Gunther's

A cozy and intimate setting with attentive, friendly staff who took the time to explain each dish. The food was excellent—every item in the set menu impressed, from the freshly toasted bread and artichoke to the pasta, pork jowl, and dessert. A thoroughly enjoyable dining experience that makes me want to return.…查看更多

You know a restaurant is special when even the . I tried their set lunch and was blown away — from the beautifully stylish presentation (the beef tartare in particular was served in such a unique way!) to the flavors that truly delivered. If the regular 3-course set can impress this much, I can only imagine how amazing their degustation menu must be. Service was top-notch, and the cozy yet chic ambience made the whole experience even more enjoyable. A truly memorable dining spot!…查看更多

Celebrated my bf's belated birthday at Gunther’s and it was an amazing experience. Each dish was full of flavour and clearly crafted with skill and care. The presentation was stunning, and the staff made us feel truly welcome. Definitely a spot I’ll return to for another unforgettable meal.…查看更多

Gunther’s offers a beautiful and elegant atmosphere, paired with mouth-watering food. The service is top-notch—staff are courteous and attentive, going the extra mile to accommodate my preferences. The chef did a fantastic job tailoring dishes to my picky tastes, making the experience truly memorable and enjoyable.…查看更多

A revisit 8 years in the making. And here we were, finally. Somehow we had never really made it to Chef's Gunther Hubreschen's eponymous restaurant because of all the new and "exciting" restaurants that had been popping up ceaselessly in the last decade or so.The restaurant is divided into 2 dining areas and we were seated in the one with windows. Tables are spaced comfortably apart but due to the enclosed nature of the room, private conversations can be challenging unless one speaks in hushed tones (that's assuming the adjourning tables extend the same courtesy as well).Complimentary Bread & Amuse Bouche - Things got off to a decent start with the complimentary bread; warm and crusty baguette served with a side of salty butter. Would personally prefer a fatter baguette though as that would highlight the contrast between the soft interior and crusty outside. Amouse bouche was a singular prawn tempura with a dollop of mayonnaise. The batter came across as light but a little excessive so no great shakes.Cold Angel Hair Pasta, Oscietra Caviar - One of Gunther's signature dishes and rightfully so, the decadent Cold Angel Hair Pasta with Oscietra Caviar. Served chilled, the pasta, doused with truffle oil and finely diced porcini mushrooms, came across as aromatic and al dente with a smorgasbord of flavours; savoury with a hint of saltiness and fishiness from the prized caviar. A most excellent dish.Daily Special #1 - White asparagus was in season so we had it with morel mushrooms. Moist and tender with a rich nutty and earthy flavour from the morel mushrooms; simple yet delicious. Daily Special #2 - Hokkaido scallops, shaved truffle and angel hair pasta; it sounded absolutely "droolicious". Well it sure would have made for a magical combination if the scallops (huge by the way) had a more robust sweetness to them. The angel hair pasta came across as warm and firm (though a little less al dente than the previous dish of chilled pasta with caviar) while the light butter sauce provided a nice creaminess with a fleeting hint of the earth from the truffle shavings. Roasted Rack Of Black Pig, Gratin Potato, Forestiere - Another of Gunther's signature dish, the Roasted Rack of Black Pig was very well done with a good fat to meat ratio; juicily tender and flavourful with just a dash of salt and pepper. Served with a token of mushrooms and tempura long bean on a bed of roasted gooey cheese. Nothing too complicated and absolutely delicious. Fine Apple Tart “à la dragée”, Havana Rum Raisin Ice Cream - Yet another of Gunther's signature and with good reason. Suitably sweet apple puree enveloped within a ridiculously crisp and thin shell sprinkled with a generous serving of crushed nuts and served with a scoop of rather strong rum and raisin ice cream. Definitely one of the best rendition of apple tart I've had in recent years. Petit Fours - To end off, petit fours to further cram our already bursting tummies. Decent. Food overall came across as grounded; nothing fanciful and generally excellent. Prices are a little dear though, at close to $395 for the both of us. But well worth the money in my humble opinion (if only for a special occasion!). Service was personable and unpretentious so that's another plus. Definitely coming back!See all my pictures at http://www.timelessfacade.com/2017/06/gunthers-restaurant-part-deux-excellent.html…查看更多

