Fleurette - 204 Rangoon Rd

The food served was good. Flavors were complex and delightful. The highlight was the abalone with the iberico ham foam and the hokkiado milk ice cream. They have a comprehensive list of natural wines to pair nicely with the food as well. Really nice place and atmosphere to enjoy the food.

A fabulous experience at Fleurette. Every course was visually beautiful and delectable! The unique blending of tastes and textures was so special from starter to dessert! Fabulous time there… kudos, Chef Tariq, will surely be back!

3rd time back. I like their references from Japanese, Chinese, local flavors and making it their own. Their signature trio of small bites always has some surprising twists like today’s salted egg yolk orh nee. The finale dish always a meat with “rice” is something I look forward to.

As explained by Aiden, their lunch menu is representative/closer to their old concept - Division supper club. Personally, would have preferred a peek into their regular menu. At $165++ for lunch, dinner might be better value at $228++ with almost double the dishes + amuse bouche + petit fours. Flavours were simple, clean and straightforward, which I appreciate but left a little to be desired. Felt like it could do with a bit more complexity? Got the fattier part of the pork whereas my dining companion got a lean cut - a little inconsistent. Favourite dish was the razor clams with the abalone cream! Absolutely delicious. Experience started out high but sadly, ended on a low. Overall, didn’t leave feeling satisfied/of value ): Should have probably just went for the dinner instead. Beautiful interior and great attention to detail (like the safe entry plaque on the table), loved that!

The on & off to dine in was a real bummer & by sheer coincidence, the replacement date that we planned happens to be the eve before P2HA kicks in again on 22 July! With that, feeling super blessed & grateful that at least I can still have throwback memories to get through this No Dine In month ? Totally blown away with the dinner experience. Fresh seasonal ingredients, done with finesse & clean taste letting the food tell their own stories. Service was excellent even right before dinner, in terms of arrangements of dates after the on & off restrictions which I'm sure is a hard juggle. Kudos to Chef Tariq, Aidan & team.

Really not sure if one should call them ‘unpretentious’. I probably would not return. But definitely worth a try though. It’s fusion of Lebanese, Japanese and Chinese cuisine. Ingredients include truffle, Jeju abalone, Mozambique Langoustine (my fav of the night) and Noir de Bigorre. Cozy intimate dining experience with 8 other guests (+2 of us). Ordered a bottle of Sancerre (2016), but was disappointed because it’s a natural wine and not the kind that we enjoy. Eventually learnt that most of the wines on the wine list are natural wines. Thought we would receive a physical copy of the menu at the end of the meal. But the envelope included a QR code which would then direct you to the digital menu. Thought that’s a bit extra and not so environmentally friendly after all.

Loved every single dish, which is honestly not something I can say for all restaurants. Well crafted and thoughtful, yet not pretentious. And every plate was delicious. Fish cookery is world class and really enjoyed the Japanese and European influence. Thank you for introducing me to Amadai! Only regret is not going with sake to match the meal, especially since they have good curation. Only one meat dish so maybe not ideal if you aren’t a seafood lover (you weirdo). 5 stars and will definitely return!

Food was generally good, but I’ve indicated my favourites with a thumbs up below. Pictured (not in order): - Summer Sansai Kakiage, Fleurette “Special Reserve" Caviar ?? - Botan Ebi Somen ?? - Gillardeau Oyster, Amalfi Lemon Ponzu, Junsai ?? - Katsuo, Bell Pepper, Leek ?? - Monaka, Ankimo, Apricot ?? - Brioche, Anago, Wasabi ?? - Lobster & Broccolini Chawanmushi, Vin Jaune & Saffron Sabayon ?? - Hokkaido Scallop, Hokkigai, Buckwheat ?? - Jeju Island Abalone, Glass Noodles ?? - Rhug Estate Lamb Saddle, Pyrenees Milk- Fed Lamb Rack, Morel Mushrooms and Black Garlic ?? - Crab Curry ?? - Amalfi Lemon, Blood Orange, Thyme ?? - Hokkaido Milk, Olive Oil, Snow Salt ?? - Tahitian Vanilla & Honey Madeleines ?? - (Complimentary) Brownies ?? - (Top Up) Wagyu ?? (nice but it wasn’t life changing plus it was exorbitant; hence I’d recommend not to top up if you intend to come! ?)