When Shelter in the Woods closed for renovations earlier last year, I was devastated and excited at the same time to see what was to come next.
On 12 November 2014, Shelter in the Woods reopened its doors with a refurbished interior and refreshed menu with a new chef at its helm. Chef Masashi Horiuchi hails from Japan but he has honed his craft in Europe for the past 20 years in various Michelin starred establishments. Most recently he was working in L’Atelier de Joel Robuchon in London before taking up post here.
With his culinary finesse, he adds a refined touch to hearty French staples such as the Lyonnaise Salad (S$10) – a sherry vinaigrette frisee salad with Dutch bacon, croutons, confit pearl onions and a soft boiled egg, and the Shelter Quiche (S$12.50), an eggy mushroom quiche in fine pate sablee crust.
I adored the Shelter Charcuterie Board (S$30) especially the Pate Duck a L’orange which comprised duck liver, duck meat, foie gras, Grand Marnier, pork liver and port wine, to name a few ingredients. The other two charcuteries included a Pate en Croute and a Roquefort and Walnut Pate.
Not to be missed is the signature Rotisserie Suckling Pig (S$35) which is cooked in the flame rotisserie. It is roasted until the skin crackles and served with a side of roasted pineapples and a side of veal jus. Lamb lovers must have the Rotisserie Rack of Lamb (S$39) for its tender and juicy meat that falls off the bone!
For dessert the Meringue Glacee (S$12) is a beautiful dessert to order. It comes in a glass with a scoop of house-made raspberry sorbet and vanilla ice-cream topped with baked meringue cones and pistachio. The side of mascerated berries also added a tart-sweetness to the dish.
So, if you’re craving for a spot of French fare that doesn’t come in small portions on large plates, try Shelter in the Woods.
About the Writer
Cleo Patra is a massive foodie with an appetite for life to match. She travels around the world for the sole purpose of eating and then, showing off on social media.
