Tastings, Part 2 - Daniel Boulud, Wolfgang Puck, Justin Quek

Continuing from yesterday's Part 1 (featuring Tetsuya Wakuda, Guy Savoy and Santi Santamaria), here's more signature samples from the celebrity chefs who will be setting up at Marina Bay Sands.

Daniel Boulud had his station right upfront near the entrance and he certainly spared no expense in making this one of the most lavishly decorated and bountifully stocked. He even had printed menus, which were very helpful. His db Bistro Moderne will open at the Retail Mall in Q4 of 2010, offering contemporary French-American cuisine.



Chef carving the spice glazed ham fringed by the crispy rillons.

Daniel Boulud's station really felt like Paris. Right down to the way I sometimes could not get served, even when I was at the head of the queue. But I blame it on my ninja fade-to-background skills.



The Spice Glazed Ham tastes like a cured Chinese roast pork. It went beautifully with mustard, and possibly better on its own. This pig died well, I must say.



The Buffet de Charcuterie offering Tourte de Canard (duck, foie gras and fig in a pastry crust) and Assortment of Cured Meats (saucisson sec, duck prosciutto, housemade pickles). All with their own well-executed flavours.



I like the way the French are unfazed by displays of the whole animal for eating.




Jamon! Iberico! Hurry! Give me! But no one did, so I had to help myself, to the one lone slice. Yummy. But too shy to go back for more.



Beet and Vodka Cured Hamachi, with Horseradish Cream and Walnut Pistou. This was nice but did not yield much impact.



The chilled tomato soup with Hokkaido scallop and smoked eggplant was the best-tasting tomato soup in the ballroom.



Ladyironchef thought this was heavenly, but I wasn't too moved. But am never too fond of apple desserts in the first place, so I'm not the best judge.



Wolfgang Puck will bring his American steakhouse CUT to Marina Bay Sands in Q4 of 2010. His team was one of the most polished and professional in demeanour, and the food immaculately good.



This is the 300-day dry-aged Angus New York Strip with Chimichurri Sauce, plus Quail's Egg on Creamed Spinach. The beef's been seared so perfectly, it's one of the few things I had second helpings of.



Shrimp and Crab Louie with Horseradish Pannacotta - the combination is lovely but portion a tad small. I can't wait to try the full version of the salad.



Carb lovers rejoice at this mountain of homemade pretzels! I love baked goods with coarse sea salt sprinkled on top.



This was some caramel banana tiramisu, I think. Creamy and delicious!



Justin Quek will take Asian fine-dining to new heights at The Sky on 57. He aims to make the best fine-dining versions of local fare, and also introduce Asian dishes prepared with French techniques and flair.



Demi-tasse of Herbal Beef Broth, topped with herb cream - a robust broth that took well to the cream. Tasted oddly both Western and Chinese, but I guess that is the point.



Nordic Smoked Salmon with Jade Jelly. OK, this one I don't really get. The smoked salmon has been creamed into a light-tasting mousse, and the jelly was just...jelly.



Maine Lobster in Shao Xing Wine, with Sauteed Ceps. To me, shaoxing wine is like magic...it elevates the taste of so many dishes, and this is no exception.



Freeflow champagne from Piper Heidsieck, the official Preferred Champagne of the Marina Bay Sands. I have to say it's deliciously refreshing and instantly my favourite champagne. No wonder Marilyn Monroe said she always went to bed with nothing but Chanel no.5 and woke up every morning with a glass of Piper Heidsieck.

So there you have a sneak peek of what's offered at the celebrity chef restaurants. Just missing Mario Batali's Pizzeria and Osteria Mozza but I'm sure that's up there with the rest of them.

I have to thank the Marina Bay Sands and Edelman PR for this magnificent opportunity to meet the celebrity chefs in person, and taste their cuisine. There's much to look foward to at these new restaurants.

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