Bu Pun Su •
12 Mar 2014 • 12 reviews • 1 follower
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/