NEW DINNER MENU

2COURSE $40

3COURSE $50

ALA CARTE

MENU NO. 3

STARTER

RAZOR CLAMS| PONZU| YUZU KUSHU| SQUID INK GNOCCHI| SHISHO

FOIE GRAS| | |COCONUT| PICKLED SHALLOTS

BRITTANY SARDINE|VINE TOMATOES| PARMESAN| CAESAR VINAIGRETTE

MAINS

BASS| POTATO ESPUMA| | BUCHOT MUSSELS| DAIKON|CHARRED LEEKS

LAMB RACK| XERES| SMOKED AUBERGINE| AUBERGINE PAPER| RED PEPPER| BLACK OLIVE

SHORTRIB| YELLOW CARROT| PINKPEPPER CORN| CAULIFLOWER MOUSSE|

DESSERT

ANTON MOSSIMON’S CUPPUCINO CRÈME BRULEE| CHURROS| KAHLUA

BRUNCH MENU SUNDAY ALL DAY

BRUNCH MENU NO.3

LUNCH & DINNER

ALA CARTE

BRAISED SHORTRIB| CRISPY RATTE POTATO| PINK PEPPERCORN|SWEET CORN

$25.00

WHOLE FRENCH BASS|CELERIAC CHIPS| HOLLANDAISE| LEMON

$28.00

BONELESS QUAIL| GUANCIALE|STEWED CRANBERRIES|BEETROOT

$22.00

CLAM CHOWDER| BUCHOT MUSSELS|RAZOR CLAMS| RATTE POTATO

$12.00

SCRAMBLED EGGS| BRITTANY SARDINE FILLET| SHALLOT RINGS| GRILLED CHILLIS

$18.00

TAGLIOLINI|SMOKED CREAM| BACON| RAZOR CLAMS| CHARRED LEEKS

$22.00

BABY LAMB RACK| GARLIC PARSLEY CRUMBLE| XERES|SWEET RED PEPPERS

$30.00

RAZOR CLAMS ALA PLANCHA| YUZU KUSHU|  LEMON MARMALADE|CUCUMBER| MINT

$20

DESSERT

SPANISH NECTARINE| AIR SPONGE| VANILLA PANNACOTTA|BALSAMIC|

$12.00

Sun to Wed only

Reservations: 9679-0611

For updates:    http://iamartisan.blogspot.com

LAST SERVICE

Today's the last service for the week before Sunday comes again.  Did a photoshoot with Business Times yesterday, article will be out either Saturday or Monday so do look out for it...I have no idea what the write up is gonna be like or wat its about.  I did some four dishes impromptu spontaneously.... don't think its on the menu....I had some strawberries, some sago, razor clams, fried some potato chip, sardine....well, let's see.

Would like to thank Song for coming down tonight to try the food..glad u liked it n also the rest of the guys who came....Mr Shortrib like the lamb better...so you'd be Mr Lamb for now I guess. Your three lovely lady friends..thank you for coming. Stay tuned for Sunday's brunch menu.

Abit of snap shot of the dessert tonight.

Nectarine, melon, white chocolate, air sponge, lemon powder

and the sardine

"D.O.A (Death of Auto-Tune)" Official Video FINAL CUT

Check out Jay getting into the restaurant from the back door, vintage benz...the chef comes out to greet him..poker afterwards..chef included...MO MONEY!!

pics from sunday brunch

came across this when I was in London 2009.
A friend of mine was talking about opening up this restaurant idea I've had for a long time. I was a chef at novus at that time, he called me from London and rushed me to fly there saying that he had found a suitable  location for the restaurant. I flew up there the next day...I didn't agree with the location. ..my friend prays about five times a day n whenever he has free time, you'll find him in the mosque...We woke up one morning, and this is still in London, he had just finished his morning prayers, and he had told me that he had asked for a sign from God about this restaurant idea we had... We got changed, headed out to get some breakfast and we walked past this big sign just shops away from his home. I think God pretty much gave his blessing... Obviously Artisan never saw its opening in London..nor Singapore.
What the.....I'm suppose to be posting pictures of sundays brunch:

spanish melon, poaching liquid jelly, white choc, lemon powder, yuzu foam..iphone sucks!

