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2025-04-29
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We would be moving to another apartment in two weeks, so I spent the whole Easter holidays busy packing. To reward ourselves for the hard work, I went to Epure to enjoy a decent meal. It was almost five years since my last visit to this Michelin 1-star restaurant, and today we returned to this French restaurant in Harbour City.Through the glamorous entrance the staff took us to our table, on the window side looking at the terrace. The setting had not changed, with soft lighting creating a cozy a
We would be moving to another apartment in two weeks, so I spent the whole Easter holidays busy packing. To reward ourselves for the hard work, I went to Epure to enjoy a decent meal. It was almost five years since my last visit to this Michelin 1-star restaurant, and today we returned to this French restaurant in Harbour City.
Through the glamorous entrance the staff took us to our table, on the window side looking at the terrace. The setting had not changed, with soft lighting creating a cozy ambience, comfortable seating, and a large walk-in cellar displaying many wines inside. We decided to go for the Full Set Menu ($1,888 each), and I also had the 6-Glass wine pairing ($1,380).
For the pairing of the three canapes, the first wine served was Perrier-Jouet Grand Brut NV. A refreshing champagne with a floral, fresh citrus nose supplemented with good buttery brioche and vanilla notes. Well-balanced with crisp acidity.
The first canape was Comte and Truffle Beignet, with the soft and airy puff made from bamboo charcoal and truffle, infused with some melted 24-month Comte cheese of rich and savoury taste, finishing with a Vin Jaune jelly on top to give an oxidative, nutty and cheesy touch. A nice starter.
The second canape was Ama Ebi with Shiitake and Guanciale. Served on a crunchy tartlet crust were the raw Japanese sweet shrimps with some charcoal grilled shiitake mushroom, plus some cured pork cheek to provide a touch of saltiness and savoury, along with a creamy Hollandaise sauce. On top were some crispy fried shreds for additional texture. This was our favourite one among the three starters.
The third canape was Sea Urchin with Jerusalem Artichoke and Nori. Also served on a crunchy tartlet crust, the chef had put the Niigata sea urchin on a shiso leaf with some shredded nori, together with a puree made from the artichoke, and then covered by a transparent shoyu ponzu jelly on top like a glass lid. Rich in umami and flavours.
The second wine was Domaine Valentin Zusslin Les Chapelles Riesling 2020 from Alsace. It had nice floral characters, with green apples and some peach notes. The nice minerality and good acidity matched well with the more delicate taste of the fish.
The first course was Shima Aji with Nashi Pear. The striped jack was served in sashimi style, covered with some fresh Japanese nashi pear that were beautifully cut into flower petals shape, with some prized ossietra caviar on top. The delicate taste of the fish and pear was complementary and did not mask each other, while the sauce, made from yuzu and green apple juice with shiso oil drizzled, was aromatic. Very good in both taste and presentation.
The second course was Landes White Asparagus with Egg Yolk and Pike Roe ‘Kimizu’. The seasonal French white asparagus were very tender, paired with the Japanese kimizu sauce made from egg yolk and rice vinegar, with some pike roe added for a poppy texture. On the side was poured some cold white asparagus soup for enhanced flavours and some small leaf-shaped crumbs for a crunchy mouthfeel. Very delicious and one of my favourites in the evening.
The third wine was Domaine Arnaud Baillot Saint-Aubin Premier Cru Le Charmois 2020. A fresh Chardonnay with refreshing citrus and floral notes, plus some almond characters. The palate had good structure and there was a hint of spiciness on the finish.
The third course was Maine Scallop with Vinaigrette Perle and Sauce Mariniere. The scallop was seared beautifully to golden brown, before slicing into three pieces, with the middle part still moist and soft. Underneath was a delicious white wine sauce with shallots, with some caviar and vinaigrette pearls to provide savoury and acidity for a perfect balance. The sauce was so good I almost asked for more bread to savour the last drop.
The fourth wine was Jean-Paul et Charly Thevenet Morgon 2022. This Beaujolais producer embraced organic farming for decades and the Morgon had bursting sweet red fruit characters, and the signature Gamay bubble gum characters. Its good acidity was essential to balance the richness of the chicken and the sauce.
The fourth course was Three-Yellow Chicken ‘cuit en croute de riz’ with Black Truffle and 30 years Aged Shaoxing Wine. The chicken breast was cooked in a rice crust to retain an amazing tenderness, with some crispy chicken skin on top, along with some prized black truffle for its fragrance. On the side was a Shaoxing wine sauce for additional aromas and flavours. A perfect combination of French techniques with local ingredients.
The fifth wine was Roblet-Monnot Pere et Fils Gevrey-Chambertin Village 2013. A well-balanced Pinot Noir with nice red fruit and some spiciness, not too tannic, and was a good match with pigeon and veal.
The fifth course was Pigeon with Beetroot and Maqaw Pepper Mignonette. A good portion with two pieces of Brittany pigeon breast slow cooked before grilling to perfect medium rare, with the thigh prepared in confit style. The chef had used the liver to prepare ravioli on the side, supplemented with beetroot jelly and pickled onion to provide acidity. The Taiwan pepper sauce gave a hint of comfortable spiciness, while the consommé was thoughtfully arranged to reduce the fattiness in stomach upon finish. Very delicious.
Before dessert was served Cucumber Sorbet with Bay Leaf Foam, plus some green apple and celery shaved ice at the bottom. The pre-dessert was very refreshing and helped to cleanse the palate.
The sixth wine was Graham’s Late Bottled Vintage Port 2017. The LBV was aromatic, with delicious ripe fruit and prune, some spiciness of liquorice and mint. Having good acidity and development, it was an appealing wine that was not too sweet and a good pairing with the tiramisu.
The sixth course was Tiramisu. Presented in a creative style but still staying true to the recipe and ingredients, wrapping the nutmeg jelly, mascarpone cheese and coffee-soaked lady-finger biscuits with a meringue, made of egg whites and sugar, as a casing, and then dusted with the chocolate powder on top. All flavours were in good balance, it was appropriate in sweetness too. A wonderful finale to a nice dinner.
The Mignardises was a traditional French pastry, Madeleine. Inside the chef had added some lemon verbena to provide a touch of fresh, citrus aromas. Perfect match with a nice cup of espresso.
Service was very good, with the staff all friendly and attentive, able to explain each course and wine in detail for us to appreciate better the dinner. The bill on the night is $5,835. Compared with my last visit, I felt that this time the food quality was even better, and we were satisfied in all the dishes. Well worth its Michelin 1-star status.
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