Absinthe is the result of collaboration between adventurous head chef Francois Mermilliod and restaurant manager Philippe Pau. Cosy and intimate with wooden furnishings, Absinthe serves French cuisine with a twist. Appetisers like the lobster ravioli with pink guava, salmon roe and lime sabayon sauce is slightly rich, but thankfully, lifted by the zesty lime, while the briny salmon roe is a good complement to the sweet pink guava. Other recommended appetisers include scallop with langoustine and sea urchin emulsion and pan-fried foie gras on warm blinis and wild hibiscus. The foie gras is nicely done and the hibiscus compote is a lovely addition to the dish, its acidity cutting the heavy richness of the duck liver. The duck consommé served with foie gras ravioli and topped with chopped chives is soothing and the hot soup is full of flavour yet light. - Alisa Chopard

For mains, try the grilled rack of Kurobuta pork, served with Brussels sprouts and fondant potatoes. The pork is tender with a pleasant tang of mustard. Want more? The praline hazelnut iced parfait with salsa of green apple and sultanas is smooth, with just the right amount of sweetness. Cheese lovers will be happy to know that Absinthe serves over eight different seasonal cheeses, such as blue cheese, vacherin and san felicien. A pleasant lunch stop.

48 Bukit Pasoh Road. Tel: 6222 9068

Email to a friend

Recipient email address:


From:


Your email address:


Message: