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Gunther's Modern French Cuisine

3.6

Eatability rating

72 reviews

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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 90 submissions
Dinner (33 votes), Quiet (30 votes), Fine Dining (29 votes)
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:
• 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
• 11 Nov 2014 • 472 reviews • 7 followers

Restaurant Week Lunch at Gunthers

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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
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  • Exterior

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