Address:
8 Sentosa Gateway,
Sentosa Island,
Resorts World Sentosa,
Singapore 098269
Opening Hours:
Sunday - Monday: Closed
Tuesday - Friday: 6–10:30PM
Saturday: 12pm-2:30pm, 6pm-10:30pm
|
Joel Robuchon |
|
Joel Robuchon |
|
Joel Robuchon |
|
Bread Basket |
The breads served are freshly baked from the oven. Though the crust of the bread is tough, this is because this is to preserve the fagrance of the bread, upon cutting, you could see that the inside of the breads are so soft and fluffy
One of the bread has foie gras in there, be sure to try it but sadly, I couldn't really taste the foie gras
|
Add caption |
This dish is really special, you are supposed to put the whole piece into your mouth. Then you will notice something unexpected. You would feel the warmth that spread in all directions, just try it for yourself!
|
La Caviar Imp (+ $30) |
|
Lobster (Complimentary) |
This is a lobster in the dish! Complimentary from the chef!
|
Mash Potatoe (Complimentary) |
The mash potatoes is so creamy and buttery. I cleaned it off my plate almost immediately, so delicious!
|
Scallops |
Look at the size of the scallop! Big and juicy! Thumbs up for that!
|
Kagoshima Beef (+ $45) |
The Kagoshima beef is an amazing experienced, I have never tasted a beef this juicy, soft and delicious. The salt lightly sprinkled, on the beef greatly enhanced the experience.
|
Beef Soup |
The beef soup comes with the delicious kagoshima beef! They explained that it should be taken after finishing the main course (which is the beef of course!)
|
Lemon Sorbet |
After your main course, they would push the ice-cream push cart towards your table. Take your pick on the different ice cream that is available!
|
Mango Dessert |
|
Anniversary Surprise |
|
Coffee |
Enjoying a cup of coffee while waiting for the bill to arrive.
Conclusion:
I would say this 3* Michelin restaurant is definitely a must go.
I order a 4 course meal ($148/pax), and the total bill came up to approximately $461.38 for 2. Talk about a huge dent in the pockets!
Delicious:
Value For Money:
No comments:
Post a Comment