Andre

I'm lagging again! Hope all you readers had a merry christmas and happy boxing day.This year's Christmas eve and Christmas was spent working - was saying that I've never worked on Christmas, but then someone pointed out that I've never had a job prior to this:/Thankfully, I didn't end up with chicken rice for Christmas dinner or my Christmas would have been even more tragic.
Happier mealtimes from nearly a month ago, just that I didn't have time to upload everything onto my comp. Spectacular meal with even better company:)
And so begins the food journey at Andre...

Starters including some popcorn thing with vanilla sauce (in the middle) and a delicious aji tatare in a crispy shell (far right)

Crispy chicken skin, which reminds me of the one I had at 53
Extremely thin and translucent, crispy without the oily fatty taste of chicken skin

Fresh scallops with purple cauliflower consomme - I liked the light purple hue of the dish if anything... it's cold and has some interesting kind of oil (of which I've already forgotten what kind of oil it is)

Delicate and fresh oyster encased in a wobbly piece of seaweed with apple foam and finely diced green apple

The oyster is so fresh that it feels like the oyster was just alive and happily sitting in the sea just seconds ago...

I really cannot remember what this dish was, just that it has macadamia nut shavings and caviar... If I'm not wrong, it has eggplant?

My favourite dish of the night - maybe cos it tasted very Japanese. Raw fish (can't remember what but I think it was aji?) with the swetest tomatoes and a refreshing tomato sorbet The other part of the dish (served together) was a seafood risotto and raw prawns (which were so fresh my tongue and ears started itching, as they always do when I eat raw prawns lobsters and crabs).

Chef's cheeky play on ingredients and textures - When this dish is served, you'll be asked which one's the squid. It's a dish with squid and rice, and keropok-like crackers (I suppose they're blackened with squid ink?). This dish is made from luxurious ingredients including Iberico Ham, Black truffle and some special egg. So shoot me cos I don't eat beef (even though I really miss BK's mushrom swiss and Mac's double cheeseburger) - the beef was tender and pink and looked incredibly juicy.

Since I don't eat beef, it was substituted for chicken (most un-worth it, I can hear all the beef eater's screaming in horror at the waste...) Chicken breast it was, cooked in a salt water bath. Every morsel of this was so tender and juicy it didn't even feel like I was eating chicken breast. The skin was crisped like crackling pork. I was quite intrigued by the the little pile of worm-like starchy root vegetables (from France, if I remember correctly).

Chef Andre serves this dish under the 'Memory' section of the menu. It's a foie gras custard (looks like creme brulee) with a aromatic layer of truffle oil on the top. Every scoop is so creamy and rich, it feels like I'm going to get an instant heart attack, but it's so yummy that I had the dish scraped clean. According to our server, this dish is extremely close to Chef Andre's heart... I agree totally - I'm sure a new plaque is wedged in my coronary arteries now...

Lastly was dessert - spongy chocolate cake (which looked like those natural sea sponge bath sponges) chocolate soil and a chocolate capsule

Andre

41 Bukit Pasoh Road (Opposite Oso)

Singapore 089855

Tel: +65 6534 8880

reserve@restaurantandre.com

Btw, parking's a pain in the neck since the public carpark is being renovated, but they have valet parking.