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Very excited about my visit to Table 65 next week. This is what I've been waiting for... ever since I heard that Richard van Oostenbrugge, chef-owner of Amsterdam’s two-Michelin-starred Bord’Eau Restaurant Gastronomique and Restaurant 212, would be taking over the space where Joël Robuchon Restaurant used to be at Resort World Sentosa.
🔸
I do not know what exactly to expect, but I heard that it will be a fun kind of fine-dining, with some sort of levitating dishes and visual projection? Meanwhile, enjoy this video brought to you by @rwsentosa and @rwsdiningartisan, till I share my experience with you next Thursday :)
10/10 for taste and visuals. Isn’t it a piece of art?!
Adios... hope it will find its way back to the SG culinary scene.
Another one of the iconic Robuchon dishes, cold poached lobster tail is sliced and served on top of diced claw meat. The pickled turnips form a "ravioli" around the shellfish and it's dressed with sweet and sour flavours, espelette pepper and rosemary. While perhaps not among the strongest Robuchon dishes, I still really like this dish. Light and enjoyable 😋
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#burpple #chopebites
One of the selections on their dessert trolley, they serve a decadent millefeuille with crisp, delicate layers of pastry surrounding a deliciously rich cream chock full of vanilla beans 😋
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Very sad that they'll be serving their final dinners at the end of the month
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#burpple
Its sister Atelier Restaurant will likely relocate.
Loads of speculation. Is it the high rental, lack of traffic, the “Michelin Curse”, a possible loss of stars?
Just wondering how many who say “it’s a waste” would actually want to fork out for a $548++ meal?
We all know F&B in Singapore is tough. Oh well.
Previous review >
bit.ly/joelrobuchonrestaurant #DFDMichelin
A very interesting dish for spring 🌱. I was surprised to see seared chunks of Foie Gras served in a soup. However, it worked pretty well. The chunks of liver were served together with cabbage and mini vegetable raviolis before a very fragrant chicken and ginger broth was poured over. The Foie Gras had no crispy shell and instead had a texture similar to tofu but with the rich flavour of the duck liver. The cabbage and ravioli added a nice light note to balance it out. Overall, a good dish.
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#burpple #springtime
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