Riviera @ One Fullerton - Experience the Diverse Flavours of The Mediterranean

Nestled on the second floor of One Fullerton, Riviera offers more than just a dining experience — it's a visual and culinary journey across the diverse flavours of the Mediterranean. Overlooking the breathtaking Marina Bay waterfront and Singapore's iconic Merlion, Riviera is the perfect spot for a romantic night out, a special celebration, or an indulgent evening of fine dining.

Before dinner, start with a pre-dinner drink at the elegant lounge. With the gorgeous view and luxurious ambience, it's the ideal setting to ease into the evening.

Our visit saw us try the Taste of The Riviera 4-course dinner menu ($128++ per pax). It began with a complimentary trio of bread — charcoal Parmesan Bagel, Brioche, and Sourdough — paired with salted butter. Each had its own texture and flavour profile, which was a great introduction to attention to detail throughout the meal.

AMUSE BOUCHE 4.2/5

We kicked off with two beautifully presented bites: a Crab Tartlet, where the sweetness of the crab is elevated with pink peppercorn, and a Butternut Squash sphere that bursts with sweet flavour sitting atop a savoury parmesan base for that satisfying crunch. These are small bites with big impressions.

ROSSO DI MAZARA 5/5

A standout starter, the Rosso Di Mazara features Sicilian Red Prawn Carpaccio seasoned with hazelnut vinaigrette. The red prawns were supremely sweet and melt-in-the-mouth, perfectly complemented by seasonal white asparagus. It was a refreshing yet luxurious opening to the meal.

L'OURSIN 4.8/5

This dish showcases Riviera's creative flair. Bafun uni crowns a bed of Black Bean Tea Pudding with saffron nage, delivering a dish full of surprises. The pudding has a unique texture and earthy flavour, unlike anything we've had before — in the best way possible. It is complex, layered, and sophisticated.

LE CANARD DE CHALLANS 4.5/5

For my main, I chose the Le Canard de Challans. The Challans Duck Breast was cooked beautifully, seasoned just enough to let its natural flavours shine through. Accompanied by a rich bordelaise sauce, the dish felt refined and comforting.

LA TRUITE 4.8/5

My dining partner opted for the La Truite, a filleted French Rainbow Trout topped with smoked caviar and a crisp piece of skin. Served with a smooth petit pois velouté and charred baby endive, it was a well-balanced dish with elegance and complexity.

“MONS” SELECTION OF MATURED CHEESES 4/5

You can add a cheese course for $38. The Mons Cheese Platter includes a variety of soft and hard cheeses, ideal for cheese lovers looking to extend their Mediterranean journey. It's a great way to slow down the meal before dessert.

CANNOLIS AU CHOCOLAT 4.8/5

I've never been a fan of Cannoli because of the hard shell, but Riviera's version won me over. Infused with star anise, the shell is perfectly crisp, and when paired with the Jivara orange chocolate mousse and Grand Marnier sauce, it becomes a divine dessert experience. A creative spin that's both nostalgic and exciting.

As tradition goes, we ended the meal with a selection of petit fours – a sweet little finale that tied everything together.

Riviera isn't just a place to eat; it's a place to savour life. Riviera delivers on every front with breathtaking views, impeccable service, and a menu that showcases both Mediterranean tradition and modern refinement. Whether you're celebrating a special occasion or simply treating yourself to something extraordinary, Riviera makes the experience worth it.

Enjoy 15% off any dinner set menu when you book via Riviera.sg and mention the promo code "DTXRIVIERA" in the comment section of the booking. This offer is valid until 31 May 2025. Don't miss this opportunity to indulge in one of Singapore's most scenic and delicious dining destinations.

Note: This is an invited tasting.


Riviera
One Fullerton
1 Fullerton Road
#02-06
Singapore 049213
Tel: +65 6690 7564
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 630pm - 11pm
(Closed on Sun and Mon)

Direction:
1) Alight at Raffles Place MRT. Take Exit A or B. Walk to Clifford Centre and then Change Alley. Take escalator to level 2. Cross the road using the OUE Link. Turn left towards Fullerton Bay Hotel. Walk to towards the bay and destination. Journey time about 8 minutes. [Map]

Gunther's Modern French Dining - A Special Curated Degustation Menu Highlighting Chef's Signature Dishes and Culinary Artistry

Established in 2007, Gunther's Restaurant is a renowned destination for Modern French dining in Singapore, which speaks to the consistency and quality of their food and service over the years. Their thoughtful approach in presenting the entire dining experience is evident, an example being their continued use of real silverware, which adds a touch of old-world sophistication and charm.

They have recently updated their à la carte menu and offered a curated degustation menu highlighting the chefs' signature dishes and culinary artistry. There is a choice of a 4-course ($158 per person) or 6-course Degustation Menu ($228 per person), with a further option to have wine accompaniment for either menu.

We started our 4-course dinner with a freshly Baked Mini Baguette with Butter. The baguette was served warm and featured a crisp, golden crust and a soft interior, accompanied by a rich, creamy butter that melts beautifully when spread on the baguette.

