Daniel Boulud, is a French, world-acclaimed Michelin starred chef best known for Daniel - his eponymous flagship, 3-star Michelin restaurant in New York City. He has since established many reputable restaurants in New York City, Las Vegas, Palm Beach, Miami, Montreal, Toronto, London, Beijing and Singapore. DB Bistro Moderne opened its doors in February 2011 at the Marina Bay Sands. I have been to the restaurant in 2011 a few months after it opened and had a good impression.
My hubby and I decided to dine there last month as we have not been there since Executive Chef, Jonathan Kinsella took over the helm at DB Bistro Moderne. Chef Jonathan who was formerly from Epicerie Boulud in New York, specialises in combining French bistro preparation methods with contemporary American flavours.
The restaurant’s décor is swanky, sexy and chic and the ambience is relaxed. It has a stylish bar, high ceiling, casual dining lounge area and two exclusive private rooms. Lighting is dim and the main colours are red, black and white. Service was impeccable and the gracious staff made our dining experience a splendid one from the start to the end.
Assorted breads
We decided to go for the 3-course pre-theatre menu which comprises soup or appetiser, main course and dessert and a glass of wine. Before our meal was served, the waitress served us a basket of assorted breads, which tasted heavenly.
Creamy potato and spring garlic soup
The first course was the creamy potato and spring garlic soup delicately prepared using premium ingredients such as black truffle, leek royale and toasted barley. It was creamy without being too overpowering. The light, gentle aroma of the black truffles combined with the sweet, subtle flavour of the leek and the toasted barley gave the soup some 'crunch' and made it simply delightful.
Slow-cooked Scottish salmon
For the main course, I had the slow-cooked Scottish salmon – a flavourful dish accompanied with summer corn “Succotash” sweet peppers, bacon, fava beans and charred tomato. It was a beautiful combination of sweet and savoury flavours. The wholesome diced sweet peppers and fava beans added hints of sweetness while the bacon gave it a salty flavour.
Hubby indulging in house-made penne pasta
My hubby had the house-made penne pasta with English peas, wild mushrooms, foie gras, aged parmesan and chicken velouté (a chicken-based sauce commonly used in French cuisine). The penne pasta was surprisingly light, unlike the creamy ones found in most Italian restaurants. The foie gras gave the pasta more body and dimension.
The dessert was the main highlight of the dinner. The double chocolate mousse cake with mango variations and dark chocolate sorbet was artistically presented. The tangy flavours of the mango complemented well with the devilishly decadent mousse cake and the chocolate sorbet.
Duo of artisanal cheeses
The duo of artisanal cheeses tasted great with candied nuts, fruit chutney, fresh sliced green apples and raisin walnut toast.
Lovely miniature Madeleines
The staff also served us a complimentary basket of warm miniature Madeleines. They were buttery, lemony and melted instantly in my mouth, ending our awesome experience on a sweet note.
DB Bistro Moderne captivates diners with its unique cuisine, charming décor, relaxed ambience and immaculate service. The pre-theatre set dinner menu is priced at $58++ for 2-course and $68++ for 3-course.
The restaurant is open from noon to 5pm for lunch and from 5.30pm to 11pm on Tuesday to Saturday and 5.30pm to 10pm on Sunday and Monday.
DB Moderne Bistro is located at The Shoppes at Marina Bay Sands (2 Bayfront Avenue, Singapore 018956, #B1-48).
For reservations, please call 6688 8525 or email dbreservations@marinabaysands.com