buffalo mozzarella, guanciale, balsamic

senga, pannacotta, lemon emulsion, xeres

scrambled eggs, back bacon, girolle, bread

oops..sorry wrong picture..this was brunch at Gordon Ramsays

this one as well...with a good old friend...from London

FROM DAWN TIL DUSK

SETTING UP..TEN YEAR OLD POTS N PANS PREVIOUSLY USED ONLY FOR FISH N CHICKEN PORRIDGE FOR MY YOUNG ONE.

menu in the making

food tasting ...razor clams

yellow carrots.....they taste so sweet...I cooked these in water, smoked bacon slab and kombu.

scaling sardines...my wife helped me out with these things.  She can butterfly the fish without using a knife. If you've gutted the fish, hold its head firmly with two fingers gently holding on to its spine bone, slowly pull down towards its belly, you'll be able to pull off the entire back bone without damaging much of the flesh....takes a little practice.

mis-en-plus for the day

first thing i saw when I got in the kitchen

pickles- buchot mussels, shallots, cucumber, red pepper...mmmmm

delivery...I remember these things when I was a stage in france..I was standing in the fish station and of course there were lots of seafood to clean n fillet and all done early in the morning at 6am in the middle of winter...the fishes came in ice packed boxes....frost bite

Sabbath

Like to thank everyone who came down for brunch yesterday. Was a really good turnout. More than I expected. Hope y'all enjoyed the food.portion size might b smaller than wat u used togetting but there's no lacking in da quality of the ingredients...I hope. And also I don't like leaving a restaurant feeling all stuffed up n I try to do the same here.
Having bak kut teh now n bout to head in to kitchen start prepping for tonight.

