8 Sentosa Gateway
Level 1 Hotel Michael
Singapore 098269

06:00pm - 10:30pm

06:00pm - 10:30pm



06:00pm - 10:30pm

06:00pm - 10:30pm

06:00pm - 10:30pm



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Reviews at Joël Robuchon Restaurant

Reviews of good food at Joël Robuchon Restaurant

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 😋
#burpple #saucy

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.
#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
#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.

I love my cheese. Epoisses, Brebirousse d'Argental, Tome de Laguiole and Roquefort.

Another view of this remarkable steak at the right doneness it's Rubuchon at its best!

Grilled Kagoshima beef with roasted matsutake mushrooms and young spinach with wasabi

Grilled Kagoshima beef with roasted matsutake mushrooms and young spinach with wasabi.

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.

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.

I would have loved to name this dish as "Secret Garden of the Curry Elves". The beautifully plated Les Entrees Chaudes (warm appetizer) is enchantingly beautiful with each eggplant confit in fine aromats complemented by 3 types of curry : red, orange and yellow. Appreciating each bite as I take, I almost imagined myself in a "honey I shrunk the kid" fantasy of losing myself running amongst the vegetation in this secret curry garden.

Appetizer I would die for. These days appetizers like this makes me happier than the mains and desserts combined.

King crab and avocado cannelloni, citrus and vanilla condiments.

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.

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