{"id":58217,"date":"2021-12-11T08:57:00","date_gmt":"2021-12-11T00:57:00","guid":{"rendered":"https:\/\/rubbisheatrubbishgrow.com\/?p=58217"},"modified":"2026-05-08T16:38:26","modified_gmt":"2026-05-08T08:38:26","slug":"osteria-bbr-by-alain-ducasse-raffles-hotel","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2021\/12\/11\/osteria-bbr-by-alain-ducasse-raffles-hotel\/","title":{"rendered":"Osteria BBR by Alain Ducasse, Raffles Hotel: Change Soup, Didn’t Change Medicine"},"content":{"rendered":"
\"osteria<\/figure>\n\n\n\n

This was the first time I had been to Osteria BBR by Alain Ducasse<\/strong> – or was it the second time? Previously, I went to BBR by Alain Ducasse<\/a> for dinner. It was mediocre but they rebranded to Osteria BBR – they didn’t even refresh the decor! — I read glowing reviews by fellow food bloggers, so I decided to give it another chance. I gave it another chance because Alain Ducasse is often known to be the best chef in the world. Read carefully: he’s not one of the best chefs in the world, he is THE best.<\/p>\n\n\n\n

But he is best in French cuisine and Osteria BBR serves casual Italian fare<\/strong>. I don’t understand why he didn’t stick to French food. It’s like a professor who researches in 19th-century British literature for 30 years and then suddenly decides to write a book on 21st-century Chinese sci-fi fiction. We are not all Harold Bloom. This time we went for their set lunch menu <\/strong>at an affordable $36 and $42 for 2- and 3 courses respectively.<\/p>\n\n\n\n

\"octopus\"
Octopus is a Russian roulette. Pick wrongly and you’ll end up with a super salty piece.<\/figcaption><\/figure>\n\n\n\n

Like the dinner we had at its previous reincarnation, everything that day was unevenly salted. For starters, the octopus<\/strong>. that comes in 2 cubes, is nicely tender but has no smokey aroma; there are octopi better done elsewhere (see: Bakalaki<\/a>). My piece was very salty but my partner said his was fine. <\/p>\n\n\n\n

\"veal\"
Veal<\/figcaption><\/figure>\n\n\n\n

The veal <\/strong>is interesting. I thought it was cured (because it was salty and pink) but the menu writes “roasted.” It comes with a tuna sauce so it tastes fishy and meaty. I love the dish for trying to confuse our senses: what we see is not what we taste. But while it was fine for me, my partner found it weird and overly salty. What was going on?<\/p>\n\n\n\n

\"parma
Cheese pull game strong<\/figcaption><\/figure>\n\n\n\n

For the mains, I asked the server for their best dish, and she replied the parma pizza<\/strong>. I would normally not order pizza for a 3-course meal but bring it on, I wanted to see how special it was. And it wasn’t. The great thing about this pizza is the cheeses’ flavours run deep and complex. I also love leopard spots on pizzas, indicative of Neapolitan-styled pizza. This is a very good pizza… but there are better pizzas in Singapore (see: Craft Pizza<\/a>). Going to BBR to eat pizza seems to be a joke?: is this a very bourgeois thinking?<\/p>\n\n\n\n

\"lamb
Lamb chops were boring.<\/figcaption><\/figure>\n\n\n\n

The lamb chops<\/strong> (additional $15) is comme si comme \u00e7a. It is a little tough and a little bland, totally unmemorable, but it is okay. It’s a nondescript, inoffensive, commonplace dish that can be find anywhere in any mid-high range restaurant. <\/p>\n\n\n\n

\"cherry
Nothing really special about the cherry panna cotta but I like cherries.<\/figcaption><\/figure>\n\n\n\n

For dessert, they keep it simple. The cherry panna cotta <\/strong>is pleasant. I like cherries in general, so this is inoffensive to me. <\/p>\n\n\n\n

\"\"
Pound cake soaked in limoncello liqueur. I love the angmoh server (manager?) pouring so much liqueur. Awesome.<\/figcaption><\/figure>\n\n\n\n

The service here needs some training too. We asked for bread three times and three different servers forgot to bring to us. We asked a server for bread, he walked maybe 10metres to the bread station, and passed by it, forgot. I asked for vinaigrette for my bread, the server poured it on my partner’s olive oil. Communication is so important, she could have asked first. <\/p>\n\n\n\n

All in all, I stand by my first review of the restaurant before it rebranded. Why bother to rebrand when the food and service remain the same? The food isn’t bad per se, but it reminds me that there are better versions of similar dishes in other restaurants, making me miss the other restaurants. It is the same feeling you get after eating an average bowl while thinking about places serving the best fish soup Singapore<\/a> has to offer. Once you know how clean, balanced flavours can taste, mediocrity becomes harder to ignore. I won’t be fooled the third time, Alain.<\/p>\n\n\n\n

\n\n\n\n

Osteria BBR by Alain Ducasse<\/a>
<\/strong>Raffles Hotel, 1 Beach Rd, Singapore 189673
t: +65 6412 1816
Th – M: 12pm – 2.30pm, 6pm – 9.45pm
Closed Tue and Wed, except PH
<\/h2>\n\n\n\n
\"Osteria<\/a>
Osteria BBR Reservation<\/figcaption><\/figure>\n\n\n\n

Food: 6.5\/10
Service: 6\/10
Decor: 6\/10
Price: 6\/10<\/p>\n\n\n\n

\n\n\n\n

You may be interested in…
–JU95, Boat Quay: One of the Best Food We Ate This Year<\/a>
–Umami 10, Telok Ayer: Awaken Your Fifth Taste with Japanese-European Cuisine<\/a>
–Fire @ 1-Atico, Ion Orchard: Panoramic View with an Almost Perfect Meal<\/a>
–Trattoria La Vita, Clarke Quay: Itameshi (Italian-Japanese Cuisine), I Love It But My Friend Says It\u2019s Average<\/a><\/p>\n\n\n\n

\n\n\n\n

Written by Dr. A. Nathanael Ho.<\/a><\/p>\n\n\n\n


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BBR by Alain Ducasse at Raffles Hotel rebranded to Osteria BBR. 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