MENU DEUX

MENU DEUX

MON-WED ONLY

2COURSE $40

3COURSE $50

ALA CARTE

STARTERS

BRITTANY SARDINE| BONITO JELLY| MARINATED SHALLOTS | BALSAMIC

$18.00

BONELESS QUAIL | 69 DEGREE QUAIL EGG| VIRGIN OLIVE OIL| BLACK FIG | DILL

$20

RAZOR CLAMS| YUZU KOSHU| LEMON MARMALADE | CUCUMBER

$19.00

MAINS

90 DAY OLD LAMB| MICRO MACHE| RED PEPPER| BLACK PEPPER BREAD

$35.00

SHORTRIB| PINKPEPPER CORN| YOGURT| YELLOW CARROT

$28.00

FRENCH BASS| FISH COSOMME| TAGLIOLINI| YUZU

$28.00

DESSERT

SPANISH WHITE NECTARINE|FRENCH MELON| AIR SPONGE| WHITE CHOC POWDER| POACHING LIQUID JELLY

$15.00

BRUNCH MENU DEUX

BRUNCH MENU DEUX

ALA CARTE ONLY

SUNDAY 24|10|10

BRAISED SHORTRIB| SMOKED MILK| DEHYDRATED PINK PEPPERCORN| LIME

$25.00

BRITTANY SARDINE| BONITO| RASPBERRY| THIN BREAD

$18.00

BUFFALO MOZZARELLA| BALSAMIC| GUANCIALE| VINE TOMATO

$15.00

BABY LAMB RACK| XERES | GARLIC PARSLEY| PEPPERS

$28.00

SMOKED BONELESS QUAIL| YOGURT| BLACK FIG

$25.00

FRENCH BASS| PONZU| HOLLANDAISE | FRENCH ASPA

$25.00

BUCHOT MUSSELS| MUSSEL  JUS |TAGLIOLINI | VIRGIN OLIVE OIL

$22.00

SCRAMBLED EGGS| MUSTARD| GIROLLE| GINGER

$15.00

CLAM CHOWDER| NEW POTATO| ANCHOVIES

$15.00

PANNA COTTA| LANGSAT| YUZU BUBBLES

$15.00

clueless

Today's been another disastrous day yet again..I headed down to the fabric shop to select the fabric for the chairs and guess what? Apparently the fabric that I've chosen has been discontinued.  I swear. It always seems like people get things done way easier than I do. Or am I just an impatient person?
So the next alternative within the price range were colors that didn't come near the one I had in mine. We poured through books n books of samples. The shop closes at 6pm..I arrived there 6:02..She was helpful in the beginning and that slowly dissipated! Tot I heard some rumbling somewhere. I left with four sample books..I called Eu to see if she was anywhere in the mood for more samples..She wasn't.  Word of the day "STOCKEES"

back to blue

This is her right there on the top tier in the showroom...looked ok there isn't it? Now we have decided to go with the option that mr chair supplier gave us which is to reupholster the chair in the color that we like. Here are the samples...this is so getting out of hand...GOOD DELIVERED ARE CONSIDERED SOLD...remember that.  Mind u it cost the same making a new chair from the guy who sold us Blue. But because it was delivered..n I made the mistake of not carefully looking at the chair before delivery..now I have to the pay the price of re-upholstering the thing. I don't think I got a good bargain here guys..we learn along the way;)
Here are samples of colors we're looking at...and I wont reveal which one we chose, you'd just have to come down to see it for yourselves..Ha Ha..3 course set menu selling at $50...Gotta make some back for the chairs.

BLUE IS THE COLOR

OR CAPPUCINO

Dad says that cappucino would be a happier color and Dad knows his colors

Or is it Tan?? 

more mellow and Eu likes this

Grey?

with the teak wood table tops? which have hues of yellow and dark lines

make a wild guess guys

Its 2:34pm and I haven't done jack shit...All morning I been making phone calls and now I got to wait for Tristan to fall asleep before I can head out to run some errands.  I've pretty much summed up my chair buying experiences...I'm happy with the choice made. Let's hope that the wood tops don't disappoint. I'm excited again!! 

FOOD INTELLIGENCE: Connaissez-vous Nuno Mendes au Park Hyatt Paris ?

FOOD INTELLIGENCE: Connaissez-vous Nuno Mendes au Park Hyatt Paris ?: "Un oeil en cuisine A l'invitation du chef Jean-François Rouquette, Nuno Mendes au commande des cuisines du Park Hyatt, le temps d'une soirée..."

from my menu...from my iphone

FRENCH BASS| PICKLED GINGER| ARTICHOKE| HOLLANDAISE| PONZU GELEE

BRITTANY SARDINE| BUCHOT MUSSELS| BONITO GELEE| BALSAMIC BUBBLES

BLACK FIG| VANILLA PANNA COTTA|  MALT POWDER| SAGO

This is the first time ever I am posting pictures of my own food.  I have never taken pictures of my cooking ever.  This is truly out of my comfort zone.  Suppose to do an interview cum photo shoot with business times coming tuesday. I tried to get out of it but because she seems like a really nice person, I've agreed to do it.  

Today is thursday and I am FREE to do whatever I want. I only cook Sundays to Wednesdays (remember??) This feels really good.  After having spent the last God ...12-15 years in kitchens from 10 in the morning till 11 at night..this feels almost surreal. I'm taking my kid out, visit some friends who's just given birth..I got three friends who happen to have babies this month..strange. Make some name cards, buy some printing paper for menus, come back home tonight to do this sundays brunch menu and next week's new menu. I'll be posting them on Friday so keep a look out.

