The meticulously crafted restaurant, whose name yields the personality of Gunther himself, the man behind this establishment, depicts the realization of a dream that he has over the years, that is a place to call his home.
Standing at 2,000 square foot, the restaurant exudes opulence yet affable style, which evokes a uniquely French sentiment of Gunther, while adhering to his affirmation of simplicity, details and elegance that are well?reflected in his style of cooking.
“I wanted the focus to be on my food and my guests to feel at home when they come. In this way, when they sit down, they will realize that my food is the main attraction." - Gunther Hubrechsen
I must say that JW and I were looking forward to this restaurant. I remember my first taste of Gunther’s was at Savour, and I was blown away by the awesome chilled angel hair pasta. My next visit was a more complete meal, where my ex-boss took us out for a very delish meal at the restaurant, and I was so full and so awed by the freshness of everything. And so, after many Restaurant Weeks, I managed to book seats this time around, and I was desperate to give JW a taste of Gunther’s.
Unfortunately, for me – the Restaurant Week menu was full of beefy options, and so I was a tad disappointed that my choices were already made for me beforehand. I had the green asparagus, mushroom veloute harlequin and the japanese tomato rice with roasted alaskan king crab.
My fancy-schmanzy asparagus had quail’s egg yolk, I think, and the whole combination tasted delish – everything meshed very well together. It’s a wonder how simple things like asparagus can taste so good. Unfortunately though, I can only say so much about simple dishes. It certainly wasn’t the best asparagus I’ve ever tasted, but my preference is more Chinese – think abalone, mushroom with oyster sauce.
My tomato rice with crab was certainly super delish, and I savored every mouthful of rich, tomato-ey goodness. :) Love, love this dish. Like any other fine dining place, the portions aren’t really big, so at this point, I was super tempted to order the angel hair pasta – just for old time’s sake.
MMM… Yummy truffle oil goodness. I loved every mouthful, but I must admit, the first time I tried this, it was heaven – maybe cuz I haven’t really tried ang-moh cold noodles before nor that much truffle oil. Or maybe cuz it was a really hot day. Unfortunately, my date, JW, was not impressed. He did not rate this highly, probably cuz he wasn’t a truffle fan – “it’s just mushroom taste what”.
I’m not sure why we had two desserts – but dessert number 1 was sortaf a pineapple panna cotta. I like it enough, just not the sticky pineapple bits. I can do without that.
This is the petite fours. I wasn’t a fan of the first one, too hard – but I love the other pastries and chocolate.
The service was impeccable, as always. The ambiance was nice but a little too dark for my liking. I did love the bathroom though. Haha. We did manage to say hi to the chef and thank him for the meal, so that was a nice touch. I don’t think JW will bring me back anytime soon though.
:( He thinks everything was overpriced. Pity – I did enjoy the meal. Okay, time to pray another nice boss brings me out. LOL.
Fantastic. The service was very good, and made us feel like a million bucks. Thoroughly enjoyed the angel hair pasta and the dessert.
It was a my most enjoyable meal which I was indeed bowled over Chef Gunthers' attentiveness and sweet gestures to his diners (especially me). As my sister couldn't make it, I went ahead for the Friday lunch myself with totally no regrets (only regret was my sister wasn't there with me). Thanks Chef Gunthers for making it exceptional, as always!
I was very professionally shown the way by Nicolas whom made me totally at ease despite dining alone. He introduced me Geoffrey or Jeffrey - my fault I didn't get the name correctly but he provided superb service throughout the meal.
Let's begin sharing my experience. My choice of starter is carpaccio wagyu beef - I love how it melts in my mouth. Some reviews commented on the food portion being small - which in my opinion, the beef carpaccio will lose its effect if portions were too big. I stick to this portion as the most ideal. For the main, I chose crab with Japanese rice. As an all-time lover of Japanese food, I must say portion could be more generous. To the least of my expectations, the surprise chef course is the restaurant signature dish --- *drums rolling* COLD ANGEL HAIR PASTA WITH CAVIAR........ This is really to die for.....! Was told it was part of the set at last restaurant week and not this except as an option. I would really highly recommend for this to be part of menu next RW dining as it would be such an addiction for any diners. It would be worth it as part of marketing to get you your regulars. The first thing I had in my mind at my first mouth, I need to come again! Just for this pasta it's worth all it takes. It made my heart melts and it touched me inside. I am the kind where if I taste really excellent food, I do feel touched and truly count my blessings for it - for being such a lucky person to even get to taste it in my living days - that's why I always think the next more fortunate thing would be to marry a chef and be served like a queen - lol!
Being so full after the Alaska carb Japanese rice and angel hair pasta, I had the intention to skip desert until I checked and been told, it's panna cotta - oops immediately I said, oh ladies always have a separate compartment for dessert. Panna cotta is another if my all-time favourite dessert. Here, I love the way Chef gave the traditional dessert a twist to it by adding pineapple and the sugared stuff on top. Another must-have for my next meal here.
Had such a fabulous lunch here that I am already thinking of coming back again soon - I give myself 2 weeks before I fall for my cravings.
Thanks all for making the meal an indeed most enjoyable experience. Good job!
1. Starters - asparagus was nicely done with pumpkin and mushroom sauce. Slightly bland as the natural flavours of the sauce is not strong, no wow factor. Would be a more gutsy dish with stronger black pepper and a little salt.
2. Crispy egg with truffles - disappointing! Egg was done just nicely with a soft runny yolk but the crispy skin tasted oily. Again the same pumpkin and mushroom sauce was used which does not highlight the dish. But the main letdown was the Truffles, 2 round fifty cents coin was given but it is not as perfumed as ones I have tasted.
3. Alaskan crab and rice - very small portion, rice was done just nice and the grains had absorbed the essence of the crab but the dish was marred by the saltiness of the crab.
4. Grilled pineapple with vanilla - best dish of all! It is like a deconstructed pineapple pana cotta! Vanilla beans used in the custard was so good, I could taste the fragrant warm vanilla flavour in every mouthful of the custard.
5. Petite four - good but nothing spectacular
Overall meal cost $160 for 2 without wine. Would not have come here without the restaurant week. White Rabbit at Dempsey would be a better choice.
It is a little fusion French but I Had expected a more wow factor.
We are very glad with the flavour of the dishes especially the king crab risotto and dessert. Thank you.
The qualify of food is excellent! The ambiance is very nice! The staff served us well although we were the very last group of customers sitting in the restaurant. But the staff seemed not knowing the wine very well when we asked about it.
food is very good. The cold angel hair pasta and foie gras were good chef"s specials.
I would definitely go back.
A single asparagus and a thinly sliced wagyu beef will not feed an army, but it may make Napoleon skinny.
Classic French portions. Surplus of 20 was high for the steak, but the cooking was decent.
The service was superb. The good was also good. There was a mistake with the order of the main course but they were very gracious and offered both main courses to us. We appreciated the gesture.
Due to a little misunderstanding we were first treated as "normal paying guests" which gave us the chance to admire the ingredients tray for the daily special to be brought to our table, amazing service!
The whole experience was great, the service is impeccable and not too penetrant. The food is very solid French food without trying to bee too modern cuisine or fancy in presentation.
For a Restaurantweek Menu this was great value for money! 6 courses of what I think are their signature dishes, very impressive!
I will be back next time or for a regular dinner!