Monday, April 20, 2015

31 Bar & Kitchen at 31 Keong Saik Road S(089138) - The Signature Dessert Tiramisu S$8.00 per serving


This is the Signature dessert Tiramisu priced at S$8.00 & is served under the Desserts Category of the Menu 2015 at 31 Bar & Kitchen located at 31 Keong Saik Road. 

31 Bar & Kitchen is a French Gastrobar co-founded by Frenchman André Rannaud, 45, from Lyon, France. An F&B veteran with 27 years' experience, André Rannaud has been active in the F&B industry, having stayed in Singapore for the past 15 years. Together with Franck Herbaux [MD of Estima Consulting (S) Pte Ltd], Daphane Wang & Fabien Giordano, André Rannaud started 31 Bar & Kitchen in April 2014 after closure of Provence Le Restaurant. Estima Gourmet Pte Ltd is the current holding company of 31 Bar & Kitchen - a French Gastrobar with Singapore influence & serves mainly Modern International Cuisine with Asian spices. The kitchen is helmed by Executive Chef Tan Chee Leong who brings with him more than 23 years' culinary experience.

The Tiramisu is made using Core Ingredients - strong black coffee, sponge finger biscuits (savoiardi), egg yolks, caster sugar, mascarpone cheese and cocoa powder (for dusting). 

The origin of tiramisu dates back to its invention in the 1960s in the region of Veneto, Italy, at the restaurant "Le Beccherie" in Treviso, Italy.

The first Tiramisu was created in Treviso in 1967 by a baker named Roberto Linguanotto and his apprentice, Francesca Valori.


Some hold the view that Tiramisu originated as a variation of another layered dessert, Zuppa Inglese. Tiramisu was already mentioned in Giovanni Capnist's 1983 cookbook I Dolci Del Veneto. Merriam-Webster's Online Dictionary first mention the dessert in 1982.

The original shape of Tiramisu is round, however over the years the shape evolve to form tile square due to the sponge finger biscuit (Savoiardi) used in the recipe.  

How it is prepared - Here at 31 Bar & Kitchen Executive Chef Tan Chee Leong beats the egg yolk & sugar, then adds in the mascarpone & cream, mixing them gently to form the mascarpone mixture. Then he beats the egg white till them form a foam & fold them into the mascarpone mixture. He dips the sponge finger biscuit (Savoiardi) into the coffee. He layers the base with the mascarpone mix, then tops it with the sponge finger biscuit (Savoiardi), then repeat with the mascarpone mix layer & sponge finger biscuit (Savoiardi) & tops it with final layer of mascarpone mix. Then he dusts the top with the cocoa powder.

Tasting Notes - Executive Tan Chee Leong makes a really tasty Tiramisu. The mascarpone mix layer has a smooth soft silky mousse like melt in your mouth consistency, whilst the sponge finger biscuit is totally infused with the flavor of the coffee & paired well with the cocoa powder to lend a distinct cocoa flavor. 

31 Bar & Kitchen Menu 2015 












31 Bar & Kitchen is located at :
31 Keong Saik Road, Singapore (089138)
Tel : 62249141
www.facebook.com/31BarandKitchen
www.31barandkitchen.com
Email : andre@estima.com.sg
Opening Hours :
Mondays to Saturdays 3pm till 1am 
Sunday Closed 

Sunday, April 19, 2015

31 Bar & Kitchen at 31 Keong Saik Road S(089138) - The Signature Dessert Crème Brûlée S$8.00 per serving


This is the Signature dessert Crème Brûlée priced at S$8.00 & is served at 31 Bar & Kitchen, a French Gastrobar newly opened at 31 Keong Saik Road since April 2014, & co-founded by Frenchman Andre Rannaud & 3 other partners.  

31 Bar & Kitchen is a French Gastrobar co-founded by Frenchman André Rannaud, 45, from Lyon, France. An F&B veteran with 27 years' experience, André Rannaud has been active in the F&B industry, having stayed in Singapore for the past 15 years. Together with Franck Herbaux [MD of Estima Consulting (S) Pte Ltd], Daphane Wang & Fabien Giordano, André Rannaud started 31 Bar & Kitchen in April 2014 after closure of Provence Le Restaurant. Estima Gourmet Pte Ltd is the current holding company of 31 Bar & Kitchen - a French Gastrobar with Singapore influence & serves mainly Modern International Cuisine with Asian spices. The kitchen is helmed by Executive Chef Tan Chee Leong who brings with him more than 23 years' culinary experience.

