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The French love their food and certainly know how to indulge. Lucky for us, we've got our fair sh...

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Gunther's seasonal set lunch was a wonderful experience that excited the senses with every course.

The Smoked Toretama egg with seared toro and a sweet-sour twist was a perfect start. The creamy egg blended perfectly with the buttery toro, and the sweet-sour flavors added a nice contrast.

The Cold Angel hair pasta with Oscietra caviar and black truffle was amazing. The salty caviar and earthy truffle made the dish truly special.

The Grilled half Maine lobster was rich and delicious, paired with buttery bernaise sauce. The crispy pomme allumette added a nice crunch.

The meal ended with Affineur Anthony’s French farm cheese collection. The goat cheese was creamy and tangy, and the blue cheese had a bold flavor.

Overall, Gunther's seasonal set lunch was a fantastic dining experience. Each course was carefully made, showing the chef's skill. It's a place worth visiting again to try their changing seasonal menu.

new item so so good! must get! for sweet tooths! fluffy sweet and milky!

💯 generous amount of burrata! like that they use flat pizza so that it’s not overwhelming filling!

✨ @elevenstrands has a new, bigger, better menu at their Serangoon Outlet!😍 still maintaining their price range even though a lot of their brunch and western menu is ✨elevated✨created by Chef-owner Terence, the National-stage Winner of the 2024 Pasta Championship Asia and his head chef💕 absolutely nailed the upgrade~ last visited 1 year ago, next time will definitely be shorter than that 😜

My friend kept raving about Gunther's, so I finally decided to check out their seasonal lunch, and wow, it was such a memorable experience!

The service and ambience were fantastic, but the food truly stole the show. I started with the Gratinated Cevennes onion, and it was a flavour explosion. The buttery aroma, the sweetness of the onion, and the savoury touch of Parmigiano Reggiano all came together beautifully.

Next, I had the Grilled Wagyu beef sirloin (medium rare), and it was spot on. The meat was so tender it practically melted in my mouth. Their in-house bordelaise sauce blew me away—such a clear sign of how much they care about every detail.

For dessert, I went with the Bavarois of Earl Grey coated with almond powder, and it was a delight. The Earl Grey flavour was just right—noticeable but not overwhelming. The almond powder added a nice crunch, making each bite a treat. This dessert was simple yet wonderfully complex and satisfying!

Choice of Dessert from Bastille Day 4 Course Menu, $68++ per pax

Mediterranean Ratatouille & Parsnip Chips

Choice of Main from Bastille Day 4 Course Menu, $68++ per pax

Garlic, Chili, Tomatoes & Thyme in a light White Wine Tomato-Cream Sauce

Additional order of Heritage Bread basket (not pictured), $8

Entrée 2 from Bastille Day 4 Course Menu, $68++ per pax

Duck Rillettes, Pâté en Croute, Chicken Liver Mousse, Country Style Paté, Foie Gras Terrine

Entrée 1 from Bastille Day 4 Course Menu, $68++ per pax

had an amazing dining experience at gunther’s - from the delicious food to the pleasant & warm service from the staff, would definitely recommend all to visit the restaurant!

had the 4 course meal which came with 2 appetisers, 1 main course, 1 dessert. first started with a warm mini baguette which was really soft and paired perfectly with the butter served.

the seared toro with the halfboiled egg & vinegar seasoned rice tasted really great!! enjoyed the clams which had a lace of wine taste as well.

the maine lobster was super fresh and you could taste the sweetness of it! the sauce that topped the lobster was also so good!

ended off the meal with the fine apple tart which was one of a kind - thinly crisp on the outside and filled with yummy apple puree; it was also served with rum and raisin ice cream! also had the petite fours - a canele, dark chocolate and mini freshly baked lemon financiers which were equally tasty.

soooo comforting! going to try the salmon pot pie next time. break open that thin, crisp pastry layer to reveal a robust stew mixed with my favvvvvv mash potatoes in this entire world🤍🤍🤍

- Squid was huge and well-cooked, neither rubbery nor tough.
- Miso sauce was buttery and umami, elevating the dish together with hints of spiciness from the dollops of chilli paste 🤩