Gunther's

ABOUT

Stepping into Gunther’s is like entering a different world. It is a world of opulence, yet with a certain earnest simplicity and elegance. The Art Nouveau-inspired decor, with its highly stylised flowing, curvilinear designs of fauna and floral motifs, is stunning but not overwhelming, gorgeous wit ...More

Stepping into Gunther’s is like entering a different world. It is a world of opulence, yet with a certain earnest simplicity and elegance. The Art Nouveau-inspired decor, with its highly stylised flowing, curvilinear designs of fauna and floral motifs, is stunning but not overwhelming, gorgeous without being showy. While the restaurant boasts furniture pieces from luxury brands, the overall sense one gets is of warmth and welcome.

This sense of elegant simplicity is evident in the menu as well. Gunther’s fans will undoubtedly be familiar with signature dishes like the Cold Angel Hair Pasta that has earned the restaurant accolade after accolade since its opening. The Oscietra caviar is delicately scented with truffle, which marries the flavours of the dish together perfectly. The delectably crispy Suckling Pig with Kriek Beer Sauce is yet another favourite. While the dish itself is evocative of wedding dinners, come prepared to be amazed by the range of savoury flavours that is packed into Gunther’s rendition. Other carefully thought-out creations such as the Carpaccio of Wagyu Beef “Tartare” style are also delightful. The meat is served with crispy potato – a beautiful contrast against the marbled Wagyu beef. Likewise, the Floating Island of Champignon de Paris on Consommé of Poultry is a magical concoction with the rich taste of egg yolk and mushrooms in every mouthful.

Apart from signature desserts like the delicious Fine Apple Tart “à la dragées” with Havana rum raisin ice cream or the warm soufflé with daily flavours, Gunther’s whimsical dessert creations are worth a try. Choose from 350 labels of wine to end your meal on a high -- it will be a suitably simple and elegant way to toast to an equally exquisite gastronomic experience. (Aug 2016)

THE BUZZ

“The owner-chef worked in some well-known restaurants in his native Belgium before coming to Singapore. He may describe his cooking as “simple, honest and down-to-earth" but typical dishes include angel hair pasta with Oscietra caviar, roast rack of black pig, and a fine apple tart. Many regulars ...More

“The owner-chef worked in some well-known restaurants in his native Belgium before coming to Singapore. He may describe his cooking as “simple, honest and down-to-earth" but typical dishes include angel hair pasta with Oscietra caviar, roast rack of black pig, and a fine apple tart. Many regulars wait until they’ve seen the tray of the day’s special ingredients before ordering, however. The two dining rooms are enlivened by some colourful art.” -MICHELIN Guide Singapore 2016

“Chef-owner Gunther Hubrechsen consistently puts out contemporary, simple yet refined French food.” -SG Now

DISHES WE LOVE

Cold Angel Hair Pasta, Oscietra Caviar, Beef Carpaccio, Bone Marrow, Braised Pork Cheek Grand-Mère, Charcoal Grilled Wagyu Steak, Roasted Suckling Pig