Oh! Forgot to tell you guys that yesterday was the best service I've had in a long while.. The food was cooked the way I liked it to be, ingredients were tip top n fresh, plating was done the way I liked it to be; of course, I was the only cook in the kitchen, not the only one, my brother came to help twice already..you know who u are, much appreciated. The food was served hot hot hot! Importante! And Eu..thanks for staying back eventhough you've worked all day. Thanks for letting me have the space to do my thing. I'll make baby steps to improve daily. The smiles on the faces of those who came to eat..made it all feel so good. THANKS GUYS!! I'M OUT! PEACE!

Till Sunday (oh I'm not doing the scrambled eggs and eggs whatever) I'll look into my fridge and compose a few dishes that i hope will be pleasing...sardines, quail, lamb, bass, french melon, fine aspa, petit pois, aubergine, girolle, guanciale.tagliolini, black figs.  Guys...I got to clear out my fridge before the new stock arrives on monday.so help a brother out...come n have a lazy sunday with me. Cheers. 

Things to Come

Just placed my orders for next week.. It's gonna get busy. We call it chef's intuition.
Its like when ur out there in an open field about to open up that bottle of champagne, u don see the dark clouds above but u have gut feelin that it's gonna pour, u turn the cork screw five turns, clock it, pull...just as u see the bubbly come out, so does the bubbly from up above u. U tell itself..shit.. I should have ....
It the same in the kitchen. U got zero reservations on ur books.. Ur guys are all just mocking around. U've been hit hard da last few nights but ve got that gut feeling that eventhough it's zero on the books, there's a little voice in ur head that is saying to u, "I don think U've enough lamb. I think u better defrost more beef jus.. I think u better tell the guys to stop playin around, it's gonna get busy, but u don't cus u say to itself," they've worked really hard the last couple of nights. U let it go when u know u shouldn't. Wat happens? Manager comes to da pass with a long order slip n u glance at it know u' just been f?!$&@Ed the rain pours down.
My orders for next Monday delivery as follows:
3pkt quail boneless
3 nos lamb rack
500g. Mâché
5kg. Razor clams
5kg sardine
500g. Epinarde moutarde rouge
6kg Seabass
5kg yellow carrot
4kg. White nectarine

Still takin reservations:(

Not feelin blue

Friendships have been lost because of these chairs...
When the chairs were delivered, I saw them, I hated them...they reminded me of the leotards my mom use to wear back in the 80s..really bad imitation of suede. Damn things were two toned...and they weren't a pretty sight. They were sitting on the top shelf at the show room when I saw them.blue was the odd one amongst all the bent wood replicas I saw n just to give eu an alternative to the woodchairs that I liked I snapped a picture of blue n mms her cus I remember hearing her say that comfort should be considered when selecting our chair. Gave in to her request n got blue. I ordered the blue chair, 12 pieces in total n since they arrived, I've not slept a wink. So much for preaching bout artisan products, posting pictures of bent wood chairs and all. If u read my blog you'd expect to walk into a place that slightly resembles St John of London or El Cellar De Ca Rocca, or have u seen the wood beam ceilings at Noma? Maybe u have, maybe u haven. I certainly have - on Flickr. But no! U open the door to B Bakery and wat u see? BLue freaking upholstered chairs! Just to set the record straight- NOT ME.
I called up mr chair suppier the next morning. Told him the chairs were wrong. He gave me one option-reupholstering the chairs (winsor crossed stitch Dads advice)for 60 bucks a piece. I gave him my option as well - take the chairs back at 50% less. There was a sparkle in his eye. And I knew at that very moment I just got burned-as always.
So here my apologies to those who came n was expecting decent looking furniture n here's an apology to those who's to come. freaking blue- Ally Cats much loved color.

