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Singapore’s first and only restaurant dedicated to serving authentic soufflés and hearty French stews and mains is now open in Duxton Hill, Singapore! Celebrating French classics and boasting Parisian chic, Soufflé serves a delectable array of light, airy soufflés in both savoury and sweet varieties, including Comté Cheese Soufflé, as well as time-honoured classics such as the Grand Marnier et Orange Confites Soufflé. For a taste of regional French favourites, savour our Main Courses - ALL served with a mini savoury soufflé! Indulge in our rich Boeuf Bourguignon, hearty Parmentier de Canard, tender Grilled Entrecôte Steak with Maître d'Hôtel Herb Butter or our ‘local catch’ seafood stew, the traditional Bouillabaisse - there’s something for all palates to enjoy! Enjoy a quiet moment of solitary bliss with one of our dishes, or order a variety for sharing amongst a group of loved ones. To accompany your meal, we offer a lovely array of carefully-curated wines direct from France. Join us for a true taste of France - c'est vraiment délicieux!

5 Duxton Hill
Singapore 089591

(open in Google Maps)

12:00pm - 03:00pm
06:00pm - 10:30pm

12:00pm - 03:00pm
06:00pm - 10:30pm

12:00pm - 03:00pm
06:00pm - 10:30pm

12:00pm - 03:00pm
06:00pm - 10:30pm

12:00pm - 03:00pm
06:00pm - 10:30pm

12:00pm - 03:00pm
06:00pm - 10:30pm

11:00am - 10:00pm

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From the Burpple community

We are grateful to Beyond for giving us the opportunity to give Soufflé a try, despite the fact that we found their soufflé disappointing.

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I have been wanting to try this restaurant in ages. Glad we made it for dinner. The soufflés are absolutely delish especially the desert orange soufflé with Grand Marnier. My daughter had boeuf bourguignon served with a mini comte soufflé. Son had duck confit with truffle mushroom mini soufflé. Hubby had a tasting flight of 3 souffles. I had a bouillabaisse with a lobster mini soufflé. All good. #maneklady #manekeats @ Soufflé

Most of us probably haven't tried savoury soufflés, so if you're keen to try some, head to Soufflé nestled at Duxton Hill for a choice of six sweet and five savoury soufflé varieties. I just found out that both sweet and savoury souffles are classic to French, and Soufflé is Singapore's first and only restaurant dedicated to this.
Their soufflé are served as appetizers, mains and desserts. For appetizers, I'll recommended the laksa Soufflé, for a taste of Singapore flavours made with fresh prawns and a laksa sauce, over ethereally-light soufflé.
It can be a bit tricky to pick a good main course here, as some dishes can go very wrong. So it's safer to order a couple more appetizers, and head straight to the dessert pictured in the second photo (swipe), where Grand Marnier is poured over fragrant orange confites.
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Before we ordered, we were greeted a glass of rosé each. The setup was beautiful and I particularly loved their chevron napkins against the marble table.

Soufflé is known for their unique take on savoury soufflés - laksa ($26) and lobster ($28) are two that I’m keen to try. We came from lunch so we opted for a sweet version instead.

Grand Marnier soufflé, $28 for large ($20 for individual). The large was a good portion for 3 of us, and it came with a bottle of Grand Marnier for extra drizzles, topped with some candied orange.

Soufflé was light and done well, though an eggy flavour became more prominent as the dish cooled down. Was overall a good experience, perfect vibes for girlfriend chitchat, but the soufflé isn’t something I’d specially make a trip for.

Tucked away near the carpark in Duxton, this place has an array of sweet and savoury soufflés for anyone who loves the light, puffy baked dish. Served piping hot, this beef stew (filled with chopped carrots, bits of bacon, and tender slow cooked beef) paired nicely with the soft, crisp texture of the soufflé.

Parmentier de Canard with Mini Truffled Mushroom Soufflé
Blanquette de Veau with Mini Comté Soufflé ($32/each)

Like lofty golden puffs, the souffles were airy like foam, light and flavourful. Served hot, the truffled mushroom souffle was rich that accompanied really well with the duck confit and mashed potato. The meat itself was tender and the butter parsley breadcrumbs covering the dish gave the dish an added texture.

The mini comte souffle was a cheese souffle with a crispy cheese "gratin" on top. Paired with the slowed-cooked veal stew, it was a hearty and comforting meal. The chunks of veal were tender and not gamey; and the carrots and onions added sweetness to the stew. The gravy though was much lighter than expected.

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