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Joël Robuchon Restaurant

4

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18 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
$541 based on 24 submissions
Dinner (8 votes), Fine Dining (7 votes), Anniversary (6 votes)
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Impressive food and ambience

This restaurant has very nice interior and I love the ambience - perfect for couples who are dating or to celebrate important occasions with your loved ones. The service staffs are polite and attentive especially since the restaurant is opened by the Michelin Star Chef Robuchon. I had the degustation menu which I think truly worth the price. Every piece of dishes is like a piece of art, very well put together. 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 is really expensive.

The HGW community like this place for...

  • Degustation Menu3 votes
  • Dessert trolley3 votes
  • Raviolis!3 votes
  • Everything worth it!1 vote
  • OEUF CAVIAR1 vote
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02 Feb 2015 • 4 reviews • 0 follower

Impressive food and ambience

This restaurant has very nice interior and I love the ambience - perfect for couples who are dating or to celebrate important occasions with your loved ones. The service staffs are polite and attentive especially since the restaurant is opened by the Michelin Star Chef Robuchon. I had the degustation menu which I think truly worth the price. Every piece of dishes is like a piece of art, very well put together. 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 is really expensive.
Overall
Food/Drink
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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/
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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. 
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