{"id":47656,"date":"2017-12-06T07:30:21","date_gmt":"2017-12-05T23:30:21","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=47656"},"modified":"2017-12-05T21:09:37","modified_gmt":"2017-12-05T13:09:37","slug":"merci-marcel-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2017\/12\/06\/merci-marcel-singapore\/","title":{"rendered":"Merci Marcel, Tiong Bahru: Who is Marcel and Why Should We Thank Him?"},"content":{"rendered":"

\"\"The French couple, Marie Charlotte Ley and Antoine Rouland, behind O Batignolles<\/a> and O Comptoir, brings Merci Marcel, a chic French cafe\/bistro, to Tiong Bahru. It is a lifestyle concept store that combines food and paraphernalia; you can buy cheeses, wines, and teas displayed at the front and back of the restaurant. I bought a good Stilton and a creamy truffle brie<\/a>.<\/p>\n

\"\"Like O Batignolles, the menu here is kept simple. For starters, the semi-dry\u00a018th month aged Bayonne ham<\/strong> ($16), which comes with bread and pickles, has a beautiful complex taste. A sweet, almost strawberry-like fruitiness mellows into a mild saltiness. Very yummy.<\/p>\n

\"\"uck rillettes\u00a0<\/strong>($18) and\u00a0marinated crab rillettes<\/strong> ($18) are popular among customers, and we went for the latter because it is less commonly found elsewhere. It comes with sourdough and the rillettes is pleasant enough.<\/p>\n

\"\"The French pizza, or more accurately known as the\u00a0tart flambee<\/strong> ($24), is super thin, almost like biscuit. It’s topped with asparagus, blue cheese (which is easy), apple (refreshing!), and bacon.<\/p>\n

\"\"I think mains should always come with sides at restaurants but unfortunately, at Merci Marcel, they don’t. The best of the mains we tried, black pepper tuna<\/strong> ($25), is done tataki style, just seared on the outside while raw in the middle. It’s drizzled with yuzu and soy vinaigrette and has a Japanese touch. Excellent.<\/p>\n

\"\"The\u00a0pork tenderloin\u00a0<\/strong>($24) is not gamy but it is also not memorable.<\/p>\n

\"\"The\u00a0Australian Angus beef<\/strong> (400g, $39) is topped with creamy mushrooms (which you can also order as a side for $10). I forgot to ask what cut it was, but it is tough, tougher than what we expected medium rare to be.<\/p>\n

\"\"For the sides, we had French ravioli,\u00a0ravioles de royan<\/strong> ($18) which are little pockets of pasta filled with Tete de Moine cheese in a creamy emulsion, topped with more shaved cheese. With that much cheese, it would be terrible if it tastes terrible. Of course, it didn’t. On the contrary, I think I could have finished it all on my own and maybe some more.<\/p>\n

\"\"The desserts are simple but executed well. The\u00a0chocolate cake<\/strong> ($10) is moist and dense but not excessively sweet, paired wonderfully with a homemade whipped cream; after a full meal, it does not add to the heaviness. The\u00a0creme brulee<\/strong> ($9) is a tad too small for the price, but the passionfruit on top creates a nice contrast to the custard.<\/p>\n

Merci Marcel provides an easy, fuss-free meal best for groups of friends to gather over cheese, wines, and meats.\u00a0 But who is Marcel? He is just a made-up character to give a persona to the shop. But indeed, we should thank Marcel for bringing such elegance to the ‘hood.<\/p>\n

\n

MENU<\/strong><\/p>\n

\"\"<\/a><\/p>\n

\n
Merci Marcel<\/a><\/strong>
\n56 Eng Hoon St #01-68 Singapore 160056
\ntel: +65 6224 0113
\n8am-11.30pm, closed Mon
\nfacebook<\/a><\/address>\n

Food: 6.75\/10
\nAmbience\/decor: 8\/10
\nPrice\/value: 6\/10
\nService: 6\/10<\/p>\n

\n

You may be interested in…
\n–Audace Bar and Restaurant, Wanderlust Hotel: French Food by Michelin-starred Chef from the French Alps<\/a>
\n–Venue by Sebastian, Downtown Gallery: After a Hiatus of 3 Years, Former Ember Chef Re-Emerges<\/a>
\n–The Dempsey Cookhouse & Bar Singapore: 3 Michelin-Starred Chef Jean-Georges Vongerichten, Condescending Service, & Everything But the Signature Dishes<\/a>
\n–Beni, Mandarin Gallery: I\u2019ve Eaten at ALL the Michelin-Starred Restaurants in Singapore!<\/a><\/p>\n

\n

Written by A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Cute French bistro moves into Tiong Bahru. 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