Casa Restaurant Review – Chef Remy Lefebvre Splits From Raffles & Starts Fresh
Still recalling the culinary wizard behind Raffles Hotel’s Butcher’s Block? Chef Remy Lefebvre has done a stellar kung‑fu kick‑off and opened his own fine‑casual spot, Casa Restaurant, nestled inside Chijmes on Victoria Street.
What the Place Feels Like
- Size & Seat Layout – A cozy
35‑seatmenu that makes you feel like you’re dining in someone’s living room instead of a hotel lounge. - Color & Texture – Subtle blue & green hues, light‑teak wood, terrazzo tiles, and scattered greenery. Picture a Pinterest board of “lazy sunny afternoons.”
- Kitchen Views – Every seat is a front‑row ticket to the kitchen chaos, letting you watch the chefs spin plates that mash French, African, Asian, and Latin vibes.
Getting Started: A Diversified Six‑Course Adventure
The special Experience Menu, priced at about $198+, is a journey through the chef’s life: the French childhood of a Frenchman raised in Ivory Coast and two decades of international menus.
Mouth‑Opening Beginnings
- Tortilla & Avocado Butter
Think toasted tortilla, avocado butter whipped with plankton powder & sea salt. It’s the “no‑dairy, no‑guilt” kickoff Remy likes to serve. Good for everyone, no culinary nightmares.
- Two Amuse Bouche
- Twice‑smoked Tasmanian trout + Cambodian kampot pepper; a tiny bite of Australian surf meets Southeast Asian street food.
- Tahini‑seasoned charred eggplant puree, topped with fennel pollen – the “modern plant‑based” tag is strong here.
Seafood Showdown – Mediterranean Meets Japanese
- Gambas
Brined red prawns cold‑smoked with hay & fruit‑tree wood chips, finished with a drizzle of yuzu‑wasabi oil. We’re talking a mash‑up of sunlight and sea heat.
Likely top‑drawer flavors! Added verbena oil keeps it fresh; the pine nut milk gives that buttery nuance. Good boy!
Vegetarian Hip, but Not All‑Inclusive
- Palermo Pepper
Sicilian sweet pepper meets muhamara (an Armenian dunk of red peppers, walnuts, and pomegranate). A sprinkle of lemon thyme & gluten‑free croutons bring texture and zing. The perfect vegetative masterpiece about a karaoke bar, come again!
- Blue Mussels Chawanmushi
Too much coconut cream in the mussel custard? Wrong move. But the smoked eel and diced French peaches still shine. A pleasant but unfinished note.
- Perfect Egg
This dish was a rebound: earthy Madagascar pepper sauce with Scottish razor clams. Sweet corn stew and salsa verde doubled as a promising “dual‑taste” hit.
Main Course – A Global Fish & Rice Party
- Rock Bass
Treats the fish as an ageing, shio‑koji‑brushed star, then grills it. Served with Kampot rice sautéed in sofrito plus a sauce vierge to finish. Yummy! Your palate will thank you for a well‑kept simple meal.
- Wagyu Dry‑Aged Beef
Aged for 40 days on site. Simple sides like barbecued heirloom carrots (Loire Valley) & Café De Paris (but swapped butter for Wagyu fat). This “sustainable, easy‑digest” offering is an absolute “wow” factor.
Sweet Finale & Graphically Creative Desserts
- Apricot
Chef Remy’s childhood memories – tarts with roasted apricots, miso frangipane, almond sorbet, and tarragon oil aroma. Classic patisserie groove meets modern flair.
Wine‑Tasting In Gone‑Wild
- Domaine Ciringa Fosilni Breg Sauvignon Blanc (2017)
A challenging choice from Slovenia that gives a minerality of the Loire + New Zealand crispness. Fit for a seafood‑centric table, especially if you want a lively acid hit on every dish.
The Casa After‑Dinner Hangout
There’s a chill living room spot, wrought with couches and armchairs. Every tableals gather around, and you can sip drinks or de‑lodge prey from the bar‑snack menu. The mantle hosts family photos and quirky childhood pics that tighten the kinship vibe.
Heads-Up – When to Go
- Address: #01‑20 Chijmes, 30 Victoria Street, 187996, Singapore
- Phone: +65 9722 8171
- Hours:
Wed‑Sat: 12–2pm & 6–10.30pm
Sun: 12–3pm & 6–10.30pm
Blind: Mon‑Tue – closed
In short, Casa Studio & Kitchen, Chef Remy’s new playground, offers a gourmand tour across continents. You’ll walk out with a full body of flavors, a good laugh, and a brain suddenly craving a roof‑shaped pancake. Get there before the rain‑drop – the interior and menu will surprise you, no doubt!
