Image: Pen shell carpaccio, uni and truffle.
At the age of 16, Chef Gunther Hubrechsen began his professional culinary training at the Bruges Culinary Institute Voor Voeding (IVV), Ter Groene Poorte in Belgium.
As an advocate of 'natural cuisine', his unique style of cooking quickly push him up the ranks in renowned restaurants such as L'Arpège in Paris, where he worked under the mentorship of Chef Alain Passard, from Commis to Sous Chef de Cuisine within five years including 2 years under the Sous Chef position.
In 2002, Chef Gunther arrived in Singapore for a stint with one of the renowned restaurant group before opening Gunther's Restaurant on 2 August 2007.
I do ordered off the menu, e.g. uni, scallops but the prices for these will cause your bill to go skywards. Still, be prepared to be surprised on the preparation if you indeed do order off menu.
Now, if only they also offer the complimentary canales and coffee for ala-carte menu. Now, it only comes with the set lunch. The coffee is strong and fragrant, I like it with milk and no sugar.
Daniel Chew KC reviewed Gunther's Modern French Cuisine – 5 star on FaceBook