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Gunther’s Restaurant Review: Gunther Hubrechsen is a formidable force in Singapore’s culinary scene; his namesake contemporary French restaurant is a testament to the Belgian chef's talent. The elegant, low-key ambience bears no pompous display of lavishness except for the Art Nouveau-inspired artworks that adorn the charcoal-grey walls. Hubrechsen’s dishes do not come cheap; this is mainly an expense account eatery, but the three-course set lunch is one of the best deals in town. Service is professional and patient. The sommelier will recommend wines and Champagnes from more than 350 labels (mostly from France and some from the New World) to pair with each course. Start with the chef’s transformation of humble angel hair pasta tossed in the bold flavor of truffle jus, then chilled and topped with osetra caviar. Carpaccio of Brittany langoustine layers a thin sliver of moist shellfish with glistening osetra black caviar pearls, topped with light cream and finely chopped chives. Go with this carpaccio rather than the Wagyu, which loses its flavor to the overpowering potato crisps. For main courses, share the oven-roasted "Chateaubriand" with pears flambéed in Cognac. Or order on the lighter side with the oven-roasted blue eye cod with black pepper sauce. End the meal with the Grand Marnier soufflé or Valrhona chocolate fondant.