The awesome amuse bouche – foie gras custard with a port wine reduction and a parmesan cheese foam
I have to be totally honest, I went to L’Atelier de Joël Robuchon with no expectations other than I was going to get a pretty great meal – after all, this legendary French chef has been awarded more Michelin stars than any other chef in the world.
Yellow tail tuna tartar with spicy tomato coulis
Being unable to find the right exit from the carpark at Resorts World wasn’t a good start. And then completely losing our bearings once we were in Resorts World didn’t help. The place is just a huge, poorly signaged, kids-running-everywhere-shouting-and-screaming, un-airconditioned mess to people who were both hungry and lost.
We finally found the restaurant tucked away from the melee these. On the right, the full-on Joël Robuchon dining experience – luxurious neutral coloured interior, high-backed chairs, straight-backed waiters, and on the left, L’Atelier de Joël Robuchon – like some evil twin with completely stark, black and red interior, super dim lighting, lounge music and high bar and counter seating, looking in to an open kitchen.
(I think we chose the better of the twins)
We sat at the counter and ordered from the tasting menu – which basically meant we could sample more dishes. I won’t go into too much detail other than:
King crab on thin layers of turnip with a sweet and sour sauce
- Being able to watch how the kitchen operated was an absolute joy. The attention, skill and precision of the staff as they created the dishes was marvellous and as always it is a real treat to be able to watch them prepare your food
- The amuse bouche – meant to tantalise and stimulate your senses, giving you a small taste of the meal to come. And it sure delivered on all of the above with a foie gras custard port wine reduction with parmesan foam
- The souffle – couldn’t have been more perfect
- The stunning presentation of the food
- The relaxed atmosphere – makes dining so much more fun
Soft boiled egg with chanterelle mushroom and parsley fricasee
THE NOT SO GOOD:
- The secondary waitstaff – you really expect them to be able to serve the right food and drinks to the right people
- The rest of the food we ordered. Not that it was bad, it was just disappointing after that amazing amuse bouche. Many of the dishes we had sounded traditional but ended up being fusion and just confused, with so many flavours we had to keep eferring to the menu to remind ourselves what we had ordered
Beef and foie gras burger with caramelised peppers
I might be tempted to visit Joël Robuchon next door (although it might be a bit too prim and proper for us – we tend to get a bit loud after a few drinks) – I don’t think we’ll be rushing back to L’Atelier again in a hurry.
Hot kirsch soufflé with almond sorbet
L’Atelier de Joël Robuchon
Sentosa Gateway Resorts World Sentosa – Festive Hotel Singapore, Singapore 098269
Tel: +65 6577 7888
Open: Daily 6.30pm – 10.30pm