More at Brussels Sprouts

Guess what?

Ever since a reader left me a comment about Brussels Sprouts, I have been meaning to make a second trip. Journey of Affirmation, perhaps? This time round, though I returned with a belly full of anticipation, I was quick to leave 'expectations' at the door. Thanks to the after-office peak hour jam, jimmy and I arrived thirty minutes late, only to find mum and dad half way through the sample platter. As I went through the menu, I wordlessly shoved down two frites, which could only be described as "limp blimp".

*Anticipation scuttles to join Expections*


Ta-dah!

Relegating all negative thoughts to a tiny secluded spot, we got down to business with the mussels. To make the most out of our visit, we had the highly recommended vin blanc (onion, parsley, celery, butter, white wine) and l' escargot (named after similar prepration methods as snails)

Before dinner, Jimmy earned himself a quzzical look from me when he asked if the restaurant served bread. "To soak up the sauce..." he explained. With the vin blanc, you might just be thinking the same. I thought the alcohol content was pretty high so all I had to do was ask for a wine glass and sieve.. VOILA! Madam, peut I présenter vin blanc 2007. HAHA.. I prefer the l' escargot, which was gratineed with garlic, wild herbs, butter, lemon sauce. More lemon sauce would have better balanced the overbearing garlic butter conoction but the dish was palatable as it was.



The mussels used were small (no bigger than my thumb) and they were good but nothing to shout about. The highlight for carb-loving me was the frites. -smirk-

When the mussels were served, we were told our frites would arrive a couple of minutes later because they were "still in the fryer..." With this, I perked up immediately. I could hardly resist when they finally arrived. Gingely, I selected one and in a defining moment, bit into the center. The frite gamely scorched the center of my tongue, pronouncing itself a winner. With a heave of relief, I was ready to
Welcome home, my forgive the inital frite faux pau.


Welcome home, my child.

I kept digging into the bottom of the Umbra bucket for my fvourite bits- those fried to death crisy nothings, which crackled a melodious tune as I bit into them.



In my opinion, the best part of an animal isn't the rib or belly but the cheeks. Unless your animal is anorexic, given the jaw exercise that any animal undertakes, the cheeks are designed to yield the most tender of meats.

At Brussel Sprouts, they were no exception. The braised beef cheeks disintegrated easily with a stab and a jab The beer aroma registered strongly, lending a bitter undertone to the otherwise insipid gravy. Interestingly enough, I had something similar to this in Brugge but Brussel Sprouts's version is by far the more memorable of the two. The accompanying pomme croquettes had a fine texture and thin well-breadcrumbed exterior. If like me you like my 'fried' crisp, fish them out before they turn mooshy in the gravy.



The glazed pork belly didn't sound or look all that exciting- it even reminded me of a dish created from a Tung Lok kitchen- but I gotta say, it was pretty darn amazing. The belly itself ceded defeat under the blunt cuts of the knife and the supple texture was absolutely praise-worthy. What the kitchen does with red cabbage is head-turningly good. Case in point: juniper berry honey & braised red cabbage where each shred was coated in a caramelized sweet tinge.



Overall, this visit to Brussel Sprouts helped salvage the previous experience. However, with my curiosity satisfied, I probably won't be making any dinner appoiments here... well, unless I'm in the mood for FRIED TO DEATH FRITES.. haha.. Here's an interesting article on Moules Et Frites from the New York Times.

Brussels Sprouts
80 Mohamed Sultan Road
#01-12 The Pier @ Robertson
Singapore 239013
Tel: +65 6887 4344
Open: Tuesdays to Thursdays: noon to 3pm, 5pm to midnight; Fridays: noon to 3pm, 5pm to 1am; Saturdays: noon to 1am; Sundays: noon to midnight; closed on Mondays