Gunther's is one of the best French restaurants in Singapore. Located in the middle of the shophouses, next to its sister restaurant Garibaldi Italian Restaurant & Bar, another equally well known restaurant. Although the restaurant is quite high end with its equally expensive priced menu, it offers quite a reasonable priced 3 course lunch set at $38++ which is available on weekday.The restaurant is decorated in grey with paintings and dim lights around which gives an elegant setting.Besides the usual menu, the staff also make his offers on what is in season by using a “daily special cart”. Today there is vegetables from Japan, lamb, wagyu beef, and assorted seafood such king crab, scallop. But the one which holds everyone's attention is the truffle. Even when covers in a glass cover, one can easily smells the earthy pungent smell.Before starting the meal, one is served with hot towel to wipe with.One is served with a pipping warm mini buguette and butter to start the meal. Though the bread looks hard, it is quite crispy and soft to texture.For today's lunch set, there is 3 choices for starter : Farmer’s salad, Clear vegetable soup, and Braised Portobello mushroom, sunny side up egg.Braised Portobello mushroom, sunny side up eggThe mushroom is quite well flavoured.Next is the main which also comes with 3 choices : Gunther’s Creation (seafood pasta), Braised lamb stew, Leffe beer, and Charcoal grilled Wagyu steak (additional S$20++).Cold Angel hair pasta, Oscietra caviar ($60++)However I decide to go with the staff's recommendation to topup $40++ more to change the main course to the restaurant's signature cold pasta dish. It is quite popular which could be found in most tables. Refreshing cold and smells great of truffle which makes one high before eating.The last course is the dessert which also comes with 3 choices : Dessert of the Day (Pineapple Panna Cotta), Cheese Platter (additional S$10++), and Fine apple tart “à la dragées”, Havana rum raisin ice cream (additional S$8++).Fine apple tart “à la dragées”, Havana rum raisin ice cream ($25++)The apple tart is different from the traditional apple tart. It looks more like a flat pizza. Thin slices of soft caramelised apple on a very thin base. Crunchy and crispy on the outside. The ice cream is rich and creamy. Pairing the cold ice cream and the warm apple tart together is quite a yummy combination.Lastly there is coffee or tea and Petit fours to end the meal with.The coffee is quite rich with a slight bitter and chocolaty taste. I have it with just milk and without sugar. It is just nice to balance with the sweetness from the dessert and petit fours.The petit fours consists of Financier, Canele, Wafer and chocolate. I like the canel, which has a soft and tender custard center with a dark, thick caramelized crust.Overall the food is quite delicious. The place is packed even it is a weekday lunch time. Although the restaurant is busy, its Chef Gunther still make an effort to visit the tables.…查看更多

One of my bridesmaids, the ever efficient L, suggested dinner at one of her favourite haunts in Singapore, Gunther's. It's an award-winning restaurant helmed by Chef Gunther Hubreschen whose food philosophy boils down to "simple, honest, and down-to-earth cooking that comes from the heart." My head wondered if there was a bit of irony there. This fine dining restaurant is known for its art-inspired dishes (and private dining rooms for engagement affairs) after all. Nonetheless it got my curiosity piqued and my belly excited.So excited that I arrived super early! Whilst nursing an aperitif by the bar, I noticed how this so-called simplistic philosophy is reflected on the decor as well. The dining room itself looked rather gloomy with its grey walls and white linen tables which reminded me of executive clandestine affairs (the non-offensive type). And yet, it all seemed to work and admittedly built a bit of anticipation - as if something special was about to happen.My dates for the night: Plaid Boy (on his phone, yet again) and one of my bridesmaids, L.Once sat, we were served some complimentary batons and butter (which I found hard) and an amuse bouche of prawn tempura (which I thought was quite forgettable in its non-amuse bouche size).We were presented a rather indulgent-looking tray of seasonal off-menu specials which included a gorgeous sea bream and a silky sole; scallops, pen shell, clams and lamb from Normandy; Wagyu beef that glistened in perfect marbling; and an artichoke as big as an infant's head.We decided to go for some of the specials and picked a few things on the menu, including Gunther's most celebrated cold angel hair pasta with Oscietra caviar. Our server seemed to be surprised that each of us wanted our own plates of their signature dish with no intention to share. But hey, at SG$60 (roughly £30) per wee little plate, this deceptively unassuming dish is absolutely worth every cent.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 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, it was very Instagrammable and almost too pretty to eat. The natural sweetness of the scallop shone through.I was less impressed with the carpaccio of Wagyu beef (SG$30) from the regular menu though. 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 to share and we all ended up with beautiful plates of the perfect portion. Served with chestnut mushrooms and prosciutto this dish brought robust earthy flavours complimented by the saltiness of the cured meat. My favourite moment eating this was when I hinted some mustard hidden underneath the artichoke slices, which gave the dish an exciting zing.Our mains came, served on a silver platter nonetheless. Plaid Boy and I shared the suckling pig from the specials.In a lifetime or two, when gluttony was forgiveable, this lovely piece of meat was mine, 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.L 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.My view of "simple, honest, and down-to-earth cooking that comes from the heart" may have changed a bit after this dinner (then again "simple cooking" has always been a subjective issue, no?) 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 éclatante. It was definitely one of the most pleasurable meals I've had in Singapore.Service was outstanding, too - you're sure to feel special and well looked after. So, if you're in dire need of a little TLC with your partner or if you fancied treating your loved ones somewhere super nice in the Lion City, I definitely recommend this place.Because you seriously, seriously, seriously need that cold angel hair pasta in your life.…查看更多

