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Joël Robuchon Restaurant

3.8

Eatability rating

19 reviews

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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
+65 65776688
$533 based on 25 submissions
Dinner (8 votes), Fine Dining (7 votes), Anniversary (6 votes)
5

Impressive food and ambience

Interior - This restaurant had very nice interior and I love the ambience - perfect for couples who were dating or to celebrate important occasions with your loved ones. The black tables, chandelier, and dark-colored wallpapers were so posh and elegant. 

Food - I had the degustation menu which I thought truly worth the price. Every piece of dishes was like a piece of art, very well put together (see picture). Not only they looked good but they also tasted exceptionally good. I loved the bread trolley and was impressed with so many types of bread they served (I am a bread lover.) I would strongly recommend the steak with foie gras, the steak was cooked just right (perfect) and the combination with foie gras was truly amazing and unforgettable (see picture).

Service - The service staffs were polite and attentive especially since the restaurant was opened by the Michelin Star Chef Robuchon. I was there to celebrate my friend's birthday and they even presented us a birthday cake and also gave each of us one box of macaroons to take home. I would say that was a very nice and generous gesture which makes diners want to come back because we felt like a valued customer. They also gave us free parking coupon - as the parking at RWS was really expensive.

PS: The macaroons were really nice too, very fresh.

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Latest Community Reviews:
• 18 Mar 2015 • 1 review • 0 follower

Very Disappointed

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Nothing outstanding or wow, dishes were too oriental and taste was repetitive, mains were a huge disappointment where the black pepper was over powering the lamb taste, not fine-dining quality at all, the only redeeming factor was the service. 
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• 02 Feb 2015 • 29 reviews • 0 follower

Impressive food and ambience

Overall
Food
Coffee
Drinks
Services
Ambience
Value
Quality
Location
Interior - This restaurant had very nice interior and I love the ambience - perfect for couples who were dating or to celebrate important occasions with your loved ones. The black tables, chandelier, and dark-colored wallpapers were so posh and elegant. 

Food - I had the degustation menu which I thought truly worth the price. Every piece of dishes was like a piece of art, very well put together (see picture). Not only they looked good but they also tasted exceptionally good. I loved the bread trolley and was impressed with so many types of bread they served (I am a bread lover.) I would strongly recommend the steak with foie gras, the steak was cooked just right (perfect) and the combination with foie gras was truly amazing and unforgettable (see picture).

Service - The service staffs were polite and attentive especially since the restaurant was opened by the Michelin Star Chef Robuchon. I was there to celebrate my friend's birthday and they even presented us a birthday cake and also gave each of us one box of macaroons to take home. I would say that was a very nice and generous gesture which makes diners want to come back because we felt like a valued customer. They also gave us free parking coupon - as the parking at RWS was really expensive.

PS: The macaroons were really nice too, very fresh.
Overall
Food/Drink
Value
Ambience
Service
• 12 Mar 2014 • 13 reviews • 1 follower

Singapore's current greatest restaurant serving French haute cuisine

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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/
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