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." - The MICHELIN Guide

"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." - Michelin Inspector

"For someone who’s trained in London – one of the world’s culinary capitals – chef Paul Longworth of one-Michelin-starred Rhubarb never thought he would one day lead his own restaurant into the Michelin starred league. His was a sound grounding in French classics, and the goal was to run his own space. Then in 2013, the dream turned into reality. He got together with business partners Jerome Desfonds and Alice Low-Ang, and Rhubarb was born. “When we opened, there was no Michelin Guide here so Jerome and I set our own standards. It was a labour of love,” he says. “When Rhubarb got its star, it was a proud moment because it means that we were operating at a good level and doing better than we thought we were. It was very satisfying to know that.”" - Azimin Saini

"Between being inside of a shophouse in front of an open-air carpark and having a tiny, quiet dining room, this small French restaurant seems like it’s trying to hide. But it’s not working: there’s always a wait for the fantastic food at this Duxton Hill spot with only seven tables. Come for the affordable set lunch ($40-$65 USD) of dishes like poached monkfish and seared beef onglets, and to enjoy the rare calm in a city that can be anything but." - Anthony Eu

"For someone who’s trained in a culinary capital such as London, chef Paul Longworth of one-Michelin-starred Rhubarb never thought he would one day lead his own restaurant into the Michelin-starred league. His was a sound grounding in French classics, and the goal was to run his own space. In 2013, that dream turned into reality. He got together with business partners Jerome Desfond and Alice Low-Ang, and Rhubarb opened in the heart of Singapore." - Azimin Saini