{"id":1340,"date":"2013-06-17T15:09:57","date_gmt":"2013-06-17T15:09:57","guid":{"rendered":"http:\/\/travelrestauranthotel.com\/blog\/?p=1340"},"modified":"2020-05-11T22:35:59","modified_gmt":"2020-05-11T14:35:59","slug":"lentrecote-singapore","status":"publish","type":"post","link":"https:\/\/travelrestauranthotel.com\/blog\/lentrecote-singapore\/","title":{"rendered":"L’entrecote, Singapore"},"content":{"rendered":"

<\/p>\n

<\/p>\n

This is my second time to L\u2019entrecote.\u00a0 <\/span>The first time was 1.5 or 2 years ago, a hurried affair with friends blurred by alcohol.<\/p>\n

\"This<\/p>\n

L\u2019entrecote is located in a quiet corner of Duxton Hill.\u00a0 <\/span><\/p>\n

\"This<\/p>\n

\"This<\/p>\n

The restaurant is famous for having only 1 item on its main menu all day, every day—-the entrec\u00f4te steak (S$29, service and sales tax not included) drizzled in their secret sauce and served in two servings.\u00a0 <\/span><\/span><\/p>\n

\"This\"ThisT<\/span>he second serving of steak is kept warm on burners while you eat the first.\u00a0 <\/span><\/span>Included in the price is also an unlimited supply of fries, a walnut salad and a welcome drink (<\/span>Kir, a well-loved drink in Europe consisting of white wine lightly sweetened with blackcurrant liquor).\u00a0 <\/span><\/span><\/p>\n

\"This\"ThisBesides the Plat Principal, <\/span>L’Entrec\u00f4te offers a range of \u201cEntr\u00e9es\u201d (starters) and desserts, as well as a selection of wine, including its exclusive house wine, <\/span>Cuv\u00e9e de L\u2019Entrec\u00f4te<\/span><\/i>, a 2008 Ch\u00e2teau des Carmes Cantillac.
\n<\/span><\/p>\n

\"This<\/p>\n

\"This<\/p>\n

I started with <\/span>Escargots de Bourgogne (<\/span>6 snails prepared with parsley butter and garlic \u2013S$14, service and sales tax not included).\u00a0 <\/span>Not extraordinary but not awful either.\u00a0 <\/span>Standard fare.<\/span><\/p>\n

\"This<\/p>\n

\n

I then had the <\/span>Homemade Duck Foie Gras Terrine (<\/span>S$19, service and sales taxes not included)<\/span>. \u00a0<\/span>It comes <\/span>with sugar glazed onions and grilled buttered Poil\u00e2ne bread.\u00a0 <\/span>The terrine was awesome.\u00a0 <\/span>It felt so authentic and satisfying.\u00a0 <\/span>Awesome! Beats the terrine at db Bistro Moderne hands down.\u00a0 <\/span>I think I am really developing a thing for artisanal food \u2013 read my review on homemade beancurd here<\/a>.<\/span><\/p>\n

\"This<\/p>\n

Then came the steak.\u00a0 <\/span><\/span>Is it me or have the steak slices become thinner?\u00a0 <\/span>The steak was not particularly anything —-it wasn\u2019t particularly flavourful, particularly tender nor does it have a lot of marbling.\u00a0 <\/span>The secret sauce is nothing to shout about.\u00a0 <\/span>Fries was abundant\u00a0 <\/span>– very ordinary though, nothing compared to the fries at db Bistro Moderne.\u00a0 <\/span>I enjoyed the house wine, <\/span>Cuv\u00e9e de L\u2019Entrec\u00f4te <\/span><\/i>(S$10 per glass, service and sales taxes not included).<\/span><\/p>\n

\"This\"This\"This<\/p>\n

The walnut salad, though included in the price of the plat principal, is quite miserable \u2013 a few greens with a Brazilian walnut on top.\u00a0 <\/span>The salad functions well to balance the meat and the starch, as well as to cleanse the palate, but beyond its functionality, I really don\u2019t see any merit to it, looks or taste-wise.<\/span><\/p>\n

