Walk past Brasserie Gavroche’s antique swing doors, past the hall, into a high-ceilinged space framed by gilt wall-hung mirrors, leather banquette seats and antique furniture. Here, Paris-born chef Frédéric Colin, former executive chef of the St. Regis Singapore, has distilled an enormous glass-encased menu teeming with brasserie classics such as tartine d’os a moelle; garlic confit and bone marrow sitting atop toasted bread with a generous spread of parsley puree; and tartare de bœuf Angus, hand-cut Angus beef with French fries. T+L Tip Ask for grand père Henri’s signature dishes. The chef’s early years were influenced by his grandfather’s Parisian restaurant and, naturally, the latter’s shadow can be prominently felt in dishes, including the rarely seen fish quenelle, grated pike fish baked in dough and served in a crayfish bisque.
66 Tras St.,
Telephone: +65 6225 8266