Very excited about my visit to Table 65 next week. This is what I've been waiting for... ever since I heard that Richard van Oostenbrugge, chef-owner of Amsterdam’s two-Michelin-starred Bord’Eau Restaurant Gastronomique and Restaurant 212, would be taking over the space where Joël Robuchon Restaurant used to be at Resort World Sentosa.
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I do not know what exactly to expect, but I heard that it will be a fun kind of fine-dining, with some sort of levitating dishes and visual projection? Meanwhile, enjoy this video brought to you by @rwsentosa and @rwsdiningartisan, till I share my experience with you next Thursday :)
10/10 for taste and visuals. Isn’t it a piece of art?!
Adios... hope it will find its way back to the SG culinary scene.
Another one of the iconic Robuchon dishes, cold poached lobster tail is sliced and served on top of diced claw meat. The pickled turnips form a "ravioli" around the shellfish and it's dressed with sweet and sour flavours, espelette pepper and rosemary. While perhaps not among the strongest Robuchon dishes, I still really like this dish. Light and enjoyable 😋
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#burpple #chopebites
One of the selections on their dessert trolley, they serve a decadent millefeuille with crisp, delicate layers of pastry surrounding a deliciously rich cream chock full of vanilla beans 😋
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Very sad that they'll be serving their final dinners at the end of the month
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#burpple
Its sister Atelier Restaurant will likely relocate.
Loads of speculation. Is it the high rental, lack of traffic, the “Michelin Curse”, a possible loss of stars?
Just wondering how many who say “it’s a waste” would actually want to fork out for a $548++ meal?
We all know F&B in Singapore is tough. Oh well.
Previous review >
bit.ly/joelrobuchonrestaurant #DFDMichelin
A very interesting dish for spring 🌱. I was surprised to see seared chunks of Foie Gras served in a soup. However, it worked pretty well. The chunks of liver were served together with cabbage and mini vegetable raviolis before a very fragrant chicken and ginger broth was poured over. The Foie Gras had no crispy shell and instead had a texture similar to tofu but with the rich flavour of the duck liver. The cabbage and ravioli added a nice light note to balance it out. Overall, a good dish.
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#burpple #springtime
Not all the bread are equally good. Some are very ordinary while others are so crispy and flaky.
Many thanks to Michelin Guide Singapore for the gracious hosting and @burpple for the invite!
Really nice tart with a light chocolate mousse on top and a strong hazelnut layer inside
Many thanks to Michelin Guide Singapore for the gracious hosting and @burpple for the invite!
The sauce is served with their superb modern Bouillabaise and it goes well with that. However, I also love it just spread on one of their fantastic freshly baked crusty breads. The sauce has strong hints of cayenne and garlic, providing depth to the stunningly luxurious core flavour of saffron. Downright delicious 😋
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#burpple #saucy
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This iconic Robuchon dish is currently served at many of his international outlets. A rich tribute to winter with the seasonal black truffles, foie gras and potatoes, this is an enjoyable dish. In Singapore 🇸🇬, it's served at the 3 Michelin ⭐⭐⭐ Joel Robuchon Restaurant as part of the Prix fixe menu or the full tasting for winter.
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#burpple #dinnerdate
This is a pretty famous dish served at many Robuchon restaurants around the world and we've tried it a few times at various outlets. Its good but we find it slightly lackluster compared to other dishes, especially at the 3 star outlets. Its still a moist, well glazed center cut fillet but we'd recommend trying something else instead unless you really like cod
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#dinner #burpple
Part of the $498 winter tasting menu.
Perfect winter dish. Earthy flavours from the vegetable jelly and a mild sweetness from the artichoke foam pair brilliantly with the black truffles. The truffles were of great quality and smelt and tasted very good.
An iconic dessert by Joel Robuchon, popularized and replicated by other restaurants and patisserie. The green apple is a delicately constructed from creme fraiche, cinnamon flavoured apple jelly and apple jam.
Caramelized black cod with bok choy and Malabar black pepper sauce. One of the most enjoyable item in the menu. Good doesn't need superlatives... simply excellent. P.S. pardon my ignorance, but is this the only dish on the menu in English.
What a luxurious starter complimentary of the restaurant. The crisp bread sandwiched a generous filling of the succulent crustacean and the creamy uni. Perfect starter to an incredible meal. Can't wait.
Another view of this remarkable steak at the right doneness it's Rubuchon at its best!
Enchanting presentation of the turbot fillet in a basil and artichoke reduction, served with raw artichoke and grilled artichoke slices - really got my appetite going. But this turns out to be a disappointing dish. Texture of the turbot is a little too taut and lacks the usual tenderness of the sole. The reduction is more tangy than what I would have liked. The fennel and parsley did everything it could to bring this to a grand finale.
King crab and avocado cannelloni, citrus and vanilla condiments.
Grilled Kagoshima beef with roasted matsutake mushrooms and young spinach with wasabi
Grilled Kagoshima beef with roasted matsutake mushrooms and young spinach with wasabi.
