{"id":53177,"date":"2019-11-25T07:10:10","date_gmt":"2019-11-24T23:10:10","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=53177"},"modified":"2019-11-23T04:32:15","modified_gmt":"2019-11-22T20:32:15","slug":"coucou-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2019\/11\/25\/coucou-singapore\/","title":{"rendered":"Coucou, Craig Road: Rare Swiss Restaurant in Singapore Serving More Than Just Rosti"},"content":{"rendered":"
\"\"
Assiette valaisanne ($30 half platter, $55 full): cold cuts and cheese<\/figcaption><\/figure>\n

When the 18 year-old Italian restaurant Senso<\/a> closed permanently, a part of the team, including the Swiss chefs Yves <\/strong>Schmid and Sebastien Donati<\/strong>, decided to open a Swiss restaurant named Coucou along Craig Road<\/strong>. Coucou means “hello” in French (one of the four national languages of Switzerland) or cuckoo bird, a reminder of cuckoo clocks for which Switzerland is famous.<\/p>\n

Many of the ingredients are imported from Switzerland and all their selections of wines (except for champagne) are from the country. They start from an affordable $12\/glass.<\/p>\n

\"\"
Cosmorand ($18) and Williamine mojito ($18)<\/figcaption><\/figure>\n

If you don’t want wine, recommended are their own concoctions of cocktails. Cosmorand<\/strong> ($18) is a play on Cosmopolitan except that vodka is replaced by abricotine, a Swiss apricot brandy. They substitute rum for Williamine, a Swiss pear brandy, in\u00a0 Williamine mojito<\/strong> ($18), making the mojito less sour and sweeter, although I miss the refreshing sourness of the original cocktail.<\/p>\n

\"\"
Malakoff ($14 first piece, $10 for subsequent pieces), served with Curly Salad<\/figcaption><\/figure>\n

For starters, instead of Assiette Valaisanne<\/strong> ($30 half platter, $55 full), go for the malakoff<\/strong>, a ball of fried cheese<\/strong> found in Western Switzerland. If you think it sounds Russian, you’re right. In the 19th century, a group of Swiss mercenaries helped Russia to fight in the Siege of Sevastopol and the Swiss brought the food back to Switzerland.<\/p>\n

Coucou uses gruyere, slightly pungent, and when you bite it, the molten cheese oozes while the crispy surface provides a counterpoint. SO GOOD.<\/p>\n

It comes with curly salad<\/strong> and a homemade “grand p\u00e9re” (grandfather) dressing<\/strong>, so called because the recipe–we tasted garlic, onion, something spicy (chilli?), and vinegar–comes from Chef Schmid’s grandfather who had a restaurant. The creamy dressing is really something: it made us finish the salad.<\/p>\n

\"\"
Trout Tartare ($30)<\/figcaption><\/figure>\n

Coucou uses a species of trout native to Switzerland for the trout tartare <\/strong>($30), mixed with dill, sour cream, and green chillis. The tangy, creamy flavours remind me of Mexican food.<\/p>\n

\"\"
Rosti Zermatt ($28)<\/figcaption><\/figure>\n

The\u00a0rosti Zermatt\u00a0<\/strong>($28) is very crispy shredded potatoes topped with Swiss raclette cheese and ham. Nothing very special although no complaints eithers.<\/p>\n

Sp\u00e4tzli<\/strong> ($8) as a side dish: poached wriggly “pasta,” in the shape of “worms,” is pan-seared in butter. Carbs and butter–what could go wrong?<\/p>\n

\"\"
Ovomaltine mousse and lakerli<\/strong> ($14)<\/figcaption><\/figure>\n

Between the\u00a0ovomaltine mousse<\/strong> (we know it as ovaltine) served with a Swiss airy ginger bread, and the\u00a0meringue<\/strong> ($14, pictured below), the latter is superior by a mile.<\/p>\n

The meringue is topped with Gruyere double cream which contains about 48% fat–so so fat, so so divine. The raspberry compote, sour, and the tart antioxidants deliver a refreshing end to the meal, and also undercut the sweetness of the meringue and density of the cream.<\/p>\n

\"\"
Meringue and double creme ($14)<\/figcaption><\/figure>\n

Coucou is an understated restaurant. Elegant without being ostentatious with its row of cuckoo clocks chiming soothingly every hour.<\/p>\n

\n

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

\n
Coucou<\/strong><\/a>
\n9 Craig Road #01-01 Singapore 089669
\ntel: +65 6226 0060
\nMon-Sat: 12pm – 2.30pm, 6 – 10.30pm
\nSun: 12pm – 2:30pm
\nfacebook<\/a>
\n\"\"<\/a><\/address>\n

Food: 6.5\/10
\nPrice \/ value: 6\/10
\nDecor \/ ambience: 8\/10<\/p>\n

\n

You may be interested in…
\n–Six Senses Brasserie, Maxwell: Almost a Weekend Brunch Buffet<\/a>
\n–BBR by Alain Ducasse, Raffles Hotel Singapore: (Probably) The Most Celebrated Living French Chef in the World<\/a>
\n–Naga Imo, Club Street: Omakase on the First Storey, Izakaya on the Second<\/a>
\n–Pixy Restaurant & Bar, Mohamed Sultan: Excellent Autumn Degustation by New Chef Nobu<\/a><\/p>\n

\n

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

Coucou at Craig Road is a Swiss restaurant by the Senso restaurant team. 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