I wound down a hectic week with family at the French Kitchen on a Friday evening. The place is fairly small, but inviting with smiling waiters and a jovial chef tucked in a small but efficiently organized kitchen, who came out twice to mingle, give a smile and a handshake.No fuss, we all ordered the 5 +1 course degustation ($88++) . The amuse buse was a fresh juicy scallop paired with a dollop of hazelnut cream, a generous bed of black truffle coulis & a Parmesan crisp.
The second course was the Terrine de Cochon et Foie Gras, a kurobuta pork cheek and duck liver combo.
The 3rd course was a lobster bisque, but interestingly enough was served with a tiger prawn.The golden brown crustacean sits in the dish accompanied by a vibrant green pudding, patiently waiting for the maî⋅tre d to come round the table with the rich lobster bisque to complete the culinary art-piece. The bisque was rich, intense and full of lobster flavour, at times bordering on salty, but was well balanced with the light leek custard.
After the rich flavours, the chef timely serves a light and yummy poached pear sorbet of sorts, to lighten things up and to cleanse the palette.
Since we were all having the degustation menu, I didn't want to have the same the signature venison as hubby G for mains, so I requested for my course to be replaced with the braised beef short rib instead.Both mains turned out pretty average. The beef ribs were soft, but the taste was mostly what I would have expected.
The venison was unfortunately a little too tough for my liking. But the potato cake was pretty good.
Dessert took flavours a tone down. In the theme of all things citrus, the lemon sorbet served in a frozen lemon was cute and the right level of tartness to balance the heavy meat course. I love a good frozen dessert, especially the sour ones, the type that leave your lips puckered, cheeks sucked in and eyes semi squinting. It just lifts all sedentary heaviness. 
The French Kitchen
7 Magazine Road
#01-03 Central Mall
6438 1823
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