Brasserie Gavroche

This is our 2nd visit. We love the food and the fact that it's a non pretentious place. We've felt really comfortable on both our visits. For starters we had the escargot and bone marrow. It was really good. We ordered 2 rib-eye with bearnaise sauce and a ravioli for mains. The only thing we were not really comfortable with was how close the table next to us was. Overall we had a lovely time.

Stepping inside Brasserie Gavroche, it had a nice old rustic charm to it, with the vintage looking wooden furnitures and 50s style hanging lights. Not a typical fine dinning setting but more of a simple sit down dinning for a close group of friends to meet up and chat over a hearty meal. The restaurant serves some of the more classical French dishes such as foil gras and escargot, with choices of either cold or warm appetisers dishes. It seems the white asparagus is in season now and we ordered 1/2 dozen of escargots and the foie gras (served with toasted country bread) to go with it for our starters. The escargot was baked with parsley and garlic butter. Classical proven dish that couldn’t really go wrong, but nothing outstanding either. Felt that the escargots was a tad over baked for me as the meat was slightly tough. Overall the taste was rich and flavourful, and the leftover butter oil makes great dip for the bread. 3/5 The white asparagus was served with Parma ham, Benedict eggs and hollandaise sauce. The asparagus was crunchy and juicy, and would have paired perfectly with the savoury ham, if not for the lingering bitter vegetal aftertaste coming from the asparagus. Not sure what the Benedict egg and hollandaise sauce bring to the dish, didn’t think the sauce went well with the dish. 3/5 The foie gras serving was generous! Some of the inferior foie gras I tasted had a powdery and crumbly texture with a strong metallic iron aftertaste lingering. But the foie gras served here was of a much higher quality. Smooth and buttery with a right proportion of fat; lighter in taste but yet flavourful (from the meat) and rich without being too overpowering. It left you wanting to try more as it didn’t have the saturating greasy feeling. The yellow portion of the foie gras in the picture was actually solidified fat and simply pure decadent! I would strongly encourage everyone to at least try a small bit of it to savour the slow melting of pure animal fat essence in your mouth! The reddish condiment at the side was some sort of dried fruit puree and the slight sweet-sourness went very well with the savoury foie gras. The only disappointment I had with the dish was the hard country bread, but otherwise excellent dish. 4.5/5 We ordered 3 mains for sharing: lamb tongue (not in regular menu), beef tartare and ribeye steak Personally I prefer my lamb to be grilled for that rich “muttony” favour. This lamb tongue was stewed and served on top of potato mash. I chose this main as lamb tongue was an interesting cut I had not tried before despite the cooking style. The meat was tender with a bit of chewiness to it. Taste was delicately light and I hardly get any ‘muttony’ favour in it. This was a very nice dish albeit it didn’t suit my personal taste preference. 3.5/5, only because of personal taste preference, otherwise the dish deserved a 4. The beef tartare was disappointing. I loved the Angus beef for its ‘sashimi freshness quality’ with a slight chewy texture. But the condiment was a tad overpowering from the pungent shedded onion and the overly tangy dressing. I felt that the taste was off balanced in the mouth, skewing more towards the condiment. Texture was good, chewiness of the meat went well with the onion crunchiness. The bread was disappointing hard. 3/5 Saving the best for the last, the ribeye was the highlight of the meal for us. Perfectly grilled to medium rare with a pinkish tender center (an expected standard for any high end restaurant) and a slight crusty charred exterior. Decent fat content and the juice of the meat was well sealed during the cooking. Every mouthful was a fine balance of favour and texture. Tenderness of the meat interspersed with crispy charred parts, full bodied and juicy meat favour elevated by the light seasoning. It also went very well with the Béarnaise sauce as it presented a different taste profile. Just to show you don’t need super expensive beef cut or A5 wagyu to enjoy a premium quality steak. 5/5

A Belgian in a French Brasserie… what could possibly go wrong. Nothing actually. Superb business lunch. Relaxing atmosphere, warm traditional interior, capable and attentive staff, and the food - oh man - the food!! Tried the morel mushroom soup and the evergreen Angus Beef tartare. Sublime! Just the way I’d expect it in the best restaurant in Paris, or Brussels. And even the fries are “Belgian Approved”. Thanks guys

Lovely French-looking restaurant that’s well-lit too. Perfect amount of light IMO. Ordered half a dozen of oysters but I reckoned the wait staff only heard “dozen” lol. Pity I didn’t snap a photo of the wine we had. Love the baked fish in lobster bisque! For those who are thinking of bringing your birthday cake for celebration, pls do not attempt as consumption is not allowed in there

I love the ambience of this restaurant, which was very well decorated in Parisian style. However, it was a little too noisy. Service was good, especially by a Mr Shimee (apologies if I got the spelling wrong), who was very friendly, attentive and professional. Food was OK although I expected the quality and taste to be more refined for the price. Overall, a very enjoyable meal.