Au Petit Salut: I was gna type delicious in French but I had to use a translator and it would be pretentious

As you all know, I’m not the best writer around. My grammar can be problematic and my vocabulary is pretttty shallow. I use very simple sentences. Like this. I don’t write very fancily-schimancyly (this is as fancy as I go) and words don’t naturally come to me? I obviously am not able to articulate myself as well as say, Nat. Or Renjie. Or Adele. I write just like how I speak. So, if you have stuck with me all this while, allowing your IQ drop due to my skills in writing – more like lack thereof, actually – thanks man, I really appreciate it.

Nat and Renjie have both covered it already but here I am with the review of Au Petit Salut! It’s taken me forever to try APS for two reasons – 1) I am always broke, 2) It’s in frknnnn Dempsey and I can’t drive/have no car/am too lazy. But last week on skype, Renjie and I were surfing food porn(and reviews) and we got really tempted by APS. So.. a trip to Dempsey we will make!!!!! To make things worse, it was POURING on the day we went so I had to cab 😦

The verdict? APS’ SET LUNCH IS WORTH EVERY SINGLE OF THE $37.50 (GST/SERVICE CHARGE INCLUDED). SERIOUSLY. I was bursting at the seams after lunch. And mind you, it’s a really high quality lunch. You aren’t going to get better value than this. While many who have been visiting APS over the past few years will claim that APS’ standards have fallen, I still think that this set lunch is one of the more worth-it ones around. Especially in a land where the cost of living is constantly rising due to inflation (weekend movie tickets $11?? HELLO??????)

BTW photos taken by the super awesome Wong Renjie!!!!

Orange and pink peppercorn salmon tartare, baby spinach salad
A light and refreshing starter to the meal. The salmon tartare was done simply, the way it should be done so that the salmon flavour lingers on your tongue…. and the baby spinach salad with its balsic tones adds so much more flavour to a simple salmon tartare dish, making this a safe appetizer to begin with. I don’t think you’d find someone who will hate this dish. Unless of course, if they hate fish.

Half-baked Burgundy snails with tomato and garlic butter
I AM SCREAMING INSIDE OMG OMG OMG. If the salmon tartare was good, this is……….. GODLY. SAINTLIKE. Whatever works. Looking at it on my macbook screen makes me want to claw the damn snails out and eat them one by one…omg I can still remember how they taste like. They were piping hot, with a small roasted tomato on each snail, and I still remember soaping up as much garlic butter as possible and the first mouthful, BAM BAM BAM BAM BAM!!!!!!!!!! Tastebuds exploding in delight…. sigh……. this is almost as epic as the first time I tried pan-seared foie gras. Or the foie gras steak in Paris SIGH OMG I’m going to be dreaming about this tonight.

From the Executive Set Lunch Menu: Tiger prawns and avocado with Avruga caviar, petit salad
I forgot how this tasted like. Please ask Eliseus here. (It’s his formspring)

From the Executive Set Lunch Menu: Lobster bisque with lobster ravioli, herbs and parsley coulis
THIS IS GOOD STUFF!!!! Lobster goodness everywhere but I don’t know how the ravioli tastes like. You can refer to wllywngka and ask him hehehe but I liked this heh!!!

Red wine braised beef cheeks, carrots, mushrooms and parsley potatoes
The beef was so tender, so well executed. And yes, it is a worthy dish to get. But I was expecting a lot more actually because the starters were just too good. I was happy with this, but not as ECSTATIC as I was about the snails!!!!!!!

Pork shoulder stewed in wholegrain mustard, creamy polenta
GUYS, THE PORK SHOULDER IS SO TENDER YOU CANNOT BELIEVE IT’S PORK. I always have this conception(or misconception) that pork is tough and chewy but this!!!!!!! This tears so easily and the wholegrain mustard sauce is heavenly even though I would have preferred more zing in the mustard. Dude, I am not even exaggerating here ok. It’s THAT good. On hindsight I actually preferred the pork shoulder to the red wine braised beef cheeks. But I don’t like polenta. It’s really starchy, but Molly said it was good, creamy polenta. She enjoyed it quite a bit.

