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Joël Robuchon Restaurant

EuropeanFrenchWestern
Joël Robuchon, the world's most decorated chef with 26 Michelin stars, has opened two dining concepts in Resorts World Sentosa. Joël Robuchon Restaurant will be a fine dining restaurant offering a dining concept of French haute cuisine that is similar to the chef's restaurants in Les Vegas, Tokyo and Paris.

Tue - Sat: 18:00 - 22:30

Closed: Sun, Mon

+65 65777888
$541 based on 23 submissions
Dinner (7 votes), Fine Dining (6 votes), Anniversary (5 votes)
Bu Pun Su

Singapore's current greatest restaurant serving French haute cuisine

As far as French gastronomy’s concerned, Joel Robuchon is probably the most popular and respected in the world. Although, he’s certainly not the favorite of mine, somehow I happened to have dined at his fine dining restaurants several times. After absent for more than two years, I decided to return to Robuchon Sentosa last month. Excluding desserts, I was fortunate enough to have savored 40+ different dishes created by the French master chef. As I received the restaurant’s latest menu via e-mail, there were still lots of food I had not tried yet. So, I thought I had good “excuses” to return there.   Nothing has changed regarding the place’s decor. I was greeted by the checkerboard tile at the lobby before entering the main dining room on the right side. Grand chandelier hanging at the ceiling, some crystals lying on table runners, and oversized vases were all in place and well kept. Menu wise, it seemed that the kitchen, led by talented Chef Tomonori Danzaki, has settled down. Compared to my previous visits, there were 50% more dishes these days.   Let’s go to the main substance: the food. Apparently, I ordered more than I thought ... Including amuse-bouche and mignardises, I consumed 20 courses. This time, several of the dishes were bigger than my previous experience. Since there was lots of food, I would not describe all of them. In any Robuchon fine dining restaurants, you would have dishes with caviar. This time my favorites was: - An exquisite salmon tartar with shiso and caviar. The luscious salmon tartare was fresh, tasty and perfectly seasoned; it's enhanced by top quality of shiny caviar (having sumptuous taste) and runny egg yolk wrapped in gold leaf. I truly enjoyed every single bite of this dish. In addition to the caviar dish, you can expect a “trio” of seasonal items at Joel Robuchon. In the Winter, you can expect some black truffle dishes and I liked the most: - Perigord truffle tart with onion and bacon – they’re in perfect harmony. I could taste different flavors and textures but balanced; they're happily dancing in my mouth as I slowly savored this exceptional dish.

My main course was a tender duck breast (a tad overcook and a bit dry for my taste) with the creamy duck liver and (fresh) cherries. Also, as expected, Robuchon’s legendary mashed potatoes

Overall, the execution was precise, the flavors were delicious and not monotonous, the presentation was artistic – an excellent feast for the senses. This meal convinced me that Tomonori Danzaki was the best among Robuchon’s chefs brigade. The service was attentive, friendly and efficient during my dinner even though the restaurant, surprisingly, was very busy; there were more than 30 diners

The longer review: http://zhangyuqisfoodjourneys.blogspot.com/2014/03/joel-robuchon-singapore-2nd-visit.html

Most pictures: http://www.flickr.com/photos/7124357@N03/sets/72157642002396325/

The HGW community like this place for...

  • Dessert trolley3 votes
  • Raviolis!3 votes
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12 Mar 2014 • 12 reviews • 1 follower

Singapore's current greatest restaurant serving French haute cuisine

As far as French gastronomy’s concerned, Joel Robuchon is probably the most popular and respected in the world. Although, he’s certainly not the favorite of mine, somehow I happened to have dined at his fine dining restaurants several times. After absent for more than two years, I decided to return to Robuchon Sentosa last month. Excluding desserts, I was fortunate enough to have savored 40+ different dishes created by the French master chef. As I received the restaurant’s latest menu via e-mail, there were still lots of food I had not tried yet. So, I thought I had good “excuses” to return there.   Nothing has changed regarding the place’s decor. I was greeted by the checkerboard tile at the lobby before entering the main dining room on the right side. Grand chandelier hanging at the ceiling, some crystals lying on table runners, and oversized vases were all in place and well kept. Menu wise, it seemed that the kitchen, led by talented Chef Tomonori Danzaki, has settled down. Compared to my previous visits, there were 50% more dishes these days.   Let’s go to the main substance: the food. Apparently, I ordered more than I thought ... Including amuse-bouche and mignardises, I consumed 20 courses. This time, several of the dishes were bigger than my previous experience. Since there was lots of food, I would not describe all of them. In any Robuchon fine dining restaurants, you would have dishes with caviar. This time my favorites was: - An exquisite salmon tartar with shiso and caviar. The luscious salmon tartare was fresh, tasty and perfectly seasoned; it's enhanced by top quality of shiny caviar (having sumptuous taste) and runny egg yolk wrapped in gold leaf. I truly enjoyed every single bite of this dish. In addition to the caviar dish, you can expect a “trio” of seasonal items at Joel Robuchon. In the Winter, you can expect some black truffle dishes and I liked the most: - Perigord truffle tart with onion and bacon – they’re in perfect harmony. I could taste different flavors and textures but balanced; they're happily dancing in my mouth as I slowly savored this exceptional dish.

