Le Bon Funk (Club Street)

690 Wishlisted
What We Love
  • Only natural wines available, ask the friendly staff for recommendations
  • Lively well-designed gorgeous space
  • A fun date night over intriguing food and natural wines
  • Sourdough, Beef Tongue Sammie, Cedar Jelly and Foie Gras, Endive Salad, Cavatelli

29 Club Street
Singapore 069414

(open in Google Maps)


05:00pm - 10:00pm

05:00pm - 10:00pm

05:00pm - 10:00pm

12:00pm - 10:00pm

12:00pm - 10:00pm


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From the Burpple community

Everything we ordered here was on point! The sourdough, the wagyu tartare, the pork chop, the stone bass. They really overdelivered on the food. Will definitely recommend coming to Le Bon Funk for this amazing dining experience!

1 Like

($8/2pc) crunchy cheese exterior with gooey soft tapioca filling: by far one of the best and most interesting fried fine-dining snack I had 💯

For mains, we got the Pork Chop with Carrots and Leeks ($54) to share. A competent dish for sure but it was certainly not their Whole Heritage Chicken. The smoke-kissed Iberian pork chop was perfectly cooked and tender, albeit a little dry as most cuts were lean. The savoury jus was pretty good as well, however, I do prefer a more robust flavoured punch with my meats. The best part for me was the sweet leeks and flame-charred carrots.

1 Like

Similar to the fritters, the Chips, Caviar, and French Onion Dip ($35) was wonderful to munch on. The salted hand-made potato discs were not too thin so they held up really well with the fancy creamy dip (be sure to ask for refills) - expect uber crunchy chips that are not greasy at all. The distinctive sourish tang of the dip went hand in hand with the sweet-briny flavour of the caviar too. Super addictive!

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Back for more; I was super bummed to know that Le Bon Funk’s signature Whole Heritage Chicken was no longer on their menu! :( However, their small plates and snacks are still smashing.

On the first bite, the Parmesan and Tapioca Fritters ($8/ 2 pcs) had me with its great savoury crunch. The texture was fun and resembled a tater tot. The crisp square made with cheese and sago tasted real decadent too with the slight funky aroma from the parmesan. Served piping hot, it was nicely seasoned and very moreish.

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Very unique and certainly a dish to try if you’re adventurous. Tasted like savoury rich ice cream

1 Like