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.
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.
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