Taratata Bistrot

Singapore Restaurant Week, from 18 to 24 March, is the 6th edition since March 2010. With set lunches and dinners at $25++ and $35++ ($40++ and S$55++ for restaurants awarded with DiningCity Star) respectively, I decided to eat at a participating restaurant that I have never tried before. A few were fully-booked by the time I checked while some had surprise menus. On the other end of the extreme were restaurants providing extensive options in their set menus so I felt spoilt for choice. In the end, I settled on a French bistro along Keong Saik Road. A world of Parisian style chic nestled among old shophouses in Chinatown, Taratata Bistrot used to open its glass doors for an open-concept dining experience but has since closed them due to both the heat and the noise. Still the same authentic French cuisine including home-style French classics and traditional country style dishes by Chefs-owners Bertrand Raguin and Philippe Nouzillat.

Complimentary bread was served with a cube of butter in a basket. The baguette slices, good enough on its own, had a crisp crust with soft and fluffy inside. Appetiser was half dozen of snails baked in herbed garlic butter. There was a nice aroma of garlic and butter which did not overwhelm the fresh and juicy escargot done just right, neither too chewy nor any reminiscence of mud or sand. What looked like lots of olive oil surprisingly did not feel too oily. And remnants of the herbed garlic butter and olive oil were perfect as dip for the bread. In fact, they went so well together that I had to stop myself from polishing off the baguette slices lest I was too full for the rest of my meal. While waiting, I looked around and saw that space under the staircase was optimised for a table with red cushioned booth seats and pictures on timber strips. Loved how the black and white tiled floor, pendant lamps and dark wood panels against the walls gave the cosy place an old world charm.

Main course was crispy oven-baked pork trotter with mushroom fricassee. Was expecting to see a pork trotter but it came deboned (though there was a small piece in my portion) as a patty of shredded meat with a crispy skin, which had a charred aroma and was a tad salty. Thought the savoury and peppery meat was well-balanced by the smooth mashed potato with a faint taste of milk, and the sautéed mushroom. Overall, I found this to be a thoughtful dish as diners need not wrestle with the pig trotter. Glad I neither finished the bread earlier nor ordered a drink as I was full by then. Dessert was pear and chocolate layer cake, pear sorbet. Sweet icing sugar and chocolate syrup on top of bitter dark chocolate mousse layered with sponge cake and pear. This was paired with pear sorbet, sweet and tart at the same time and yet not overly so. Lovely end to a yummy meal with friendly service by cheerful staff!