Les Bouchons is a quaint French restaurant tucked away in a lil nook at the edge of Robertson Quay. It is located within metres of the Singapore Tyler Print Institute, overlooking the river. This restaurant took over the premises from now-defunct Rivercafe, a restaurant that served authentic Australian cuisine. As you can see, the cosy decor has a Parisian street vibe going on, a departure from the norms of uber-chic French dining. A huge chandelier of sorts hangs overhead, with fake candles that create an illusory vision of warmth in the restaurant. In line with their humble decor, Les Bouchons serves up humble French fare as well, together with the staples of French cuisine like foie gras. I had my birthday dinner here with my boyfriend, who wisely picked a great place without my prompting. Kudos to him.
First up, we ordered their infamous Plats ($28) for main courses. This one on your right is the Ribeye with Vigneron Butter [****.], served with a mountain of irresistable fries, one of the best I’ve ever tasted (Good news is: It’s free-flow fries if you order a plat!) Each morsel of steak oozed delectable appeal, leaving you hungry for more with each bite. It was juicy, well-marinated in wine and their house recipe, tenderised, and grilled to perfection. 2 thumbs & 2 pinkies up for this steak, cos you should be calling to make a dinner reservation here the next chance you get!
Another steak to consider would be the Sirloin steak [****.], another plat that is served in a similar manner, with the stamp of a skilled griller on its side. You might want to note that Les Bouchons’ House Red goes wonderfully well with all the steaks. Food for thought: beef sirloin is cut from the lower portion of the ribs, and is divided into several types of steak. The top sirloin is the most prized of these. The bottom sirloin is less tender, much larger, and is what you would typically find in supermarkets when you do your grocery shopping. On the other hand, the ribeye is a beef steak from the beef rib. When cut into steaks, the ribeye is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is tender and fattier (the meat is said to be “marbled”) than other cuts of beef. This extra fat makes ribeye steaks and roasts especially tender and flavorful.
So calling all meat-lovers & carnivores! These steaks make great dinner.
++All definitions were taken from http://en.wikipedia.org
//Prices not inclusive of +++
Taste – 8.5/10
Price – $$$
Service – 8/10
Ambience – 8/10
Accessibility – 7/10
[$]-cheap like peanuts: ($10 & below/person)
[$$]-average Jane ($15-$25/person)
[$$$]-you might wanna tke tht card out..($30-$60/person)
[$$$$]-extremely exorbitant ($70 & above/person)
[* to *****] – rating(s) for individual dishes
Tel: 6733 4414
Singapore Tyler Print Institute #01-01
41 Robertson Quay (S)238236
Lunch: 12pm – 2pm
Dinner: 7pm – 10pm
Dress code: smart casual
Buses: 143, 64, 123…
Nearest MRT: Clarke Quay (NEL)