More of Le Chasseur

Crispy pork knuckle

Le Chasseur did it again – with chef and owner Andy Lim cooking up a stellar spread of delicious MSG-free food.  The menu is so extensive we recently went again just so that we could try some of the other dishes.  The only thing that we ordered again was the curry chicken which was again a firm favourite on the table.

Pork and watercress soup

The showstoppers were the soups – we ordered pork and watercress soup, where there was a generous amount of bright green watercress in the soup, rather than the brown, overcooked stalks you can get in other establishments – as well as the pork knuckle.  Be warned, it’s big !  Served with a vinegar and shallot dipping sauce to cut through the richness of the meat, it was cooked so that the outside is crispy yet the inside stays tender and moist.

The other dish I loved was the barbecued squid, cooked so that it was tender and not at all rubbery, the edges charcoaly crispy and sweet.  Next time I have to try their barbecued prawns, one of their specialities.

A definite blink and you’ll miss it hole-in-wall, if you’re planning on going when it’s busy, I’d recommend you book.  And make sure you get all your order in at once – the service there is awful and any requests after you’ve put your order in are pretty much just ignored.  With some planning, though, you’re guaranteed to walk out with a full tummy and a big smile on your face.

Le Chassuer
31 New Bridge Road (opposite the Central Shopping Mall at Clarke Quay)
Tel: 6337 7677
Open 11am – 11pm daily

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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

2 responses to “More of Le Chasseur

  • rsmacaalay

    Wow that pork knuckle reminds me of a favorite Filipino dish called Crispy Pata as well that that pork and watercress soup its like the Pork Sinigang in the Philippines, is this soup sour?. I guess that restaurant have a Filipino touch to it.

  • Carolyn Chan

    I think it is more about cultures that utilise all of the animal but yes, the pork knuckle reminds me of crispy pata. The watercress is not sour though. What’s the sour base in pork sinigang ?

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