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Gunther's Modern French Cuisine

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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
$186 based on 89 submissions
Dinner (33 votes), Quiet (30 votes), Fine Dining (29 votes)
Leshya

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.

The HGW community like this place for...

  • angel hair pasta with caviar16 votes
  • Set Lunch4 votes
  • Apple tart3 votes
Community submitted Favourites:
Overall
Based on 89 votes
Food/Drink
Value
Ambience
Service
Cold angel hair pasta with Oscetria caviar
20 Nov 2014 • 4 reviews • 0 follower

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

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
Exterior
11 Nov 2014 • 340 reviews • 3 followers

Restaurant Week Lunch at Gunthers

This is another restaurant week review, and a catching up session with another long-time-no-see friend *Dan. Gunthers French Restaurant is also another restaurant I have been wanting to visit for a while. This sophisticated and spacious restaurant rests at swanky Purvis Street, and indulges in soft, dim lightings. The decor is inspired by Art Nouveau, complete with tasteful branded furniture, combining art with affability and modern with vintage.
  
My appetiser was the Crispy Egg with Pumpkin Coulis and Grilled Alsace Bacon. The bacon strip was tender but taste was bland.  If I had wondered what a "crispy egg" was , this was it. The trims were crispy to a certain extent. The overall flavor of the dish was light, sweet and "breakfasty" in description. To be frank, rather nondescript.

For my mains, I had the Roasted Carabinero Gambas with black ink rice and onion tempura. Basically, a very large deep-sea shrimp with sweet, bouncy meat served on a small bed of squid ink rice - tasty and redolent of seafood's scrumptious saccharine flavor. I had thought of skipping the onion tempuras - but it was sweet, crispy and devoid of the strong onion odor that put me off usually. I enjoyed my main - even the chewy, grainy black rice.

*Dan had for his entree, the Charcoal Grilled Wagyu Steak, medium rare, served with sweetcorn and potato wedges on the side. His verdict was very good - tender, tasty, with everything done right. Well, it did look succulent anyhow.

For full review and more photographs, please feel free to check out:
http://thearcticstar.blogspot.sg/2014/11/lunch-at-gunthers-modern-french.html
07 Aug 2014 • 147 reviews • 6 followers

Wonderful food, superb service

We were able to make reservation at Gunther’s, just 20 minutes prior to our arrival on a weekday evening.

As we looked through the menu, the specials for the night were also rolled out. For that night, besides having the tray of seafood, etc, they also had black truffle and French duck which were presented separately. For the truffle, the staff will slightly lift up the glass cover for us to get a good whiff of the aroma.

Similar to our previous visit to Gunther's, we ordered most of our items from the specials again:-

1) Prawn tempura, Complimentary – Amuse bouche, courtesy of the chef. Firm, sweet prawn meat with crispy tempura batter. But it’s kinda crazy that it’s still the same prawn tempura topped with mayonnaise, since my last visit in 2012. I guess when you are good at something, you stick to it?

2) Cold angel hair pasta, oscietra caviar, $40 – The menu portion costs $60, but we requested for smaller portion so that we could try more dishes. And as always, their signature dish never fails. I will use the same description as I had for myprevious post, which is ‘The pasta is smooth, refreshing and light while the caviar just burst in your mouth with flavour. Awesome.’ An absolutely must try!

3) Scallop with caviar, $68 – We were asking for ways which we could have the truffle when the staff recommended scallop with truffle. However, as we had that in our previous visit (except it was white truffle. Not black), I specifically requested it to be presented differently. And with that, the staff immediately suggested doing scallop carpaccio with caviar instead. Which my friend and I agreed unanimously cause we really liked the idea. Haha. And the dish was impressive! Very thin slices of orange pulp were also added to the dish, which tanginess enhanced the sweetness of the scallop. I love how the dish was a combination of different textures; Smooth scallop meat, orange pulp and caviar which pops in the mouth.

Due to the (silly) 3000 characters limit, continue to read my review on other dishes here: PART2

6) Fine apple tart “a la dragees”, $15 – Served with Havana rum raisin ice-cream. We were contemplating which dessert to go with, when the staff recommended the apple tart, which is their signature dish. However, as he realised we were worried about being able to finish the dish, he suggested a smaller portion. Which we were up for it. A menu portion is at $20. And this was so good! The thin layer of apple pieces is wrapped within a pastry shell that’s crispy and not too heavy.

7) Petit four, Complimentary

As always, we enjoyed our experience at Gunther’s. I always enjoyed seeing how excited the staff gets as they dish out recommendation on how the specials can be served. Cause it goes to show how passionate the staff are about their jobs and their pride for the food that’s served at Gunther’s.

