Menu from Enoch's
Menu highlights
Mushroom Cappuccino
Topped with truffle foam, served with rustic bread
Escargots (1/2 Dozen)
Baked escargots in garlic-herb butter and tomato fondue, served with rustic bread
Herb-crusted King Prawn(300G)
Sesame dressed potato salad, sweet mesclun leaves, Hollandaise
Salads
Pork Belly Salad
Crispy "Sio Bak", cherry tomatoes, mixed olives, pinenuts, granny smith apples, red peppers & rocket
Yellow-Fin Tuna "A La Nicoise"
Tuna tataki, French beans, boiled eggs, sliced onions, mixed olives, cherry tomatoes & mixed greens
Enoch's Chicken Rice
Sous-vide chicken breast, black rice cake, baby beets, ginger-shoyu reduction
Duck Leg Confit
Crisp skin French duck leg, mashed potatoes, wild rocket
12-Hour Belly of Pork
Crisp skin Spanish pork belly, creamy puy lentils, smoked bacon, sous-vide egg, honey-balsamic glaze
King River Prawn Linguine
Herb-crusted river prawn, mixed peppers cooked in cognac enriched bisque
Sous-vide Leg of Lamb
52 degree celsius slow-cooked Australian lamb, Lyonnaise potatoes, sauteed French beans, basil pesto
Seafood Bouillabaisse
Prawns, scallops, mussels, clams, baby potatoes, rouille Served with side of rustic baguette or rice
Herb-crusted Salmon
Garlic-parsley crust, sauteed potatoes, sauteed French beans, cherry tomatoes
Desserts
Creme Brulee
Chocolate Fondant
Served with vanilla ice-cream
Apple Crumble
Served with vanilla ice-cream
More about the restaurant: Enoch's
Formerly Le Petit Paradis, this small paradise in Singapore’s gastronomic scene has reopened under a new name: Enoch’s. This affordably-priced restaurant along East Coast Road takes its name from chef and owner Enoch Teo, whose shining cheffing CV includes residencies at fine French establishments like Absinthe, Andre, and Les Amis. Enoch’s is classic French cuisine through and through, from starters through mains to desserts. If you’re looking for casual European dining in Singapore’s Katong, you can’t go past Enoch’s along East Coast Road.
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From humble beginnings as a street food hawker stall to their very own chic
premises along Singapore’s East Coast Road in Katong, Enoch’s is set to take the
city’s casual European dining scene by storm. Head chef and owner Enoch Teo has
assembled a crack team of young chefs each of whom are inspired by and dedicated
to serving up classics of French cuisine at prices that won’t break the bank. Enoch’s
was formerly Le Petit Paradis, and though the name and location of this French
restaurant has changed, the passion behind the project has not. Indeed, Enoch’s
transformation has resulted in a menu reinvigorated, and a much more appealing
venue for diners to enjoy the simple, delicious dishes on offer.
Diners
regularly report back on the excellent standards of service on show at Enoch’s. And
with a menu that features a concise list of French cuisine classics, many guests
come back time and again to Enoch’s East Coast Road restaurant to work their way
through yet another superlative example of the French culinary tradition. Bestsellers
like Enoch’s duck leg confit use duck imported from France – a larger, meatier cut
than those sourced from local duck, this dish has quickly become an instant classic
amongst Singaporean fans of French cuisine. Enoch’s young and talented kitchen
staff are to be saluted for their introduction of quality French cuisine to Singapore
diners with a complete lack of pretension and elitism. This is casual French dining in
Katong with dishes that are always of the highest quality.