Wednesday, December 28, 2011

Gunther's

I have really no idea why I'm blogging about Gunther's, because any food blogger worth his calories, salt, sugar, etc. would have already visited this esteemed fine-dining establishment in Singapore many times over, and still have cash to spare. I digress. But really, Gunther's is a household name in Singapore, as it was voted one of the places to eat in the world (by San Pellegrino), and is consistently in Miele's Top 5 list. So of course I had high expectations.

I went for lunch, and was duly escorted into a large private dining room. Just so happened that we got the corner seat, which was fine by me. It was a little stuffy, but soon the "specials" trolley arrived...Alba white truffles, large lobsters, etc. Pretty much my kinda thing, except for the horrible prize tags. Oh well. Never mind.


The humbler bread rolls then arrived, which was pretty much di rigeurwhen you consider that, when I went to Steirereck in Vienna, there was a huge bread basket with different kinds of loaves, and different permutations of flour, style, etc, to choose from. But well, it wasn't bad, though to be honest I much prefer the humbler fluffy bun as opposed to this phallic looking thing.



We all ordered set lunches, with a serving of their signature Cold Angel Hair Pasta with Truffle Oil and Caviar to share. It arrived first, and it was good, of course. Served chilled, it was full of umami, with a distinctive Japanese flavour (I believe, from the use of kombu), heightened by the lashings of truffle oil. Good stuff. I wasn't exactly blown away (I seldom am, actually) but this was good. Delicious, and too bad there was only that much on my plate (since we were sharing the course). (8.5/10).



The main appetizer arrived soon after, a delicately plated Asparagus with Foie Gras Ravioli. This was absolutely delicious, very delicately flavoured, with the pan seared foie gras flavours coming through at the end, in the aftertaste, as it burst through the thin ravioli wrappings and into my mouth. The sauce was great as well, tasty, with the right creamy texture, and filled with foie gras essence. Overall, a delicious dish, well executed. The asparagus was extremely tasty also. (8.5/10)




Sadly, the main course didn't live up to my high expectations. We ordered the chef's special, a duck confit, but well, while the duck confit itself was competently done, and I mean the skin was actually very delicious since it was cooked in its own fat (artery clogging too), the accompaniments were quite a letdown. Tomato rice - and not even risotto. It felt like eating chicken rice with duck confit. I'm serious. Nothing wrong with chicken rice, of course, but for me, not a good companion to the confit. (7/10)




The panna cotta we had for dessert was just average, actually. Milky, but with not enough vanilla bean. I think I have been eating too well so this dessert was just, NAH. (6.5/10)




We ended with some petit fours. Okay only. Don't bother to rate.




Gunther's is a nice place, but overall some hits and misses. The thing is, it wasn't too pricey I guess, for the chance of eating at a fine dining establishment. Still, wish it had made small adjustments here and there and I would have given it an exceptional rating.


2 comments:

ice said...

You should try his rice pilaf someday. It's absolutely delicious.

ceadsearc said...

sure ice! eh can i have access to your blog btw. thanks.