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Gunther's Modern French Cuisine

3.6

Eatability rating

73 reviews

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EuropeanFrenchWestern
Address: #01-03, 36 Purvis Street, 188613
Gunther's Modern French Cuisine is a french restaurant located along Purvis Street that serves delicious and world class cuisine. Gunther is voted Asia's 50 Best Restaurants 2013.

Mon - Sat: 12:00 - 15:00

Mon - Sat: 18:30 - 22:30

Closed: Sun

+65 63388955
$184 based on 91 submissions
Dinner (33 votes), Quiet (30 votes), Fine Dining (29 votes)

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4

Lunch menu

I must say Gunther has not disapointed me with his selection of set lunch. IT had portobello mushroom, Seafood of the day ( snapper) and mango sorbet. The mango sorbet was simply divine...and it really tasted more of ( mango pudding). The combination of flavors in the food was very intricately added.

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Latest Community Reviews:
• 20 Aug 2015 • 1 review • 11 followers

Lunch was underwhelming

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On a whim, and because Garibaldi was full next door - I decided to jump in for the lunch set. Ordered the 'famous' cold angel hair pasta - while extravagant with its truffles, caviar and star chef - was somewhat disappointing. The prawns in the lunch set were good. The follow up with the wagyu steak was sadly lacking. Meat was lackluster, sides were tragic - fried onion here, grilled corn there and a splash of mustard anyone ? My own lesson learnt was that my money is better spent next door and at Les Amis. On the upside, service was really really good. I felt pampered like a queen.
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• 16 Mar 2015 • 1 review • 0 follower

Utterly disappointed

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I gave the food,value and ambience 3 stars each because that's the average and I have no opinion on any of them because sadly, I was not allowed in to the restaurant. I've been wanting to try the food at Gunther's for years now, but just never got around to it. So when my friend asked me if I wanted to have lunch with her there, I jumped at the opportunity. Knowing that it was a pretty good restaurant, I thought there might be a dress code so I googled "gunther's dress code" and tried looking through the website to see if there was one. When I was unable to find any, I decided to go with a pair of denim shorts and shoes for the lunch. Because I wore shorts, I was not allowed in to their restaurant. When I told them that I had not known and had even done my due diligence to check their website, they simply blamed Singapore Restaurant Week, saying that they usually inform diners of the dress code but do not do so when the booking is made through Singapore Restaurant Week. They were unsympathetic to my situation, that I had no idea about the dress code even after checking their website. The female waitress then showed me that their website does indeed list down a dress code, but only when you click on the "ONLINE RESERVATION" button. But why would I ever have clicked on that button when I'd already had a booking through Singapore Restaurant Week? The female waitress seemed apologetic but said that she just could not admit us, while the french waiter (or manager) seemed completely unapologetic and arrogant. When we asked if we could be given another reservation slot in lieu of the misunderstanding today, they simply dismissed us, saying that it was beyond them to accommodate us another day. I'd understand and take full responsibility if I had been informed of the dress code and still chose to wear shorts. I'd even understand if it was listed clearly in their website. The disappointing way this matter was handled has ensured that I won't ever desire to dine in Gunther's again.
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• 20 Nov 2014 • 5 reviews • 0 follower

Where "simple and honest" cooking smelt like truffle and caviar

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Truffle may be an olfactory stimulant of decadent eating but it needs to be handled with care. They've done that on this dish the signature cold angel hair pasta dish. The moment it was served, I thought: this is what 'delicious' smells like. The pasta, glistening in truffle olive oil with specks of chives and more black truffle, was perfectly cooked - firm and evenly tempered. There was enough caviar to tickle the palate with indulgence but it was subtle enough, showing much finesse and care of hand. It's an incredibly simple plate of food yet the flavour is so rich. This, my friends, is the truest edible interpretation of "flights of fancy". I am in love with it as I'm sure you will be too.

We ordered a scallop from the specials tray, carpaccio-style. Served on its shell atop a sauciere and garnished with cherry toms and bread crisps, the natural sweetness of the scallop shone through.

I was less impressed with the carpaccio of Wagyu beef (SG$30) from the regular menu. It's a clever play on the classic steak tartare and the quality of the beef was melt-in-your mouth superb. However, I found the flavour marred by the crispy potato it rested on.

We asked for grilled artichoke from the specials. Served with chestnut mushrooms and prosciutto this dish brought robust earthy flavours complimented by the saltiness of the cured meat. I hinted some mustard hidden underneath the artichoke slices, which gave the dish an exciting zing.

In a lifetime or two, when gluttony was forgiveable, the suckling pig all mine - cholesterol be darned! But skin as crispy as that with melt-in-your mouth pork just had to be shared. Served with some wedges, a red wine reduction and some dates (which I thought were a good alternative for apple sauce), this was a cracking (no pun intended) dish.

We also had the toro steak (you have to pre-order this). It's such a delicate ingredient which needed to be handled with much thought and finesse, which is probably why I thought there too many elements on the plate. The tomato ravioli gave much needed acidity to balance the organic taste of the fish and the puffed up potato chips added a nice texture (as well as a display of technical skill). I didn't get the appearance of the grilled corn nor the extra sauces. The toro itself was delicious and I wish they'd stuck to their simplistic approach with this dish.

Feeling like we've overindulged on the savouries, we skipped dessert and ordered coffees only to be served petit fours (all made in house, save for the chocolate). I couldn't resist wolfing down a canelé which had a nice caramelised crust and a moist interior. A pretty sweet ending to a pretty awesome meal.

Sure, Chef Gunther's food may display a bit of flamboyance but when you break it down to the very essence, the produce is truly but when you break it down to the very essence, the produce is truly éclatante. It was definitely one of the most pleasurable meals I've had in Singapore.

More on http://www.thegirlnextshore.com
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  • Cold angel hair pasta with Oscetria caviar

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