Today’s food review is a hidden Jem around Alexandra, a bistro using French cooking techniques, world flavors. Serving gastronomical dishes of fine dining standard with affordable prices in a casual setting.

The Chef-Owner Chris believes in letting the natural ingredients shine, other than sourcing the freshest produces from both local farms and the global market the chef also strive to support other artisanal producers when purchasing wine, cheese, ciders and many other ingredients.

Being inspired by great artisanal foods and holding the utmost respect for food producers around the world. The culinary brigade makes the best of many ingredients, such as cooking from scratch without using any form artificial flavouring (such as MSG)

 My date for that evening, hehe. We both love the setting, the ambience, and the service staff was absolutely attentive to our needs. Without further ado, let me start rolling the dishes out.

Entrée: Heritage, Consistency, Simplicity, and Clarification

 Curry Chicken Rillettes - Sakura Shrimps, Rillettes, Thai Basil Pesto, Curry Leaves, Brioche.

This dish represents the restaurant’s philosophy as well as upholds the strong tagline of their concept: French Techniques. World Flavors. As it uses the sophisticated French cooking technique, yet it is not being restricted by the traditional French flavors only.

Personally, I love it as it’s not those strong curry smell that overpowers everything. The Sakura Shrimps and Thai Basil Pesto gave off a unique taste that will make you want more. Perfect fusion, I guess.

 Horizon’s Angel Hair – Chilled Angel Hair, Spanner Crab, Tobiko, Ikura, Chorizo Oil

My favorite dish for the entrée because I really love Angel's hair, furthermore, it’s very flavorful yet, well balance. Highly recommended.

 Egg 63 – Sous Vide Egg, Potato Puree, Enoki Mushroom Threads, Laudon, Cous Cous, Herb Jus.

Sous Vide Egg are famous it’s perfect texture, and it’s normally a rare thing for a bistro to serve it. You can either mix it all together as recommended, or you can have it separated like how I did. The reason behind my way of eating is because I love how I’m able to taste each and every ingredient separately for this dish. Yummy.

Tomato Consomme – Home cured salmon confit, prawn, peas, carrot, baby zucchini, tomato consommé

Refreshing is the word for this dish. I would recommend this entrée as it prepares you for the Mains. It refreshes your palette and opens up your appetite for the following course. I learn how to make consomme during my chef classes in the past, but little did I know that I can add in tomato to make it so refreshing!

The Mains : Freshness, Technical

Blanc – Fresh Halibut, Cauliflower puree, Daikon, Cauliflower, Burnt Onion, White Asparagus.

I’m neither a fish lover nor a vegetable eater, but the white asparagus is really nice. I think I fell in love with the white asparagus, there’s no “green” taste at all (I think only vegetable hater understand what is “green” taste! Haha)
The Halibut is really surprisingly fresh and complement well with the cauliflower puree. Overall, it’s nice.


As always, fooling around while waiting for the next dish. She's explaining to me how she is going to cut her bangs again. Hahaha!

Pork Belly 2 ways – Crispy pork belly confit, 24 hours sous vide pork, carrot puree, baby carrot, caramel apple, green asparagus, pork jus.

Personally, I’m disappointed with the crispy pork belly confit as it looks promising and crispy but it is not so I end up preferring the braised pork belly. It’s perfect as it was well braised till the texture was super soft and tender, it’s literally melt-in-your-mouth texture and it’s flavorful. Highly Recommended!
Look at how Instagram-worthy the whole outlook of this restaurant, even the alfresco area is so timeless.

Cheers to being the invite for this food event!
The Dessert: Deconstruction, Reconstruction, Deception and Memories

Yuzu Cheese Cake – Yuzu Curd, Whipped Cheese Mousse, Truffle Popcorn, Green Tea Nama, Cinnamon Soil

Simply a piece of art, I love how it is being constructed and how the unique flavors end up complimenting each other. High recommended dessert!

Peanut Butter 2016 - Vanilla chiboust, beuure noisettes financied, apple puree, aged pickled apple, chorizo caramel, brioche.

This is an out-of-the-box dish, as it was called Peanut butter 2016 but it doesn’t contain any peanut butter at all. I think it’s perfect for people who craves for peanut butter but is allergic to nuts! I’m well impressed.

Orange Soba - Cilantro Pearl, Lemongrass Saabayon.

Personally, I liked the looks of this dessert as it is very special, the texture was chewy and tangy sweet. However, I think the after taste bitterness from the citrus is too heavy and It made it a bad ending for this dish.

This is what I called a default resting bitch face, she surely has it. Haha.

 Memories - Milo Truffle, kaya macaroon, Mango Lollipop, Peach pate de fruit.

This dish is the combination of all the childhood sweets. I love the milo truffle. Personally, I added some sea salt on top of it and eat it together to bring out more sweetness from it. Yup, If you're having a cake or dessert. It's always good to add a little bit of sea salt to bring out more flavors in it.
My 2 cents worth:

It was an enjoyable evening with Horizon Bistronomy Alexandra, and they have amazed me with their creative dishes. I would say, if you want to have a relaxing dinner after a long day of work or a nice Saturday lunch, I would highly recommend this restaurant!

Horizon Bistronomy Alexandra

456 Alexandra road NOL building, Singapore 119962

Opening Hours: Monday - Friday: 11am - 11pm
Closed on Saturday and Sunday.