{"id":23158,"date":"2013-10-21T07:05:06","date_gmt":"2013-10-20T23:05:06","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=23158"},"modified":"2016-04-26T10:55:59","modified_gmt":"2016-04-26T02:55:59","slug":"black-swan-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2013\/10\/21\/black-swan-singapore\/","title":{"rendered":"Black Swan, Cecil Street"},"content":{"rendered":"

\"Black
\nLo and Behold Group owns some of my favorite restaurants that gave me fond memories, the desserts from Tanjong Beach Club<\/a>, the best pizza from Extra Virgin Pizza<\/a> and the grandeur of White Rabbit<\/a>. Black Swan continues the tradition, with Sebastian Ng<\/strong> from Ember<\/a> as the consultant chef.<\/p>\n

<\/p>\n

\"Black
\nCrab Salad<\/em><\/p>\n

The Art Deco building, which used to house a Chinese bank, gives the restaurant an Old World charm<\/strong>, while the bistro-like interior was cosy. The service<\/strong>, from the start to the end, was impeccable, with inexperienced but well-trained, efficient and attentive servers.<\/p>\n

\"Black
\nThe food<\/strong> was as tasty as it was beautiful. We had the set lunch\u00a0<\/strong>(2 courses $28, three $34). For starters, the\u00a0crab salad<\/strong> (+$4) was a tad oily but the citrusy flavors worked well while the char-grilled beef tartar<\/strong> (+$4, above) was one of the best beef tartar I had. The beef was not minced but diced, giving it a nice bite. When the beef was eaten on the crispy, toasted bread, it tasted like a very good smokey burger.<\/p>\n

\"Black
\nThe mains were fantastic too. The duck leg confit<\/strong> was better than the Black Swan Burger<\/strong>. The burger was as what a burger should taste like while the duck leg confit was one of the best in Singapore – crackling skin with moist, tender meat. Divine.<\/p>\n

\"Black<\/p>\n

A triple win as the desserts continued to score. The coconut creme caramel<\/strong> (below)\u00a0<\/strong>had an interesting Asian twist, drizzled with gula melaka and ginger, but it could be more wobbly. The date & toffee pudding<\/strong> was ok: the ice cream was especially rich, however, the pudding tasted like toffee banana muffin.
\n\"Black<\/p>\n

Black Swan refers to a financial term that describes an unexpected event impossible to predict–but the service<\/strong>, vibe<\/strong> and\u00a0food<\/strong> here were predictably good. If I were Simon Cowell, I’d say the food was excellent but might be a little safe. On the whole, the restaurant left an impression on me: it felt like an SQ experience, safe and sound. You can say Black Swan soars.<\/p>\n

Including a mocktail, we paid $100 for two<\/strong> for lunch.<\/p>\n

\"Black
\nDate & toffee pudding<\/em><\/p>\n

The Black Swan Singapore<\/a><\/h1>\n

19 Cecil St Singapore 049704
\nT: 8181 3305
\nLunch: M-F: 11.30am-2.30pm
\nDinner: M-Sat: 6-10.30pm
\nSupper: M-Th: 10.30pm-1am, F-Sat: 10.30pm-2am
\n\"chope-reservations\"<\/a><\/p>\n

Rating: 3.569\/5 stars<\/strong><\/p>\n

\n\t\t\t\t