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Both dishes were good. Duck confit was tender on the inside & charred grilled perfectly on the outside. Beef cheek was tender but beef taste slightly strong. Mashed pair well w both mains.

At $10 for a double cup, the handcrafted oat milk ice cream at Oat & About was kinda pricey for the portion but the flavours had a very nice intensity in my opinion. With a small selection of tea-flavoured ice cream, I chose the Genmai-cha oat milk ice cream which was a lovely blend of brown rice and Uji matcha. Very balanced with wonderful roasty, toasty and earthy notes from the richer tea aroma.

And after sampling the Lemon Speculoos, I had to get the Lemon and vanilla bean infused oat milk ice cream studded with biscoff cookies for the other half of my cup. What a lovely combo! A tad stiff in texture as they just took it out but the citrusy number was so enjoyable with the hints of caramelisation from the cookie bits. The crisp sesame wafer biscuit was yummy and fragrant too~

A majestic meal is incomplete without a divine dessert to end it, and that’s where @langelus.sg Clafoutis ($24++) steps in. Clafoutis is a rare dessert in Singapore, and I think L’Angelus is the only French restaurant I’ve seen that serves this old school French dessert. Clafoutis is essentially a crustless tart, as the eggy custard is studded with cherries and baked till gloriously golden brown. Every order of clafoutis is baked to order and it does take fifteen minutes to bake, so you gotta order it along with your entrées.⠀
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Clafoutis has the texture of an extra fluffy pancake crossed with flan, and I enjoyed every bite of the eggy & sweet custard. Topped with vanilla ice cream, this could’ve gotten way too sweet way too fast, but the bitter & sour cherries that have been soaked in brandy injected that sharp contrast to the uniform sweetness of the clafoutis & ice cream. The cherries, besides releasing some of the brandy that was absorbed into it, also injected fruitiness into the dessert in bursts. ⠀
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Even though L’Angelus’ clafoutis is only comprised of three elements, all three elements are excellent and it was assembled by highly skilled hands. L’Angelus is definitely the place to be if you’re looking for some fantabulous French fare, and you bet I’ll be back sometime in the future.

Boeuf Rossini, also known as Tournedos Rossini, is a classic French dish that’s as French as baguette, La Marseillaise and snobbish people. Of course @langelus.sg serves it, and of course I ordered it without so much as a second glance at the rest of the menu, sixty six dollar price tag be damned.⠀
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Boeuf/Tournedos Rossini is a decadent dish that calls for a filet mignon to be pan fried in butter, served on a crouton and topped with a slice of foie gras before everything gets garnished with slices of black truffle & a drizzle of Madeira demi-glace. L’Angelus does take it slightly further with the addition of a mushroom duxelles and combining the truffle with the Madeira sauce, and it works wonderfully.⠀
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Filet mignon tends to be a less flavourful cut due to the lesser fat content running through the filet, but this steak had no such problems. It was seasoned spectacularly, and the addition of the savoury Madeira sauce made sure the filet was phenomenal. However, just like with the red wine sauce, the Madeira sauce was a little too runny and should’ve been reduced more.⠀
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Slightly subpar sauces aside, the other accompaniments to the filet were flawless. The mushroom duxelles was unarguably umami with a charming chewiness, and the flawless foie gras was just as good here as it had been on the appetiser: perfectly seared & a hedonist’s heaven. ⠀
Perhaps the most exceptional element on the plate is the crouton, the foundation upon which everything was built upon. It was skilfully toasted and it retained its crustiness right till the very end, with the last bit still staying slightly crisp. It withstood the moisture from the mushrooms, juices from the steak and the Madeira sauce excellently. Trying to load the foie gras, steak and duxelles onto the crouton for a one biter is logistically challenging, but the effort is well worth the breathtaking bite into heaven.

