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Head chef Koh Han Jie is gracing us with mouthwatering French fare, inspired by all things floral and botanical
After a gruelling work week, there’s nothing better than having a relaxing meal that allows us to slow down and escape the hustle and bustle of life for a moment. If you’re one for a quiet night out, away from the city’s noise, why not take a trip to Ce Soir? This new fine dining spot located along Portsdown Road transports you to a botanical haven.
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The restaurant was conceptualised by florist-turned F&B entrepreneur Nicole Chen and head chef Koh Han Jie. Chen’s passion for florals has always been a part of her restaurant concepts, including European restaurant Le Jardin, and floral-café Café de Nicole’s Flower. So, it’s to no surprise that her latest concept follows its sisters’ footsteps: marrying florals with food.
Take a step into the restaurant and you’ll be met with an elegant space filled with muted tones and decked in breath-taking blooms and floral arrangements, designed by Chen herself.
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Of course, complementing the restaurant’s beautiful interior is a lavish menu, curated by Koh, former junior sous chef of three-Michelin-starred restaurant Les Amis. Here, a nine-course menu awaits, boasting classic French fare with a modern Asian twist. Sticking to the botanical theme, each course is also complete with floral flair.
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While Koh’s menu changes seasonally, anticipate a meal that starts with a selection of canapes. Enough to whet your palate are the salmon roe tartlet crowned with creamy Bafun uni; crisp charcoal rosette layered with Kaluga Queen caviar and smoked eel; and wafers shaped in a razor clam and filled with truffle and onions.
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Dishes that follow are the Norwegian hand-dived scallops finished with a rich seaweed butter; and Mozambique langoustine. The latter sees beautifully poached langoustine served alongside a velvety smooth vin jaune sauce.
When it comes to mains, diners will get to choose between the fork-tender Challandais duck and the gorgeously marbled Yukimoro snow aged A4 full blood Wagyu. The latter is worth savouring—the exquisite cut is grilled over binchotan charcoal, resulting in a juicy cut that’s deliciously tender. It’s wonderfully paired with a nutty artichoke puree, charred baby artichokes and earthy cordyceps mushrooms.
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Save room for dessert, as the night concludes on a sweet note with head pastry chef Suanne Eng’s tart prickly pear fruit sorbet, beautified with macerated strawberries and a nutty almond sable pastry.
Whether you are looking for a romantic evening with your loved one, or an escape from the city, Ce Soir is the place to be.
Ce Soir, 5B Portsdown Road, S(139311), +65 9177 9993
Amanda Goh was the former senior writer for Tatler Singapore.