REVISED MENU

Initially I was gonna use the yellow carrots n golden baby beets to accompany the main courses but was told at the very last minute that they were not coming in by miss supplier..Also the Albacore tuna had a minimum weight of 12kg and they were pretty expensive. I had planned for a 6kg fish and since I didn't know wat kinda numbers to expect for the first week, I swapped the tuna for Sea Bass. Minor changes here and there but should be all good.  The ingredients will be flying in coming Monday and I'm eager to see how good they are.  I've used the sardines before (Brittany). They are rich in oils and really good grilled simply.  My wife is a big fan of it but she claims that the brittany sardines were no superior than the medina(philippines) sardines.  They ate this dish every other day I swear when I was there. The call it Kinilaw-pickled sardines. Quite good.  I haven't yet decided how to prepare the sardines. Was thinking serving both ways, grilled n pickled. Then again...I never really know till the very last minute. The cooks that worked with me always thought that this was a big problem I had.  I've got a thousand n one ideas for everything you see... and its not indecisiveness.  There's always something you can improve or change...for better or worst....n you never know till the moment you lay that thing on the white canvas. Most of the time it's white. (I hate gold rims)
The fish bone powder..now that's something I've never tried before. I know I'm getting in some seabass. I know I'm gonna fillet 6 kilos of it. and there's gonna be some bones and heads left over after making some stock...prob to be used in the clam/mussel veloute I'm serving. The idea popped into my head the instant I taught about the bones...Deep fry the suckers including the heads in low temperature oil, see what becomes of them..if its nice, I'll grind them n make them into powder...to be served with the bass..Brilliant? Can anybody tell me if they've done this before...can share your experience? is there something I can add, something that I can use to make it a good experience for me? a different technique?   Sosa...texturas
Comments pls.
Its 4am now and I got to get up at 8...some frens are bringing their own lobsters in.  I'm cooking Lobsters for Sunday Brunch. I'll get a bite of it here n there when I'm splitting them in half when they come out of the oven....n of course not forgetting the juices on the chopping board. I'll scrape them into my sauce pot,   add a touch of milk, some coral, little (only little) lecite and I've got bubbles!! My kids gonna be around as well.  Ciao!!

MENU

3 COURSE SET MENU FOR $50

2 COURSE SET MENU FOR $40

STARTER

BRITTANY SARDINE | BONITO JELLY| BUCHOT MUSSELS| RASPBERRY VINAIGRETTE

$18.00

OR

CLAM CHOWDER| BUCHOT MUSSELS| GALIC PARSLEY BREAD CRUMB GARNITURE| EXTRA VIRGIN OLIVE OIL

$18

OR 

GIROLLE MUSHROOM| MICRO MACHE| GUANCIALE|  LEMON

POWDER| BUFFALO MOZZARELLA| BALSAMIC BUBBLES

$18.00

MAIN COURSE

48HR BRAISE SHORTRIB| PICKLED CAULIFLOWER| DIFFERENT TOMATOES| MILK FOAM| YOGURT| DEHYDRATED PINK PEPPERCORN

$28.00

OR

FRENCH SEA BASS | PONZU| LEMON HOLLANDAISE| PICKLED GINGER| ARTICHOKE| FISH BONE POWDER| SMOKED SALT

$28.00

DESSERT

BLACK FIGS| MALT POWDER| VANILLA PANNA COTTA| TAPIOCA PEARLS

$15.00

i swore i wouldn't get one of these...

I was referring to the iphone I used to shoot this picture....I didn't break my promise though...I didn't...everyone in the family had upgraded to the latest iphone 4.   Dad's just kindly placed his old set on my table. I got up...saw it...took it..didn't pay for it. Nice.

But the guanciale I paid for it, very willingly. If you haven't tried it. be sure to pop by, come into the kitchen and I'll slice you a piece...satisfaction guaranteed. 

