Cold angel hair pasta with oscietra caviar
We all have favourite restaurants that we’d be happy to go to every week, and others that hold a special place in our hearts (and tastebuds and tummies).
Gunther’s on Purvis Street is one of them for me. And for one dish in particular, and that’s chef Gunther Hubrechsen’s signature dish of cold angel hair pasta with oscietra caviar. It’s a dish that I have not tasted in maybe two years, yet the very mention of it puts a smile on my face.
And so we ended up at Gunther’s Modern French Cuisine last Saturday. I always wonder how accurate my memory of food is and thankfully Gunther’s lived up to all my great expectations.
Japanese tomato with Iberico ham
We were shown the tray of specials for the evening, full of wonderful produce like fresh sea urchin, Maine lobster, French artichokes, wild mushrooms, Grade 9 wagyu beef and Japanese tomatoes.
I had had Japanese tomatoes before, and was blown away by the sweetness and intense flavour of it. Here it was served (we ordered it as an appetiser) with thinly sliced Iberico ham and a balsamic reduction, and the intense saltiness of the ham seemed to bring out the sweetness of the tomato even more. Divine pairing.
Then came the angel hair pasta. I don’t even know how to give this dish justice. From the moment it is served to you, the smell of truffles fills your nose. the pasta is served delicately chilled, tossed with chives and truffle jus and with a generous dollop of oscietra caviar on top. Perfectly seasoned, the flavour that hits your palate when you take that first bite is almost indescribable – I wish I had taken a photo of my friends’ faces instead. And I think the firm texture of the oscietra caviar, making them burst like flavour bombs in your mouth, just add the final touch to a truly magical dish.
Baked egg with Iberico ham and mushrooms
We also had what I consider to be posh ham and eggs and mushrooms, but served this way, I would be happy to eat them for breakfast every day !
Roast black pig with compote of apple and crispy potatoes
For mains I ordered black pig with compote of apple and crispy potatoes. It would be so difficult to make such a thin cut of pork not be too dry, yet Gunther nailed it and the meat was roasted to tender and succulent perfection.
Fine apple tart a la dragées with Havana rum raisin ice-cream
I finished the meal with the signature fine apple tart a la dragées with Havana rum raisin ice-cream. Certainly not what I expected, this tart came out literally wafer thin and of wafer texture, so you get a crispy mouthful of sweet apples and nuts. Lovely and light, especially after all that rich food we had consumed. I was excited about tasting the Havana rum raisin ice-cream but I found the flavour sadly lacking the punchy taste of the rum.
Gunther’s is not the sort of place you would go to every week, but this visit will keep me smiling for a few years or at least till the next time we visit.
Gunther’s Modern French Cuisine
36 Purvis Street #01-03
Tel: (65) 6338 8955
Open from Monday to Saturday
Closed on Sunday
Noon – 2.30pm