From the Executive Set Lunch Menu: Crispy French duck leg confit, sautΓ©ed potatoes and bacon, mixed green salad and walnut dressing
Eli and Renjie both had this and couldn’t stop raving about it. ‘The best part’, they said, ‘is discovering the cubes of deep-fried bacon bits underneath the duck and eating it with the confit.’ And yes, the bacon bits chunks were such a surprise!!!! They really made the dish stand out. For me, I found the duck a bit gamey but Renjie says it’s the way in which it was cooked cos he doesn’t think they fully cook it. Well, if RJ says so, so it must be (he is a good cook. and never trust a skinny chef. so RJ can be trusted. just like me.) Anyway, the walnut dressing was something uh, nutty. I really liked the dressing!!! It doesn’t taste like the usual olive oil-balsic vinegar dressing which is good, it makes APS stand out from the rest.

Creme brulee infused with fresh Madagascar beans
I really like typing the word ‘Madagascar’. It’s so easy to misspell but such a cute word!! Sorry for the massive drop in picture quality k cos I realised RJ didn’t take a picture of the creme brulee but I did with my handy canon cam!!! Molly ordered this and she really, really liked it. I love how she tapped the top of the creme brulee, cracking the solidified top, and yes…. it was truly the best part of the brulee. Ok it wasn’t. The beans were. Anyone who knows me well enough know that I go ga-ga over vanilla beans! Heh and seeing the black little dots in the creme brulee made me a very happy person!!! .. Even though this was Molls’ dessert. HAHAHAAAAA but omg the beans… sigh~

Homemade pear tart tatin served with vanilla ice cream
Ok on hindsight maybe I should’ve listened to Rebecca and got the homemade choux buns with chocolate sauce and vanilla icecream (ie profiteroles). But this was still good!!!! And I REALLY WANTED TO EAT A TART. My only gripe was that the crust kept separating, wld be good if it were like the classic apple pie crust (omg i would have died of happiness then) and IT WOULD HAVE BEEN MEGATRON-LY AWESOME IF THE VANILLA ICECREAM WERE SPECKLED WITH VANILLA BEAN DOTS!!!!!!!! But still, I’m not gonna complain because the dessert was by all means, good. (I am just being nitpicky.)

From the Executive Set Lunch Menu: Sticky date pudding with caramel, vanilla ice cream
HEHEHEHE STICKY DATE PUDDING!!!! My favourite!!!!! This is a classic dessert to get. When most places market it as one of their fore-runners for dessert, you know they do it pretty well. (Marmalade Pantry, anybody?) And APS does not disappoint. However, I would prefer it if their pudding was more pudding like and their vanilla icecream was not so icy. Look at RJ’s picture (open picture in new tab if you need to), you’d know what I mean. But it was served warm and sighhhhh sticky date goodness~~~~

Please make a reservation before you down, just to be safe πŸ™‚

Au Petit Salut
40C Harding Road
Singapore 249548

Operation hours:
Monday – Saturday
Lunch : 1130hrs – 1430hrs (Last order)
Dinner : 1830hrs – 2230hrs (Last order)
Closed on Sunday

House rules:
Strictly no shorts or slippers


Traipsing through Chinatown

If you haven’t seen this already, the above is a video done by my friend Wong Renjie (GalleryxSpace and Gallery X) who’s a mad cool photographer. This video was made on our day out to Chinatown back when I was on holiday in Singapore! There was so much food that we ate that day – Koi Honey Milk Tea, Dimsum at Yan Palace Restaurant (one of the most authentic dim sum in Singapore; love going to places where it’s filled with old people eating dimsum :D), Cake at K Ki at Ann Siang, barbequed squid at a roadside stall, and then Crystal Jade for dinner! I really grew fatter that day 😦

Anyway on to the review! Renjie and I shared the Emily cake at K Ki. I love K Ki. It’s so quaint. Tucked away at the corner of Ann Siang Hill, you kind of need to go round the corner to find it because the door isn’t on the main road, which is what adds to the tranquility of it, I suppose. It shares a space with The Little Drom Store, which has the largest Polaroid 600 collection I’ve seen ever. (Not that I’ve seen many). I love how the space is white and very, very clean, letting light stream through the glass windows.

