Actually I had visited Beurre 2 years ago, and due to certain circumstances at that time, I did not fully enjoy the complete experience of dining here. So when I passed by this quaint restaurant, I wanted to truly suss out what this restaurant is all about. And so I revisit this restaurant and order what I like.
The food here is actually very good. It is unique due to the incorporation of Asian ingredients into European cuisine. And the flavours are very pleasing on the palates.
The place is modern and romantic, with hints of rustic feel and industrial chic, due to soft yellow lights, dark wooden furniture, cement wall on one side and white washed wall on another. This makes for an excellent watering hole. I immediately feel at ease and cosy when here.
Service is awesome, being friendly, sincere and professional.
I’m glad that I decided to come here again.
Cold Scallop Noodles tastes so refreshing and full of the goodness of the ocean due to the briny sweet raw scallops, fish maw, ikura and “bingsu” tigre du leche. The noodles, which looks to be of Asian variety, is superbly cooked to al dente texture, thus presenting unique type of noodles that I have not tried before. This is my favourite dish here.
The butter to go with the bread worth a special mention. With kombu added, the smooth richness of the butter and the umami of the seaweed makes the bread such a joy to savour. I especially like the white one which is a crispy soufflé texture on the outside and stretchy soufflé on the inside.
Crab Risotto is definietly something special with deep fried soft-shell crab usually seen in Japanese cuisine. The buttery taste, brininess, sweet tanginess of soft-shell crab goes so well with the zesty and sweet tomato based risotto. The smoked scarmorza, a type of Italian cheese, added introduces that stretchy cheese quality into the risotto that I totally enjoy. But serviette needed to wipe the strands of cheese off my mouth lol
Piquillo pepper and garlic spout give the extra subtle kick in taste to make it more exciting. I also love the texture of the risotto: soaked with the goodness of the broth but each grain still retain a light bite in its core.
