La dégustation

Gunther’s by Gunther Hubrechsen, a Les Amis alum who trained with Alain Passard, also offers a bespoke tasting menu from S$150++ for 5 courses within the hushed and hallowed charcoal grey confines of his Purvis Street digs. While the menu is determined entirely by Hubrechsen (and your budget), must-haves include the intensely savoury chives-flecked chilled angel hair pasta in truffle jus crowned with Oscietra caviar and the legendary apple tart

One of the best foie gras that I have ever tasted, in Singapore. It's cooked to perfection, crisp on the outside but melts instantly when placed in the mouth. The orange sauce complement and enhance the natural flavor of the foie gras. The best part? It's cheap and worth every penny, on this huge portion of foie gras. || Price: S$19

The dish proved it's worth of $15.50 with 3 "dumplings" each containing a relatively large shrimp with a small piece of goose liver. The individual taste of each part of the dish was good enough to make you savor every single small chunk of meat! When it all comes together with its creamy sauce, this dish is just too perfect for such an affordable price tag, even my fren who went France commented that the food was better here than there. However, do not expect too much of a service from its staff, although the chef himself would take a walk around the restaurant asking about your comments for your food! :)

At La Petite, you get to enjoy French favourites at not-so-crazy prices. This humble, cosy bistro is located in the outer corridor of Serene Centre. Order (at the counter) the escargots on toasted croissant ($14) to share, and the Confit du Canard (duck leg) for your main at $16.50. The duck is cooked to perfection, crispy skin with tender flesh, and an addictive potato gratin on the side.

This is La Petite at its finest: so much bite concealed in skins of silken dough. And if a cream sauce could ever be refreshing, this one brightened with fresh herbs, tomatoes and lemon juice is it.

I got to say the potato gratin stole the show! I enjoyed it more than the duck. But the duck confit was good as well.

I was expecting a plate of dry, garlicky and buttery (or oily) escargots like a typical escargot dish as an entrée. Yet, what came to me was a totally different rendition of escargot. Unpretentious, delectable and one-of-a-kind. While the croissant is soaking in the strong flavourful tomato-ey sauce, the escargot itself is juicy and sweet. Simply irresistible.