Xperience Restaurant and Bar is the main restaurant for Sofitel So Singapore. This luxury boutique hotel blends unique combination of French flair and character with Singapore modernity.
|Part of Dining Area|
Consistent with the theme of the hotel, 'culinary designer' Executive Chef Anne-Cecile Degenne created a blend of Asian & Modern European flavours to entertain the palate of the guests. On top of that each savoury dishes are created based on texture (such as juicy, silky, crunchy, etc.) and you have a choice of handcrafted cocktail list that mirror your mood.
|Dining Table in the evening, Buffet Spread table in the morning|
|The Wine Chiller|
For Appetizer, we were served Xperience signature sourdough bread ($12) served with butter. I tried the one with crispy crust. The inner of bread is good and soft, but the crust was kind of chewy compare to what I would like.
|Xperience signature sourdough bread|
The 3 course dinner menu provide two options for each course. Entrée, I had Truffle Pao with Short Rib Stuffing (Juicy - $25). The dough of the pao are infused with charcoal and truffle paste. It feels like I am having a dim sum for dinner. Once you tear open the pao, the aroma of the truffle just tingle your aromatic senses. The buns are soft and fully, while the short ribs stuffing are tender and succulent. I appreciate the work they put in to sous vide the short ribs however I would prefer if there are more gravy like a Char Siew Bao.
The alternative option of entrée was Pan Seared Foie Gras, Beluga Lentil and Hazelnuts (Silky - $21). On any other day, I would just go for the Foie Gras, but the Truffle Pao was just to exciting to miss. Thanks to The Artic Star for sharing this entrée. The pan seared foie gras was just perfect and melts in your mouth. Instead pairing the foie gras with sweet sauce, Chef Anne goes with savoury and nutty derived from lentils and hazelnuts.
|Pan Seared Foie Gras, Beluga Lentil and Hazelnuts|
Option for Main are Grilled Beef Tenderloin (Juicy - $36) or Cauliflower and Mushroom Texture (Flavourful - $23). After choosing the alternative for entrée, I just can't say no to my carnivore option here.
|Cauliflower and Mushroom Texture|
The Black Angus grass fed tenderloin, cooked to medium rare was tender and juicy. With tenderloin, you can enjoy the full flavour of the beef as it has not much fats. The asparagus and basil puree was just the perfect subtle companion for the beef. If you prefer something bolder for the beef, there are the sun-dried tomato and olive tapenade.
|Grilled Beef Tenderloin|
Desserts selection was White Chocolate and Yuzu Crémeux ($16) or Banana and Passion Fruit ($17). I decided in the typical 'Minions' fashion the Banana. The mixture of banana and passion fruit cream was filled in Brandy Snaps, which has a sweet crispy texture. Paired with gula melaka ice cream, it was just a nice sweet ending to the dinner.
|Banana and Passion Fruit|
I sampled the White Chocolate and Yuzu Crémeux. There were white chocolate in different texture from moose and tuile (crispy) or even powder. The raspberry provided the balance to the sweetness in the desserts. I say it is a must try for chocolate lovers.
|White Chocolate and Yuzu Crémeux|
The décor of Xperience are relaxing with stylish modern touch of gastro pub complemented the hotel theme nicely. I like the open kitchen concept, where the head chef / expediters are in the full view of diners directing the symphony in the kitchen.
|The more elegant seating|
|The Open Kitchen|
In summary, I like the combination of Modern European and Local Flair. Chef Anne really pay attention to the details in creating the dishes, especially in texture and flavour. While I am not truly in awe with the dishes on the night, I enjoyed the meal. Cheers!!
Thank you very much to HungryGoWhere and Xperience for the food tasting invitation.
Food & Drink: 8/10
Budget per Person: $51 - $80; $81 and Above
Xperience Restaurant & Bar
35 Robinson Road
Sofitel So Singapore
T: +65 6701 6800
OH: Daily 06.30 – 22.30