Coucou, an alpine ski resort-style restaurant along the Duxton neighbourhood of Singapore is serving up a new menu of Swiss cuisine and drinks.

Combining traditional Swiss recipes with a modern twist, Coucou offers a warm and unpretentious gastronomic affair. Guests are fully invited into the experience by the surrounding cool grey stone walls, adorned with photographs of magnificent Swiss mountains and handmade cuckoo clocks. The quirky clocks’ soft chimes add a soothing authenticity to an already one-of-a-kind dining concept.

Savour the essence of Swiss cuisine with Coucou’s meticulously crafted dishes. The freshness of a perfectly seasoned trout tartare, Tartare de Filet de Truite, is complemented by light sour cream and a touch of heat from bright green chilli. Beneath a topping of sweet tomatoes and briny capers, the crispy pan-seared sea bass, Filet de Bar, Sauce Vierge, is creamy and juicy, accompanied by a velvety celeriac mousse. Salade Coucou, a recipe handed down by the owner’s grandfather, is a curly chopped salad served with homemade ‘Grand Père’ dressing, a clean and zesty accompaniment to the other dishes on the menu.

For a truly Swiss Culinary experience, indulge in the restaurant’s signature delicacy: Malakoff – a crunchy golden spherical dome of deep-fried gruyére that melts in your mouth and is unique to only three villages in Switzerland. Don’t miss out on a classic Emincé de Veau à la Zurichoise, a crisp potato Rösti topped with a hearty, saucy Veal Ragout, a seemingly simple yet complex dish that warms the soul. Dip cubes of crusty bread or boiled baby potatoes into Fondue Moitié-Moitié, a delicious bubbling pot of melted Swiss cheese. An original recipe from Fribourg that incorporates alcohol, the fondue can be customised to your liking with a variety of toppings from truffles to spicy chilli padi.

There is of course, also a selection of Swiss wines and cocktails to accompany your dining journey. Begin with the Chasselas Wine, a popular aperitif that is smooth and slightly acidic and goes perfectly with the rich flavours of Swiss cheese. Or the Petite Arvine, a fruity and floral aperitif wine that complements the fish or cheese dishes. A medium body, peppery Merlot with tannins suits heartier dishes such as the tender 55-days premium aged, grass-fed beef steak, Tagliata de Boeuf or the Filet Mignon de Porc aux Morilles, a juicy pork tenderloin with morel mushroom sauce. Explore Coucou’s speciality cocktails, with the Williamine Mojito, a delicious Swiss take on a Mojito made with Morand Williamine, a pear brandy.

Coffee lovers can opt for the Espresso Martigny, a frothy cold brew twist using Morand Pear gin in place of vodka.

As for desserts, go for the snowy white Swiss meringues in Meringues à la Double Créme complete with an assortment of plump red berries, a thick, smooth Gruyère cream, and topped off with a tart berry sauce. Family-sized groups can opt for the vegetarian-friendly Fondue au Chocolat, served sharing-style with fruits, marshmallows and assorted toppings.

For reservations, visit Coucou's official website.

Kanpai!

88 Bamboo Editorial Team