Rhubarb

Opened by two alumni of Au Petit Salut, this exclusive yet snug French restaurant sports an open kitchen. French classics are subtly and intelligently updated without recourse to gimmicks, striking a fine balance between flavour and delicacy. A thoughtfully curated, predominantly French wine list flanks the food. Lunch set menus offer good value. At dinner, choose between a 4- or 5-course set menu.

1. A 27-year journey in hospitality

• Rhubarb has been a part of Singapore's dining scene for over two and a half decades. 2. Quiet confidence in service and cooking
• The restaurant believes in letting good food and thoughtful hospitality speak for themselves, without the need for theatrics or excess. 3. A team with extensive experience
• Chef Paul Longworth has shaped some of Singapore's most beloved French restaurants, including Oenotheque by Wine Universe, Au Petit Salut, and Rhubarb itself, which held a Michelin star for ten years.

Signature Ingredients

• Rhubarb: A signature flavor core of Rhubarb Le Restaurant/Encore, used across courses from a rhubarb salad to savory pairings like Veal with Rhubarb and Elderflower, establishing the tart-sweet backbone of the menu and naming the restaurant itself.
• Foie Gras: A classic hallmark of French haute cuisine highlighted on the menu as Foie Gras Torchon with brioche and accompaniments, signaling the restaurant's luxury focus and its repertoire of rich, pâté-style preparations.
• Truffle: A frequent conduit of luxury and depth, appearing in dishes such as Emulsion with Celery Root and Truffle, and in Truffle Mac & Cheese, underscoring the kitchen’s emphasis on aromatics and indulgence.
• Hamachi (Yellowtail): Featured in the dish Hamachi with Cucumber and Yoghurt, showcased as a celebrated signature in the restaurant’s contemporary European tasting experience.
• Veal: Paired with Rhubarb and Elderflower in a dish that exemplifies the kitchen's approach of marrying fruit acidity with delicate meat, highlighting veal as a signature protein alongside rhubarb.
• Elderflower: Used as a delicate, floral counterpoint in dishes such as Veal with Rhubarb and Elderflower, contributing to the restaurant’s refined, nuanced flavor language.