\"This\"This<\/a><\/p>\n

My dessert was <\/span>Floating Island \u2013 <\/span>poached egg white mousse, crispy caramel, grilled almonds and custard cream (S$14, service and sales taxes not included). \u00a0<\/span>Again, nothing extraordinary; nothing awful.<\/span><\/p>\n

\"This<\/p>\n

This place sets itself out to be a no-frills bistro.\u00a0 <\/span>It certainly meets all the criteria of \u201cno-frills\u201d, from the average steak, to the Spartan, quasi-industrial d\u00e9cor, to the cheap paper table lining.\u00a0 <\/span>Ultimately, the crux of this restaurant is the steak.\u00a0 <\/span>Despite the welcome drink, the salad and the unlimited fries , the steak at S$29 is not value for money.\u00a0 <\/span>The steak is too little, too average in quality of the cut and in taste.\u00a0 <\/span>I think it takes a certain fortitude to come in and dine at a glorified canteen (doesn\u2019t the IKEA cafeteria do a much better job of filling up that niche?) and the shelling out a sum that does not commensurate with the experience.<\/span><\/p>\n

Come here for the <\/span>Homemade Duck Foie Gras Terrine; go to db bistro Moderne for the fries.<\/span><\/p>\n

\"\"<\/a>\"\"<\/a>\"\"<\/a>\"\"<\/a>\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

