Valentine's Day Menu at Kings & Barrels

​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.

When I was invited to the tasting for the Valentine's Day menu at Kings & Barrels, I was pretty surprised, as this relatively new setup was known for the cheap drinks (Imagine draft beer, Asahi Super Dry and Asaha Black at $9 a pint) and standard fried finger food. They had taken over Shui Gastro Lounge in December, revamping the menu as well as drinks list.

Salmon Tartare with melon and yuzu dressing served with focaccia crust and petit salad.

I was amazed at the appertizer that greeted me when I arrived, and asked if they have hired a new Chef. It turns out that Chef Azlie has just joined Kings & Barrels as Executive Chef.

Chef Azlie was one of the featured Chefs in World Gourmet Summit in 2014, he was the executive chef at the now defunct fine French dining restaurant, Fatien and had previously worked with Michelin Starred chef, Jean Francois Paige at 1-Altitude. He was also executive chef at middle eastern restaurant Cafe Le Claire for 9 years till they closed due to the Shisha ban.

With more than 20 years of cooking experience and more than 10 years as executive chef, I was looking forward to the rest of the three course Valentine's Day menu at Kings & Barrels created by Chef Azlie.

So, how was the appetizer?

It left me wanting more - my only wish was there was more of it, though for an appertizer, the portion was generous enough. I loved the delicate yuzu perfuming the raw salmon - Chef Azlie had marinated the salmon for 2 hours and the result was a flavourful salmon tartare that went really well with the focaccia crust.

I also liked his presentation, with salad leaves and edible flowers that made the dish a work of art. Here's another clearer photo of the Salmon Tartare.

Next, I got to try both main courses that diners will have to choose one of. How lucky am I! For this Valentine's Day 3 course meal, diners get to choose either the chicken or the sea bass.

I was was enjoying the cool breeze from the Singapore River and couldn't help but think how romantic it will be at night, with all the lovely lights as the bum boats sail past. What a sight!

I also love their swing chair and wooden tables - they also have a smoking section with outdoor seats that are big and comfortable.

Now, back to the food! The seabass on leek fondue was served next. One bite and I fell in love instantly... with the creamy leek fondue. This is Chef Azlie's signature dish, and I would highly suggest having this if you like fish.

Pan seared sea bass on a bed of Sarladaise potato and leek fondue with tobiko and baby carrot.

Sweetness of the baby carrots with the crunch of the fine French beans was a match in heaven - coupled with the soft sweet onions and grilled potatoes, the leek fondue with ebiko sauce it was paired with made the whole experience, sublime.

Here's another closeup shot you can drool at!

Finishing the sea bass was the hardest thing to do, as I didn't want this lovely main course to end. Every bite filled me with delight and I was literally eating with shivers down my spine with every other mouthful.

Next, I took a taste of the other choice of main course. Equally good!

Tender chicken French styled on a bed of sesame cream spaghetti delighted and dazzled with a touch of sautéed onions. Another flavourful dish that pleased. Only wish was that it had more garlic, as I love garlic!

Here is another angle so you can see the plate design better! Looking at it again made me wish I could go back down to Kings & Barrels right now for another serving!

Finally, it is time for the dessert. This has to be the best Panna Cotta I have tasted! And I have tasted a whole lot of Panna Cotta! Most of them are firm like a pudding, but this Baileys infused Panna Cotta is the real deal - soft, wobbly and creamy.

Baileys infused Panna Cotta was poetry, and the contrast of the soft creaminess of the Panna Cotta with the dark chocolate soil gave a warm fuzzy feeling that was both familiar and foreign all at once. The crunch of the chocolate soil with the soft Panna Cotta was too delicious! Without being too sweet, this dessert ends the meal beautifully.

​Chef Azlie's French cooking background is all too apparent in this lovely dessert that was just perfect.

So what's my verdict?

Romantic venue with a tasty menu to match. Sweet beginnings for an exciting night with low cost drink prices to match.

Kings & Barrels
Tel: +65 6225 9388
Add: The Central @ Clarke Quay
6 Eu Tong Seng St, #01-15
Singapore 059817

Valentine's Day Menu 2017
at $45++ per person, inclusive of a glass of red or white wine.

Appetizer
Salmon
Tartare with melon, yuzu dressing,
bread cracker and petit salad

Entrée
Landes Chicken
Herb roasted with spaghetti and japanese
sesame cream sauce
OR
Seabass
Pan seared on the bed of leek fondue,
baby carrots, sarladaise potato

Dessert
Panna Cotta
Baileys scented with strawberry compote
and chocolate soil
​