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PS : I am a blogger too! Lifestyle blogFood Blog
28 Apr 2014 • 122 reviews • 7 followers

Set Lunch+ TDF Cold angel hair pasta with Oscietra Caviar

For pictures and full review, pls visit:
http://madamechewy.com/2014/04/28/gunthers/

I have a soft spot for French Cuisine, so I was absolutely delighted when M mentioned she wanted to check out Gunther’s. After more than 5 years at helm at Les Amis, award winning chef Gunther Hubrechsen is now the chef-owner of Gunther’s, located at the swanky Purvis Street.

Service is professional but warm in this classy, unpretentious fine dining establishment. Nice place to have a business lunches, catch-ups and romantic dates. After serving freshly baked baguettes, the staff gave a presentation on the food available. I wasn’t paying much attention because I was distracted by the baguette. It was very well done, crisps with just the right amount of hardness.

The 3-course Set Lunch is great value. At $38++, you’ll get 3 selections for both appetizers and desserts, and 4 main course options. Because we both wanted to try Gunther’s signature Cold Angel Hair pasta with Oscietra Caviar, we topped up $25 each.

M was pleased with her Mushroom cappuccino with Grilled Scallops. It’s hard to go wrong with comforting mushroom soup and smoky, tender scallops.

Roasted Tiger Prawn cocktail salad. I can never get enough of salads and this was refreshing with a touch of sweetness and tanginess. The succulent prawns were fresh and the portion generous.

The highlight of our leisurely lunch- Cold Angel Hair Pasta withOscietra Caviar. My oh my, what a gem! It’s no wonder why this is Gunther’s signature dish. Tossed in black truffle oil, every strand of pasta tantalized my taste buds. The rich, nutty, creamy flavor of the prized Oscietra Caviar was to die for. RAVE ALERT!

Excellent Crème Brulee with a nice crunch of burnt sugar and smooth custard. My only grouse was that the portion was too small, which made it look unattractive.

Coffee and home-made petite fours rounded up our meal. While most restaurants offer plain black coffee as part of their set lunch (these days some don’t include hot beverage at all), you can enjoy a cup of cappuccino or latte at Gunther’s.    

27 Feb 2014 • 12 reviews • 1 follower

An excellent restaurant (by Singapore standard) serving delicious home-style modern French cooking

I had this dinner at Gunther’s in the same week as my meal at Les Amis. On purpose, I ordered carte-blanche here with similar budget to the Les Amis’ degustation menu. I wondered how these 2 elite gastronomy restaurants would fare against each other.

Anyway, I enjoyed very much the following stuffs at Gunther’s:
1st: cold angel hair pasta with Oscietra caviar - the restaurant’s most well-known dish and Chef Hubrechsen should be proud of it. It’s the 3rd time I savor this dish; it’s still very delicious – the flavor, the smells, the texture and all other elements were spot on
5th: carabinero gambas with tomato rice – given how far Spain from Singapore is, the kitchen did a good job in preparing this prawn. I tasted the gambas’ freshness and sweet flavor; it’s well-seasoned too. The Japanese rice cooked with the prawn’s stock and tomato was pleasant except I prefer rice with firmer texture
6th: grilled scallop with black truffle – the main highlight of my meal. The Hokkaido scallop was juicy and tender though not as tasty as the one I had at Les Amis. However, it’s well-enhanced by the sublime and sweet caramelized onion below as well as the pungent winter truffle aroma and flavor on top of it. I liked the onion very much here – a good example how Gunther brought out the essence of its ingredient

What makes Gunther’s special is that the talented Belgian chef-owner is capable of generating many different kind of ‘unassuming’ dishes and elevating them to higher level using no more than 3 fresh produce on each plate. It seems modest at times, but actually quite sophisticated. Let me describe a few more dishes I had,
7th: Char grilled wagyu beef in bordelaise sauce – this was the main course served in a nice portion with a right amount of “fat”. Delicate Japanese beef was generally a safe choice; the sauce and the grilled corn were precisely executed.
8th: Truffle parfait – dessert. It’s a soft and light vanilla ice cream served with rich chocolate brownie and topped with aromatic smell induced by the Perigord truffle.

This place only offers one type of bread and butter – to be exact warm mini baguette and salted butter served at room temperature – simple but good.  It was a quiet evening, about half of the restaurant’s capacity was filled. The dining room decoration was minimalist dominated by dark grey color for the walls and medium lighting. The staffs were polite and helpful without being intrusive. Chef Hubrechsen usually visited the dining room to greet guests.  I gave my overall meal experience at Gunther’s nearly 94 pts (a good 2 ¼* by Michelin standard) and it meant about the same level as Shinji Kanesaka. Another lovely meal, and overall it ranked as the most memorable one I’ve ever had here. Check here for pictures, http://www.flickr.com/photos/7124357@N03/sets/72157641491350494/