This is my second time to L\u2019entrecote.\u00a0 The first time was 1.5 or 2 years ago, a hurried affair with friends blurred by alcohol. L\u2019entrecote is located in a quiet corner of Duxton Hill.\u00a0 The restaurant is famous for having only 1 item on its main menu all day, every day—-the entrec\u00f4te steak (S$29, service and sales tax not included) drizzled in their secret sauce and served in two servings.\u00a0 The second serving of steak is kept warm on burners while you eat the first.\u00a0 Included in the price is also an unlimited supply of fries, a walnut salad and a welcome drink (Kir, a well-loved drink in Europe consisting of white wine lightly sweetened with blackcurrant liquor).\u00a0 Besides the Plat Principal, L’Entrec\u00f4te offers a range of \u201cEntr\u00e9es\u201d (starters) and desserts, as well as a selection of wine, including its exclusive house wine, Cuv\u00e9e de L\u2019Entrec\u00f4te, a 2008 Ch\u00e2teau des Carmes Cantillac. I started with Escargots de Bourgogne (6 snails prepared with parsley butter and garlic \u2013S$14, service and sales tax not included).\u00a0 Not extraordinary but not awful either.\u00a0 Standard fare. I then had the Homemade Duck Foie Gras Terrine (S$19, service and sales taxes not included). \u00a0It comes with sugar glazed onions and grilled buttered Poil\u00e2ne bread.\u00a0 The terrine was awesome.\u00a0 It felt so authentic and satisfying.\u00a0 Awesome! Beats the terrine at db Bistro Moderne hands down.\u00a0 I think I am really developing a thing for artisanal food \u2013 read my review on homemade beancurd here. Then came the steak.\u00a0 Is it me or have the steak slices become thinner?\u00a0 The steak was not particularly anything —-it wasn\u2019t particularly flavourful, particularly tender nor does it have a lot of marbling.\u00a0 The secret sauce is nothing to shout about.\u00a0 Fries was abundant\u00a0 – very ordinary though, nothing compared to the fries at db Bistro Moderne.\u00a0 I enjoyed the house wine, Cuv\u00e9e de L\u2019Entrec\u00f4te (S$10 per glass, service and sales taxes not included). The walnut salad, though included in the price of the plat principal, is quite miserable \u2013 a few greens with a Brazilian walnut on top.\u00a0 The salad functions well to balance the meat and the starch, as well as to cleanse the palate, but beyond its functionality, I really don\u2019t see any merit to it, looks or taste-wise. My dessert was Floating Island \u2013 poached egg white mousse, crispy caramel, grilled almonds and custard cream (S$14, service and sales taxes not included). \u00a0Again, nothing extraordinary; nothing awful. This place sets itself out to be a no-frills bistro.\u00a0 It certainly meets all the criteria of \u201cno-frills\u201d, from the average steak, to the Spartan, quasi-industrial d\u00e9cor, to the cheap paper table lining.\u00a0 Ultimately, the crux of this restaurant is the steak.\u00a0 Despite the welcome drink, the salad and the unlimited fries , the steak at S$29 is not value for money.\u00a0 The steak is too little, too average in quality of the cut and in taste.\u00a0 I think it takes a certain fortitude to come in and dine at a glorified canteen (doesn\u2019t the IKEA cafeteria do a much better job of filling up that niche?) and the shelling out a sum that does not commensurate with the experience. Come here for the Homemade Duck Foie Gras Terrine; go to db bistro Moderne for the fries.<\/p>\n","protected":false},"author":1,"featured_media":1353,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[26,410],"tags":[130,34,304,129,30,120,128,29,305],"class_list":["post-1340","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants","category-singapore-restaurants","tag-bistro","tag-cafe","tag-dining","tag-duxton-hill","tag-food-2","tag-french","tag-lentrecote","tag-restaurant-2","tag-singapore"],"yoast_head":"\nL'entrecote, Singapore - Luxe Food & Travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/travelrestauranthotel.com\/blog\/lentrecote-singapore\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L'entrecote, Singapore - Luxe Food & Travel\" \/>\n<meta property=\"og:description\" content=\"This is my second time to L\u2019entrecote.\u00a0 The first time was 1.5 or 2 years ago, a hurried affair with friends blurred by alcohol. L\u2019entrecote is located in a quiet corner of Duxton Hill.\u00a0 The restaurant is famous for having only 1 item on its main menu all day, every day—-the entrec\u00f4te steak (S$29, service and sales tax not included) drizzled in their secret sauce and served in two servings.\u00a0 The second serving of steak is kept warm on burners while you eat the first.\u00a0 Included in the price is also an unlimited supply of fries, a walnut salad and a welcome drink (Kir, a well-loved drink in Europe consisting of white wine lightly sweetened with blackcurrant liquor).