NN Header

Monday, 20 March 2017

Dinner at Blisshouse @ Clarke Quay (Revisit)


Eu Tong Sen Street, #03-21 Clarke Quay Central, Singapore 059817
Tel: 6225 5532



Quite enjoyed the lovely settings and dining experience at Blisshouse (review here) during the last visit, so decided to bring the girls here for our annual Christmas gathering.



The dreamy, fairytale restaurant was as stunning as ever. There was a small wedding going on in a section of the restaurant, but it did not affect the rest of the restaurant thankfully.


*A went for the Seafood Laksa Pasta (SGD$18.80) - made up of linguine pasta cooked with mussels, prawns, scallops and roasted vegetables in a flavorful laksa gravy.


*J had the Black Pepper Chicken Chop (SGD$16.80) comprising pan-roasted chicken thigh, mashed potatoes and roasted Summer vegetables (capsicum / bell peppers and zucchini) in a raisin black pepper sauce. The slight touch of sweetness contrasted beautifully with the black pepper sauce, rather fitting for the tender chicken thigh.



I had the Duck Confit (SGD$26.80) - duck confit was slow-cooked for 8 hours so meat was succulent beneath its crackling skin. Petit Salad, crispy Potato Wedges and maple mustard dressing added flavours and crunch to the dish, but what really stood out was the sunny side-up egg flanking the duck leg. I poked it and let its yolk sweeten out the saltish duck - lovely effect.




We had a pot of Hot Tea (SGD$6.80 each) - Lemongrass, Rose and Peppermint Tea. The tea came in beautiful glass teapots and teacups, inflamed by tealight candles.

We enjoyed dinner and the breathtakingly dreamy settings here. Service was delightedly efficient and courteous tonight as well. My only complaint is their reservation system - whether you submit an online reservation or email in, there'd be no confirmation email; they'd only call you 3 hours prior to your arrival to call and confirm. It is rather silly because if I don't get any reply during my reservation process, how do I even know if my table has been secured?

No comments:

Post a Comment