Restaurant Reve - Singapore

Chef Roberto has beautifully orchestrated the Asian touch to his Opera - the symphony of flavors. The selection of amuse bouche slowly whet my appetite. The hamachi cucumber was a refreshing start.. The black angus beef tartar truffle was amazing! The signature Miyazaki A5 wagyu was superb - those marbling just melt in my mouth👌🏾 And my lamb was cooked to perfection. The espresso perfectly compliments the bonne bouche, my favourite was the pistachio canele. Thank you chef Roberto for a wonderful dinner! 🌻 They are changing the menu every quarterly. And last night was the first night of their new menu. Ask for the counter seat so you can have a warm chat with the chef while he prepares your dishes!

Had our wedding anniversary here last night and everything was perfect! Food was amazing and one of the best priced Michelin restaurants in overpriced Singapore. Service was fantastic and they even prepared a special wedding anniversary dessert for us.

We are actually went for my friend birthday and were absolutely not disappointed.The food was amazing & visually plus the service was great. We tried the one of signature dishes sea cucumber is incredible. Atmosphere also good and we enjoy food.it’s was a great experience.🥰

Exquisite food at an attractive price point. Here to celebrate a birthday and we enjoyed ourselves. A minor flaw was the signature sea urchin pasta - felt that the pasta itself was not seasoned enough and bland, it was only relying on the caviar for savoriness. It was also too soft for our liking, would prefer it to be cooked al dente. Overall, an excellent meal and we will be back. Highly recommend the A5 Wagyu top up as well.

This restaurant is value for money,All the dish are excellent!Must try!Yesterday me and my husband come to Reve celebrating my birthday.Chef Roberto is very attentive and warm.He noticed that my hubby didn’t eat the start salmon and asked reason.Chef Roberto made a cooked Salom for him!That moment we feel very warm in heart and touching!We went other Michelin before,even waiter noted my hubby not eat raw meat,but nothing happened! We want to say thank you! To Chef Roberto and his team.we will come back again!They also presented hand backed dessert for my birthday,This is perfect birthday lunch!I will Remember this meal and Chef Roberto! Thanks again!My favorite is the start salom and pasta,very special!!It’s amazing!

Awful experience for a 2 time 1 star. The Amuse-bouche had limp crust that was suppose to be crispy. For starters, the flower crab was fishy, sauce for the oysters overwhelmed the oyster taste and my scallop was overcook. Appetiser were the only dishes we enjoyed. Add on signature A5 Wagyu beef was full on tendons. When the waiter took away my plate, he didnt even bother to ask why i did not touched it. At this point, the whole dining area was filled with fumes, never had this experience with other open kitchen concept restaurant, the exhaust was simply not working till the point i almost left breathless. Lamb tasted like duck with no slightest hint of gaminess left. Petit four again had a limp Canelé. First time we had a hard and chewy one. Throughout the whole dinner, no feedback was sought. Only when I've called for the bill, the executive chef ask how was the dinner. When i feedback on the beef, he only said ohh, no apology and move on doing other things. Utterly disappointing. At this price point, I'll say go somewhere else.

Went during Valentine day, so only tasted the Valentine Menu (not its other usual fares) for 200++, It's a new place and the atmosphere is pretty decent especially the main area. But if you are seated to the side room, do note that it can be quite bright, and taking pictures will cast shadows on the food. Also the food are hits and miss, more hits fortunately, me and my gf especially love the Lobster dish, which is especially juicy as well as fresh. The same goes for the A4 wagyu beef which is filling our mouth with great amount of umami, but the portion is a bit small. Some truffles are added but it pales in comparison to the beef. The rest like Pigeon is a bit too wild taste and the first dish a bit too exotic and can't taste much Flavour. The duck noodle is great in keeping things simple as well as inducing appetite. Though to be fair it's not worth the 200+ omakase meal, as some dish are not so good and the other is the portion can be a bit too little even for a fine dining restaurant. Hope to see the chef come out with more options that are worth its price.

This is a former one Michelin-starred restaurant Chef Kawano Masahiko’s own Japanese/French fusion restaurant. The dinner omakase menu was really well designed and my words can’t say enough about how much I enjoyed it. As I am writing this review, and trying to rank my personal favourite, I realise that it’s almost impossible! The Wagyu Beef has to be THE BEST I’ve had so far in Singapore. The duck Consommé noodle is so simple but the taste is just incredible, how did you do that??? The presentation was not overboard but the taste will continue to impress you long after you’ve left the restaurant. I highly, highly, recommend this restaurant to all the fusion foodies out there, do NOT miss it!