\u00a0 Besides the Plat Principal, L’Entrec\u00f4te offers a range of \u201cEntr\u00e9es\u201d (starters) and desserts, as well as a selection of wine, including its exclusive house wine, Cuv\u00e9e de L\u2019Entrec\u00f4te, a 2008 Ch\u00e2teau des Carmes Cantillac. I started with Escargots de Bourgogne (6 snails prepared with parsley butter and garlic \u2013S$14, service and sales tax not included).\u00a0 Not extraordinary but not awful either.\u00a0 Standard fare. I then had the Homemade Duck Foie Gras Terrine (S$19, service and sales taxes not included). \u00a0It comes with sugar glazed onions and grilled buttered Poil\u00e2ne bread.\u00a0 The terrine was awesome.\u00a0 It felt so authentic and satisfying.\u00a0 Awesome! Beats the terrine at db Bistro Moderne hands down.\u00a0 I think I am really developing a thing for artisanal food \u2013 read my review on homemade beancurd here. Then came the steak.\u00a0 Is it me or have the steak slices become thinner?\u00a0 The steak was not particularly anything —-it wasn\u2019t particularly flavourful, particularly tender nor does it have a lot of marbling.\u00a0 The secret sauce is nothing to shout about.\u00a0 Fries was abundant\u00a0 – very ordinary though, nothing compared to the fries at db Bistro Moderne.\u00a0 I enjoyed the house wine, Cuv\u00e9e de L\u2019Entrec\u00f4te (S$10 per glass, service and sales taxes not included). The walnut salad, though included in the price of the plat principal, is quite miserable \u2013 a few greens with a Brazilian walnut on top.\u00a0 The salad functions well to balance the meat and the starch, as well as to cleanse the palate, but beyond its functionality, I really don\u2019t see any merit to it, looks or taste-wise. My dessert was Floating Island \u2013 poached egg white mousse, crispy caramel, grilled almonds and custard cream (S$14, service and sales taxes not included). \u00a0Again, nothing extraordinary; nothing awful. This place sets itself out to be a no-frills bistro.\u00a0 It certainly meets all the criteria of \u201cno-frills\u201d, from the average steak, to the Spartan, quasi-industrial d\u00e9cor, to the cheap paper table lining.\u00a0 Ultimately, the crux of this restaurant is the steak.\u00a0 Despite the welcome drink, the salad and the unlimited fries , the steak at S$29 is not value for money.\u00a0 The steak is too little, too average in quality of the cut and in taste.\u00a0 I think it takes a certain fortitude to come in and dine at a glorified canteen (doesn\u2019t the IKEA cafeteria do a much better job of filling up that niche?) and the shelling out a sum that does not commensurate with the experience. Come here for the Homemade Duck Foie Gras Terrine; go to db bistro Moderne for the fries.\" \/>\n<meta property=\"og:url\" content=\"http:\/\/travelrestauranthotel.com\/blog\/lentrecote-singapore\/\" \/>\n<meta property=\"og:site_name\" content=\"Luxe Food & Travel\" \/>\n<meta property=\"article:published_time\" content=\"2013-06-17T15:09:57+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-05-11T14:35:59+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2013\/06\/Faded_00014.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1152\" \/>\n\t<meta property=\"og:image:height\" content=\"768\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/lentrecote-singapore\\\/#article\",\"isPartOf\":{\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/lentrecote-singapore\\\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/#\\\/schema\\\/person\\\/8c5b39a5a0e966ec3fd5643744562a6c\"},\"headline\":\"L’entrecote, Singapore\",\"datePublished\":\"2013-06-17T15:09:57+00:00\",\"dateModified\":\"2020-05-11T14:35:59+00:00\",\"mainEntityOfPage\":{\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/lentrecote-singapore\\\/\"},\"wordCount\":557,\"image\":{\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/lentrecote-singapore\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/wp-content\\\/uploads\\\/2013\\\/06\\\/Faded_00014.jpg\",\"keywords\":[\"bistro\",\"cafe\",\"Dining\\\/ Food\\\/ Restaurant\",\"duxton hill\",\"food\",\"french\",\"L'entrecote\",\"restaurant\",\"Singapore\"],\"articleSection\":[\"Restaurants\",\"Singapore\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/lentrecote-singapore\\\/\",\"url\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/lentrecote-singapore\\\/\",\"name\":\"L'entrecote, Singapore - 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Luxe Food & Travel","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"http:\/\/travelrestauranthotel.com\/blog\/lentrecote-singapore\/","og_locale":"en_US","og_type":"article","og_title":"L'entrecote, Singapore - Luxe Food & Travel","og_description":"This is my second time to L\u2019entrecote.\u00a0 The first time was 1.5 or 2 years ago, a hurried affair with friends blurred by alcohol. L\u2019entrecote is located in a quiet corner of Duxton Hill.