Cuisine:

• French

Gunther's Description:
Chef Gunther Hubrechsen is a formidable force in Singapore's culinary scene; his namesake contemporary French restaurant is a testament to his talent. The elegant, low-key ambience bears no pompous display of lavishness except for the Art Nouveau-inspired artworks that adorn the charcoal-grey walls. The sommelier will recommend wines and Champagnes from more than 350 labels (mostly from France and some from the New World) to pair with each course. For a starter, the humble angel hair pasta is transformed when tossed in the bold flavor of truffle jus, then chilled and topped with osetra caviar. Carpaccio of Brittany langoustine layers a thin sliver of moist shellfish with glistening osetra black caviar pearls, topped with light cream and finely chopped chives. For main courses, try the côte de boeuf or the seemingly simple, oven-roasted blue-eye cod with black pepper sauce, with its pristine white flesh. End with the signature apple tart. It's no secret that Gunther's draws patrons with deep pockets, but the three-course set lunch is one of the best deals in town. Service is professional.


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