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…查看更多

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.…查看更多

For full review and pictures, please visit : http://www.strictlyours.com/2013/04/gunthers.htmlRestaurant Week 20131)Cold Angel Hair Pasta, Tomato, Mozzarella, HamA simpler rendition of their signature Cold Angel Hair Pasta, Oscietra Caviar. Even without the caviar, this dish was delicious right down to the last strand. Cold and springy pasta with paper-thin savory ham and chewy small blocks of mozzarella, heaven was never closer. Quite a generous portion for a starter but it was definitely insufficient! We were all craving for more!2) Pan-roasted Foie Gras, "a la dragees" (additional $15)Perfectly roasted and tantalizing foie gras that is topped with crunchy almond bits. The almond complemented the roasted foie gras so well and enhanced the taste of the lightly crisp and melt-in-your-mouth slab of happiness.3)Pork Ribs, Provencale StyleA giant piece of pork rib coupled with extremely delicious tomato omu rice. The tomato omu rice was rich and tasty with hints of spices that do not overwhelm your tastebuds. Every bite of the pork rib was joy and you really can't help but relish it. Brilliant and impeccable. 4) Grilled Brittany Cod Fish, Couscous of vegetablesThe cod fish pales a little in comparison to the pork ribs in terms of its portion and taste. The fresh cod fish was delicious with the creamy mushroom based sauce that it was partnered with. It does not leave as strong an impression as the pork ribs though!5)English Breakfast Tea Bavarois, Salty CaramelThe pudding like Bavarois sits in a lemongrass infused sauce that tasted a little too strong on its own but was immaculate with the bavarois and the oh-so-good salty caramel. I took really long to eat this as I savoured every mouthful. Pure goodness.6) Petit FoursThe thin almond cracker was fragrant and crunchy and the dark chocolate praline was really good. The madelaine was buttery and plain and probably the least outstanding but it was a simple end to the meal…查看更多

Ah yes, the oyster. That big giant shell was the first thing that caught my eye when the maître d' introduced us the seasonal ingredients of the day. It was like twice the size of my fist and being a big fan of the oyster, I was willing to shell out top dollar for it. $20 or $30 max I thought, a one-time splurge to satisfy my gluttony. How suaku.$80 was enough to price it out of my budget but not out of my mind. And this being my first time at Gunther's, the smart thing would be to see first, how good was the food. And ordering le Menu Dégustation was perhaps the smartest thing I did that night. There were six courses in all, not counting the amuse bouch of tempura prawn and a surprise course of cajun chicken mid-service. The chicken was a star, and so was the cold angel hair pasta with Oscietra caviar that Gunther's is famous for. And then there was the milk-fed veal which I traded in for my third course at $30 more. And my dinner kaki's foie gras. So many memorable dishes that night. If I'd ordered that $80 oyster and went broke the whole bloody month, I've a feeling I won't regret it one bit.rumblingtummy.tumblr.com…查看更多

If you are looking for a fine dining experience on french cuisines and do not mind on the high cost of that particular meal, this will be the right venue for you. The usual fine dining style which is plate big big and food small small apply to here as well. However I should say that they may produce a better taste compared to other french restaurants in Singapore. The beef meat is really tender and juicy, you will not feel a single bit of toughness at all. Topped with their in house preserved cabbage to add in the extra kick to it. Taste really delicious!…查看更多