The French know their way around a steak, and @langelus.sg are steak savants. They have three different cuts of steak, and my father couldn’t resist the allure of the 300 gram Black Angus Entrecôte (Ribeye, $60++). I mean, can you blame him after looking at this beautiful beef?⠀
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The steak sports the aesthetically pleasing diamond grill marks on top of a satisfactory sear, and it was served medium rare, flirting dangerously close to rare territory. That was some masterful work from the chef, and the Black Angus steak certainly impressed. Seasoned superbly yet simply, the beef was tremendously tender and required minimal effort to cut & chew.⠀
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The accoutrements were a fantastic fit for the steak. The sautéed mushrooms were outstanding with their salty, meaty chewiness, and were a capable complement to the stellar steak. The potato gratin was superbly seasoned, and it was soft and fluffy right down the middle of all those layers. Each layer is breathtakingly buttery too, so this little rectangle of potato is utterly piquant.⠀
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Unfortunately, even though the French are renowned for their saucy sensibilities, the red wine sauce served along with the steak was a disappointment. It was too thin and was lacking in salt, and sure I fully understand that it’s no bordelaise sauce, I was expecting a bit more flair from the sauce.⠀
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Even though the sauce was sadly subpar, the entrecôte was still exquisitely enchanting. Sixty bucks is quite pricey, but the unquestionable quality is most certainly worth the splurge for a special occasion, or as an extravagant indulgence.

Classic French haute cuisine isn’t that common in Singapore these days, but @langelus.sg has withstood the test of time, dishing up authentic & fantastic French fare since 1998. How authentic is L’Angelus, you ask? Well, for starters, we had Escargots ($23.50++) served in little individual pots, and Foie Gras Poêlé ($26.50++ for 60 grams).

As for the Foie Gras Poêlé, this cut of foie gras might just be the most perfectly seared piece of liver I’ve ever had. The exterior is seared sublimely and the inside is cooked just enough, taking on a texture akin to slightly softened butter. An incredibly delicious and slightly gamey butter, that is. The hawthorn purée adds some tartness to attempt to balance out the incredible richness of the liver, and the pickled plums add even more balance to the foie gras. Perhaps the most interesting element of this appetiser is the bak kwa sauce, which is sweet and smoky, an interesting and uncommon pairing with foie gras that works unexpectedly well. The little bak kwa bits in the sauce are unfortunately burnt though, and definitely have that burnt bitterness.⠀
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Still, with a start this stellar, there’s no way you can lose at L’Angelus.

I had an amazing dinner at Cenzo, an Australian and Italian restaurant and bar. We opted for the Chef’s Table Experience ($88 per pax) which consists of 7 curated dishes for sharing:

✨Tigelle
Pistachio and parma ham served on a fluffy bread. This is nutty, savoury and sweet.

✨Spanner Crab Salad
The crabmeat, picked cucumber and apples make a tangy and refreshing appetiser.

✨Seared Scallop
The plump scallops are seared to perfection and they go really well with the charred cauliflower and crispy ham.

✨Iberico Pork Belly
The braised pork belly is very soft and the tangy salad helps to balance out the savouriness. This is meant to be eaten as a wrap - reminds me of Peking duck!

✨ Casarecce Zozzona
The scroll-like pasta is chewy and thoroughly coated in the creamy tomato sauce. The guanciale (salt cured pork) and cheese add much flavour to the pasta - love it!

✨ Australian Grass Fed Rib Eye
This is the star of the night! The medium rare steak is juicy and flavourful and it goes so well with the burnt onion sauce. The piping hot beef fat potato is crispy on the outside, fluffy on the inside and packed with flavour. The portion is really generous too😍 So satisfying!

✨ Drew’s Tiramisu
The coffee, mascarpone and chocolate complement one another perfectly - glad that this is not too sweet!

What a night - the food and service are wonderful, and the portion is generous. Worth every penny!

Came by to celebrate my Sis' birthday as there was some buzz about this newly-opened restaurant and also it was on Burpple 1-for-1 Mains deals. The place was still pretty empty with about 7 or so tables filled at 7pm on a Thursday. The ambience was pretty nice, cosy and somewhat quiet, plus the entire space was spacious and airy.

To start off, we had the La Tradition Onion/Lardons Tarte Flambe ($18), which was somewhat like a thin-crust rectangular pizza with generous sprinkles of caramelized onions, lardons and cheese. Savoury, cheesy, crisp, with a touch of sweetness, this was absolutely delicious and we scoffed everything down. So good, in fact, that we immediately ordered another tarte flambe - but this time the La Champignons ($22), which just replaced the lardons with mushrooms. While not as sinfully savoury as the lardons, the earthiness of the mushrooms was delicious especially with the dollops of light mushrooms cream.