The Crème Brûlée is made using Core Ingredients - Egg, Vanilla bean, sugar, cream. 

How it is prepared - The egg & sugar are first blended in a mixer. The cream is then slowly simmered then added slowly to the egg mix. Lastly add the Vanilla bean to the egg & cream mix. 

Finally pour the mixture into ramekins & place them into baking pans with boiling water & bake for 35 to 40 minutes till the custards are set. Remove them & cool to room temperature, then chill them in chiller until firm. 

To serve, simply drizzle thin layer of sugar on top of the ramekin & torch with kitchen blowtorch till the sugar caramelises. Allow the caramelised sugar to set at room temperature before serving. 

Tasting Notes - Crème Brûlée happens to be one of my must have desserts whenever I check out new cafes, bars & restaurants. In my humble opinion, if an F&B outfit goes to great length to produce an incredibly tasty Crème Brûlée then all its other products would definitely be of an equally remarkable standard. 

Here at 31 Bar & Kitchen Executive Chef Tan Chee Leong makes a darn tasty Crème Brûlée, the custard is silky smooth soft melt in your mouth texture & consistency, sweet in flavor, but not overly sweet though. The caramelised top is torched just about the correct color not burnt nor charred. Chef Tan even bothered to lift up the bar a little higher by incorporating a dainty strawberry on top to garnish. The portion is just about right for a delightful bite. 




31 Bar & Kitchen Menu 2015 













31 Bar & Kitchen is located at :
31 Keong Saik Road, Singapore (089138)
Tel : 62249141
www.facebook.com/31BarandKitchen
www.31barandkitchen.com
Email : andre@estima.com.sg
Opening Hours :
Mondays to Saturdays 3pm till 1am 
Sunday Closed 

Saturday, April 18, 2015

31 Bar & Kitchen at 31 Keong Saik Road S(089138) - The Making of Grass-fed Australian Ribeye (500gm) at S$65 per serving

This is the Grass-fed Australian Ribeye (500gm) at S$65 per serving found on the Main Course Category of the Menu 2015 of 31 Bar & Kitchen located at 31 Keong Saik Road.

31 Bar & Kitchen is a French Gastrobar co-founded by Frenchman André Rannaud, 45, from Lyon, France. An F&B veteran with  27 years' experience, André Rannaud has been active in the F&B industry, having stayed in Singapore for the past 15 years. Together with Franck Herbaux [MD of Estima Consulting (S) Pte Ltd], Daphane Wang & Fabien Giordano, André Rannaud started 31 Bar & Kitchen in April 2014 after closure of Provence Le Restaurant. Estima Gourmet Pte Ltd is the current holding company of 31 Bar & Kitchen - a French Gastrobar with Singapore influence & serves mainly Modern International Cuisine with Asian spices. The kitchen is helmed by Executive Chef Tan Chee Leong who brings with him more than 23 years' culinary experience.

31 Bar & Kitchen Menu 2015 

This dish is made using Core Ingredients - Grass fed Australian beef ribeye 500gm per serving, cherry tomatoes, straight cut french fries.
How it is prepared - Executive Chef Tan Chee Leong uses grass-fed Australian beef ribeye cut of about 500 gm. He first pan-sears the ribeye in the saucepan  for about 3-5 minutes on each side to seal in the juices. Then he bakes it in the oven at medium high heat for another 10 minutes. 
To serve Chef Tan Chee Leong carves the ribeye into 0.5 inch thickness, and serve it with freshly fried straight cut French fries seasoned with sea-salt, cherry tomatoes drizzled in EVOO, homemade dressing. 
Tasting Notes - I love it that the ribeye has been beautifully seared on the outside to lend a moist juicy firm bite, with a lightly raw tenderness on the  inside. The ribeye needs no or little marination - you can savour the original rustic flavor of the beef. 
The straight cut fries on their own lends a sweetness, with a tinge of mild salty savoury flavor from the sea-salt. I love it that the cherry tomatoes burst with light tarty flavor when you bite into it. 

The portion is enough to feed 3 sharing pax. They say the food always taste great when you have a cheerful Chef who cooks with genuine passion. No wonder this grass-fed Australian ribeye tastes so delicious! 