Had lunch at Gunthers, the eponymous modern fine dining French restaurant helmed by Chef Gunther Hubrechsen, who trained under Chef Alain Passard at the 3 Michelin star L’Arpège in Paris and had a 5 year stint with Les Amis. Opened in August 2007, Gunthers has consistently garnered rave reviews from various media for its refreshing twist to classical French food.The whole place isn't big actually, even more so the private dining room, which was slated to accomodate 24 of us. And because it was a long table, there wasn't much room to manoeuvre around which made it quite cramp (for me at least). Decor came across as simple and minimalist with dark wall tones and carefully placed spotlights - not so much the romantic ambience, but more for business.The complimentary bread tasted like normal baguette to me, just a little chewier on the inside. Nothing special.Amuse Bouche - I didn't quite take to the amuse bouche, which was a slice of tomato drizzled with a vanilla bean foam served with fava beans and a slice of ciabatta. The foam and vanilla beans seemed more for decoration then anything else and the tomato taste overwhelmed.Cold Angel Hair Pasta, Oscietra Caviar - One of Gunther's signature dishes, this was quite tasty but I would have preferred my pasta to be more al dente. The chopped chives and truffle oil gave it a smooth savoury taste coupled with a fragrant truffle aroma while the chilliness of the pasta contributed a nice refreshing sensation. Apparently this dish goes for $60 in the ala carte menu, but portions are definitely much much bigger.Poached White Asparagus, Bouchot Mussels - White asparagus is essentially asparagus that comes from the process of etiolation, which is the deprivation of light. No chlorophyll can be produced without sunlight hence there is no green colouring in the plant. As such, it is slightly milder in flavour and a little more tender then normal green asparagus. I thought that Gunther's rendition of this vegetable was a little lacking. The single stalk of asparagus was poached until it became overly soft and mashy. The accompanying sauce was excellent though, with a hint of cinammon that went very well with the tiny morsels of seafood.Grilled Cote de Boeuf, Japanese sweet-corn, sauce Bordelaise - The beef was done to a perfect medium rare with a nice slightly charred exterior that hinted strongly of salt. There was one small fault though. The red wine/vinegar reduction seemed a little too rushed, resulting in a lightly sour note as you chew on the meat. I liked the grilled sweet corn that came alongside. It provided a sweet refreshing punctuation in between intakes of beef.Roasted Black Pig from Spain (Pata Negra) - The pork was a substitute for the Grilled Cote de Boeuf in case anyone didn't take beef. But that's not to say that this dish was lacklustre in comparison. On the contrary, this was one quality piece of meat from the Black Iberian Pig, which is known for its ability to accumulate fat under its skin and between the muscular fibres. Read. Exorbitant prices. Execution wise, I thought that the pork was evenly roasted to produce a tender yet succulent piece of meat that literally left me wanting for more. The only complaint I had was that the meat was overly salty.Fine Apple Tart a la Dragées, Havana Rum Raisin Ice Cream - Apparently Gunther's signature dessert, the apple tart's crust reminded me of the crust found in the Chinese red bean paste pancake, save for the toppings of nuts on top. The stuffing of apple chunks weren't too soft but lacked the sourish aftertaste in my humble opinion. The rum and raisin ice cream was interesting but somehow I don't remember rum and raisin tasting anything like this, or am I just a die hard alcoholicAs this was a special arrangement by Gunther's for this particular event, we were fortunate to have been able to try out so many dishes for $45 nett/pax. …查看更多

When i went there it was super crowded I had cold pasta with shaved ham pasta was & the ham had a nice nutty flavour without being too salty.The roast Kurobuta pork was thinly sliced & grilled, the smoky flavour was quite apparent & the pork, being streaked with fat, was very flavourful.Overall i rate 8/10…查看更多

Steamed white asparagus with morel mushrooms and hollandaise sauce ($35++). Love this lots~ So tender and sweet.Incredibly juicy and sweet Alaskan king crab leg ($115++) that’s jaw-droppingly expensive!Oven-roasted Blue-eye cod with potato mash, mushrooms ($48++). Though competently done, this was overshadowed by the 2 excellent starters we had prior to this.Pan fried fine apple tart “a la dragees” ($20++) that’s a tad oily, 2 delicious scoops of Havana rum-raisin ice cream and an assortment of exotic berries ($27++).No doubt, this meal is definitely going into my “Top 10 Eats of 2010″!…查看更多