We were having a craving for French cuisine and decided to pop by Gunther’s. However, having been to Gunther’s twice, we knew there’s a high chance of Gunther’s being full house. Hence, we rang them up at 8.15pm and were told they were having a big group that night, unless we come at 9pm instead which we agreed and popped over at 8.40pm to have drinks at the table outside which is actually meant more for smokers.

The room which we were led into was further divided with a partition due to the event they were having. The room, which was large enough to house 3 tables, was a little too small for comfort in terms of noise. Voices were thrown off the wall causing the little room to be noisier than it really is. However, it got better when we were the only table left.

While looking through the menu, the staff presented us a tray with a wide variety of food from mango to live lobster. And thus, we ordered items off the tray instead of from the menu:-

1) Prawn tempura, Complimentary (above) – Courtesy of the chef, the tempura batter was light. A nice way to kick start the dinner.

2) Indonesian mango with spanish ham (above) – We started off being curious about the Indonesian mango, to which the staff recommended pairing the Indonesian mango with spanish ham. And the sweetness of the mango went very well with the saltiness of the cured ham. Now, who said cured ham has to go with honey dew? I felt this pairing went really well. A must try!

3) Cold angel hair pasta, oscietra caviar, $60 (above) – This will be a dish from their menu. In fact, this is their signature dish. What’s coming to Gunther’s without having this? Since my past visit(s), I have been craving for their cold pasta. This is absolutely heavenly. A must try. The pasta is smooth, refreshing and light while the caviar just burst in your mouth with flavour. Awesome.

4) Torched scallop with white truffle (above) – I was amazed by the presentation. I liked the touch of having an (quail) egg. It added colours to the dish. The scallop was sweet and went well with the truffle and egg. A must try.

5) Crab leg with tomato rice (above) – This dish sadly failed to impress. It’s a heavy dish with the taste being a cross between curry and tom yum. My partner who was having lobster had his dish done in a similar fashion. Except for the fact that his came without rice. I felt the chef could have been more creative, especially when he’s presenting two mains to the same table.

6) Valrhona’s manjari chocolate fondant, ice-cream, $20 (above) – Hungry for desserts, I chose to go with this from the menu. However, by Gunther’s standard, this was unfortunately not good. The fondant was slightly burnt on the exterior and thus a little dry though the molten chocolate did flow out when I sliced the fondant open.

7) Petit four, Complimentary

I enjoyed my dining experience at Gunther’s as always. Their cold pasta with caviar always leave me wanting more. The staff who was attending to us was very professional too. I appreciate his enthusiasm as he dished out recommendations on how the ingredients, which we chose from the trolley, can be presented / cooked in. Although it’s not our first visit to Gunther’s, the staff will promptly come to us when we stood up to go to the restroom or for him, a smoke. Of course, it may be a little intimidating if one happens to be the type who just want to enjoy your meal quietly and not having to strike a conversation with the staff. Which reminds me, the chef came out too. I always appreciate when chefs do that, despite the popularity of their eatery. Cause it’s a proof that they are willing to hear customer’s feedback.

Related posts:

Dinner @ Gunther’s [Revisit] Dinner @ Restaurant André [Revisit] // CLOSED Dinner @ Restaurant Andre // CLOSED Dinner @ Le Saint Julien // CLOSED Dinner @ Scotts 27