\u00a0 The restaurant is famous for having only 1 item on its main menu all day, every day—-the entrec\u00f4te steak (S$29, service and sales tax not included) drizzled in their secret sauce and served in two servings.\u00a0 The second serving of steak is kept warm on burners while you eat the first.\u00a0 Included in the price is also an unlimited supply of fries, a walnut salad and a welcome drink (Kir, a well-loved drink in Europe consisting of white wine lightly sweetened with blackcurrant liquor).\u00a0 Besides the Plat Principal, L’Entrec\u00f4te offers a range of \u201cEntr\u00e9es\u201d (starters) and desserts, as well as a selection of wine, including its exclusive house wine, Cuv\u00e9e de L\u2019Entrec\u00f4te, a 2008 Ch\u00e2teau des Carmes Cantillac. I started with Escargots de Bourgogne (6 snails prepared with parsley butter and garlic \u2013S$14, service and sales tax not included).\u00a0 Not extraordinary but not awful either.\u00a0 Standard fare. I then had the Homemade Duck Foie Gras Terrine (S$19, service and sales taxes not included). \u00a0It comes with sugar glazed onions and grilled buttered Poil\u00e2ne bread.\u00a0 The terrine was awesome.\u00a0 It felt so authentic and satisfying.\u00a0 Awesome! Beats the terrine at db Bistro Moderne hands down.\u00a0 I think I am really developing a thing for artisanal food \u2013 read my review on homemade beancurd here. Then came the steak.\u00a0 Is it me or have the steak slices become thinner?\u00a0 The steak was not particularly anything —-it wasn\u2019t particularly flavourful, particularly tender nor does it have a lot of marbling.\u00a0 The secret sauce is nothing to shout about.\u00a0 Fries was abundant\u00a0 – very ordinary though, nothing compared to the fries at db Bistro Moderne.\u00a0 I enjoyed the house wine, Cuv\u00e9e de L\u2019Entrec\u00f4te (S$10 per glass, service and sales taxes not included). The walnut salad, though included in the price of the plat principal, is quite miserable \u2013 a few greens with a Brazilian walnut on top.\u00a0 The salad functions well to balance the meat and the starch, as well as to cleanse the palate, but beyond its functionality, I really don\u2019t see any merit to it, looks or taste-wise. My dessert was Floating Island \u2013 poached egg white mousse, crispy caramel, grilled almonds and custard cream (S$14, service and sales taxes not included). \u00a0Again, nothing extraordinary; nothing awful. This place sets itself out to be a no-frills bistro.\u00a0 It certainly meets all the criteria of \u201cno-frills\u201d, from the average steak, to the Spartan, quasi-industrial d\u00e9cor, to the cheap paper table lining.\u00a0 Ultimately, the crux of this restaurant is the steak.\u00a0 Despite the welcome drink, the salad and the unlimited fries , the steak at S$29 is not value for money.\u00a0 The steak is too little, too average in quality of the cut and in taste.\u00a0 I think it takes a certain fortitude to come in and dine at a glorified canteen (doesn\u2019t the IKEA cafeteria do a much better job of filling up that niche?) and the shelling out a sum that does not commensurate with the experience. Come here for the Homemade Duck Foie Gras Terrine; go to db bistro Moderne for the fries.","og_url":"http:\/\/travelrestauranthotel.com\/blog\/lentrecote-singapore\/","og_site_name":"Luxe Food & Travel","article_published_time":"2013-06-17T15:09:57+00:00","article_modified_time":"2020-05-11T14:35:59+00:00","og_image":[{"width":1152,"height":768,"url":"http:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2013\/06\/Faded_00014.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"http:\/\/travelrestauranthotel.com\/blog\/lentrecote-singapore\/#article","isPartOf":{"@id":"http:\/\/travelrestauranthotel.com\/blog\/lentrecote-singapore\/"},"author":{"name":"admin","@id":"http:\/\/travelrestauranthotel.com\/blog\/#\/schema\/person\/8c5b39a5a0e966ec3fd5643744562a6c"},"headline":"L’entrecote, Singapore","datePublished":"2013-06-17T15:09:57+00:00","dateModified":"2020-05-11T14:35:59+00:00","mainEntityOfPage":{"@id":"http:\/\/travelrestauranthotel.com\/blog\/lentrecote-singapore\/"},"wordCount":557,"image":{"@id":"http:\/\/travelrestauranthotel.com\/blog\/lentrecote-singapore\/#primaryimage"},"thumbnailUrl":"https:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2013\/06\/Faded_00014.jpg","keywords":["bistro","cafe","Dining\/ Food\/ Restaurant","duxton hill","food","french","L'entrecote","restaurant","Singapore"],"articleSection":["Restaurants","Singapore"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"http:\/\/travelrestauranthotel.com\/blog\/lentrecote-singapore\/","url":"http:\/\/travelrestauranthotel.com\/blog\/lentrecote-singapore\/","name":"L'entrecote, Singapore - 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