Chef Jeremy Nguee from Preparazzi is the guest collaborator for this season till February 2014, a young Mod Sing chef who is known to infuse local influences into Western dishes. I like. We should have more of these.

There are 2 main platters to choose from: The Thunder Thighs & Crackpot Rice aka The Siao Seafood Starter ($38 & $68, and yah, that entire thing is the name of the dish); The Maniac Meat Main Course aka Never Die Before ($48, $88). (Aiyah, but sorry Jeremy, think your dishes need a more memorable name.)

Frog legs, soft shell crabs and crab roe rice goes into the first platter, while grilled angus sirloin, truffle roast spring chicken and foie gras terrine to the second.

Personally I enjoyed both platters on the whole, though there were parts on each that lingered more on the taste buds.

The orangey Crab Roe Rice, all creamy and luxurious at the same time, was full flavoured and well deserved to be served on its own.

On the other side, the Truffle Roast Spring Chicken is easily the best roast chicken I had the entire of this year, superb when creamed with Buah Keluak Butter. So juicy, so succulent, so fragrant, so crisp the skin, but so small as well! Not enough. More please.

I have spoken to other friends who dined at Platters (including the previous guest chefs) and we all had roughly the same conclusion – the savouries were better than the sweets. I wonder if it is because there is a limitation of creativity for desserts to be served on a wooden board.

Platters Bistro & Wine Bar
42 Club Street, Singapore 046920 Tel: +65 6223 8048
Opening Hours: 12-3pm, 5pm-12am (Mon-Sat) Closed Sun
www.platters.com.sg

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