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Braci Singapore Yelp Reviews
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5 Reviews
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The food were great, worth the price.
Just the table and seating outside is not that comfortable for a Michelin star restaurant. Indoor seating much better with an open kitchen.
Be the first to ReplyOne of the more underwhelming michelin restaurants Ive
One of the more underwhelming michelin restaurants Ive experienced (Im not counting Hawker Chan, since that should have been only a bib gourmand). There were some highs and lows, with a bill that doesnt justify a five course meal. The amuse Bouche set the tone with the chefs preference for sweet and savory. It was nice to have a geographical expedition in regional tastes of Italy stretched across a placard. The beef tartine was a delightful, playful twist in cherries. The beef marrow butter and beef itself were draped in cherry smoke, creating this illusion of a buttery cherry pie.The langoustine was another example of sweet and savory. This time, the interplay between cocoa nibs, coconut milk sauce, and fish all leaned heavily upon southeast Asia and nods to Africa. Creamy, sultry, crispy, with the seafood still in the forefront. Although it doesn't feel Italian, it definitely tastes good. If they added sugar, it could be a dessert!The haiddako snapper was a sharp turn towards a more conservative dish. Much more familiarity in the ingredients and presentation. The tomato, pepper, and relish combo felt like a deck of cards fanned out, all creating this image of an olive; A tasty olive none the less! The fish stood its ground among the flavors, especially with some help from the caviar. The uni crab pasta dish was boring. For what had the most expensive items on the menu didn't match to taste. The pasta wasn't al dente, the crab barely stood out, and the uni didn't sing. A misstep for sure with the pacing of this meal. The wagyu beef wasn't breaking barriers in presentation, but damn do the classics sound good when played right. The yolk was essential to the meal. It was the goo of life that brought these inanimate pieces of food to life in my mouth. The mustard and black garlic were placed on the outside of the plate like an art palate for me to brush my meat into. The meat itself was butter soft, juicy, and full of beef flavor. The only real enhancement could have been a crust on the outside. The white chocolate Was a fruity dish in disguise. Even though the ball of white chocolate is the main attraction, it was a fairly blank, buttery canvas to push the raspberries straight to the forefront. Plenty of low tone tartness to go around.I liked my meal, but I wasnt delighted like I normally am from a michelin starred restaurant. I have nothing against this talented chef, but I dont think this place was as progressive as it claims.
Be the first to ReplyWonderful, sit on the top floor for the view (I think it's
Wonderful, sit on the top floor for the view (I think it's a bar but you can eat there). Both lunch and dinner are great. Staff and chef were friendly and attentive. Food was fun. Especially liked the pigeon and desert (forgot what it was called) the last time I was there.
Be the first to ReplyPhenomenal from beginning to end.
The flavors of most of the dishes were just beautiful and unique, the feel of the restaurant being as if I eating inside the kitchen of a huge restaurant, and the service was kind and generous. Highly recommend.I was caught off guard by this experience as I recently lost much of my intrigue with Michelin Stars in Singapore but found this one to be spot on.Reservations for weekday seatings were very easy via their website which I believe uses Quandoo. We simply made a 7:30 res and took an Uber to the restaurant where we walked into a giant kitchen with only 6-8 tables in the entire dining room. At the time there was only one other seated party of 2, later there was a party of 4.My friend and I ordered the following:1) Pasta with Razor clams - This one is a MUST. WOW.2) Pasta with Uni or Crab - Pass on this one. Get the razor clam one3) Pasta with Barnacles - Unfortunately I misunderstood the waitress. Thought she said the barnacles are prepared by itself, not with another course of pasta. The barnacles were very good but I would suggest you not get it with pasta if you already ordered the razor clams.4) Roasted Pigeon - Best pigeon I've had, not gamey at all. 5) Wild Snapper - Excellent6) Strawberry Cheesecake - Fluffy, light, pink, Instagram worthy7) Their signature dessert (Starts with a G) - Very rich. Nice flavor but the sweetness is a bit much after the first bite.They also provided us a special Italian bread that they fly in every week from Italy.The chef is actually there and serves us himself many of the dishes. I love restaurants like this, very personal. Because the kitchen is right in front of you and in a sense, invades your space, you feel like you are watching a TV show with your food being prepared. It's awesome.The Boat Quay location is wonderful as well but can be hard to find. Keep an eye out for the signage and your Google Maps.Only negative at the moment is the quality of their cocktails if you do visit their rooftop bar. I ordered the bramble which was horribly sweet for a simple bramble (although the blackberry ice sphere was cool). My friend got one of the Sours which tasted awful. We barely drank them and left, hopefully it was a one time thing.
Be the first to ReplyWe went for the Menu Gourmand - the composition of which
We went for the Menu Gourmand - the composition of which varies as you indicate to the chef which dish(es) from the ร la carte menu you may wish to have. The food is among the most refined and subtle Italians you'll find in Singapore. However, what makes Braci truly unique is, because the restaurant is so small, you can engage in conversations with the staff, and especially with the talented and enthusiastic polyglot chef Beppe De Vito, a real artist. If Braci were larger (and demonstrate it could achieve the same quality with scale), it would have two Michelin stars, not one. That said, although the dishes are innovative, beautifully plated and refined, the nearby Osteria Art (also owned by chef Beppe) serves more hearty Italian meals (especially the pastas, which are the best in Singapore!) Incidentally, very good wine list, with many 'reasonably-priced' Brunello's and Barolo's.
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