Food and Travel (Singapore) - - Reviews -

THE BUZZ A stal­wart in the lo­cal French din­ing scene, Gun­ther's Mod­ern French Cui­sine is an award win­ning restau­rant and has been listed among Asia's Best Res­tau­rants for sev­eral years. Some of the restau­rant's re­cent ac­co­lades in­clude “Restau­rant of the Year” and “Out­stand­ing Caterer of the Year” at the World Gourmet Sum­mit Ex­cel­lence 2012, and “Top Choice 2015" by Lian­ for it’s ex­quis­ite menu and friendly ser­vice.

AM­BI­ENCE Span­ning 2,000 sq ft in floor area, the restau­rant's art-nou­veau styled in­te­rior which fea­tures taste­fully de­signed fur­ni­ture pieces, panel art pieces, as well as highly stylised flow­ing, curvi­lin­ear de­signs that em­bod­ies fauna and flora mo­tifs, ex­udes op­u­lence yet af­fa­ble style.

The Restau­rant show high flex­i­bil­ity with its main din­ing room that can ac­com­mo­date up to 25 cus­tomer and 2 pri­vate rooms with sep­a­rate en­trance for pri­vate par­ties from 2 up to 18 cus­tomer; si­mul­ta­ne­ously one can en­joy a great se­lec­tion of Cham­pagne on the com­fort­able sofa at the small but el­e­gant bar.

FOOD & DRINK After set­tling com­fort­ably into our seats, one of the wait­staff ap­pears at our ta­ble with a tray filled with fresh seafood and meat, and does a stun­ning pre­sen­ta­tion of the day's spe­cials, such as where each in­gre­di­ent is from and how chef and his team would pre­pare it to bring out the best flavours.

The short pre­sen­ta­tion def­i­nitely got us ex­cited and we were ea­gerly an­tic­i­pat­ing the first dish.

The first ap­pe­tiser we had: cold an­gel hair pasta with osci­etra caviar (S$60), which is also one of chef Gun­ther’s sig­na­ture dishes, set the tone for the rest Of­fer­ing a good va­ri­ety of clas­sic as well as un­con­ven­tional French fare, Gun­ther's is an ad­dress to add to your lit­tle black book. of our meal. Fea­tur­ing pasta that was cooked to al dente per­fec­tion, and served with specks of black truf­fle and topped with osci­etra caviar, this dish was ab­so­lutely de­li­cious and in­dul­gent.

If you're up for more un­con­ven­tional French fare, try the toro with fresh uni served with rice, which is a sheer de­light to the taste buds. Next up, the deep­fried egg served in a pump­kin-cheese sauce and topped with truf­fle shav­ings, was another high­point. We love how unas­sum­ing it looks, but the mo­ment we tasted it, we were blown away – we es­pe­cially love the pump­kin-cheese sauce, which was creamy and had all the umami un­der­tones, with­out over­whelm­ing the other el­e­ments.

Be­fore the main course ar­rived, we were served another stun­ning dish: roasted cara­binero gam­bas (S$55) – we loved how the sweet­ness of the prawn com­ple­mented per­fectly with the tomato flavoured risotto which was spiked with chilli Monte Poro for a slight spicy kick.

Another coup from the kitchen is the char­coal grilled Ja­panese wagyu – the highly mar­bled and rich piece of meat yields eas­ily to the knife, and was se­duc­tively ten­der and suc­cu­lent. This dish is given var­i­ous tex­tures from the ac­com­pa­ny­ing corn and car­rot.

For desserts, we had the fine ap­ple tart (S$25) – don't be fooled by its sim­ple name: one mouth­ful of this tart prompted nods all around – the un­fussy ren­di­tion boasts a mouth­wa­ter­ingly but­tery but still light and flaky pastry that crack­les with every bite, with just enough glaze to lend it a touch of sweet­ness. Paired with a scoop of rum and raisin ice cream, this dish is a won­der­ful tex­tu­ral treat, and the perfect way to end a great meal. AD­DRESS #01-03, 36 Purvis Street

TEL 65/6338-8955


Mon to Sun: noon to 2.30pm (Lunch), 6.30pm to 10.30pm (Din­ner)

WEB­SITE www.gun­

PRICE Starters from S$18 Mains from S$28 Desserts from S$15

Din­ing room

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