. The Tasting Palette .

J asked me where I would like to go for my birthday dinner and I was stuck because there were so many places that I wanted to go. For some reason, I decided to go to Gunther's( pronounced as Goon-thers) , a relatively new modern French cuisine restaurant under the Garibaldi Group. Chef Hubrechsen was previously from Les Amis.

After taking an hour plus to get to the restaurant (due to bad traffic and ZILCH parking), we were hungry and grouchy . The restaurant reminds me of Garibaldi- dark, minimalist decor but I think there is more privacy at Gunther's because there's more space between each table.

Amuse Bouche: "amuse your mouth/palate" literally

Mini Baguette- It's mini though it looks huge

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We were first served the amuse bouche- lightly battered and deep fried prawn. We then happily ate into our warm mini baguette with butter. The beauty of French cuisine- Butter! Lovely stuff there.

Simplicity at its best

The pan fried foie gras

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Soon our starters came, we ordered the pan seared foie gras with a layer of crushed almonds served with a poached peach. Let's just say this dish is worth our wait. It's divine. The crushed almonds add a crunchy texture, a contrast and complement for the soft buttery texture of the foie gras. J says that it is the best that he has eaten.

The other starter was the grilled mushrooms served with tomato confit, cured ham and a sunny side up runny egg. This is the only type of dish I like my egg yolks runny. This dish was perfectly executed. I can't find any fault with it. Such simple ingredients but they are well-mashed as a dish.

The mains were rather limited and so I decided to go for something more unconventional- angel hair pasta with kombu, dried ebi. Pasta was done al-dente, the sauce was very light but it awoken my tastebuds. I would go back for this dish seriously.

J ordered the pigeon served with a bed a julienned deep-fried potatoes. Didn't have much of this but I thought it was only so-so. Not particularly fantastic.

We wanted to order desserts but there wasn't anything we fancy because the menu is so small! So we headed off to Robertson Quay for something sweet. Gunther's has a perfect setting for a private dinner with some pretty well-executed dishes. However, for its price tag, I hope that we can see and taste more exciting dishes.

Our starters

My angel hair pasta

J's pan fried pigeon

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. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin Sunday evening baking Lunch at Borgo Dinner at Wakashachiya Curry Udon Popcorn delight! Dad's birthday lunch at Inagiku, Swisshotel Dad's birthday treat at La Strada, Shaw Lido Muratama Ramen Thai lunch at Sawadee Greenwood fish market and BBQ dinner The Orange Lantern Interests Indulging myself in food porn (online or food magazines) Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others Wishlist Desserts by Pierre Herme- Written by Dorie Greenspan Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu	Monday, September 17, 2007 Birthday celebration at Gunther's J asked me where I would like to go for my birthday dinner and I was stuck because there were so many places that I wanted to go. For some reason, I decided to go to Gunther's( pronounced as Goon-thers) , a relatively new modern French cuisine restaurant under the Garibaldi Group. Chef Hubrechsen was previously from Les Amis. After taking an hour plus to get to the restaurant (due to bad traffic and ZILCH parking), we were hungry and grouchy . The restaurant reminds me of Garibaldi- dark, minimalist decor but I think there is more privacy at Gunther's because there's more space between each table. Amuse Bouche: "amuse your mouth/palate" literally Mini Baguette- It's mini though it looks huge ** We were first served the amuse bouche- lightly battered and deep fried prawn. We then happily ate into our warm mini baguette with butter. The beauty of French cuisine- Butter! Lovely stuff there. Simplicity at its best The pan fried foie gras * Soon our starters came, we ordered the pan seared foie gras with a layer of crushed almonds served with a poached peach. Let's just say this dish is worth our wait. It's divine. The crushed almonds add a crunchy texture, a contrast and complement for the soft buttery texture of the foie gras. J says that it is the best that he has eaten. The other starter was the grilled mushrooms served with tomato confit, cured ham and a sunny side up runny egg. This is the only type of dish I like my egg yolks runny. This dish was perfectly executed. I can't find any fault with it. Such simple ingredients but they are well-mashed as a dish. The mains were rather limited and so I decided to go for something more unconventional- angel hair pasta with kombu, dried ebi. Pasta was done al-dente, the sauce was very light but it awoken my tastebuds. I would go back for this dish seriously. J ordered the pigeon served with a bed a julienned deep-fried potatoes. Didn't have much of this but I thought it was only so-so. Not particularly fantastic. We wanted to order desserts but there wasn't anything we fancy because the menu is so small! So we headed off to Robertson Quay for something sweet. Gunther's has a perfect setting for a private dinner with some pretty well-executed dishes. However, for its price tag, I hope that we can see and taste more exciting dishes. Our starters My angel hair pasta J's pan fried pigeon **** link \| posted by simin at 11:20 AM \| 0 Comments: Want to Post a Comment? back to main page
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