For the dinner, I got myself Out of the Blue (literally the receipt written fish and chips, that explains why the sophisticated menu name is so important, as that sounds mysterious and elegant, but the truth is written in receipt because it is fish and chips..😒). My bf ordered chicken parmo (chicken topped with cheese and some herbs, together with truffle chips). The truffle chips sounds sophisticated and expensive. It is quite nice however a bit salty for us. The foods here are well presented and certainly flavourful, just the downside is a bit salty for our personal opinion. However, the menu is certainly attractive and many people come here for the dessert also. This restaurant scores 4/5 at tripadvisor, and there is a board in front of the restaurant mentioned best cafe in town. To judge from the good rating, it may be a good choice to try, especially we enjoyed the deal at 30% off as we booked through Eatigo apps.
Out of the Blue - Crispy halibut, served with spicy tartar sauce and truffle fries! |
Chicken Parmo - Cheesy chicken, served with salads and truffle fries! |
For both of us, the dinner comes at a total cost of $50, however after 30% discount, it becomes $35. It is quite a steal right 😄. One more thing to mention, this restaurant also has free seatings for us, and we got ourselves seated on tall chairs, and it is comfortable. It feels good to dine good foods in a great ambiance cafe.
Tall chair seatings |
Christmas decoration @ Orchard Hotel Singapore |
A Little Info. on Mon Bijou
Official Website: Mon Bijou
Facebook Webpage: https://www.facebook.com/monbijousg/ (Note: Scores 4.9/5 rating here!)
Location/ How to Go: 442 Orchard Road, Singapore. Inside Claymore Connect shopping mall, just beside Orchard Hotel Singapore.
Personal Rating:
Taste ➪ 7/10 (1-3: Below average, 4-6: Average, 7-10: Above average)
Price➪ 5/10 (1-3: Expensive, 4-6: Average, 7-10: Budget-friendly)
Ambiance ➪ 7/10 (1-3: Below average, 4-6: Average, 7-10: Above average)
💗 Author: Ng Mei Lian/ Adrian Yeoh Aun Hong
👉 Date of Visit: 30 December 2017
No comments:
Post a Comment