Bread Street Kitchen Singapore – Gordon Ramsay’s Restaurant At Marina Bay Sands
Gordon Ramsay needs little introduction. 14 Michelin stars (used to be 16), straight-talking judge on Hell’s Kitchen, MasterChef, MasterChef Junior, and one of television’s most recognisable celebrity chef with a specific reputation.
So finally. Bread Street Kitchen by Gordon Ramsay has arrived at The Shoppes at Marina Bay Sands, amidst much anticipation.
The Singapore BSK is helmed by Executive Chef Sabrina Stillhart, who previously worked with him at London’s BSK and the one Michelin starred Savoy Grill.
Before the meal proper, I could imagine two contrasting reviews that would surface, from the critics and the fans, somewhere along the lines of…
The critics: Gordon Ramsay’s food was no good. I had better.
The fans: Gordon Ramsay’s food was soooooooo good. The best thing I have ever eaten in my life.
BSK Singapore is modeled after the London version, industrial design, British European menu using seasonal produce.
Ambience was chic ‘clubbish’, with music a notch above what we would have preferred for a proper conversion. If this is a dating venue, you may go, “Huh?” more frequently than you would have imagined.
Our table of four were seated facing the partition. Not a conductive arrangement. Though service was professional and prompt.
The menu boosts a selection of cold starters, hot starters, salads, mains, grills and desserts.
Starters we had was a mixed bag. I specifically ordered, and turned out liking the Warm Bang Bang Chicken Salad ($18), an oriental inspired watercrest salad topped with Sichuan style shredded chicken sans the spiciness.
The Tamarind Spiced Chicken Wings ($18) were decent, glazed with a sweet-savoury (not ironically not too spicy) sauce, which my friends remarked were “good, but the Korean Fried Chicken restaurants can offer better.”
Seared scallops were unfortunately drier than expected and possibly even rubbery on some parts.
Everyone on the table is a fan of Ramsay to varying degree, and came with certain expectations. Perhaps it was still the opening week, mains while satisfactory were mostly lackluster.
The BSK Beef Burger ($26) needed a tastier patty (though it was still rather juicy); the Slow Cooked Veal Shin ($46) while covered in a savoury grain mustard sauce lacked that robustness; and the Shepherd’s Pie with Braised Lamb ($38) was… just like another shepherd’s pie. No major surprises.
As it turned out, my friends almost wanted to leave without desserts, but I insisted on having some to complete the meal. And they all turned out to be redeeming.
Borrowing a quote from Gordon Ramsay, “…In cooking it’s not how you start, it’s how you finish.”
The Parfait with Poached Blackberries ($18) achieved an almost perfect balance of creamy white chocolate and mid-strong coffee; and the Monkey Shoulder Cranachan Cheesecake ($18) had a wonderful pudding-like texture enhanced with a touch of premium Scotch Whisky.
“I don’t like looking back. I’m always constantly looking forward…”
Using Gordon Ramsay’s quote in another context, if the starting week is shaky, we trust that it would be better in time to come. If there are disappointments, there are always desserts to look forward to.
Bread Street Kitchen
Marina Bay Sands Bay Level L1-81, 2 Bayfront Avenue, The Shoppes, Singapore S018972
Tel: +65 6688 5665
Opening Hours: 11:30am – 5:30pm (Lunch), 5:30pm – 10pm (Sun-Wed), 5:30pm – 12am (Dinner),
11:30am – 1am (Sun), 11:30am – 2am (Fri-Sat)
* Daniel’s Food Diary paid for the food reviewed. The cheesecake dessert was given complimentary by the restaurant.
March 28, 2017
March 26, 2017