I’ve always been curious about the global phenomenon that is Le Petit Chef, a dining experience that merges gourmet French cuisine with projection technology. It’s like dinner theatre, but on your plate! Walking past the blackout curtains, we were immersed in a dimly lit dining space. Tables were elegantly set with white cloths, and plates were perfectly positioned for the best viewing of the animated projection show.
Kids (ages five to 12) can enjoy a five-course Junior Menu for $98 and adults can choose from five-course Vegan ($188), Le Petit Chef ($188) or Le Supreme Chef ($238) menus. For the Le Supreme Chef menu, I started with Burrata Salad. It was as refreshing as it was beautiful, with its dry ice smoke presentation.
The creamy burrata was paired with sweet heirloom tomatoes, candied lemon for a hint of zest, and a delicate mint vinaigrette. White balsamic truffle pearls added a touch of luxury, while sunflower seeds gave it a crunch. Next came the Laksa Bouillabaisse, a fusion of local flavours and French technique.
The broth was light fragrant combination of lobster stock with laksa leaf, and was brimming with premium seafood: crabmeat, halibut, tiger prawns, grilled squid, and black mussels. I especially enjoyed the fish and found the broth addictive. Sugarhall takes you on a cocktail getaway The third course was a unique take on Nyonya cuisine: Assam Nyonya Roasted Sakura Poulet.
The chicken breast was tender, lightly charred, and served alongside roasted pota.