Skip to main content

The Rotisserie - Chicken and Gourmet Salads

 
A quick dinner at Marina Bay Financial Centre Tower 3.
 
The idea of holding your name out for something so simple can be a dangerous one. I mean, if you call yourself a patisserie, people will come expecting macaroons, meringues and other French-y sweet stuff to taste reasonably good or better than shops that didn't call themselves as such.
 
I think such was my case when I popped into the shop. I had some expectations that their roast chicken would be somewhat of their signature dish with some bones to show for it. Unfortunately, it was only so-so. If you are someone looking for plain and simple roast chicken as compared to those of us who enjoy it with a touch of herbs, then this is right up your alley. The chicken was no doubt tender and juicy but it was also red and bloody close to the bones which suggested that it was a frozen chicken rushed to the rotisserie before it was fully thawed. One of these days I will have to figure the science behind this. To me the skin of a roast chicken is always the star feature. However, their chicken skin here looked better than it taste. Rubbery and plain.
 
Our choice of side was straight cut fries which crunched more like potato chips out from bags than french fries. They did call it chips though, so I guess I had been warned. Portion was generous, we had trouble finishing our quarter chicken and those overly crunchy chips.
 
 
I ordered a quiche with a chicken pasta salad as side. Carbo overload. The quiche was so good that I wished it was a deep dish quiche instead. Well, too much of anything can't be good for you.
 
Will I be going back there again? Well, if it is solely for their roast chicken, let's just say that I think I can make better. How about the quiche? Well, perhaps that might be the only reason to go back again.

Comments

  1. Oh I think their chicken is so so too. The salads are good though :)

    ReplyDelete
  2. Oh ... I had wanted to try their salads that day but didn't. Guess that's what I will order if I am going back. Thanks for the tip.

    ReplyDelete
  3. Oh ... I had wanted to try their salads that day but didn't. Guess that's what I will order if I am going back. Thanks for the tip.

    ReplyDelete

Post a Comment

Popular posts from this blog

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.



Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?



The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe. I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dressings were …

Main Course Salads: Grilled Ribeye Steak Salad

I made this salad the other day.

The good news is that we love having steak and salad in one plate. It packs more fibre and colours than the usual steak and potatoes combo.

The bad news is that there is no recipe to share cos I just toss together the odds and ends I found in my fridge.

But ... I will not leave you out cold without a recipe. Actually, I had my inspiration of making a grilled steak salad from The Pioneer Woman's Big Steak Salad. Head over and drool at her photos.



I grilled 2 slabs of ribeye steaks seasoned with Cajun Seasoning and I could have eaten them hot off the grill while standing in the kitchen. The anticipation that built up while dicing them up for the salad was almost unbearable. I did snitch a bite though.

The salad was dressed with my usual dipping sauce for Vietnamese Rice-Paper Roll. This is my favourite sauce for something salty and spicy. However, do note the high salt content in the fish sauce. Dressings are usual the black sheep of an otherwise healthy …