Since closing restaurant Dstllry early last year, chef Christophe Lerouy is back on his feet with Restaurant Lerouy.
Since closing restaurant Dstllry early last year, chef Christophe Lerouy is back on his feet with Restaurant Lerouy. This time, the establishment is located in the gastronomic enclave of Telok Ayer, far from the obscure One-North industrial zone of its predecessor. Partnering Wild Rocket’s chef-owner Willin Low and Patisserie G’s owner Gwen Lim, Lerouy has a place to best unleash his culinary prowess. The result is a modern industrial-style restaurant with counter seating for 26 that sinuously fronts an open kitchen. An outline of Alsace, Lerouy’s home region, illuminates the walls.
Here, Lerouy continues his use of Asian flavours in modern French cuisine. It’s a combination that earned Alma by Juan Amador its first Michelin star when he helmed it. Well- loved dishes from Dstllry days, like salt-dough baked cabbage with torched strips of lardo and anchovy sauce, may surface from time to time on the seasonal menus. But expect more innovative creations: seared tuna served with a spicy combination of yellow curry and red pepper puree (above), or oyster with comte cheese foam, miso paste and sea grapes. Wines are sourced from Alsace, but expect to see sake pairings soon to complement the cuisine’s distinct Asian touches. 3 Stanley Street.
