A taste of private catering!

Last weekend we were closed due to an event we did at our client's house. He hire us to do a four course sampler menu for 15 guest. It was pretty amazing how we did it for 15 pax in that tiny kitchen but that just shows there is no kitchen we can't cook in.

If there is no space we will find space!

Searing Foie, we brought our own De Buyer pan!

Plating the Foie, Ready to fire first course!

Pan Seared Foie Gras, Orange reduction sauce

Chicken Roulade, Pea Pomme Puree, Roasted mushroom and haricot verts, Cognac foie jus

Minute Steak, Mesclun salad in shallot vinaigrette, Sauce Béarnaise

Orecchiette pasta with wild mushroom ragu, poach egg

New Beginning!

WARNING: Do not scroll down if you are hungry...

I left my job few weeks ago and quickly went into conceptualizing a business venture. The most important thing from this business venture is to learn as much as i can about setting up f&b outlet by really setting up one :)

Initial stage was pretty bad. Sourcing for location, negotiation of the rent, planning the kitchen, planning the menu and finally the opening. I knew nothing at all! Step by step using the guide at business.sg, i manage to get it going and open the stall in less then 20 days upon securing the location.

After a week of soft launch, the French coffeeshop stall, Le Cuisson, is officially open!

Even when working 16h a day, i do feel tired but i feel its worth it. Spending the extra time to go wet market early in the morning to get some fresh produce, fresh egg and check out the fresh seafood just to make sure our customer get the best our budget can offer. Making our own stock from roasting bones to make soup is really tiring. But when customers commented its good, its worth it even if i only sleep 5h a day.

After the 3rd day of soft launch, we decided to have a special of the day daily! That means a new dish every day! It will be rough but fun :)

Enjoy the photo. Some will be on the menu for some time, others will probably appear once in a while :)

Salmon Rillette

Caesar Salad

French Onion Soup

Orecchiette pasta with confit de canard ragu, sous vide egg.

Chicken Roulade, Pea pomme puree, Roasted mushroom with haricot verts, brandy chicken jus

Pomme frites with Sauce Béarnaise

180-190g Steak Frites

Braise Short Ribs

Egg Benedict

Grill Foie Gras

If u are wondering... We are serving these food in coffeeshop in porcelain plates!

Othello's

It was after Army Half marathon i am so damn hungry that i'll just settle for anywhere near my place. I was thinking of going adam road food center for nasi lemak or mee rebus, then i saw this place which used to be Ubin seafood and used to be Cafe Iguana.

It looks really good on the outside with the nice decor and feel it gives, perfect for brunch setting. Then i just park around the restaurant and forget about my adam road food center.

First thing that caught my eye, the egg benedict. I had an awesome one over at spruce few weeks ago. So it somehow became a benchmarking tool to gauge the restaurant.

Typically after run, the best liquid you can have is beer :D With 7kcal/g of alcohol and full of easily absorbed H2O with vitamin and minerals, what else could be better? HAhahaha....

Jokes aside, I was kinda disappointed with only 2 beer on the tap and the rest are actually bottled beer. The beverage list is full of wine but how many people actually drink wine during brunch other then me who drinks anything and everything especially sparking wine?

Well ambiance wasn't too bad and service is actually pretty friendly but not attentive.

Let's forget all the above and focus on the food since its all that matters.

EGGS BENEDICT ON SOURDOUGH

POACHED FREE RANGE EGGS SERVED WITH HAM & HOLLANDAISE SAUCE ON TOASTED SOURDOUGH

Can i say its and EPIC FAILUR? Somehow the hollandaise is pretty weird (I think i am qualified to say that since i have a diploma in culinary arts and i worked at some place that does it by hand everyday) colour and texture wise. It's almost mayonaise like consistency (too thick)! The taste wise, i would prefer they let me have the option to add black pepper or not. Its pretty strong on the black pepper and lack acidity to bring down the richness of the sauce.

What can be worst than that i thought... Until i hit the yolk. Cold egg yolk? Unacceptable.

At this quality and the price they command (i can't remember was it $12 or $14), seriously NOT worth a visit for brunch. (but i'll probably come during brunch time for a drink or 2)

That said, i'll still come one day to try out the dinner menu. It looks pretty promising because there is quite a bit of French selection and i love French food.