Tue - Sat: 18:00 - 22:30
Closed: Sun, Mon
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.
Detailed review: http://lynnechua.blogspot.com/2016/05/joel-robuchon-restaurant-4th-anniversary.html
Excellent food and impeccable service standards. Everything from the start to the end was amazing. I couldn't believe how good the Grilled Wagyu beef from Kagoshima was! Not to mention the appetizer, Le King Crabe en cannelloni à l’avocat aux saveurs d’agrumes (King crab and avocado cannelloni, citrus and vanilla condiment). Both of us love it so much. We wished we had 2 stomachs to savour all the food. We were very very full by the time we had our first dessert, after our mains and palate cleanser. JR restaurant surprised us with an anniversary cake! Thank you! ^^ Two more trolleys of delicious looking desserts came to us after our tea. We were bloated at the end of the ~3.5h meal, happily bloated. Looking forward to a second visit in the future.
The last time I visited Joel Robuchon restaurant was in early 2014. Now I came here for one dish: La Pintade, prepared for 60 min to be shared for 2 people. Michael Michaelidis who used to work at Hong Kong is the current executive chef.
I planned to only order the guinea fowl dish, but the restaurant no longer offered an a la carte dish. Thus, we both ordered the cheapest set menu. It was a unobtrusive evening with about 10 people dining there
-We opened with an Imperial caviar with king crab, crustacean jelly and cauliflower cream. The dish looked stunning with plenty of caviar but the execution was below average. While the caviar was fine, the jelly was a bit rough and bland. The same thing happened with the dry and rather tasteless crab. The cauliflower was good, but too little to actually capable of “carrying” the overall dish’s taste.
-Lobster salad with sweet & sour dressing. It was good and ‘energizing’. The lobster was tasty with a good texture. The sauce was balanced and the playful of vegetarian was pleasant – mostly raw and crunchy
-My appetizer was a simple pea veloute. I can really taste the pea’s essence and concentrated flavor yet it was still feeling light with a hint of mint. In short, it was smooth, warm and comforting
-Since our main course took a long time to cook, the kitchen gave us a small bonus: light artichoke mousseline – quite similar to the pea’s soup. It had crispy artichoke as well on top.
-The waiting was over. The kitchen finally brought a whole guinea fowl and carved it side table for the breast meat. the foie gras (ends part) was coarse and not that delicious. I tasted the ‘better’ (middle) part of the seared foie gras from my wife’s plate. The brest meat was a bit dry but still tender; felt moist using the hen’s juice. It was good but the execution was not perfect. The confit potatoes would have been better had they cooked in the same pan as the hen (soaking up the juice)
-The second part was the thigh. It was juicy with richer flavor than its breast yet felt slightly oily. I could only finish half of the served foie gras (this time creamy and delicious). There was the famous mashed potato on the side. Overall, it was alright. It could’ve been better with more meticulous execution.
I could say that the current (food) state of Robuchon restaurant Singapore was not as good as before. I’m not sure whether Michael Michaelidis was less superior to Danzaki-san or the kitchen just had a bad day. Our meal ended with a cup of coffee and tea as well as plenty of sweets such as macaroons, opera cake, madeleine, and fruit tart. One of the few restaurants still served French traditional sweet cart.
The service was friendly but not refined. This was arguably the ‘worst’ meal I’ve ever had at Robuchon.I gave it 93/100
The wife and I were suitably impressed with the food at Joël Robuchon Restaurant during our previous visit ~ 2 months back so we made it a point to return, this time with friends.
I had specifically requested a table in JR's indoor winter garden; an "outdoor" dining area with a glass roof that allows for plenty of natural light without the humidity and heat that comes along with it. Perfect for a place like Singapore if you ask me and definitely suited for that slow, relaxing meal.
Amuse Bouche - No change in the amuse bouche - a calamansi jelly flavoured with vanilla, topped with anisette cream. Still a little too tart for my liking.
Complimentary Bread & Butter - JR's bread basket was a little different this time round, eschewing the cheese bun in favour of a soft and fluffy, mildly sweet milk bun. The buttery yet light viennoiserie and the crusty yet chewy baguettes were a hit as well, with the latter pairing extremely well with the smooth butter. And of course we had second servings - partly due to the fact that the bread was delicious and partly because we needed to fill ourselves up.
Le King Crabe - I personally liked how the sweetness of the king crab meat balanced out the mild tartness of the tomato coulis and green apple cubes as well as the contrasting textures between the creamy avocado and the crunchy vegetables/crispy toast. Very enjoyable in my humble opinion.
Le Thé de Crevette - Now this came across as rather disappointing. The bouillion (or broth) was very bland (when it previously mildly sweet yet spicy) and tasted like water with a touch of chilli. The only consolation was the delightfully sweet and crunchy botan shrimp chunks.
Le Flétan - The halibut was beautifully cooked, soaking in the artichoke jus and sporting firm, sweet flesh topped with an assortment of capsicum and cucumber for that added vibrancy, texture and taste. Very good, although I must say that Fiskekompaniet in Tromsø still does halibut better (albeit in a different style) in my humble opinion.
La Noix de Saint-Jacques - I said this once and I will say this again. Undoubtedly the pièce de résistance that afternoon, the solitary piece of Hokkaido scallop was fresh, cooked just right and very sweet; served atop a tiny bed of al dente spelt risotto in a creamily delicious sauce with bits of gold foil for that added but totally unnecessary visual opulence.
Le Canard de Challans - The Challan duck (French ducks raised for their lean, tender flesh) breast was cooked to a beautiful reddish hue but came across as uniformly non fibrous (a little like eating mildly chewy ham) and rather gamy. Served with and best eaten with the assortment of sweet and sour vegetable fricassee (apple, sweet potato, turnip, beetroot etc). A little like eating foie gras with caramalised fruit sans the quivery texture in my humble opinion. Very palatable but hardly impressive.
Due to the word limit, see my entire review and pictures here.