Submitted Tuesday, October 9, 2007 - 1:12am [Dine in]
A cozy, understated dining room with gigantic fresh floral arrangements.
The restaurant gave us a good table given that I had reserved a table two weeks in advance and noted it was a special evening. Fabulous friendly service from our waiter without being intrusive and appropriately asked how our food was after observing I had my first bite. Another waiter attended to us when the entrees were ready and our original server was busy at another table. This was a good move so that we were able to have our food as fresh as possible. They are also good with requests, service with a smile, when I swapped to a soufflé instead of a preordered crème brulée.
Our foie gras appetizer was seared perfectly, crispy on the outside and still very juicy on the inside. The crab cake was also well executed with a tasty spinach aioli. We had the slow-braised lamb shanks and slow indeed as it takes 20 hrs according to our server. It was worth the effort with fall-off-the-bone meat and a side of gnocchi on a separate smaller plate. It came as two big shanks and good portion size even for the hungrier folk. The surf and turf plate with three tiger prawns and a 7 oz. tenderloin, was a bit tiny for our stomachs but nonetheless, cooked just right with the two sauces being very flavourful for their respective meat.
The soufflé and crème brûlée was less impressive than the appetizers and mains with the soufflé being standard and the brûlée not very creamy with a thick layer of burnt sugar instead of a my own preference to a thin layer. Their complimentary pear sorbet was the dessert star and full of sweet pear flavour and rightly balanced with the bitter liqueur swimming beside the sorbet.
Le Crocodile is consistently enjoyable with their classic dishes.
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Submitted Monday, October 8, 2007 - 1:46pm [Dine in]
Despite the nice ambiance created with good mood light from the fabric on the ceilings and the warm paint palette, I have to judge a restaurant by its food too.
The satays were overly saturated with baking soda and we couldn't even taste which was beef or pork because the beef had no meat taste left. In fact, the beef was sour, like it's gone bad. Sure the waiter took it off our bill because we didn't even want the kitchen to remake it, but no apology or explanation.
The spicy papaya soup tasted like diluted soup-water and definitely not worth $15 for the old stale seafood. The bone-in chicken in red curry has not-so-fresh chicken, probably frozen from tasting the flaky meat. This meal is one of the worst and quite frankly, a rip-off for what tasted like cafeteria food.
Worst part, I submitted my comments through their website and haven't gotten a response. It's been a month.
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