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Equinox Restaurant is not new to diners in Singapore. Perched on the 70th floor at Swissotel The Stamford, this modern European restaurant has always been a favourite spot for sky-high dining and its romantic ambiance and breathtaking view of the Marina Bay and downtown skyline.  For such dining venues, the food is often overshadowed by the view outside the window. However, it’s not the case at Equinox Restaurant.  The restaurant has scaled new heights with its new Chef de Cuisine Lee Bennett and his modern European cuisine with traditional values.

The chef:  Chef Lee Bennett may be a young chef (only 31 years old), but don’t let that fool you – he has skills far beyond his years. This tall, lanky chef is the youngest winner of the prestigious Craft Guild of Chefs’ Restaurant Chef of the Year award. Mentored by the likes of Gordon Ramsayl Alain Ducasse, Pierre Gagnaire, and Jason Atherton, his cooking philosophy is to go back to basic. He places a lot of emphasis on fresh, quality produce and core ingredients. The recipes are traditional but there are just layers upon layer of flavours hidden throughout his dishes.

The food: For starter, the ‘London Cure’ smoked salmon with potato and chive salad drizzled with honey mustard dressing is a refreshing start to a great meal. It’s a simple dish and yet quite divine. The touches of caper berries and citrus powder added lovely bursts of flavour that make you feel like you’re eating something really special.

The Angus rib of beef with Dauphinoise potato, sautéed green beans with wild mushroom and black pepper sauce is a huge slab of meat, good enough to feed two hungry carnivores. Presented in a large wooden board, the meat is carved at the table and the presentation alone is enough to make you salivate. The beef is grilled to perfection. It’s tender, juicy and flavourful. True to the chef’s cooking philosophy, you don’t need any sauce 4o go with the beef. It’s delicious on its own. It’s a massive dish and do take your time to savour this lovely dish.

The dessert here is not to be missed. My personal favourite has to be the apricot crème brulee. The crème brûlée here is a no-frills golden standard, a shallow black pot filled with custardy, sugary goodness. The thick, glassy top gives way with a strike of a spoon, revealing the dense, rich crème underneath. The apricot also gives this classic dessert a great flavour and a delectable taste. Again, the presentation is spectacular. The crème brulee is flambé in front of you. Another must-try dessert is their crepe suzette. Prepared right in front of you, you get to see the chef in action and explaining to you each step of the way. The crepes are wonderfully thin that they almost melt in the mouth and the added bonus of the lemon zest leaves a fresh clean taste in the mouth.

The verdict: Chef de Cuisine Lee Bennett has definitely elevated Equinox Restaurant to a higher plateau with his modern European cuisine with traditional values. The dishes are classic with occasional surprises. Look out for his new summer menu in July!

Equinox Restaurant
Level 70, Equinox Complex, Swissôtel The Stamford, Singapore 178882
Tel: 6837 3322
Opening Hours: Lunch: Noon to 2:30pm (Mon – Sat); Brunch: 11am to 2:30pm (Sun); High Tea: 3:30pm to 5pm (Mon – Sun); Dinner: 6:30pm to 10:30pm (Daily)

Author: Javan Ng

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