Tempura Prawn

Next, we were treated to a snack of Tempura Prawn that was light and crispy. This nice touch provided a little nibble as we waited for our first course.

Cold Angel Hair Pasta topped with Oscietra Caviar 5/5

For our first course, we selected two different options- the first being their famous Cold Angel Hair Pasta topped with Oscietra caviar, and the second being the Tartare Flavoured Carpaccio of Saga Wagyu Striploin.

The Cold Angel Hair Pasta, topped with Oscietra caviar, is truly a dish that speaks for itself, and in my opinion, it's absolutely perfect. Every delicate, silky strand of chilled pasta is tossed with chives, kombu and truffle oil for a delicious taste. It is also luxuriously topped with Oscietra caviar for a briny pop of flavour. A standout choice, I would love to eat this again!

Tartare Flavoured Carpaccio of Saga Wagyu Striploin 4.2/5

The second starter we tried was the Tartare Flavoured Carpaccio of Saga Wagyu Striploin, a dish that showcases the high quality of meat used. Thinly sliced, the carpaccio highlights the rich marbling and tenderness of the Saga Wagyu, known for its exceptionally buttery texture. It’s also sprinkled with some cheese shavings and crispy croutons.

White Whole Truffle

Gratinated Cevennes Onion 3.8 /5

Moving on to our second course, we also savoured two different options. I had the Gratinated Cevennes Onion with Seasonal White Truffle, lemon and black pepper, whilst my dining companion opted for the Roasted Spanish Carabinero Gambas with light spicy tomato-flavoured rice.

For the Gratinated Cevennes Onion dish, seasonal white truffles are shaved over the caramelised Cevennes onions and served elegantly in a silver bowl. The baked dish features a rich, buttery aroma that complements the distinctive sweetness of the onions, creating a comforting yet refined flavour profile. However, I found the portion size of this dish to be really small, and I finished it in two bites.

Roasted Spanish Carabinero Gambas with Light Spicy Tomato Flavoured Rice 4.5/5

For a heartier second starter, consider the Roasted Spanish Carabinero Gambas. This dish has half of the Carabinero prawn roasted to perfection and bursting with flavour. It is served alongside a tangy tomato-flavoured rice with a bit of spiciness that makes it even more satisfying.

Roasted Iberico Pork Jowl 4.8/5

Moving on to our main plate, we tried two delightful dishes: Roasted Iberico Pork Jowl and Grilled Wagyu Beef Sirloin.

Considering that pork is almost never my first choice for a main, I was thoroughly impressed with the Roasted Iberico Pork Jowl, which was accompanied by herbs, raspberries, and hibiscus sauce. The pork jowl was beautifully prepared—tender and juicy, with a perfect balance of fat and meat. The hibiscus sauce and raspberries complemented the pork wonderfully, adding a touch of tanginess without being overly sour. I would definitely pick this dish again!

Grilled Wagyu Beef Sirloin 4.5/5

The Grilled Wagyu Beef Sirloin is also delicious; it comes with roasted sweet corn and a caramelised banana shallot that enhances the flavour of the dish, whilst crispy potato strips provide a nice crunch. Overall, this is a well-rounded dish showcasing the beef's high quality.

Floating Island of Chocolate on Coffee Flavoured Parfait 4.2/5

Last but not least was the dessert course, and I selected the Floating Island of Chocolate on Coffee-Flavoured Parfait. It's a dense, warm chocolate cake with a rich, gooey centre. Paired with coffee-flavoured parfait, it's a timeless flavour combination that is quite irresistible.

Fine Apple Tart “Aux Dragées”, Salted Caramel, Havana Rum Raisin Ice Cream 4.5/5

The Fine Apple Tart "Aux Dragées" features a delicate pastry base filled with sweet apple compote and some crunchy caramelised sugar. To elevate the experience, it is served alongside Havana rum raisin ice cream, which makes for an indulgent dessert. It is something quite special that I have not had before, and I enjoyed the crispy pastry paired with the ice cream very much.

Canelés, Cookies and Choc Truffle

We were presented with Petit Fours, featuring Canelés, a crisp Cookie, and a rolled Chocolate Truffle to conclude our meal. We also enjoyed warm, freshly baked mini financiers with delightfully crisp edges.

Dinner at Gunther's was a memorable dining experience marked by high-quality ingredients and well-balanced, delicious flavours in each dish. The chef is very skilled and has many signature dishes which are well worth trying.

