Do.main Bakery – Serving delicious comforting French savouries (not bread) all fresh from the oven!

Do.main Bakery

226 Tanjong Katong Road

IMG_8028There are posts which sometimes I felt obliged to write, but Do.main is one of the few that actually gave me the urge to pen down my thoughts! It was the second time to this unpretentious, traditional French Bakery; but mainly for the savoury mains that I have missed out during my first visit.

IMG_8015This time round, Chef Frederic has teamed impeccably up with fellow chefs Stephane Istel (chef-owner of Bar-Roque Bar & Grill – officially one of my favourite French eateries) and Christophe Megel (founder, a-munition group, former CEO for at-sunrice globalchef academy and executive chef of Ritz-Carlton Millenia Singapore). With such heavyweights pounding at us, they together have sharply curated a beaming list of traditional, classic French savouries with minimal contemporary influences. That I think is the perfect comfort food for the homesick French Expats over here.

IMG_8003Alright! We started off with a soothing bowl of special soup of the day with toasted bread; evenly mashed green pea soup with bits of fragrant bacon, that is the perfect way to calm the body after a strenuous day. A slight mushy consistency and not bitty at all, this was the perfect soup of the day! $6.50.

IMG_8008And if you are into cured meat, I personally felt that this Charcuterie Platter would fit the bill! You know the quality already when the radiant pork kurobuta, pork rillette and Duck Pistachio Pates are served! Not a fan of ham at all due to its high salt content and usually lacklustre texture, this luscious springy Kurobuta pork just proved me otherwise. And while the pork rillette forms an easy intense spread for the bread, the nutty pistachio duck pate has an interesting crunch to the already flavourful pate! And if you are afraid that this would be an overdose of cured meat, the gherkin by the side is the solution! $20.

IMG_8012Octopus Romesco Salad on Sourdough toast bread – $15. Plated like an open sandwich, the slightly spicy red pepper-based Romesco sauce paired really well with the springy fresh octopus and helped to lift the overall taste of this slightly seafoody sandwich. 

IMG_8016

IMG_8015This is one of the most comforting dishes of the night – Tartiflette Baked Rate Potatoes with Reblochon cheese and Bacon. Baked to a soft and moist consistency, the small rotund potatoes bedded underneath were initially mistaken as gnocchi and I love its pairing with the huge, chunky Reblochon Cheese. You somehow get a lot of satisfaction by digging out a hearty scoop of this dish with all the different ingredients! $16.

IMG_8017The other most comforting dish – Mac & Cheese with Baked Ravioli and Comte cheese. Having a very stretchy texture, you could easily discern this cheese from that used in the baked potato (top). What was made right over here is the adequately cooked ravioli that made it really palatable! $14.

IMG_8021This beefy Red wine oxtail stew pie is the epitome of their collaboration. While the luscious, tender oxtail stew is a creation of chef Stephane, the buttery crispy crust is made perfect by Chef Frederic. $12. That’s why I look forward to collaborations!

IMG_8032Not forgetting the roots of Chef Frederic (a reverend pastry chef), his fresh pastries are must-haves after your savory meal. Quite a big range of pastries available at the counter, we’ve tried the Paris Brest, Salted Caramel Eclair, gluten-free chocolate cake and a coffee-infused cake that is made up of 5 different recipes in it!

Domain2-001My favourite this time round was the salted caramel eclair as it is filled substantially throughout with the not overly cloying sweet cream. Evidently different from most hollow Eclairs that we usually get outside, the cream here was packed tightly against the crust, with the help of an unexpected SYRINGE! I am impressed.

Domain2It was a rewarding opportunity to take a tour in this sleek, metallic kitchen whereby everything, from savouries to pastries are prepared in the nicely stacked huge ovens (yes, no pan frying as there’s not even a stove in sight). Was definitely a great French dinner at Do.main bakery and thank you Jenny for the cosy and fun meal!

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