Flutes Restau­rant.bar

T. Dining by Singapore Tatler - - European/Modern -

The num­ber of awards dis­played at the door and along the en­trance is tes­ta­ment to Flutes’ stel­lar rep­u­ta­tion—and it cer­tainly lives up to ex­pec­ta­tions. The amuse-bouche sets the tone for the rest of the evening: fresh, sim­ple and de­li­cious. The pa­rade of dishes that fol­low are a gas­tro­nomic treat. The pan-fried foie gras is per­fectly bal­anced and su­perbly cooked, gar­nished with candied pineap­ples and a smear of choco­late. The seared Ja­panese scal­lops are mas­ter­fully done and del­i­cately flavoured. The bar­ra­mundi is light and flaky, with crispy skin. The choco­late matcha tart­let is an ob­vi­ous choice for dessert; while it may seem like an odd fit in mod­ern Euro­pean cui­sine, it’s not overly sweet, and the matcha ice cream goes per­fectly well with the choco­late and the azuki bean paste. The lemon meringue, al­ter­na­tively, pro­vides a tart and re­fresh­ing end to din­ner.


Don’t miss out on the pasta with fresh Maine lob­ster and ten­der as­para­gus sautéed in creamy but­ter. These go per­fectly well to­gether, and best en­joyed with a crisp Chi­anti.


1. Seared Ja­panese scal­lops

2. Pan-fried foie gras with candied pineap­ple and choco­late 3. Pan-roasted fil­let of bar­ra­mundi

4. Choco­late matcha tart­let

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