I didn't plan to make any reservation for this year Restaurant Week March 2013 since I felt most of the food offered in Restaurant Week were compromised. So how did I end up at Gunther's French Modern Cuisine? If I remembered correctly, it all started with Daniel tweeting his restaurant week's experience at Gunther's French Modern Cuisine. That started a chain of conversations on Twitter with some friends and eventually we ended up making reservation for a weekday lunch with Charleen, Nicole and Kimberley.
Carpaccio Wagyu Beef 4.5/5
For the starter, I went for the Carpaccio Wagyu Beef in Tartate Style. The thinly sliced beautiful marbled wagyu beef was topped with a medley of flavours that accentuated the sweetness of the beef.
Cold Angel Hair Pasta 4.8/5
The rest of the group went for the Cold Angel Hair Pasta which was a rendition of their signature Cold Angel Hair Pasta with Oscietra Caviar served on a cold plate. The cold plate simply shows the details the chef has put into his dish. Even without the caviar which was substituted with tomato, mozzarella and ham, it was nothing shy of excellent.
Pan-Roasted Foie Gras 4.5/5
For an additional $15, we ordered the Pan Roasted Foie Gras which was topped with almond bits. The crunchy almond bits not only given the foie gras a nice contrast in texture, it also given it a nutty flavour that lifted the whole enjoyment of the delicacy.
Pork Ribs in Provencale Style 4.8/5
Moving on to the main, this is the most awesome pork ribs that I have ever had for a long while. The Pork Ribs done in Provencale Style was so tender and full of flavours that the huge slab itself was not enough. I can simply go for another piece.
Grilled Brittany Cod Fish, Couscous of Vegetables 4/5
For the other main, the Grilled Brittany Cod Fish with Couscous of Vegetables was subtle and milder in taste compare to the bold flavours of the pork ribs. The delicately cooked piece of cod fish was moist and came with a hint of smokiness.
English Breakfast Tea Bavarois 4/5
For the dessert, we were not given a choice and was served the English Breakfast Tea Bavarois. The flavourful custard set with gelatine has a nice lingering tea taste that was complemented by the salty caramel and lemongrass infused sauce.
Petit Fours 3.8/5
For the Petit Fours, we were served Almond Cracker, Madeleine and Dark Chocolate Praline. Pardon my ignorance but I was a bit puzzled, there was only 3 items on the plate right? Paired with my coffee, it was nevertheless a simple yet perfect end to a memorable lunch.
I have to admit I am impressed with the food at Gunther's French Modern Cuisine. Ranked 43 in the inaugural Asia's 50 Best Restaurants 2013, awarded "Restaurant of the Year" at the World Gourmet Summit 2012, San Pellegrino World's Best 100 Restaurants 2010 at number 84 as well as retaining its position as Asia's Top 20 Finest Restaurants in the Miele Guide from 2008 awards. It definitely deserved all the titles lead my the culinary skill of Chef Gunther Hubrechsen.
Gunther's French Modern Cuisine
36 Purvis Street
Tel: +65 63388955
Nearest MRT: Bugis (EW Line, DT Line)
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
(Closed on Sun)
1) Alight at Bugis MRT station. Take Exit C. Walk to National Library Building (NLB) along North Bridge Road. At NLB, cross the road at the traffic junction of North Bridge Road and Middle Road. Walk further down North Bridge Road and turn left into Purvis Street. Journey time about 8 minutes.