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Sunday, 9 March 2014

Dinner at Beaulieu House

I wanted to dine by the seaside, so after tossing out several options  such as Punggol Marina, Changi and the dirty beaches literally, we settled for Beaulieu House, located at 117 Beaulieu Road, Singapore 759837, just at Sembawang Park itself. The number to get in touch is 6257 9234.

It is a restaurant converted from a beautiful black-and-white house, and has minimal outdoor seats becaue of N Parks' rules. 

The interior of the restaurant boosts of vintage European decor - white French windows and high ceilings, with a simplistic ambience of plain wooden furniture. Retro-French and English music are being played so it gives the place a "going back in time" kind of feel". I liked the spacious restaurant - and the uniquity of this place is that it has both a Western menu and a Chinese meni.

I started the meal with a Corona beer because it was a really warm day, and hence I thought something cooling, with a citrusy touch at the tip, would be perfect.

We started the meal with a Crabmeat Bisque -fresh crabmeat with homemade tomato bisque - a smooth, creamy soup with chunks of crabmeat. The tomato soup was delicious, but we thought it was a tad too sweet. It was served with a crispy slice of garlic bread had a tasty flavor redolent of garlic cream.

Next, our Grilled Boneless Chicken Chop with Rosemary and Red Wine was being served - red wine reduction, actually. Don't be fooled by the plainness of the food, the capsicum and onions are buried beneath the huge piece of chicken. We had not expected the chicken to taste good - but the first bite proved us wrong. The tender meat was well-marinated with a tasty flavor that was resplendent of rosemary and a little spices.

We also ordered a Horfun with sliced Sirloin beef and egg in black bean sauce (wet) - meanting, with gravy. This delicacy was silkily-smooth and full of ingredients such as Sirloin beef slices, capsicums, carrots and onions. The Horfun had a slightly charred, smokey aroma to it, and the Sirloin beef slices were tender and delicious. The overall taste of the horfun was really good, we were impressed. 

Finally, dessert of Lava Chocolate cake with vanilla ice-cream and banana slices. The soft, delicious cake was warm and had hot chocolate oozing out, like lava after a volcanic explosion. By dipping the babana slices and vanilla ice-cream into the hot chocolate fudge, this was another level of enjoyment altogether. This was the perfect finish to a delicious meal.

We spent a total of  SGD$72.00 for this meal.

Below are a couple of shots of the sea overseeing Sembawang Shipyard and the Causeway - a lovely place to dine at and stroll thereafter.

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