Le Saint Julien

Le Saint Julien Restaurant Review:

Owner-executive chef Julien Bompard’s classic French cuisine draws diners to Le Saint Julien, as does its romantic ambience, hard to find in business-minded Singapore. Housed in the historic Fullerton Waterboat House, this is one of a few restaurants graced with a view of the Singapore River. Its dining room is bathed in a Mediterranean-inspired palette of light yellow and rich crimson, with starched table linens and floor-to-ceiling glass windows. For starters, the creamy mushroom soup is dappled with a duo of duck liver and black truffle. If Singapore’s swelter puts you off soup, go with the pan-fried foie gras instead, served in a pool of grape and Champagne reduced sauce with smoked duck breast on the side. For main courses, you can’t go wrong with the Alsace extra-crispy duck confit, one of the best we’ve tried in Singapore; the confit is pan-fried until golden brown. Vegetarians tend to get forgotten in French gourmet environments like these, but not here --- Bompard offers a seared green asparagus and Parmesan risotto with almond and capsicum. Wine connoisseurs will appreciate the 2,500 labels (mostly French) available; the sommelier, too, impresses with his animated descriptions. Do not leave without experiencing the crêpes Suzette flambéed tableside.