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Rhubarb

191 Wishlisted
~$80/pax
❉ 1 Michelin Star In the intimate dining room with just 7 tables, guests are taken care of with special attention while watching the chefs in the open plan kitchen. With his young team, Chef Paul shares his contempory approach to French Gastronomy.

3 Duxton Hill
Singapore 089589

(open in Google Maps)

Thursday:
12:00pm - 02:00pm
06:30pm - 09:30pm

Friday:
12:00pm - 02:00pm
06:30pm - 09:30pm

Saturday:
06:00pm - 10:00pm

Sunday:
Closed

Monday:
12:00pm - 02:00pm
06:30pm - 09:30pm

Tuesday:
12:00pm - 02:00pm
06:30pm - 09:30pm

Wednesday:
12:00pm - 02:00pm
06:30pm - 09:30pm

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Reviews

From the Burpple community

Had a 3 courses lunch here for birthday celebration. The services is really attentive. Had duck rillettes as the starter, braised beef as the main and chocolate ganache as the dessert. The braised beef as shown in the picture is really soft. The sauce add a lot of flavour to the beef and the cauliflower in cream tastes not bad! The chocolate ganache is just normal.

Not bad as a 3 courses lunch (and very reasonably charged), but i would be expecting more as a restaurant awarded with michelin one star.

Wonderful poached rhubarb stalks with massive quenelles of slightly tart rhubarb sorbet and vanilla ice cream (we still had plenty left even after trying sooo hard to ration the precious stalks), served with dots of custard, rose jelly, as well as a good sprinkling of crumble.

11 Likes

Pigeon done beautifully two ways: roasted breast meat till pink in the middle and tender Frenched legs after a low and slow confit. The bird and jus' savoury punch was balanced by the delicate rhubarb and rose purée plus crunchy grapes 'a la Aussignac' — seed and nut-studded praline-coated grapes from chef Longworth's time under chef Pascal Aussignac of Michelin-starred Club Gascon in London.

10 Likes

Recently awarded a One Michelin Star, Rhubarb's lunch menu was worthwhile priced at $42++ for an excellent 3 course meal!

Extensive list of French wines that pairs well with the food. They play with seasonal ingredients making it a new experience every time you dine with them.

A delectably oily affair all round - the softly chewy, juicy mackerel was slicker than a Prudential insurance agent, whilst elsewhere the fried rice-esque and lobster foam-crowned quinoa and chorizo was fiendishly, oinkishly scrumptious. 4/5

8 Likes

a signature at Rhubard. The foie gras was smooth and practically melted in my mouth, accompanied by the succulent and flavorful pigeon, the entire combination made my day. http://missneverfull.com/singapore-rhubarb-le-restaurant/

5 Likes
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