Truffle fries were the main agenda and I promised the companion the “best” in Singapore. Reservations for Clifford was fairly easy. Almost the same spot even 1.5 years later!
The menu seems to have undergone changes in both offerings and price.
Cosy for the night.
Dining at its finest.
Loving the tall ceilings!
Breadbasket
of baguette and multigrain loaf with duck rilette and butter. Both were
served fresh off the oven and melted the
butter instaneously.
Adored the duck rilette – luxuriously smooth and
meaty. A stingy portion of one piece each for two was dished up most
reluctantly when refills were requested.
Signature Duck Confit ($44)
Truffle Potato Mousseline, Black Garlic Sautéed Broad Beans and Field Greens
Gone
are risotto and chicken that I had previously and duck confit as the
kitchen decided was here to stay. Still as good and
deserving of the permanent spot in the menu. Firm meat with crispy
skin..to keep things simple, just order the duck confit at Clifford and
disappointment should allude you.
Crisp Suckling Pig ($46)
Bay Leaf, Bacon, Roasted Figs, Parsnip Puree and Truffle Jus
Wagyu
Foie Gras Burger was what I set my sights on but the waiter proposed
this instead. Two chunks of suckling pig with the
mandatory fanciful design created with puree and figs. Crisp skin it
delivered but meat was too soft to hold up on its own – the fork had
problems piercing through it for transferring onto another plate. I
would very much prefer a firmer bite to it. A western
interpretation of something so oriental. Did not fancy parsnip puree
much, too sweet with an egg white taste lingering. Disappointing one
there, Ember oh Ember…I miss they roasted pork belly much so!
Truffle Fries ($14)
An increase in price and possibly shrinking of portions made them the priciest truffle fries around. Yet, still worth the buck.
Doubly crisp and evenly fragranced, I love my truffle fries!
Petit Fours
Fruit kueh lapis, macarons, pralines
Moist
kueh lapis and crunchy white chocolate pralines.
Yet, I need to mention
their macarons – looked the part but failed completely
in taste. Sugar overload which was matched with a crumbly texture, so
much so it masked the flavours. Barely could keep up with how different
it was macaron to macaron.
Double
portions but it came with a catch – out of gratitude and kindness, we
were compelled to fill in a “nominate the best service professional” award. How apt. Similarly, the macarons fell flat here.
Greedy as we were, I returned the favour by a blindbat nomination and
walloped the second portion.
Dining
at Clifford is always a six star contrived affair – I love the
ambience, surroundings, décor and well, truffle fries.
Oh yes, I do dream about a staycation at Fullerton Bay every now and
then and the mind wanders off to cocktails under the marquee at Lantern
or hightea at Landing Point and champagne in hand. See, that is the draw
of Fullerton Bay. It is not just one experience
independently, they have managed to put up a package experience that
leaves you lemming for more. And I digress, I would return yet again for
truffle fries and duck confit just that I am not too hung up about
their service levels.
Clifford
Fullerton Bay Hotel
They're no longer serving Beurre D'Isigny French butter?! How can?! I asked you this on flickr haha.
ReplyDeletehahaah...dont ask me anything on flickr, i hardly check. :) yah realised that...
ReplyDelete