FLUTES opened its doors in June 2004, in the quaint and charming old colonial black-and-white bungalow. Since then, good food, wine and service have been the hallmarks of The FLUTES’ Experience.
Named as one of the ‘Top 101 Best Restaurants in Asia’ in 2013, FLUTES made a monumental move, after 9 years, to occupy the oldest section of the nation’s oldest museum, the National Museum of Singapore. Originally opened to commemorate Queen Victoria’s Golden Jubilee in 1887, FLUTES continues to bring fresh and exciting new flavours to our menu, layered with a modern twist, complemented with the selections from our award winning wine list, which comes from both the old and new worlds.
With thoughtful versatility from the stylish high-ceiling dining rooms, to the relaxing outdoors, FLUTES offers diners and experience filled with possibilities.
We dropped by one evening to try out their recently revamped summer menu by Executive Chef Peter Rollinson. We started the evening cocktails with Perrier Jouet NV Champagne. What a pretty table top setting with matching PJ candle and a nice flower vase arrangement.
We orderd the first appetizer – Tartare of Beef with Quail Egg and Avruga Caviar. It was a brilliantly executed dish with the umami explosion of the Caviar balancing the acidity of the beef tartare.
Next up was a Pan Fried Foie Gras with Hibiscus Poached Blueberries and White Chocolate. The barometer of any foie gras is that it must be crispy on the outside and oozing soft on the inside. This dish passed muster with flying colours, we must say.
We were feeling hungry and decided to go for another starter. Pan Seared Atlantic Scallops with Cauliflower, Raisins and Sherry Gel. Crisp and juicy, it had none of the rubbery texture commonly found in other renditions.
We were feeling really peckish and decided to order 3 main courses.
Western Australian Marron Bolognaise with Capellini Pasta, Marron Bisque, Marron Oil and Tomato. The Marron was really fresh, juicy, crunchy and succulent, and paired really well with the pasta.
Cape Grim Beef Tenderloin with Spinach, Salsify, French Mushrooms, and Sauce Perigord. Tender and juicy with some marbling and fats not typically found in Tenderloin. Kudos to Chef Peter for managing to pull this off.
The final main course of the evening. Spanish Suckling Piglet with Apple and King Crab Salad and Pickled Turnip. As always, the skin of any suckling or roast pork must be crackling and crispy, and the meat soft and juicy with well defined layers of fat. This was amazingly executed we must say.
To round off the evening, we had 2 desserts.
Rhubarb and Apple Crumble with Vanilla Ice Cream.
Marou Chocolate Fondant with Chocolate Mousse, Raspberry and Pistachio.
The final verdict: The desserts were great and complemented the entire evening’s dinner experience. Will we return again? Definitely Yes!
93 Stamford Road, #01-02 National Museum of Singapore Singapore 178897
Tel: +65 6338 8770 Fax: +65 6338 8780 email@example.com