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73%100%123 votes

Le Bistrot du Sommelier

EuropeanFrenchWestern
Le Bistrot du Sommelier fits the rustic décor and which serves mouth watering dishes that every Singaporean or Foreign will love.

Mon - Sat: 12:00 - 15:00

Mon - Sat: 18:00 - 23:00

Closed: Sun

+65 63331982
$96 based on 123 submissions
Dinner (40 votes), Wine Lists (24 votes), Alfresco/Outdoor Dining (23 votes)
goodeats

living up to the hype

Has it been 3 years? Or 4? Still living up to the hype of being one of the best french bistros. Albeit pricey but good quality nosh. 
Drivers park at public car park besideperanakan museum or SMU. 
Place only has 1 washroom on main dining hall. Another washroom on level 2. 
Housed in old prewar building, you can feel walls vibraye ever so slightly when trains and cars move below and outside. All the charm eh?
I sat near the door and warm humid air hits like an unwanted sales man when someone enters and leaves. 
Service is personal and fab. They know the food. we wanted 3 appetizers and they said better not. Too rich. We listened and they were right. 
But you MUST order thier duck rilette. This is shredded duck meat spread thick or thin on toast. OmG the flavour profile is complex and ootw. interestingly it's cheaper for takwaway than dine in. Rilettes I mean. 
we also had mont d'or which is molten cheese to dip your bread in. This is rich but not that jelak. However its a huge tub so must share. 5 of us shared this. 
the chefs special ribeye is not on menu but on wall. Usually available. Done medium rare and served with caramalised onions and softened garlic. this was rustic french at its finest. 
We also had welsh lamb and oven baked crispy turbot. The lamd was ok. Nothing is better than the beef. The turbot came with a side of piquant mini cheese ravioli in ratatouille like stew. It came very close to knocking the beef off its throne. And it complimented the beef tres well. 
We had dessert as well but nothing spectacular. 

The HGW community like this place for...

  • Duck rillette12 votes
  • Chocolate profiterole with vainlla ice cream8 votes
  • Cote de beouf8 votes
  • foie gras terrine8 votes
  • wine8 votes
  • Chef special pork terrine6 votes
  • chicken liver5 votes
  • Read more Must-try Dishes
Community submitted Favourites:
Overall
Based on 123 votes
Food/Drink
Value
Ambience
Service
14 Dec 2014 • 1 review • 0 follower

living up to the hype

Has it been 3 years? Or 4? Still living up to the hype of being one of the best french bistros. Albeit pricey but good quality nosh. 
Drivers park at public car park besideperanakan museum or SMU. 
Place only has 1 washroom on main dining hall. Another washroom on level 2. 
Housed in old prewar building, you can feel walls vibraye ever so slightly when trains and cars move below and outside. All the charm eh?
I sat near the door and warm humid air hits like an unwanted sales man when someone enters and leaves. 
Service is personal and fab. They know the food. we wanted 3 appetizers and they said better not. Too rich. We listened and they were right. 
But you MUST order thier duck rilette. This is shredded duck meat spread thick or thin on toast. OmG the flavour profile is complex and ootw. interestingly it's cheaper for takwaway than dine in. Rilettes I mean. 
we also had mont d'or which is molten cheese to dip your bread in. This is rich but not that jelak. However its a huge tub so must share. 5 of us shared this. 
the chefs special ribeye is not on menu but on wall. Usually available. Done medium rare and served with caramalised onions and softened garlic. this was rustic french at its finest. 
We also had welsh lamb and oven baked crispy turbot. The lamd was ok. Nothing is better than the beef. The turbot came with a side of piquant mini cheese ravioli in ratatouille like stew. It came very close to knocking the beef off its throne. And it complimented the beef tres well. 
We had dessert as well but nothing spectacular. 

13 Sep 2014 • 2 reviews • 0 follower

For my very 1st time.-the place is cosy no fancy as one can expect from a bistro

if you come by yourself @ only choice of beef is a 600gm/pc entrecote for $115 ! choiceK is limited but lamb stew is good
06 Jul 2014 • 8 reviews • 0 follower

Good food, though pricey

The service and food here were good- the staff knew the menu and the wines well and were able to give good educated recommendations. Attentive service from the friendly staff.

However, this was meant to be a bistro afterall, and one would thus expect the price point to in accordance to a bistro- rather than semi fine dining, which it is what its pricing currently is. Being familiar with the wines that they have listed as their housepours, I could tell that they are making a good profit margin off them- while the housepours are supposed to contribute to your profits and lower your bottomline, their markup borders on being a little excessive.

The same could be said for food- $80+ for a sharing plate (for 2) of pork seems more 'restaurant' than 'bistro', if you ask me.

Dessert was a dulce de leche tart which, while satisfying all your sweet cravings with the right balance and harmonious flavours, was over-priced at $14 (if I recall correctly).
23 Jun 2014 • 17 reviews • 0 follower

mixed...

We had the roasted beef, wasn't on the menu. Mustard roasted beef I think it was. $118 for 500g. Can't remb the rest of the food we had. Didn't hv much of an impression . Place rather cramped. Don't understand why the service staff like to sit people next to each other when the restaurant was still empty. That's just crazy.
19 Jun 2014 • 2 reviews • 0 follower

GREAT RESTAURANT

Simple fare is sometimes the hardest to deliver well.  At Bistrot, their humble rillet and pate is heavenly.  Ask the guys whats new and they'll be happy to talk you through fresh and newly sourced produce.

Accompanying this is a fair selection (if a little pricey) of French wine.  Ask the sommeliers and they will be able to guide you through a longish list. 

The ambience is great, rustic and if you like watching food shows while eating, then there is a really cool screen showing some oldies, but goldies.