The Place Opened just few weeks ago, Reve is a new Japanese French restaurant helmed by Executive Chef Kawano Masahiko, an award recipient of the highly acclaimed Taki Hisao prize by Japan’s RED-U-35. Chef Masahiko is well-trained in French cooking, so you can expect Japanese elements infused in the dishes here prepared using French techniques. The space of Reve is intimate and the main dining area is the counter seats which can accommodate around 8 persons. The restaurant’s interior is predominately decked in dark earthy and woody tones, which creates an intimate dining ambience. The Food There are only fixed menus at Reve for lunch and dinner, at S$158++ for 7-courses and S$218++ for 9-courses respectively. I visited the restaurant for lunch and started with the Abalone/Uni. Served in a bowl, this starter spots cauliflower mousse topped with steamed abalone & Bafun Uni from Hokkaido, and dripped with chive oil at the side. A light dish for a start, where the mousse complements the abalone well. I prefer to have the Uni on its own for the best taste of its flavour. The second course is the Chutoro/Tomato. Grilled medium fatty tuna from Nagasaki along with braised winter melon accompanied with Jerusalem artichoke purée and tomato purée. I love the ultra-tender texture [...]
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