Skipping the entrees, we headed straight to the mains. The Joue de Bouef a la Provencale ($32) was slow-cooked beef cheeks with cherry tomatoes, garlic, olives and provençal herbs, served with buttered coquillette (i.e., mini-macaroni) pasta. The beef cheeks were tender and went so well with the buttery pasta, although the rich beefiness of the meat might turn off those who don't eat beef often. Alongside, we also ordered the Crispy Duck Leg Confit w/ Mashed Potatoes ($32) which was a much bigger hit with my dining party. The tender duck leg still had its crispy skin, and it sat atop an amazing buttery mashed potato and duck jus. Really, really rich and flavourful, my friend couldn't stop harping about how good this was.

However, what presented a alight oddity to the evening was the inexperience of the serving staff. The waiter who initially served us seemed to be new and did not really have a good grasp of the menu. Also, I initially ordered the Seafood Bun but after realising that one of my friends could not eat prawns, I went over to him - who was still in the midst of keying in my order - and told him to remove my Seafood Bun order. However, a little while later he came over to my table again to reconfirm my order. The strange thing was, right after another staff came by and told the first waiter that he'll confirm my orders instead. All in all, i thought all these repeating of my order were slightly unnecessary.

Be that as it may, the food was good, the ambience was lovely, and with the Burpple deal it made my dinner all the more enjoyable. Would I return? Yes, at least once more, to try the other dishes in their extensive menu especially the other tarte flambes :D Sign up for Burpple with my invite code DARR9295 to enjoy 1-for-1 deals here and at many other restaurants now!

Ever dined in complete darkness? If not, this September is your chance to experience it at NOX’s 11th Anniversary celebration!

To celebrate the 11 incredible years, NOX is bringing back the top 12 fan-favorite dishes from the past 11 years, all month long!

Hurry make your reservation now for an unforgettable dining experience!

Update:
In Naples now and I have to say, it really is quite similar. Napolitano pizza don't have super crispy crusts. In fact da Michele is unique in that the pizzas literally fall apart, however clearly they tuned it here so we can accept it better. While it's 4x the price in Singapore, since you don't have to queue nor have to jostle w crowds, this piece of authenticity is not a complete ripoff.

Although after a few pizzas in Naples, I do think Singapore's pizza scene is almost there, esp with many places doing particularly crispy crusts( which is not the norm in Naples) which is more enjoyable for us. We really are blessed, and I think there's no need for a special trip to Naples just for pizza

Original review:
Lets just say I can tell why some ppl say it's average and others think it's the most authentic thing ever.

The dough is thin and chewy, with a strong fire aroma and sufficiently salted to have flavour on its own, but hardly any crisp. Tomato sauce was more like blitzed tomato, very plain and simple. Cheese was standard too.

Portion is huge btw, this is enough for 2 to share even if you don't get anything else.

As for the verdict, it's really something simple done simply without too much fuss. It's not life changing, but it's not surprising why they're (apparently) popular in Italy as well.

I guess the nearest comparison would be something like tiong bahru ckn rice. It's a chain that many locals enjoy, but at the same time it would be ridiculous if we paid 30 bucks for it. That's the sentiment.

As far as pizzas go, there's places that are more suited to our palate and more atas for the same price, esp those with good crusts like cicheti/blue label etc, as well as stronger flavours like d.o.c

Come to satisfy your curiosity, although if you split amongst 2, this is very value for money as it should be for such a chain

The dude seems like he's just hired ytd, asked him for tap water he placed down an order of free flow still for 2++

Food:
Bread was good, airy and very crispy. Mushrooms needed more flavour, the toppings are quite plain

Skip

This is an appetiser not a main

And thus the price is absolutely ridiculous. It's a really tryhard place, it's in a mall with severely lacking service yet they charge elevated dining prices. Not sure where they get the confidence from

The seafood foam is decent enough, strong tasting but the parsley was not of a good quality and so it affected the foam's taste.

Bun texture was not good, although the slightly sweet very crispy comte crust was good

Seafood inside was a little fishy

Skip, for this ridiculous price