French

French

Featuring Les Amis, Bistro du Vin, Taratata Bistrot, Gunther's, atout, béni, Bar-A-Thym, Marugame Singapore, Dolcetto By Basilico at Regent Hotel, One-Ninety Bar by Javier de las Muelas at Four Seasons Hotel Singapore
Ợ Địt
Ợ Địt

We used to go to Bistro du Vin regularly, as the food is reliable and prices are reasonable. A recent visit confirms why we haven’t been back much in recent years. Service is still fantastic - friendly and knowledgeable - and prices are still reasonable. But the food is only average. There are now many restaurants serving very good, satisfying traditional French food that don’t make a big hole in your pocket.

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Delightful French cuisine with a Basque/almost-Spanish touch, ie....extremely flavourful. Living up to its Bar name, good wine list with some great-value, lesser-known wines, although the table of oenologists next to us took advantage of the generous $40 corkage fee to have some impressive bottles: Romanée Conti, Château Haut-Brion, etc. The only disappointing dish in our dinner was dessert, surprisingly not refined and a bit tough. Friendly and professional service.

Delightful French cuisine with a Basque/almost-Spanish touch, ie....extremely flavourful. Living up to its Bar name, good wine list with some great-value, lesser-known wines, although the table of oenologists next to us took advantage of the generous $40 corkage fee to have some impressive bottles: Romanée Conti, Château Haut-Brion, etc. The only disappointing dish in our dinner was dessert, surprisingly not refined and a bit tough. Friendly and professional service.

Delightful French cuisine with a Basque/almost-Spanish touch, ie....extremely flavourful. Living up to its Bar name, good wine list with some great-value, lesser-known wines, although the table of oenologists next to us took advantage of the generous $40 corkage fee to have some impressive bottles: Romanée Conti, Château Haut-Brion, etc. The only disappointing dish in our dinner was dessert, surprisingly not refined and a bit tough. Friendly and professional service. No milling around the bar, but this Gem-mill Ln Bar us indeed a gem!

Delightful French cuisine with a Basque/almost-Spanish touch, ie....extremely flavourful. Living up to its Bar name, good wine list with some great-value, lesser-known wines, although the table of oenologists next to us took advantage of the generous $40 corkage fee to have some impressive bottles: Romanée Conti, Château Haut-Brion, etc. The only disappointing dish in our dinner was dessert, surprisingly not refined and a bit tough. Friendly and professional service.

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Gunther’s has been one of our two fav French restos in Singapore ever since it opened. The food is not particularly creative, just very well executed. The overall style of the house is discrete and low-key (except for the purple lights that make it look like a cheap night club). No chi-chi’s here (no amuse bouche, simple plates and cutlery, etc); that’s why they managed to produce an exceptionally good-value set lunch for $38++. Unless you come here every week, don’t miss out on the signature cold angel hair pasta. On our last visit, only one dish disappointed - Japanese wagyu at $190++; it was good, but not worth it and less satisfying than an USDS ribeye at a premier steakhouse. Great policy of free corkage for 2 pax.

1 Like

Gunther’s has been one of our two fav French restos in Singapore ever since it opened. The food is not particularly creative, just very well executed. The overall style of the house is discrete and low-key (except for the purple lights that make it look like a cheap night club). No chi-chi’s here (no amuse bouche, simple plates and cutlery, etc); that’s why they managed to produce an exceptionally good-value set lunch for $38++. Unless you come here every week, don’t miss out on the signature cold angel hair pasta. On our last visit, only one dish disappointed - Japanese wagyu at $190++; it was good, but not worth it and less satisfying than an USDS ribeye at a premier steakhouse. Great policy of free corkage for 2 pax.

1 Like

Gunther’s has been one of our two fav French restos in Singapore ever since it opened. The food is not particularly creative, just very well executed. The overall style of the house is discrete and low-key (except for the purple lights that make it look like a cheap night club). No chi-chi’s here (no amuse bouche, simple plates and cutlery, etc); that’s why they managed to produce an exceptionally good-value set lunch for $38++. Unless you come here every week, don’t miss out on the signature cold angel hair pasta. On our last visit, only one dish disappointed - Japanese wagyu at $190++; it was good, but not worth it and less satisfying than an USDS ribeye at a premier steakhouse. Great policy of free corkage for 2 pax.

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French food with a Japanese twist/influence, served omakase style. All six dishes in our menu dégustation at lunch we’re innovative and good; some were very good. The only small disappointment was the Australian truffle, which lacked flavour and fragrance. Prices are reasonable for the quality, although alcohol prices are on the high side as their short wine list has no cheap wines. All in all, more blessings at Béni than at Hana or Benihana.

French food with a Japanese twist/influence, served omakase style. All six dishes in our menu dégustation at lunch we’re innovative and good; some were very good. The only small disappointment was the Australian truffle, which lacked flavour and fragrance. Prices are reasonable for the quality, although alcohol prices are on the high side as their short wine list has no cheap wines. All in all, more blessings at Béni than at Hana or Benihana.

French food with a Japanese twist/influence, served omakase style. All six dishes in our menu dégustation at lunch we’re innovative and good; some were very good. The only small disappointment was the Australian truffle, which lacked flavour and fragrance. Prices are reasonable for the quality, although alcohol prices are on the high side as their short wine list has no cheap wines. All in all, more blessings at Béni than at Hana or Benihana.

Chef Patrick Heuberger is very talented, and that’s why atout is one of the best bistros in Singapore. To really appreciate the good food here, go à la carte. The lunch menu, while reasonably priced, doesn’t include some of their better dishes.

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