This is Emily, a champagne-strawberry light sponge cake. I hesitate to call it a cake because the cake layer is really really thin. It’s more of a pudding-cake. And when you lift your fork to cut a small piece of that cake, the entire thing wobbles. That’s how delicate it is. The champagne and strawberry do complement each other well I have to say – Renjie loved the combination very much. As for me.. I like cakes that are uhm, more cake-y and less mousse-y. Athena would love this because she loves light cakes. Even for me who likes light cakes – Japanese cheesecake and Lana Chocolate Cake, anyone? – this was pushing it. It was more pudding than cake which I really didn’t like. And it cost $8. I guess you pay for ambience and art. Overall, I still think K Ki is worth a visit, just to try the rest of the cakes and the coconut sables which they were baking when we were there. Nothing beats the smell of freshly baked goods.

K Ki
7 Ann Siang Hill
Singapore 069791

Yummy food onboard SQ 327

I flew back to Singapore about 5 days ago and I finally, finally had good food. On the aeroplane, no less. Woke up at about 6am in the morning to cab to the airport with Keith where we both checked in real fast, and even had time to visit the Lounge (which was pure crap, really.) The flight to Singapore was.. REALLY LONG. Really wanted time to pass quickly & I suppose I really looked forward to the meals (I mean who doesn’t!?)

On SQ 327 they were serving refreshments on the Manchester-Munich leg, and lunch and breakfast on the Munich-Singapore part of the journey. Because there was no one in First from the Manchester-Munich leg, I was given the Business Class menu instead of the First. On the menu were bircher museli with citrus fruits and mint (for starters), a choice of either Thai Fried Noodles with Chicken or Poached Eggs with Hollandaise Sauce, Muffin, Roasted Tomato and Ham (Eggs Benedict I suppose?).

TBH I’m not that big a fan of muesli but I suppose the citrus segments (orange and pink grapefruit) made it refreshingly yummy. So it wasn’t so bad, but I couldn’t finish it cos I had to save space for the fried noodles yum yum – after months of being in Manchester I was looking forward to some REAL fried noodles. Even if it’s from airport catering.

I just realised I deleted the photo of the museli SIGH!!! 😦 Way to go aspiring food blogger Tay 😦 Anyway this is the noodles and honestly it was kinda gloopy – the Thai sauce, whatever it was supposed to be. I thought it’d be spicier though. Wasn’t that great a meal, but I was too happy to be eating CHINESE looking noodles that it didn’t really matter.


I found out later that the Caucasian dude who sat in my cabin on my flight from Munich to Singapore was on the Board of Directors’ of the Airline. How cool is that! I see cool people around. And there was this Asian Ugg Girl behind me. Everytime I see people on the plane I get reaaaaally curious about their life stories. And I always want to see what they choose to eat because.. I’m really nosey like that.

Satay to start with. SQ has been serving this satay for as long as i can remember, but I think the skewers have been growing skinnier in recent years πŸ˜€ The peanut sauce is still as uh, peanutty as before, but the chicken was a bit dry. I don’t eat mutton so I didn’t touch the last stick! But it was really comforting to eat satay after so long away from proper Singaporean food.

