db bistro moderne—home of the famed “db Burger” that launched the gourmet burger craze—is at the midtown crossroads of fashion and theater. Reminiscent of a contemporary bistro in France, this award-winning restaurant reflects Chef Daniel Boulud’s intrinsic love for soulful seafood dishes steeped in French tradition.
This is Daniel Boulud’s contemporary interpretation of the Parisian bistro, and a restaurant where traditional French cuisine meets the flavors of the American market. The freshest seafood and exquisite bistro classics, the seasonal menu highlights fine ingredients served in a casual setting.
House bread – I always like the house bread that was served in these restaurants. They were usually different from what you can get from the usual bakery in your neighbourhood. Not exactly free flow of bread, there was enough to go around the table, though some of the selection were too tough for my 80 year old mother’s teeth.
There is a lot to enjoy on db Bistro’s menu, but the stars are undoubtedly the seafood. db Signature Seafood Platter Grand with oysters, lobster, shrimp, clams, mussels, scampi, tartare was a generous selection of chilled seafood on a bed of ice. Came with the standard condiments to go with the chilled seafood. The seafood was cooked just right, unlike the ones in buffet, which were overcooked and bland. These retained the full flavour of the seafood.
Mignonette sauce is a condiment usually made with minced shallots, cracked pepper, and vinegar. The name “mignonette” originally referred to a sachet of peppercorns, cloves, and spices used to flavor liquids, but now simply means cracked pepper. Though different mignonette sauces may use different types of vinegar, all contain pepper and shallots.
Cocktail sauce is one of several types of cold or room temperature sauces often served as part of the dish(es) referred to as seafood cocktail or as a condiment with other seafoods. Recipe here.
Four each of Gillardeau, Fine de Claire and Coffin Bay.
This was from the kid’s menu, but it did not cut down on the quality of the pasta. Very tasty ragout with a housemade pomodoro sauce and high quality parmesan, very posh meal for the little princess.
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. At db, it became a seafood stew made of fish, shellfish, celery, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Original db Burger – Burger stuffed with short rib and foie gras. We ordered medium. Thankfully I don’t mind beef more under. How is this medium?? At least the chips were good…
Durian “Royale” Soufflé – durian soufflé with mangosteen sorbet – really enjoyed this. extremely light and an unexpected marriage of tropical flavors!
db Bistro Moderne was rebranded as db Bistro & Oyster Bar in 2015. With a new emphasis on fun, family-style dining – via big communal share plates and fresh, playful menu items from the cocktail list on down – the restaurant is perfect for anyone looking to have a fantastic meal (Boulud is one of the world’s most popular chefs, after all) in a relaxed but still sophisticated setting.
db Bistro & Oyster Bar
The Shoppes at Marina Bay Sands
B1-48, Galleria Level – Across from Theaters
2 Bayfront Avenue, Singapore 018956
Tel : 6688 8525
https://www.dbbistro.com/singapore/
Date Visited : Aug 2013
Michelin Tables 2018
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