Gunther’s

84th Best Restaurant in the World

Modern French Cuisine takes centre stage in this classy fine dining restaurant which was opened in partnership between award-winning chef Gunther Hubrechsen and Roberto Galetti from the Garibaldi Group.

The two year-old restaurant has quickly made a name for itself for bringing sophisticated French food to Singapore’s chic fine dining scene. Hubrechsen’s down-to-earth yet deftly executed cooking demonstrates the kitchen’s ability to re-interpret classic dishes and flavours, breathing new life into them in terms of both taste and presentation. His cutting-edge style and flair using natural jus and slow cooking techniques to enhance the flavours of a dish offer a refreshing change to classic French food. This modern angle emphasizes the importance of textures and flavors and leaves no margin for error in the kitchen.

At Gunther’s Hubrechsen also shows off his finesse for creating unusual flavour combinations with delicate sensitivity, resulting in a novel, yet pleasurable, eating experience and likes to surprise his guests with more whimsical creations that sit alongside his signature dishes. He even offers a Carte Blanche menu where he chooses dishes for the guests himself.

The restaurant itself has a main dining room that can accommodate up to 25 customers and two private rooms with separate entrance for private party from two up to 18 customers. Its extensive wine cellar features more than 350 labels, with majority hailing from France, each of which have been carefully selected in pairing with Hubrechsen’s creations to complete the diner’s gastronomic experience.

“Cooking is my passion,” says Hubrechsen. “What I’m doing here is simple, honest food; cooking that comes from the heart. I’ll have to admit that a great amount of effort goes into this sort of cooking. The simplest technique of cooking is actually the most difficult because there is nothing to camouflage any mistakes.”

Signature Dishes

Behind the stove

Gunther Hubrechsen

At the age of 16 Gunther Hubrechsen began his professional culinary training at the Bruges Culinary Institute Voor Voeding (IVV), Ter Groene Poorte, in Belgium. He has since been cultivating his own unique style of cooking as an advocate of ‘natural cuisine’.

Of Belgian descent, he worked his way through the ranks in several renowned restaurants in Belgium, including Le Bouquet, and Restaurant Gravin van Buren before moving on to France. There, his efforts earned him a position from trainee to sous chef under his mentor Chef Alain Passard at his three-star Michelin restaurant, L’Arpège in Paris, where he worked for five years.

In 2002 Hubrechsen arrived in Singapore to work with the Les Amis Group, helping elevate the Les Amis restaurant to 83rd position in Restaurant magazine’s list of Best 100 Restaurants in 2007. That very same year, his dream to own his own restaurant was realised when he collaborated with Roberto Galetti of Garibaldi Group to open Gunther’s Restaurant in Purvis Street. The modern yet classy French fine dining restaurant was opened to great acclaim on 2 August 2007.

Gunther’s Facts