v'restaurant
quince
"Mediterranean and produce-driven fare where the main attraction is the two wood fire oven operated by chefs Julien Perraudin & Charlie Jones."
ABOUT
Follow the smell of wood smoke to this colonial-era French mansion, where a charcoal-grey exterior gives way to chic, airy interiors adorned with quirky references to Vietnamese culture. Julien Perraudin learned his trade in England and Australia, where he was introduced to an eclectic blend of influences and ingredients that continue to add an element of surprise to his work today. Set menus change regularly but tend to combine European and Vietnamese flavours. Quince offers fine dining quality amidst a relaxed atmosphere that delivers the most aromatic dishes accompanied with the rustic charm of home-cooking, and an ever-changing seasonal cuisine with sustainable sourcing.
Mon-Sun: 17:30 - 23:00
Review
Situated on the main busy street, Quince is easily found with an outstanding neon light display of address number no. 37 regardless of its charcoal-grey exterior. We instantly felt the cozy ambience when entering the colonial-era dining space, which exudes class and modernity. Especially, the place that caught our attention was a wood-fired open kitchen where Quince’s chefs and staff were busy running and delivering exquisite dining courses and services. Quince melted Elektra’s heart by making her a special vegetarian menu with her name on it. The staff was very professional and helpful with our order; they explained every ingredient in detail while presenting each course. We started with the first dish – charted baby carrots; it was presented beautifully with smoky baby carrots mixed with sultana jam and Ajo Blanco. We loved the delightful flavour of baby carrots in perfect harmony with creamy Ajo Blanco - a popular Spanish cold soup made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. The roasted cauliflower salad was quite tasty, sprinkled with fresh pomegranate and dipped in spicy muhammara sauce that had all sorts of savoury, sweet, and slightly smoky. However, the cauliflowers were burnt slightly, which left a bitter after-taste.
THROUGH THE LENS OF V'AESTHETE
Charted baby carrots (Ajo blanco, sultana jam, almond, and moja roja)
Roasted cauliflower salad (muhammara, sumac, pomegranate and parleys)
Which elements impress us?
We loved Quince’s warm atmosphere created by dimmed lightings and modern interior design with the wood-fired open kitchen. The restaurant knows how to impress its customers by creating a customized menu for those who have special diet requirements. The food was interestingly made from a creative and unique combination of fresh local produce and high-quality imported ingredients with a touch of European inspired cuisine.
Which elements could be improved?
The salad dish could have been better if the chef had given a moderate smoky flavour for the cauliflowers instead of burning them. Other than that, we were quite happy with the casual fine dining experience.
V’aesthete rating
-
food
★★★★☆
-
service
★★★★☆
-
price
$$$$
-
space
★★★★☆