French

The Egg - Think chawanmushi with ultra thin homemade mini potato chips, ikura, tobiko and beurre noisette. 

Read more: https://www.misstamchiak.com/the-masses/

The signature Half Roasted Spring Chicken features chicken thighs perfectly roasted to a stunning brown, laying atop a bed of warm mashed potatoes.

Read more: https://www.misstamchiak.com/le-bouillon/

The plate of thick and aromatic Black Garlic Soup is ladled over a ratte potato slice, dill bread, bamboo buckwheat flour crisp and black garlic clove. Served on a bed of shells, Papillote Octopus & Clams containing tiger prawns, white and bamboo clams, and octopus will entice all seafood lovers.

Read more: http://www.misstamchiak.com/verre/

A La Bakery has recently launched a French handmade ‘Gold Cookies’, without eggs, preservative and is GMO free. All handmade to perfection, each piece of gold cookies has a buttery fragrance and it is not too sweet.

Read more: http://www.misstamchiak.com/a-la-bakery-hong-kong/

The Grilled Lamb Cutlet, which uses high quality milk-fed lamb cuts with bell pepper ragout, polenta galette, roast garlic and Provencal olive sauce. 

Read more: http://www.misstamchiak.com/thomas-cruise-brasserie-les-saveurs/

Butter-Sealed Dover Sole Fillet, served with seared potatoes, brown butter, parsley and capers. Fish and butter go very well, in moderation of course.

Read more: http://www.misstamchiak.com/thomas-cruise-brasserie-les-saveurs/

Lewin Terrace is a Japanese-French fusion restaurant. Flourless cake-featuring dense cake with brown sugar ice cream and sesame oil. Read more: http://www.misstamchiak.com/lewin-terrace/

With a new Chef de Cuisine, Antoine Bonnet, in the house, the restaurant has crafted a new a la carte menu featuring brasserie-style contemporary French indulgences. Here's a photo of Australian Beef Prime Rib carved from Gueridon Trolley. Read more: http://www.misstamchiak.com/brasserie-les-saveurs-new-chef-new-menu/

Chef Andre Chiang needs no introduction. He made an impression in the local culinary scene when he took over Jaan. 3 years back, he started his flagship restaurant in a quaint three storey building along Bukit Pasoh. Here's a photo of thick slab of Kurobuta pork belly with charred oyster and broccoli puree. Read more: http://www.misstamchiak.com/restaurant-andre/