It was one of those days where I was lazy to check my list of to-check-out restaurants, so my friend and I decided to head back to familiar restaurants. Restaurants where we had dined at before, and left us wanting more.

We were able to make reservation at Gunther’s, just 20 minutes prior to our arrival on a weekday evening.

As we looked through the menu, the specials for the night were also rolled out. For that night, besides having the tray of seafood, etc, they also had black truffle and French duck which were presented separately. For the truffle, the staff will slightly lift up the glass cover for us to get a good whiff of the aroma.

Similar to our previous visit to Gunther’s, we ordered most of our items from the specials again:-

1) Prawn tempura, Complimentary (above) – Amuse bouche, courtesy of the chef. Firm, sweet prawn meat with crispy tempura batter. But it’s kinda crazy that it’s still the same prawn tempura topped with mayonnaise, since my last visit in 2012. I guess when you are good at something, you stick to it?

2) Cold angel hair pasta, oscietra caviar, $40 (above) – The menu portion costs $60, but we requested for smaller portion so that we could try more dishes. And as always, their signature dish never fails. I will use the same description as I had for my previous post, which is ‘The pasta is smooth, refreshing and light while the caviar just burst in your mouth with flavour. Awesome.’ An absolutely must try!

3) Scallop with caviar, $68 (above) – We were asking for ways which we could have the truffle when the staff recommended scallop with truffle. However, as we had that in our previous visit (except it was white truffle. Not black), I specifically requested it to be presented differently. And with that, the staff immediately suggested doing scallop carpaccio with caviar instead. Which my friend and I agreed unanimously cause we really liked the idea. Haha. And the dish was impressive! Very thin slices of orange pulp were also added to the dish, which tanginess enhanced the sweetness of the scallop. I love how the dish was a combination of different textures; Smooth scallop meat, orange pulp and caviar which pops in the mouth.

4) Uni with scrambled egg and black truffle, $90 (above) – This was our (final) choice of ‘how we wanted to have our truffle’. Sea urchin was also one of the specials offered that night. I was not too impressed with the presentation. Upon quick glance, I actually mistaken the shaved truffle as the sea urchin shell (with its spikes shaved). Ha. But don’t judge a book by its cover. I was impressed by the taste.

5) Roasted French duck, $95 (above) – Similarly, this was one of the specials. This was normal, although the portion was huge. Should have requested for a smaller portion cause I could only finish half of it.

6) Fine apple tart “a la dragees”, $15 (above) – Served with Havana rum raisin ice-cream. We were contemplating which dessert to go with, when the staff recommended the apple tart, which is their signature dish. However, as he realised we were worried about being able to finish the dish, he suggested a smaller portion. Which we were up for it. A menu portion is at $20. And this was so good! The thin layer of apple pieces is wrapped within a pastry shell that’s crispy and not too heavy.

7) Petit four, Complimentary

As always, we enjoyed our experience at Gunther’s. I always enjoyed seeing how excited the staff gets as they dish out recommendation on how the specials can be served. Cause it goes to show how passionate the staff are about their jobs and their pride for the food that’s served at Gunther’s.