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All about Boulud

DB Bistro Moderne, Singapore

On a jaunt to Singapore we found ourselves in need of an early bird supper while walking past Daniel Boulud’s DB Bistro Moderne at Marina Bay Sands. The “greeter” on the front desk didn’t crack a smile when we enquired about a table. Despite the earliness of the hour (5.30pm) and the emptiness of the restaurant she asked if we had a reservation. Nevertheless we were escorted to a perfectly nice spot in the leather banqueted main restaurant.

Thankfully the rest of the service was markedly friendly if a little haphazard at times (being told about a special cocktail not only after we had ordered but also received our aperitifs; being offered more bread when we had finished our main course).

We opted to share the home made charcuterie plate of terrines, rillettes and cured meats remembering how impressive it had been at Bar Boulud in London. The platter looked pretty enough but we could have sworn the one in London was bigger for a similar price (S$32). Even so it was tasty, particularly the foie gras pate and the duck rillette but the first basket of accompanying toast we were given was burnt. Then the second was toasted enough. Perhaps if we’d asked for a third it would have been just right.

Assiette Lyonnaise – charcuterie platter

The salads we choose to follow – heirloom tomato with goats cheese; and artichoke and fennel – were both delicious. With flavour packed produce and zingy dressings, they were light and refreshing – just what we wanted after the charcuterie.

My pudding was listed as a flourless chocolate cake but what came was a fondant. I was rather glad of the misrepresentation as this when I tasted this gooey centred gorgeousness. My husband’s choice of profiteroles came with a solid piece of chocolate atop which dissolved into a sauce – a neat trick. But why did they have to make the filling a coffee ice cream instead of the traditional vanilla?

We’d go back as the food is good and the staff, on the whole, pleasant but the service needs to step up a gear to match Daniel Boulud’s reputation.

UPDATE: From May 5th, the restaurant is extending its seafood offering and rebranding as db Bistro & Oyster Bar.

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