You have to walk pass throngs of tourists heading to Universal Studios and other RWS attractions before reaching Joel Robuchon Restaurant. When inside, an oasis of calm, plushness and refinement envelopes you. After all, this is the only restaurant in Singapore to have been awarded three Michelin stars. You expect a certain level of finesse in an establishment of this calibre.
Menu-wise, diners have the option to decide how much they want to savour – make yours a three-, four- or five-course meal. Choose from a range of entrees, main courses, cheeses and desserts, and match them with a complementary wine or two from the 1000-label, French-centric wine list.
When wheeled to our table, the trolley laden with freshly baked breads is a sight to behold. Munch on miniature baguette, croissant and brioche, and other types of breads that tickle your fancy. Refills are available, but do pace yourself.
Starters here are light and refreshing. We get beautifully plated slices of avocado, shaped into “cannelloni” and filled with sweet Alaskan crab, book-ended by crispy buckwheat tuile. Herbs and citrus and grapefruit droplets brighten up the creaminess of the avocado and crabmeat. Another exceptional creation is the haricot vert mimosa salad with foie gras and parmesan. Rows of fi ne French beans are topped with curls of foie gras terrine, cured ham, croutons, chopped nuts, mushroom and parmesan shavings. There may be lots of elements on the dish, but the ensemble makes perfect sense when tasted.
Mains-wise, there’s the superbly executed wagyu beef partnered with richly flavoured, foie gras-stuffed pasta, or the lighter John dory with pearl risotto, tomato concasse, rouille, baby squid, zucchini flower tempura and asparagus. Again, the components that make up each dish sound mind-bloggling, but every mouthful was harmonious.
To round off your meal, opt for a selection of French cheeses from the trolley, or go for a refreshing dessert of mango mousse with coconut sorbet. The petit four trolley, filled with all manner of miniature treats, is a wonderland if you have a sweet tooth.
Our verdict? You can’t fault the food, which is prepared with flair by executive chef Michael Michaelidis and his team. Every dish we had was flawless, with tastes and textures perfectly balanced. The service can be a little aloof at times, but is largely efficient and professional.
JOEL ROBUCHON RESTAURANT
Hotel Michael, Resorts World Sentosa, S(098269)
T 6577 7888