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Food Review: Scotts 27

Scotts 27 offers a level of attention unmatched by its peers.

Talk about personalised service. You get a handwritten menu with your name on it, your table is set in a private room and you get your own dedicated butler.

Such is the experience at Scotts 27, a 7,600 sq ft restaurant decked out in plush carpeting and dark wood set in a black and white colonial bungalow along Scotts Road – it is named after its address.

Until three months ago, one could dine there only by invitation. Now, the year-old establishment is open to the public but you still need to make reservations because of the limited seating.

Two of its three rooms can seat up to five diners, while the third larger one seats up to 30 and can be divided into separate spaces that seat six each.

The restaurant is run by French chef Julien Bompard, formerly of Le Saint Julien, and his wife Edith Lai-Bompard. The 45-year-old award-winning chef recreates classic French cuisine in the five-course menus that change daily.

Only the day’s freshest produce is used in the dishes. When The Peak visited, there was a trio of lightly poached, crunchy lobster medallions, complemented by the saltiness of caviar and cream with pureed smoked eel.

Then, there’s the filo pastry stuffed with shreds of duck confit, foie gras and caramelised onion. In an era of mains that are merely petite meat portions dressed with microgreens, the pastry feels generous and heart-warming.

Another key feature of the restaurant is the gueridon service, where some dishes, like crepes suzette, are prepared on a trolley at your table. The service went out of fashion decades ago but seems ripe for a revival because you can tweak the dish to suit your taste, like having extra brandy in the caramel and orange zest sauce.

This personalisation and attention to detail is what makes Scotts 27 a delightful place to dine. After all, since there’s customisation for suits, shoes and the like, it’s high time it extended to our appetites.
27 Scotts Road