Lobster salpicon with brunoise of vegetables
We were given a choice between the lobster and fresh malossol caviar, but I didn’t feel like being a risk taker that day so lobster it was! AND IT WAS A VERY, VERY GOOD CHOICE. Frankly I have no idea what the words salpicon and brunoise meant. From wikipedia, Salpicon is a term in French cuisine applied to a preparation consisting of one or more ingredients, diced or minced, and bound with a sauce. The resulting mixture is used to stuff tartlets, canapΓ©s, croquettes, rissoles, timbales, vol-au-vents, croustades, eggs, roulades, etc, while Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of a side length of about 3 mm or less on each side. OMG this is one of the best things I’ve tasted in a while. The lobster was sweet and the brunoise of vegetables was a savoury resulting in a complete flavour explosion in the mouth because they just complement each other so well. Honestly though I thought it was EGG MAYO only with vegetables. IKR, way to ruin the atas image of this dish. But this was really the star of lunch! And possibly the entire plane ride, apart from dessert. Writing about it is making me hungry..

Also, I skipped the soups: puree of white bean soup with black truffles, or chinese chicken soup with herbs.

Classic Caesar Salad
The romaine was fresh and crisp (something that is pretty hard to achieve on an aeroplane, I should think!), there was a lot of real bacon in the salad, and shavings of parmesan (something I cannot appreciate – don’t like cheese), the croutons added a real crunch to the salad and the dressing was just right, not overpowering. I would say the dressing might even be too little for the average person, but I was content with it! I really liked the kick in the garlic dressing.

Stir fried beef with sesame and honey, stir fried bamboo shoot, gingko nuts, carrot, bok choy and steamed rice
After the first two winners, I thought that this was going to be the BEST MEAL ever on SQ. But alas it wasn’t meant to be. This wasn’t amazing. It was.. average I suppose. The cuts of beef were good – tender and generally done pretty well and the rice wasn’t too dry.. but the sesame and honey sauce was too salty. And I like salty food. What a pity really, if not it would have been amazing. The bok choy was also overcooked but I suppose they had to microwave the entire dish together so it couldn’t have been helped.

Warm chocolate cake with rum infused raisin and espresso icecream
It was more of a pudding than a cake! But no complaints at all!!! I love steamed pudding, and what more, warm chocolate pudding yummmm. Not a big chocolate fan, but all I can say is, it tasted as good as it looked. Best part was that the chocolate pudding wasn’t too sweet, so the espresso icecream really went very well with it.


Keith came over halfway through the flight and we wanted to ‘pop bottles on the ice’ (a la Like a G6) for a certain Genia Kek and take picture of it HAHA but we didn’t in the end lest we piss the stewardess off. The plane ride got pretty turbulent for a while though so it was kinda freaky. I pigged on paprika chips and grapes while watching Hawaii Five-O πŸ˜€

Breakfast was: juice to start the day, a fresh fruit plate, choice of cornflakes/birchermuseli, choice of main: wanton mee, glutinous rice wrapped in leaf, eggs benedict, fresh free range scrambled/baked eggs, choice of breakfast pastry, coffee or tea to round things up. I went for the fresh fruit and the main, skipped everything else. I tried the croissant but it was too tough to handle and wasn’t impressive at all, a far cry from the warm and toasted garlic bread they serve usually.

Fruit plate with Iced Mocha (instead of the juice I asked for Iced Mocha)! Well, the fruit plate was very colourful, with quite a variety of fruits so it was not bad I suppose. How horrible can fruits get anyway?!

Wanton Mee
I always choose the soup options for breakfast because soup isn’t readily available on the plane and I’ve had good experiences with the soup options on board before – particularly the fish meat noodles which I had once. This was quite a good choice I would think. I was surprised that the wantons were made from minced prawn though, I thought they would have given a complete shrimp wanton! The egg noodles were a bit soggy, sort of like the kind that Genia would like, but I like my noodles firm to the bite, so the noodles were so-so to me. The broth, as usual was amazing and flavoursome but really what made the meal pretty awesome was the addition of the fried shallots. It’s so strange what little fried pieces of onion can do, but it really made the me enjoy the meal more πŸ™‚ πŸ™‚ πŸ™‚

The most comprehensive entry on this little blog to date! And I have loads of pictures coming up soon – a great cafe in Manchester, a ramen place in Singapore (still wondering if I should review this), or if I get lazy, just pictorials of food that I’ve been eating at home! πŸ˜€