31 Bar & Kitchen's Executive Chef Tan Chee Leong demonstrates the steps to making a great tasting Ribeye below :



















31 Bar & Kitchen is located at :
31 Keong Saik Road, Singapore (089138)
Tel : 62249141
www.facebook.com/31BarandKitchen
www.31barandkitchen.com
Email : andre@estima.com.sg
Opening Hours :
Mondays to Saturdays 3pm till 1am 
Sunday Closed 

Wednesday, April 15, 2015

31 Bar & Kitchen at 31 Keong Saik Road S(089138) - Homemade Chilli Crab Puff S$14 per 2 piece serving



This is the Homemade Chili Crab Puff under the Starter & Nibble Category priced at S$14 per 2 piece serving served here at 31 Bar & Kitchen located at 31 Keong Saik Road. 


31 Bar & Kitchen is a French Gastrobar co-founded by Frenchman André Rannaud, 45, from Lyon, France. An F&B veteran with  27 years' experience, André Rannaud has been active in the F&B industry, having stayed in Singapore for the past 15 years. Together with Franck Herbaux [MD of Estima Consulting (S) Pte Ltd], Daphane Wang & Fabien Giordano, André Rannaud started 31 Bar & Kitchen in April 2014 after closure of Provence Le Restaurant. Estima Gourmet Pte Ltd is the current holding company of 31 Bar & Kitchen - a French Gastrobar with Singapore influence & serves mainly Modern International Cuisine with Asian spices. The kitchen is helmed by Executive Chef Tan Chee Leong who brings with him more than 23 years' culinary experience.

31 Bar & Kitchen Menu 2015 
Core Ingredients include - Homemade fresh Sri Lankan crab meat, homemade chili paste, homemade pastry puff.

How it is prepared - Here at 31 Bar & Kitchen, Executive Chef Tan Chee Leong makes the Chili Crab Puff from scratch. 
To make the puff pastry sheets from scratch - Chef Tan Chee Leong uses bread flour, eggs, butter.  
To make the chili paste from scratch - Chef Tan uses core ingredients such as: chili padi, dry chili, fresh chili, onion, shallot, oyster sauce, salt, pepper, garlic, a little ketchup. He shares that the recipe in this dish uses chili padi in order to give an added spicy kick to the chili crab filling as he believes that chili crab is not chili crab if it is not spicy. 

To make the chili crab meat from scratch - Chef Tan Chee Leong buys the live Sri Lankan crab from his supplier at the local market, cooks the live crab himself, extracts the freshly cooked crab meat for later use. 

To make the chili crab filling - Chef Tan Chee Leong usually mixes the freshly extracted Sri Lankan crab meat with the homemade chili paste to form the chili crab filling & the mixture marinate for 24 hours overnight in the chiller to allow for full infusion of the chili flavor into the Sri Lankan crab meat. The chili crab filling is made every alternate days to ensure freshness of the meat.

To make the chili crab puff - The following day Chef Tan Chee Leong fills the pastry puff with a ball of 30gm of the chili crab filling.  He makes the fresh chili crab puffs once a week, & usually makes about 20 pieces per batch per week.  

To serve, he does the order ala minute, by first deep frying the chili crab puff to doneness about 30%, then bake it in the oven to serve warm. The portion is dainty & nice bite size. 

Tasting Notes - The puff pastry is al dente. The chili crab filling is full of the crab meat that are fully infused with chili. The end result is a very spicy flavor, it seems like there is a fair amount of chili used in this recipe that gives it that strong spicy tinge. The crab meat has been shredded into single fine strands allowing for a mixed flavor to burst out from the puff with a level of sweetness & spiciness mingled together. The puff has a strong chili crab flavor. 

The pastry is fairly thin & filled with juicy fresh crab meat fully infused with chili paste that is very spicy. The filling is tasty, & is al dente because if it is too moist, the chili crab filling might seep through the pastry shell. 

The spicy chili flavor makes for a very appetising bite. For chili crab lovers you will not be disappointed as this is indeed the real deal. There is level of natural sweetness coming from the homemade freshly extracted shredded crab meat interspersed with the spicy chili flavor of the chili paste. Because the Sri Lankan crab meat is shredded into singular strands you can taste it is completely infused with the chili paste, as not a strand is left unturned. Since the order is prepared ala minute, the pastry shells are piping hot & best eaten warm , that way the chili crab filling oozes out from the shell to give off a burst of spicy juicy flavors - mouth watering goodness indeed!











31 Bar & Kitchen is located at :
31 Keong Saik Road, Singapore (089138)
Tel : 62249141
www.facebook.com/31BarandKitchen
www.31barandkitchen.com
Email : andre@estima.com.sg
Opening Hours :
Mondays to Saturdays 3pm till 1am 
Sunday Closed 

River JOrdan and JOrdan being groovy on the disco floor !

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