With the recent opening of L'Atelier de Joël Robuchon at Resorts World Sentosa, Singapore becomes the first in South East Asia to have an outpost of L'Atelier de Joël Robuchon which is run by his star chefs and managers.

To date, Robuchon's 22 restaurants around the world boast 26 Michelin stars. L'Atelier de Joël Robuchon was inspired by the interactive open counters at Japanese sushi restaurants and Spanish tapas bars, and combines the best of the two to serve Robuchon's French cuisine. Accordingly, L'Atelier boasts an open kitchen concept, with a beautiful red and black kitchen in full view for customers to appreciate the work behind each dish.

There is both an a la carte menu and a tasting menu available for dinner; lunch service will only be available later this year. Some of our favourites include the green asparagus skewer with a sunny-side quail egg and morels; daikon velouté touched with a drizzle of citrus oil; and foie gras filled free-range quail. These simple, fresh ingredients are plated marvellously, each deftly prepared with care.  The daikon velouté is a comforting dish, and suitably light for the Singapore weather. There is no cream in this soup-the silky texture is from a pure daikon puree. The free-range quail is unctuous and tender, served with a side of Robuchon's famed creamy mashed potatoes, with a guilty-pleasure 1:1 ratio of butter to potato. End the meal with the mysterious La Sphère. The ivory chocolate sphere is served whole, before the waiter pours a warm puree to split it open-revealing a luscious tangy filling.

L'Atelier de Joël Robuchon, 26 Sentosa Gateway, Level 1, Hotel Michael, Sentosa, 6577 7888

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