Located on the charming Duxton Hill, Rhubarb Le Restaurant offers comfort and elegance whilst retaining all the best characteristics of this conservation shophouse. In the lower floor dining room with just seven tables, diners can catch a glimpse of the chefs in the open concept kitchen. The classy and elegant atmosphere makes this restaurant the perfect place for any occasion, from business lunches to romantic dinners. Put all the above together with amazing food and beverages coupled with exemplary service and you get yourself a establishment deserving it’s One Michelin Star.
As the name of the restaurant suggests, the menu features a variety of dishes in which rhubarb is used in many creative methods, from sauces to purees. (Side note:- The rhubarb is in fact, a species of plant in the Polygonaceae family, which has long fleshy edible stalks and small flowers grouped in large compound leafy greenish-white to rose-red inflorescence.)
We started the lunch service with a Duck Foie Gras, served with fresh rhubarb, strawberry puree as well as baby apple marinated with a light tinge of rhubarb sauce. We also had the wonderfully concocted Tartare of Seaweed, pomelo, green apple and New Caledonian prawn. It was a heavenly marriage of flavours that whets your appetite, foretelling the goodness of the main courses to come.
Next on the menu was the restaurant’s signature Emulsion (fluffy white onion and decadent black truffle puree base). In Chef Paul’s words, this is their very own version of a “soup” and “it is strong enough to stand out there on its own”. They offer a variation of the Emulsion during different periods, other versions being pea, corn and crab. On Chef Paul’s instructions, we dived right into it without stirring, and the taste was simply amazing. A mixture of onion and truffle flavours, yet a perfect blend of the two ingredients, without any one over powering the other. A definite must-try for every diner visiting Rhubarb Le Restaurant.
We continued our indulgence with a seductively-seared Scallop, topped with crispy-baked ham, purple onion and pearl couscous. It was an absolute delight for scallop lovers, where the scallops were large, juicy and flavourful, perfectly complemented by the sides and offering a unique blend of taste and texture.
The other dish, when brought out, was promptly brought back to the kitchen as Chef was not satisfied with the outcome, a testament to his exacting high standards. In its place, we were rewarded with Toothfish finish with pine and mushroom tea sauce, layered with chestnut and mixed seasonal mushrooms mash topped with ice lettuce. Tantalizing dish with subtle earthy taste from the mushrooms, textured crunch from the nut paste and tea which adds a herbal element to this dish.
Chef Paul Longworth, armed with years of French culinary experience in London as well the local Au Petit Salut group, makes it a point to serve and introduce his signature dishes personally. Chef Paul firmly believes that “Customers are paying and hence they deserve the best”. He imposes extremely high quality standards on every dish that leaves the kitchen and accepts nothing less than perfect. Regarding the food itself, vast amounts of ingredients are imported, for example from Australia and Japan. For non-protein ingredients, Chef goes marketing in the nearby Chinatown market to ensure freshness.
Restaurant Manager Jerome Desfonds and the service staff were always welcoming, attentive and pleasant.
Rhubarb offers a personalised concept, catering to individual customer’s needs, working with fine ingredients, seasonal produce and not to mention a well thought out wine list. Overall, it is no doubt a highly recommended dining experience for those seeking a unique and luscious meal, in a classy environment.
Putting the finishing touches to a pleasant experience, we were served a refreshing Raspberry Sorbet, accompanied by delicious cubes of cheese cakes, topped with fresh and dehydrated raspberries as well as Caramelised Pineapple spiced with rosemary and side of nata de coco, passionfruit jam, coconut ice cream on a bed of dehydrated coconut shavings crumbles. It was the perfect ending.
ADDRESS:
3 Duxton Hill, Singapore 089589
PHONE: +65 8127 5001
WEBSITE: https://www.rhubarb.sg/