Chef Azlie has moved On - Kings and Barrels no longer serves the food reviewed. Do call to find out what they are serving before heading down.
 | Imagine being invited back to Kings and Barrels for yet another food tasting! This time, I arrived at twilight, and the view was breathtakingly beautiful. Opting to sit outside, the boats were passing by on the Singapore River and the whole experience was mesmerizing. This time, Chef Azlie will be featuring an all seafood menu on the 19th of April 2017. He promises a special Chef menu every month, and if the Valentine's Day menu was anything to be judged by, this 3 course meal will be memorable too. Surprisingly, you get fine dining dishes at only $36++ which is under $40 for a 3 course experience. Reading the menu, I was eager to taste all he was offering. |
First Course - Oyster Veloute with Toast
 If only they would serve the Oyster Veloute in their regular menu! I would come here everyday for my oyster fix - iodine is great for health! The soup is a winner! | Drizzled with truffle oil, the oyster veloute was similar to a chowder with potatoes and oyster beautifully paired with a slightly spicy toast that was sprinkled with paprika. Oyster jus, stock made from boiling the bones of seabass (1 hour, afterwhich it was strained and reduced) balanced out the bacon perfectly. Oysters were ala minute and they burst in my mouth when I chowed down. |
Second Course -Pan Seared Salmon with salad
  |  Pan-seared Salmon on potato puree with Fennel salad drizzled with a lemon-olive oil dressing. Basil cream added an aromatic hit to the dish and when I cut the juicy salmon, I was amazed. Look at how crispy and thin the skin was! How did Chef Azlie manage that? The potato puree had a lovely creamy texture, and I swirled some of the lovely basil cream - heaven. The salmon was 90% cooked, which gave a juicy flavour without being raw in the center. I had wanted to take a video, but I ate up everything as it was so yummy. The fennel salad was surprising, and lent a citrus feel to the entire dish, dressing being made of salt, pepper, olive oil and lemon. |
Salted Caramel Lemon Cheese with Tobiko
| I was curious to find out how this would pan out - tobiko roe with melon on top of a salted caramel lemon cheese. It was surprisingly complementary! Sweet honey dew melon was cubed and mixed with tobiko roe - I loved the delightful popping bubbles! The actual dessert would be a swirl of salted caramel - I had requested for more caramel as I really like salted caramel! The lemon cheesecake styled dessert was enough for two, and my friend Rita had joined me for a drink so she got to taste it too.  The creation was inspired, and my girl friend and I enjoyed the dessert very much - it wasn't overly sweet and melon and tobiko mixture was truly surprising! |  |
 | Where can you find them? Kings and Barrels Tel: +65 9237 6198 Babu (Reservations needed) Add: The Central @ Clarke Quay 6 Eu Tong Seng St, #01-15 Singapore 059817 Go to Clarke Quay Mrt, exit and walk towards the river. They are in between the big red heart and Chillis. |
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