Millesime

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After succumbing to a memorable meal filled with thoughtfully assembled ingredients, it seems safe to say this: Millesime is one of 2010's best new restaurants. Even for everyone who's been eating Max Chin's food since his time at Tengkat Tong Shin, there are still surprises to be found in his culinary bag of tricks. Millesime feels like a natural evolution for this earnest, enthusiastic chef _ it's the perfect place for potential new admirers to make the acquaintance of his prowess in the (wid

After succumbing to a memorable meal filled with thoughtfully assembled ingredients, it seems safe to say this: Millesime is one of 2010's best new restaurants. Even for everyone who's been eating Max Chin's food since his time at Tengkat Tong Shin, there are still surprises to be found in his culinary bag of tricks. Millesime feels like a natural evolution for this earnest, enthusiastic chef _ it's the perfect place for potential new admirers to make the acquaintance of his prowess in the (wid

Returning here only a few days after our first visit, we were kinda worried we'd be served the same dishes all over again. Our fears proved unfounded. Pan-seared foie gras. As satisfying as goose liver gets; the apricot jam & French mirabelle plums were a noteworthy change from the usual accompaniments for foie gras. Thyme-&-lemon baked cod fish with rosemary jus. Probably the least memorable dish we've had here so far. Moist, fresh-tasting fish, with a subtle infusion of flavors _ but not a r

Returning here only a few days after our first visit, we were kinda worried we'd be served the same dishes all over again. Our fears proved unfounded. We wolfed down the amuse bouche so quickly this time, we forgot to ask what it was. Basically mini-quiches, containing what tasted like smoked salmon. We loved how light they were, with a hot-from-the-oven feel that (once again) left us desiring more. Marlin fish layered with smoked oysters, salmon roe & remoulade. A wondrously weird mix; our fi

After visiting Millesime three times in the past week, we'll probably take a break from this outlet for awhile _ but we still can't stop licking our lips at the thought of future meals here. Halibut fillet with snails in parsley cream. An addictive combo reminiscent of hearty, no-holds-barred French countryside cooking; not the healthiest fish recipe around, but we weren't here for healthy eating anyway, right? Chopped duck breast, cooked in duck fat and stuffed in tomato. Guilt-inducing to the

After visiting Millesime three times in the past week, we'll probably take a break from this outlet for awhile _ but we still can't stop licking our lips at the thought of future meals here. It's always a guessing game when the amuse bouche arrives at the table. This time, we were right when we half-shouted, "smoked salmon with cherry tomatoes!" (OK, obvious enough) Not our favorite starter though; seemed like something we'd find a bit too easily at a buffet counter. Portobello mushrooms with p

Returning to Millesime. It's been far too long. Poele of foie gras on Pedro Ximenez sherried apple soubise with caramelized sweetbread & shaved fennel with port wine jus. Goose liver with veal pancreas? Excellent. Hokkaido sea scallops with wine-braised beef cheeks, cumin-flavored carrot puree & red wine demi-glace. The firm, fleshy chew of the scallops & beef worked wonderfully together, with the meat supplying the bulk of the flavor. Palate cleanser of passion fruit sorbet. Tian of lamb loin

Returning to Millesime. It's been far too long. Millesime has been spruced up a bit since 2010, with more furnishing & a patio-like dining area. It's a real sanctuary of elegance, perhaps the best-looking eatery at Solaris Dutamas. Since one of Chef Max Chin's favorite ingredients seems to be cecina _ Spanish air-dried beef _ it was no surprise to have it wrapped snugly around artichoke for an invigorating amuse bouche, alongside a creamy-soft slice of chicken flam. Mille feuille of octopus car

Millesime- An award wining restaurant with Miele Guide's recommendation as one of Asia's top restaurant and Singapore's Food & Travel Magazine had voted it the one of the top 6 dining must-do's in 2011 . Situated in a very humble corner in Menara Kencana Petroleum in Solaris Dutamas.The word 'Millesime' simply means 'vintage' or 'good harvest'. Opened in 2010, the restaurant brings a fresh new approach to your dining out experience by going 'off menu'. However, you get to savor the best 'catch'

On Wednesday, chef will come up with some tasteful dish which goes very well with certain wine.For instance, we had yellow fin tuna paired with Chardonnay- World's favorite white wine. In France, Chardonnay is the second most widely planted white grape variety, hence it's very easy to be obtained. Decorated with Raspberry with Fennel salad. The tuna was wonderful. You get to taste the 'freshness' in every bite of tuna chunks .It was indeed an aristocratic dish. I love how chef knows how to play