Pamplemousse offers a sophisticated gastronomic experience, with elegantly presented European fare inspired by flavours of the Middle East, North and South America, as well as chef Adrian Ling's native Asian heritage. Like its food, Pamplemousse's ambience reflects an eclectic mix of inspirations. Meticulously decorated, the dining room combines the sleek lines of contemporary design with elements of French charm – warm lighting from a grand chandelier and a beautiful mural wall that brings us back to Paris. (Aug 2011)
"Our recommendation? The well-salted duck confit, crisp on the outside and fork tender on the inside, which ranks among one of Singapore's best." -CNNGo.com
"A warm and inviting establishment helmed by chef Adrian Ling specializing in French and Italian cuisine, with an international twist." -I-S Asia-City
"The kitchen's originality shines especially with the main courses." -Time Out Singapore
We love mixing and matching our favourite appetizers, mains, and desserts with the bistro's two-course and three-course menus: pick an appetizer + main, main + dessert, or all three.
For a main, we'd recommend the duck confit. Not every restaurant can cook duck with such skill. Succulent and flavourful, this version of duck confit is served on a platter of braised red cabbage and a smattering of sweet lychee. The contrast between sweet and savoury is impeccable.
Finally, save room for our favourite dessert, or shall we say a late night breakfast treat? Pamplemousse's "Toast & Milo" is an ingenious culinary concoction of breakfast basics for the sophisticated palate: a serving of brioche dressed up with dulce de leche, caramelized bananas, nutella soil, and perhaps most importantly, a scoop of Milo ice cream. (Aug 2011)
"Fusion food, all the rage 15 years ago, is now so commonplace that any restaurant that announces its fusion credentials invariably feels at best unoriginal, at worst, dated. Husband-and-wife Adrian Ling and Cleo Chiang-Ling, however, seem determined to buck the odds with their new Dempsey dining room. It quickly became clear to us, on recent visits, that the duo are not trying to chase trends, nor are they trying too hard to impress the diners. Instead, the meals at Pamplemousse gave the impression that restlessly creative minds in this kitchen are churning with one goal in mind: to produce brilliant tastes.
The diverse flavours of the beef carpaccio are a perfect example. Thin slices of perfectly chilled meat blanketed the plate and were topped with sweet slices of crisp Chinese pear, creamy quail egg yolk, a sour yuzu and sesame dressing, salty shavings of parmesan and the bitter kick of mesclun greens."
-Time Out Singapore (click here for full article)
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