SUNDAY BRUNCH MENU

ALL DAY BRUNCH MENU

SUNDAY 17.10.10

HEIRLOOM TOMATOES| BRAISED SMOKED BACON| BUFFALO MOZZARELLA|SCRAMBLED EGGS

EGGS BENEDICT| HOLLANDAISE| GUANCIALE| LEMON POWDER

YOGURT| STRAWBERRY COMPOTE| GRANOLA| HONEY| XERES

69 DEGREE EGGS| GUANCIALE | TAGLIOLINI| FRESH HEIRLOOM TOMATO JUICE| GARLIC POWDER

COFFEE

TEA

I am a glassblower

I make these....

I am a woodmaker

I make these...

I am a potter

I make these...

I am a shoemaker

I make these...

He's a car maker...think he's Chris Bangle??

He makes these...

I am a chair-maker

This is my craft

I am a tailor

These are my tools

I am a bladesmith

I made these...

thats eunice..owner of B Bakery

She makes these...

That's my Dad

He actually looks like this..to me, he's a genius

He drew this...

and this...

This is his passion...besides drawing

and this

and this..his shop

his shop Zia Concepts

he drew his own hand...he's a genius

this is me@jardin des sens

standing next to the PIANO

but my dream kitchen actually looks like this...no harm dreaming

and i'd love this on my wall

I am Artisan

I make these...

suckling pig pinoy style...my brother in law piong piong wit my darling boy

I make these.....courtesy of Le Chateaubriand

and this....courtesy of Le Chateaubriand

I make a pigeon dish similar to this only better...not

I'm ripping this off Inaki and putting it on my menu...I'll call it 48hr braised shortrib, pickled cauliflower, yogurt and dehydrated pink peppercorn

why does it cost so damn much to built something like this???

and this would cost a fortune as well...dbs couldn't help me!!

isn't this lovely

this one is too..which is why I'll be cooking there Sundays to Weds, dinners only

the interior looks like this. It can take 30 but I think I'll be really swamped if i hit 20 covers

We're trying to give it a little makeover, i went out to look and

I saw these

Le Chateaubriand

They call this OSAKA $195 after discount

Na...I'd have these if I were to open my second restaurant like most chefs...it'd be a bistro and these would fit

hand crafted

hand crafted

My Dad's got me these tables made, courtesy of Zia concepts (remember?)

they probably wont be ready this coming monday when I start

I'd just have to make do and hope people will eat n imagine they eating on this solid piece of wood

Sunday all day Brunch. Mondays-Wednesdays Dinner only

reservations appreciated limited to 20 only (No, I'm not Buko Nero) you won't have to wait one month to get a seat. Menu changes weekly. Look for lastest menu here. This is the FIRST..

MENU

3 COURSE SET MENU FOR $50

2 COURSE SET MENU FOR $40

STARTER

BRITTANY SARDINE | BONITO JELLY| BUCHOT MUSSELS| RASPBERRY VINAIGRETTE

$18.00

OR

CLAM CHOWDER| BUCHOT MUSSELS| GALIC PARSLEY BREAD CRUMB GARNITURE| EXTRA VIRGIN OLIVE OIL

$18

 or

HEIRLOOM CARROTS| GOLDEN BEETS| GIROLLE MUSHROOM| LAMBS LETTUCE| GUANCIALE|  LEMON TOFU

$18.00

MAIN COURSE

48HR BRAISED SHORTRIB| PICKLED CAULIFLOWER| HEIRLOOM YELLOW CARROTS| YOGURT| DEHYDRATED PINK PEPPERCORN| LEMON MARMALADE

$28.00

OR

FRENCH SEA BASS | PONZU| LEMON HOLLANDAISE| PICKLED GOLDEN BEETS N GINGER| EPINARD MOUTARDE

$28.00

DESSERT

BLACK FIGS| MALT POWDER| VANILLA PANNA COTTA| TAPIOCA PEARLS

$15.00

Maitre D 

a.k.a. MAMA

she's not french

she from Medina

she makes a mean suckling pig, better than Gunthers :-) sssh...I worked with him before

 Bon Apetit !!!!

pls call 96790611

Artisans most welcome

Bring your craft