My main course was a tender duck breast (a tad overcook and a bit dry for my taste) with the creamy duck liver and (fresh) cherries. Also, as expected, Robuchon’s legendary mashed potatoes

Overall, the execution was precise, the flavors were delicious and not monotonous, the presentation was artistic – an excellent feast for the senses. This meal convinced me that Tomonori Danzaki was the best among Robuchon’s chefs brigade. The service was attentive, friendly and efficient during my dinner even though the restaurant, surprisingly, was very busy; there were more than 30 diners

The longer review: http://zhangyuqisfoodjourneys.blogspot.com/2014/03/joel-robuchon-singapore-2nd-visit.html

Most pictures: http://www.flickr.com/photos/7124357@N03/sets/72157642002396325/
19 May 2013 • 87 reviews • 0 follower

Nothing to fault…except maybe its small portion

Created our own menu – one consists of L’Amuse-bouche, an appetiser or soup, a main course and seductive sweets while the other have an additional appetiser or soup, and a dessert. Started with aperitif of rose champagne and was presented with an enticing array of tempting breads on trolley. These were complimentary and all looked so good I felt spoilt for choice (staff could help decide based on your preference). Served warm with soft fluffy insides, those I tried were good enough on their own though you could ask for butter or olive oil to go with. Croissant was airy-light with butter aroma and flaky crust while baguette had a crisp outside, which was not too hard. See full review and pictures at http://live2eatdottravel.blogspot.sg/2013/05/joel-robuchon-restaurant.html. L’Amuse-bouche was a delicate balance of taste and texture with tart jelly and froth, sweet-sour raspberries, and sweet blueberries and grapes. Succulent and flavourful green beans in appetiser of Le Haricot Vert was perfect with creamy melt-in-the-mouth foie gras – the best I have tasted, mimosa salad (chopped hard-boiled egg yolk and white) and thin slices of crisp bread, crunchy red radish and mushroom that looked raw but did not taste so. Beef ribeye in main course of Le Bœuf was grilled just nice so it melted in my mouth but the portion was unbelievably small. It went well with accompanying bitter baby spinach and spicy horseradish mustard, and sides of smooth mashed potato and crispy deep-fried puffed-up potato skin with an empty inside and a dash of black pepper. From a list of complimentarycoffee and tea selections, I had espresso with an aroma of roasted beans. Bitter with muted acidity, it was good enough sans condiments. This was followed by another complimentary – sweet coconut ice-cream and peach meringue cake which did not overwhelm. And then, it was time to choose from the desserts trolley. Could neither rave about nor fault the chocolate macarons and liked the strong chocolate taste in chocolate financiers, the tart (pun intended) raspberry tart, bitter cognac truffle and coffee puff. On the way out, all ladies received a complimentary pistachio raspberry cake with tangy raspberries so refreshing that the cake was not cloying even ‘til the end though I would have preferred more ‘crunch’ in the form of more pistachios. 
16 May 2013 • 2 reviews • 0 follower

Superlative

This was more than just eating, it was an amazing sensory experience.I discovered the secret on how to become the best of the best when I had the privilege to be kindly invited to visit the immaculate kitchen by Mr Thomas, the Manager, they know what they do, it is just art like I do art photography. I've always loved a good nosey around the kitchen but this was above and beyond my expectations. It was like a Guided- tour with the bonus of seeing the Executive Chef Danzaki and to revile a wonderland of gastronomy.The food was something that you must experience once in a life time or every month if you can afford it or when their creative menu changes!!! All the food was to the highest standard and extremely clever. I won't ruin it for you by telling you dish by dish.The service and pace of the meal was perfect. Each course came very quickly,however we were there for 3 hours although it didn't feel like it and I certainly didn't want it to end.Thank you very very much!
16 May 2013 • 2 reviews • 0 follower

Superlative........

It was more than just eating !!!I discovered the secret on how to become the best of the bests when I had the privilege to be kindly invited to visit the immaculate kitchen by Mr Thomas, the Manager, they know what they do, it is just art like I do art photography.     I always love a good nosey around the kitchen but this was above and beyond my expectations. It was like a guided tour with the bonus of seeing the Executive Chef Danzaki and to revile a wonderland of gastronomy. The food was somenthing that you must experience once in a life time or every month if you can afford it and when their creative menu changes. All the food was to the highest standard and extremely clever. I wont ruin it for you by telling you dish by dish. The service and pace of the meal was perfect. Each course came very quickly,however we were there for 3 hours although it didn't feel like it and I certainly didn't want it to end!!!!
Thank you very very much.......
02 Mar 2013 • 1 review • 0 follower

Highly recommended

Elegant, authentic, outstanding, wonderful food and service. From the entrée to coffee, the meal was perfect, excellent and the staff so attentive. Lovely ambiance and relaxed atmosphere. Highly recommended. Wine selection as perfect as food , all set in a wonderfully, classy decorated room. By the chance, we were also suggested by Mr Thomas, the Manager, to visit the kitchen, a fantastic laboratory from where all the masterpieces come from, chef Danzaki is a real genious, everything was so perfectly executed !!!