L’Entrepot Bistrot at Clarke Quay (near the bungee)

Lobster Bisque (with Bokeh)

Ironically, sometimes having a pedigree can be an albatross around one’s neck. Such is the predicament for Chef Sufian of L’Entrepot Bistrot. It seems that everyone is going to his restaurant just because he was formerly from Iggy’s and then complain how it’s not like Iggy’s.

That hardly seems fair because:

  • L’Entrepot is not Iggy’s
  • Which part of Bistrot you don’t understand?
  • [reminder: think of polite way of asking if people are just looking for a cheap Iggy’s.]

In all fairness, don’t you think we should simply look at the present without the burden of the past?

To be fair, I’ve never heard of L’Entrepot Bistrot before – oh yes, this blog on the bleeding edge of the what’s happening on the local dining scene – but she wanted dinner at Clarke Quay, so a quick google turned up a list, but most either looked dodgy or were unsuitable for a quiet dinner. As I like small restaurants such as bistros and trattorias, I was happy when L’Entrepot was chosen.

She was surprised when I ordered a Sauvignon Blanc as I’ve often mentioned that I disliked the harsh taste (smells like cat’s pee). In mitigation, there was a 1-for-1 offer (before 8pm), I was looking for something refreshing and it was French. That makes all the difference in the world.

Poached Egg Salad

Service was engaging and friendly. I wouldn’t call them knowledgeable especially when it came to wines (it’s a very rare white wine to feature Shiraz, even for the New World) but they were very solicitous.

There were times when it was a tad slowish as more people came in, so I asked my dinner companion if it warranted all the bad comments about service and she replied thusly: “I’m more accepting”.

It’s a bistro, so tighten up your sphincter and go with the flow.

Bouillabaisse

Food-wise, I enjoyed my Lobster bisque which was earthy sweet, pungent and full of flavor, almost like a gravy. The pastry top clinched the deal for me; there’s nothing like gravy-soaked pastry. Her poached egg looked very “wet” to me, but it was so full of mushrooms that I was salivating over the aroma. She said it was good, not “Wow” but very good.

For my main, I was hungry, so I ordered the Angus Rossini as it looked to be the biggest item they have. The beef tenderloin was pretty good. If you want to know what the fuss is about tenderloins, you should try this. As the name implies, it was exceptionally tender but lacking in flavor, which is why I much prefer a tougher but more flavorful sirloin, which is why the Rossini is topped with a foie. 🙂 Her Bouillabaisse was strongly flavored from the aromas that permeated as it was poured out from a teapot (to keep it warm on the transit). She didn’t finish it as she was stuffed but asked to pack it to go. I have never seen her do that before.

No dessert because we were stuffed.

Angus Rossini

So, L’Entrepot Bistrot. It’s a small and cozy restaurant that’s perfect for drinks or a quiet dinner. Don’t expect to be wowed but then again, with these prices, I was going wow. I think we got value for money as the food gave a strong showing and we had a good dinner.

One last thing: if you are looking for high-end restaurant dining and service such as Iggy’s, I would really suggest that you go there instead of bitching about how a bistro does not match up. Stop picking on the little folk.

L’Entrepot Bistrot is at 3E River Valley Road, #01-02 Clarke Quay, Tel: 6337 5585, Lunch: 12pm-2pm daily, Dinner: 6pm-11pm (Sun-Tue), 6pm-2am (Wed-Sat).

Angus Rossini


Posted on 29th Oct 2009 in Bistro/Trattoria, Food and Drink, French

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There Are 6 Comments

 

anony commented on October 30, 2009 at 5:59 am


look who’s bitchin’


 

ivan commented on October 30, 2009 at 1:24 pm


Someone trigger-happy, I guess.


 

azarael commented on January 14, 2010 at 1:27 am


do they charge corkage ? food looks good, so far nothing has replaced brown sugar as my favourite bistro


 

ivan commented on January 14, 2010 at 7:29 am


I believe they do charge corkage, call to inquire. I’ve been told that while Brown Sugar is good, it’s inconsistent. I have to go try. 🙂


 

azarael commented on January 15, 2010 at 11:14 pm


brown sugar has been closed for more than a year already Ivan ! i wish i could find a french bistro to bring my favourite bottles (with free corkage) to try with french or italian food


 

ivan commented on January 16, 2010 at 8:23 am


@azarael: 🙂 This is why this blog is not famous for chasing restaurants. But for BYOB, try Michelangelo’s; food is good and they have proper stemware.


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