However, expect that portions are on the smaller side overall. Personally, it left me feeling satisfied but not uncomfortably full. However, for those with a larger appetite, the smaller portions might leave you wanting more.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Gunther's Modern French Dining
36 Purvis Street
#01-03
Singapore 188613
Tel: +65 9010 3075
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Nearest MRT: Bugis (EW Line), City Hall (EW, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 630pm - 1030pm
Sat: 630pm - 1030pm
(Closed on Sun)

Direction:
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. [Map]

2) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre, walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road and walk down North Bridge Road. Turn right onto Purvis Street. Walk to destination. Journey time about 8 minutes. [Map]

Homura by Kai @ Orchard Plaza - A Hidden Yakitori Omakase Inside An Unassuming Shopping Mall

Homura by Kai, nestled discreetly on the third floor of Orchard Plaza, is a yakitori omakase haven awaiting discovery. This unassuming restaurant opens its shutters precisely at 6:30 pm, revealing a cosy space with 12 counter seats that provide a full view of the chef orchestrating his culinary magic over a charcoal pit.

I had the 18-course Yakitori Omakase ($188), which promises an array of flavours and textures. The feast includes 3 Appetisers, 13 Skewers, 1 Signature Ramen/Soup, and a Dessert. There's also a slightly more modest 12-course Yakitori Omakase available at $138.

Chawanmushi 4/5

We embarked on this journey with a delightful Chawanmushi. This Japanese classic presents a smooth and silky steamed egg bathed in dashi broth and adorned with a slice of chicken and a mushroom. It's a soothing prelude to the meal.

Spanish Mackerel 4.5/5

A highlight of the evening was the Spanish Mackerel. At first glance, it might appear straightforward, but upon closer examination, it reveals two distinct textures. The top layer is slightly grilled to a delicate crisp, while the other half is served as sashimi. This clever preparation combines two different textural experiences in a single bite.

Chicken Neck 4.2/5

Chicken Skin 3.5/5

Chicken Heart 4/5

We continued the journey through the diverse world of chicken skewers. The Chicken Neck surprised me with its pleasantly meaty bite, while the Chicken Skin was delightfully crispy. Chef Roy even meticulously trimmed away charred bits, ensuring no unpleasant burnt taste lingered. The Chicken Heart offered a delectably tender texture, showcasing the art of grilling different chicken parts.

Shirako 4.5/5

Moving on, we encountered Shirako, cod fish's milt, a delicacy in season. Chef Roy coated it with a sweet sauce and grilled it over charcoal, adding a slight crispness to the exterior and a smoky aroma, all finished with a hint of sweetness.

Zucchini 4.2/5

Mushroom 4/5

The exploration of skewers continued with a focus on vegetables. The Zucchini, kissed by the fire and lightly seasoned with salt, brought out its natural sweetness. The Mushroom was perfectly grilled, preserving its juicy core.

Chicken Oyster 4.5/5

Chicken Wing 4.2/5

Next in line were the Chicken Oyster, a prized part of the chicken located on the back near the hip joint, offering a moist, juicy, and slightly silky texture. The Chicken Wing, as one might expect, was packed with flavour due to its bone-in preparation.

Gingko Nuts 3.8/5

Gingko Nuts made an appearance, with their green hue resembling grapes, though the taste was quite different, offering hints of sweetness and nuttiness after grilling over charcoal.

Japanese Yam 2.8/5

Japanese Yam, however, was the least favourite. The skin-on grilling left it somewhat dry, with a lingering aftertaste that might not appeal to all palates.

Chicken Gizzard 4/5

Chicken Cartilage 4.2/5

The Chicken Gizzard and Chicken Cartilage provided a delightful crunch, demonstrating the versatility of various chicken parts. These skewers were a testament to how even less common parts can be transformed into delectable treats.

Chicken Liver 4/5

Chicken Liver followed, my personal favourite among chicken innards. Typically enjoyed with chicken rice, it presented a unique flavour profile after grilling, resembling pig's liver more closely than the usual boiled variety.

Tsukune 4.5/5

The Tsukune, seasoned ground chicken formed into oval shapes, was a beloved dish in Japanese cuisine. It showcased the art of grilling and flavouring meat to create savoury and slightly sweet bite-sized portions of grilled chicken.

Quail Egg 4/5

The omakase feast culminated with Quail Egg, grilled and seasoned with pepper. Unlike the usual tough texture of quail eggs, these retained a soft, runny centre, a testament to Homura's grilling skills.

Ramen 3.8/5

The savoury part of the meal ended with Ramen served with an onsen egg and seaweed. The broth, light yet rich, was the perfect ending to a fantastic feast. Finally, for the grand finale, a scoop of Ice Cream, available in Matcha, Black Sesame, or Vanilla, rounded off the dining experience.

Homura by Kai offers an exceptional yakitori omakase feast where each ingredient is expertly grilled to bring out its full flavour. The chef and service staff provide not only delicious dishes but also a warm and attentive dining experience. It was a truly enjoyable and memorable omakase dinner.

Note: This is an invited tasting.


Homura by Kai
Orchard Plaza
150 Orchard Road
#03-16
Singapore 238841
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Sat: 630pm - 1030pm

Direction:
1) Alight at Somerset MRT station. Take Exit D. Walk to traffic junction of Orchard Road and Killney Road. Cross the road. Walk to Orchard Plaza. Walk to destination. Journey time about 5 minutes. [Map]