Sofitel Singapore City Centre has recently welcomed Chef Isaac Henry, who has taken the helm as its Director of Culinary and Beverage.
Chef Isaac’s culinary journey is a tapestry woven across continents, with Michelin-starred experiences in Paris and an impressive portfolio in Singapore, including Whitegrass, 1-Atico, and 67 Pall Mall. His passion for sustainable dining is not just a professional commitment but a personal mission, as showcased in Racines’ new à la carte menu.
Racines’ new à la carte menu review
As you delve into Racines’ revamped à la carte menu, you embark on a gastronomic journey that transcends borders. Inspired by his travels and culinary explorations, Chef Isaac has meticulously crafted each dish at Racines to offer a passport to new flavours and experiences. But there’s more to these dishes than meets the eye; they carry a deep commitment to the environment.
AVENUE ONE visited the restaurant and tried out selected items from the new menu. Here are the stand out items that have won over our palates.
The Otak-Otak (S$18) was a highlight from the appetiser line-up. This flavourful delight combines rempah paste, locally caught mackerel, and the unexpected addition of hand-chopped water chestnuts.
Slow-cooked for two hours and smoked in a banana leaf parcel, it’s served with Chef Isaac’s house-made cincalok sauce, a recipe born out of a longing for this unique dish when he was far from home.
The result is a harmonious blend of flavours and textures; I particularly enjoyed how the water chestnuts added a delightful crunch to the experience.
Another appetiser to highlight is the Chicken & Duck Foie Gras Mousse (S$28), an unexpected marriage of Asian and French influences. The velvety mousse is elevated with the addition of Asian condiments, including black vinegar and crispy Lao Gan Ma chili sauce, creating a fusion of flavours that is nothing short of remarkable.
The Crispy Scale Red Snapper (S$42) takes centre stage, a testament to Chef Isaac’s commitment to sustainable dining.
Sourced locally and humanely slaughtered, the fish is prepared with its scales intact and crisped to perfection by continuous basting with hot oil. It’s served with classic beurre blanc sauce, squid ink-wilted spinach, and a side of pumpkin purée, providing a symphony of flavours and textures.
As I savoured the nuanced dish, I was also awed by how beautifully the often-discarded fish scales are integrated into the culinary experience.
Don’t miss the Prawn Biryani (S$36), a non-traditional take on a classic Indian dish, which was my favourite dish that day.
Sustainably caught Argentinian prawns are the star, served with layers of fragrant rice, ghee, prawn masala, and crowned with mint, coriander, and cashew nuts. Each spoonful is a journey through the layers of flavour, with a dollop of salted yogurt to enhance the experience. I love how this is a wetter version of what we typically enjoy locally, and its rich gravy left my taste buds longing for more.
Finally, I concluded my dining experience at Racines with a selection of desserts, and of them, the Pavlova (S$22) stood out.
A delicate masterpiece, this features a house-made strawberry jam with black pepper and basil, layered with luscious cream and baked meringue. A vibrant passionfruit sorbet adds a refreshing acidity that perfectly balances the dish. It was a delightful ending that perfectly balances flavours and textures.
I left with my tummy full and my palate incredibly satisfied.
Racines is open daily from 12pm to 3pm for lunch and 5.30pm to 10pm for dinner. It is located at 9 Wallich Street, Sofitel Singapore City Centre, Singapore 078885. Make your reservations here.
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