Chef Jean-Georges Vongerichten’s signature cuisine abandons the traditional use of meat stocks and creams and instead features the intense flavours and textures from vegetable juices, fruit essences, light broths, and herbal vinaigrettes. Expect indulgent signatures such as the Egg Caviar, and the Black Truffle and Fontina Pizza. An exquisite curation of unique cocktails and specialty concoctions inspired by Asian flavours, complement the contemporary menu.
KNOWN FOR
– Foie Gras Brulee
– Black Truffle and Fontina Cheese Pizza
ADDRESS
17D Dempsey Road
Singapore 249676
PHONE
1800 304 5588
PRICE
~$40/pax
~$40/pax
ONLINE
OPENING HOURS
NUMBER OF SEATS
160
LATEST PHOTOS TAKEN HERE
The somewhat unique element of the cooking is that rich meat stocks and creams are abandoned in place of intense flavours from vegetable juices, light broths, herbal vinaigrettes and fruit essences. Now if I had read that before I visited I might think that sounded boring. But since I have eaten there I can wholeheartedly say that the food is anything but boring. Read full review. +
My favourite dish of the dinner was the Black Truffle and Fontina Pizza… The sides of the pizza were slightly charred, though overall still crisp on the rim and chewier towards the centre. The toppings of truffle sauce (cans of truffle peeling, with white truffle oil) with semi-soft melty Fortina cheese were part earthy, part umami … Loved the vibes, liked the food. I was initially worried it would just be another over-hyped place, but this turned out to be quite worth its fanfare. Read full review. +
The 2-page menu is simple, elegant, and gives good variety. Many dishes are for sharing, and the prices are (relatively) pocket-friendly. It’s what I would call borderless cuisine, not French food. We ordered a mix of signatures and whatever-we-felt-like-eating, and the strange thing is the signatures were disappointing while we were delighted with the non-signatures … The roasted foie gras looks burnt, but is in fact gorgeously buttery inside. It’s paired creatively with powdered olive and lychee, giving it an Asian twist … Despite the teething problems, the food is good enough for me to recommend the restaurant. Read full review. +
For me, the most interesting dish of the night was the Foie Gras Brûlée. Not only was the goose liver a good size for the price but it was beautifully cooked. What fascinated me though was the pairing of it with lychees and black olives. The sweet and salty mix was surprising and brilliant. There’s also a rose element which I suspect, was what the pile of silky “powder” was. The scent must have been faint but that didn’t detract one bit from my enjoyment. Read full review. +