Xperience Restaurant, which opened in May 2014 and is located at Sofitel So Singapore (you cannot miss the iconic facade of the building), offers a relaxed yet stylish experimental dining concept. Although this restaurant is rather new and not as established as others, it has won a number of awards, namely Singapore Tatler Singapore ‘s Best Restaurants 2015 and a Certificate of Excellence from The Peak Selections: Gourmet & Travel’s G Restaurant Awards 2015.
The restaurant is helmed by Chef Anne-Cecile Degenne, who is one of the few female hotel Executive Chefs in Singapore. She has worked with some of the word’s best chefs including Michel Bras and Jean Georges Vongerichten. If that is not enough as a draw, the restaurant also houses a custom-built Molteni oven!
The interior of the restaurant is designed by Isabelle Miaja and the most notable furnishing has to be the comfortable bed sofas with LED lights. Customers can have a choice of dining at a table or climbing in and “dining in bed.”
Truffle Pao with Short Ribs Stuffing ($25). The aroma of the truffle actually stemmed from the black charcoal buns rather than the filling. The buns were a bit wet for me, not sure if it was from being in the steamer too long, but they did end up being really soft too. The short ribs were tender and juicy.
Pan Seared Foie Gras, Beluga Lentil and Hazelnut ($21). The distinctive French signature started was pan seared to perfection. Did you know that the lentils are called ‘beluga’ because of its resemblance to the caviar?
Cauliflower and Mushroom Texture ($23). This dish is quite astounding as the chef used minimal ingredients to create various textures. The fresh cauliflower is prepared in three different ways: puree, grilled and fresh. At the bottom is a base of soft cauliflower puree and cream, then topped with grilled cauliflower and garnished with fresh cauliflower slices.
Mushrooms used here are bunashimeiji (beech) mushrooms, dehydrated king oyster mushrooms and Vietnamese rice paper dusted with mushroom salted.
Grilled Beef Tenderloin, Mushroom, Asparagus and Condiments ($36). The cross section of the grilled grass-fed Black Angus tenderloin shows a perfect medium doneness. The beef is artfully displayed on a bed of asparagus and basil puree and drizzled with balsamic vinegar with yuzu reduction. While the beef is paired beautifully with the condiments, the portion is a bit small to warrant $36 for the dish.
White Chocolate and Yuzu Cremeux ($16). This deconstructed dessert comes with a yuzu sorbet which is a tad too sour for me. The sorbet is centred between white chocolate mousse and golden baked white chocolate tuile. I especially loved how the white chocolate powder, raspberry and golden baked white chocolate tuile complemented the sorbet.
Overall, I felt that the dishes here were delicious, but waiting time between courses was too long.
- Launch of New Menu Promotion: Enjoy 25% off total a la carte food bill for weekday dinners and weekends till 31 July 2015.
Xperience @ Sofitel So Singapore
35 Robinson Road
Tel: 6701 6800
Opens daily from 0630 to 2230hrs