Culinary magic and excellence is happening at Fleurette, which is located in a quiet corner of Rangoon Road. The dining experience here is best experienced by the counter, where Chef Tariq Helou and team expertly put together beautiful dishes comprised of the season’s freshest bounties.
Heavily inspired by fine Japanese cuisine, with touches of Chinese and Singaporean flavors to reflect Chef Helou’s background, the menu at Fleurette tells the story of ingredients, people, places, and experiences. Diners immediately experience this with the signature Cold Ebi Somen, which brings together delicate dashi broth, chilled somen, raw botan ebi, and prawn oil – a reinterpretation of a dish Chef Helou’s Japanese grandmother made for him.
Meanwhile, the Chawanmushi is elegant and comforting, where the silky egg custard is topped with an umami-rich katsuobushi stock and finished with a subtle saltiness from a spoonful of Fleurette’s “Special Reserve” caviar.
Local Singaporean flavors start to make an appearance in the main savory courses and is used subtly so as not to result in fusion confusion. A perfect example is the Pan Seared Hokkaido Scallops roasted in butter, served with sambal beurre blanc, and garnished with pickled onions and finger lime that helps cut through the richness of the dish.
Then there’s the French Guinea Fowl, grilled over binchotan charcoal and served with potato purée, grilled maitake mushrooms, charred kai lan, and XO oil, which adds subtle heat and an extra hint of umami.