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Sunday, August 16, 2015

DB Bistro Moderne, Daniel Boulud

We set off in the morning for the Art Science Museum, intent on a day of intellectual stimulation. Along the way to a morning of serious study and brain food, we were waylaid by some restaurants.  Yes, the restaurants sang enchanted songs to our tummies.

There was 
(1) The Bread Street Kitchen (by Gordon Ramsay) and 
(2) DB Bistro Moderne (by Daniel Boulud). 

Both are chefs with 3 Michelin stars.

I am enamoured of Gordon Ramsay so we walked the whole length of the mall to The Bread Street Kitchen. The restaurant spanned 2 floors. I pushed open the door on the lower floor and enquired about the menu. A friendly chef (Asian) smiled and rummaged about for a menu to show me. A friendly waiter (again Asian... with a sincere smile) explained that the menus were kept on the upper storey. 

He lead me up the stairs. 

Upstairs, an Australian lady, with no smile, looked at me as if I had committed the worst faux pas in the world by venturing into her restaurant before opening time. It was 11.15 am. To be fair to me...

(1) The entrance was not locked.
(2) No sign was hung out saying that the restaurant was closed.

The Australian lady passed me the restaurant menu, and told me to read it outside the door. She herded me out with some repressed irritation, and  locked it with a loud metallic click. I stood stupidly outside holding the menu, the loud metallic click telling me that I was not welcomed. She held court within with a small staff of waiters.

I felt like a beggar waiting for the Soup Kitchen to open.

There was no smile. There was no, "My apologies Madam, but right now we are closed and I wonder if I might escort you out the door for you to peruse the menu." There was no, "Why don't you stand here right by the balustrade and I will go back in to do a pre-opening briefing for my staff? I will leave the door open and would you kindly pass the menu back to me when you are done?"

Nope. No manners at all.

I wondered how to return her the menu. I stood stupidly outside for a bit before I slipped the menu under the glass door, where an Asian waiter picked it up and beamed me a smile. I was incensed to be treated as a 2nd class citizen by an Australian in my homeland. My country pays your salary, dear little Ms Australian.

Anyhow, I decided to go try out DB Bistro Moderne, by Daniel Boulud. The service and the food there, more than made up for that Australian gal's very poor manners. Every single Filipino staff smiled and was very gracious.  They referred to us as "Madame" and "Monsieur". It was like eating in France (even though it really wasn't French food). 

This is also the FIRST restaurant in Singapore where the lady actually beamed at me when I said I could not eat gluten. "We have many options for you, and we will help you choose!" I felt so safe with her! For me, Western food in Singapore is dangerous. There is too much hidden gluten. It was a very pleasant surprise to feel safe eating there.

At the end of the meal, we were all so stuffed that we skipped the Art Science Museum. Instead of an afternoon of intellectual pursuit, we indulged in gluttony. Siiiiiigh!

I still love Gordon Ramsay but I think I will go to his restaurants when we next travel. Definitely not the Singapore one. Ever.

It says French Bistro but it serves New England fare.

There were quite many people in the restaurant when we arrived.

Oysters from Maine, USA.

They actually gave me 2 gluten free sesame seed buns! I am sooooooooo going back to this restaurant for ang moh food. I have not had ang moh food out for ever so long. It is not safe for me to eat in ang moh restaurants because there is hidden gluten in so many dishes. Very often, the wait staff are not familiar with the dishes enough to advise which ones are gluten free. It is just better not to risk it.

The Petit Seafood Platter.

New England Seafood Stew.

Seafood Pasta.

Croque Madame (this is French)

The Takeaway bag looked like shopping bag. So nice!

Molten Chocolate Lava Cake.

Decaf Latte


Jo Tan said...

What an experience ! Just curious thought - how did you find out the nationality of the rude waitress/captain (whomever she is) ? :)

Petunia Lee said...

Jo... the Australian accent is very distinctive.

Anonymous said...

You should let the restaurant know of your horrible experience. People like that shouldn't be working in the service industry.

Petunia Lee said...

Oh okay... let me see how to do that without needing to spend too much time.