Surprise Singapore: db Bistro Moderne by Daniel Boulud

After all the Hawker food finds and the humid trekking on the streets of Singapore, we wanted to dress up and try some of the fine-dining options offered by international celebrity chefs. Since I'm a continent away from New York, I was happy I could find a slew of options at Marina Bay Sands Mall.
I wanted to try Osteria Mozza because of Mario Battali's eggyolk, ricotta & sweet potato ravioli as seen on the presidential Iron-Cheff competition he had with The Whitehouse's Executive Chef (who happens to be Filipina). But could not get a reservation in time. Right beside it, though, is another attractive bistro that goes neck and neck with Mozza.
db Bistro Moderne by Daniel Boulud

There are few chefs in the world as celebrated and renowned as Daniel Boulud. Raised in Lyon, France, Chef Boulud made New York his headquarters for his numerous restaurant concepts for over 30 years. From 3 Michelin star DANIEL, Cafe Boulud, Bar Boulud, DBGB Kitchen & Bar to DB Bistro Moderne and many others in Miami, London, Beijing and now Singapore with db Bistro Moderne, his worldly grasp of the culinary world is evident on the cover of his menu.
Daniel Boulud is not just a chef and restaurateur, he is also a great culinary personality on TV, an author of several cookbooks, and awarded as Chef of the Year (Culinary Institute of America & Chevalier de la Legion d'Honneur), Outstanding Restaurateur, Best Chef, and too many to mention here without sounding like his personal publicist. Another claim to fame for Chef Boulud is his introduction of the Gourmet Burger to the culinary world. From the Original db Burger with sirloin, braised short ribs and foie gras on a parmesan bun, to the $150 version that has shavings of fresh truffles, anyone who googles "gourmet burger new york" would sure find the db stamp on it.
The dining area is casual yet chic, a departure from the classic and elegant Cafe Boulud in New York, where I have eaten before, with contemporary elements and lots of great mood lighting.
Designed by Jeffrey Beers, db Bistro feels like a modern version of an oldschool bistro, which it is aptly named.
As we were seated, a silver bread basket arrived with a variety of freshly baked bread and butter. The pretzel rolls (above) were perfectly warm, salty and chewy. I asked for seconds. Goodbye diet.
Rose to start with
Country Duck Terrine
With Pickles, Orleans Mustard and Toasted Sourdough. The texture was chunky and rustic, like homemade terrine minus the aspic. The mustard added the perfect balance of smoke and pepper to the gamey flavor of the duck. The dish is very "traditional French Bistro cooking with contemporary American flavors," as is the overall flavor profile of the bistro.
Celery Soup with Roasted Apple & Whipped Parsley Cream
Surprisingly light given its creamy look, tasted like warm apple sauce with the bite of celery. 
Seabream "Paupiette"
Prawn & Basil Mousse, Fennel & Tomato Confit, Artichoke, Saffron Broth
I ordered the seabream and it was cooked to perfection. The saffron broth flavored the fish well and the fennel added some herbaceous notes on the palate. Overall the dish lacked a pinch more of salt, but there was some on the table so I quickly remedied it. Another light dish served beautifully.
Pan Seared Beef Sirloin
Spaetzle and Speck Fricasse, Forestiere Sauce
The heavier entree between the seabream. The sirloin was cut thick and cooked perfectly medium rare. The sauce was a lovely gravy-like mushroom sauce with a delectable earthiness to it. The spaetzle I didn't really care for, as it had the consistency of scrambled eggs, but had lovely flavor. I could eat 3 of these little knockers.
We clean up well... and on to dessert.
Gateau Chocolate Orange
Bittersweet Chocolate Mousse, Orange Jelly, Dark Chocolate Sorbet
The combination of orange and dark chocolate flavors is intoxicating for me. So when this was served, I was grinning from ear to ear at the citrusy scent of orange on cocoa. The mousse is firm and not too sweet, and the sorbet was silky with some texture from the candied orange peel. I wished there was more sorbet, but remembered that we ordered another dessert...
Nougat Glace
Frozen Nougat, Summer Berries, Red Fruit Coulis
I urged Mr. S to order this so we wouldn't double up on the Chocolate plate. At first he said: I don't like nougat, but I convinced him by saying: It's frozen, just like ice cream! What a good call because this was light and airy but not chewy or tough like a nougat. It had a light creaminess to it which paired perfectly well with the fresh berries. What a pretty plate and definitely the perfect palate cleanser after a beautiful bistro dinner. Next time, I want to eat the burgers!
Though we had a full 3-course dinner, we had just enough time to head to the Sands Theater, which was right across the restaurant, to catch my other "surprise" for the night.
LION KING! Hakkunah Matata!
Happy birthday to ME!
After the show... ready to continue the night at Clarke Quay.
db Bistro is the perfect pre-theater dinner experience in Singapore. It brings me back to New York with its urban appeal and Ameri-French cuisine Daniel Boulud is notorious for. If I close my eyes I can almost feel the Big Apple, but then humidity kicks in.
db Bistro Moderne
The Shoppes at Marina Bay Sands
2 Bayfront Avenue, Singapore 018956
+65 6688 8525


  1. wow TOT. May I ask what's the price range in db Bistro? Thanks.

  2. It's not off the hook, but definitely not cheap and each portion is good for one.

    Check out the breakfast, brunch, lunch, dinner and dessert menus here: http://www.danielnyc.com/dbbistroSingapore.html

    Those prices are SG$



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