The White Rabbit
We haven't been to The White Rabbit in some time. The romantic restaurant is one of the best things about the Dempsey enclave, serving consistently exceptional food in a sleek and posh but relaxed setting. I like that it's sufficiently out of the way to feel far from the madding crowd, but its city-fringe locale makes it accessible enough for us.
The menu's been refreshed, and while the focus remains steadfastly European, there are distinct pops of Asian influence. The meat entrees are always a safe bet, but save space for the pasta dishes, these were memorably outstanding.
The Asian-inflected Alaskan King Crab Pasta ($28 appetizer sized), saw fresh tagliatelle strewn with sweet shreds of crabmeat bolstered by chewy kombu blobs, swimming in a rich but nuanced pork broth. A must-try, but a tip to those avoiding carbs, get this in the appetizer portion for sharing.
The Truffle Pasta ($25) of homemade fusilli slathered in a velvety thick mushroom cream, was punctuated by black truffle shavings, and crowned with a Parmesan crisp. This was intensely robust, especially that sauce, which was akin to a flowy oozy mushroom duxelle. I loved loved loved this.
The Dover Sole Meuniere ($48), beautifully golden and perfectly crisped, was topped with fried capers for a salty oomph, while a simple mache salad and pickled potatoes lent a bright piquancy. For those less than skilled in picking out the bones, the kitchen will offer to de-bone a fillet for you.
A must-try, the Roasted Truffle Chicken ($72) uses free-range sakura chicken for mouth-watering succulence. Just look at this dazzling creation, a gorgeous shade of brown, with hints of black truffle paste peeking through the gold of the skin.
As with the fish, the kitchen will carve and plate the entire thing up and serve it with extra lashings of white truffle, sided by an intoxicating truffle jus.
I'm ecstatic that The White Rabbit brought back the Truffled Mac & Cheese ($16). They'd taken it off the menu and I'd been so upset I actually wrote a lengthy email lamenting the loss of the best mac & cheese around. Dotted with juicy mushrooms, this was layered and balanced.
Complimentary crusty bread with a knob of softened butter for starters.
The White Rabbit
39C Harding Road
Tel: 6473 9965
Open weekdays from 12noon to 2.30pm for lunch and 6.30pm to 10.30pm for dinner
weekends from 11am to 2.30pm for lunch and 6.30pm to 10.30pm for dinner
Closed on Mondays
Website: www.thewhiterabbit.com.sg
The menu's been refreshed, and while the focus remains steadfastly European, there are distinct pops of Asian influence. The meat entrees are always a safe bet, but save space for the pasta dishes, these were memorably outstanding.
The Asian-inflected Alaskan King Crab Pasta ($28 appetizer sized), saw fresh tagliatelle strewn with sweet shreds of crabmeat bolstered by chewy kombu blobs, swimming in a rich but nuanced pork broth. A must-try, but a tip to those avoiding carbs, get this in the appetizer portion for sharing.
The Truffle Pasta ($25) of homemade fusilli slathered in a velvety thick mushroom cream, was punctuated by black truffle shavings, and crowned with a Parmesan crisp. This was intensely robust, especially that sauce, which was akin to a flowy oozy mushroom duxelle. I loved loved loved this.
The Dover Sole Meuniere ($48), beautifully golden and perfectly crisped, was topped with fried capers for a salty oomph, while a simple mache salad and pickled potatoes lent a bright piquancy. For those less than skilled in picking out the bones, the kitchen will offer to de-bone a fillet for you.
A must-try, the Roasted Truffle Chicken ($72) uses free-range sakura chicken for mouth-watering succulence. Just look at this dazzling creation, a gorgeous shade of brown, with hints of black truffle paste peeking through the gold of the skin.
As with the fish, the kitchen will carve and plate the entire thing up and serve it with extra lashings of white truffle, sided by an intoxicating truffle jus.
I'm ecstatic that The White Rabbit brought back the Truffled Mac & Cheese ($16). They'd taken it off the menu and I'd been so upset I actually wrote a lengthy email lamenting the loss of the best mac & cheese around. Dotted with juicy mushrooms, this was layered and balanced.
Complimentary crusty bread with a knob of softened butter for starters.
The White Rabbit
39C Harding Road
Tel: 6473 9965
Open weekdays from 12noon to 2.30pm for lunch and 6.30pm to 10.30pm for dinner
weekends from 11am to 2.30pm for lunch and 6.30pm to 10.30pm for dinner
Closed on Mondays
Website: www.thewhiterabbit.com.sg
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