The Plump Frenchman - Maxthon | Privacy Private Browser

Location: 01-20 Guoco Midtown II, 20 Tan Quee Lan Street, Bugis
Cuisine: French Brasserie
Price Range: $$ (Affordable)
Capacity: 70 seats
Opening Date: June 16, 2025

The Concept: French Dining, Reimagined for Singapore

The Plump Frenchman represents an ambitious pivot for Zouk Group, the entertainment giant better known for its nightlife venues than its culinary ventures. With this 70-seat brasserie, the group is making a bold statement: French dining doesn’t need to be intimidating, pretentious, or prohibitively expensive.

At the helm is Chef Lorenz Hoja, whose impressive pedigree includes over a decade with the Joel Robuchon Group across three continents. Most notably, he helmed L’Atelier de Joel Robuchon in Singapore, guiding it to two Michelin stars in 2016 and 2017. His transition from haute cuisine to casual French fare isn’t a step down but rather a philosophical shift—one that prioritizes substance over ceremony, flavor over flash.

The Philosophy: Quality Without the White Tablecloths

Chef Hoja’s vision is refreshingly straightforward: deliver exceptional French food using quality ingredients and proper technique, but strip away the pomp. “Fine dining is about the quality of the ingredients and the preparation,” he explains. “The looks don’t matter to me.” This ethos permeates every aspect of The Plump Frenchman, from the pricing to the plating.

In an era where dining out in Singapore increasingly feels like a luxury reserved for special occasions, The Plump Frenchman positions itself as an antidote. The restaurant aims to be a neighborhood spot where French classics become part of your regular rotation rather than anniversary-only affairs.

The Menu: French Classics with Singaporean Sensibility

Star Attractions

Half Rotisserie Chicken ($17++)

The headliner and perhaps the restaurant’s best value proposition. A generous half chicken arrives golden and glistening, accompanied by mesclun salad, housemade sriracha sauce, and pickles. The price point is remarkable given the quality—this is the kind of dish that could easily command $10-15 more at comparable establishments.

Coq au Vin ($37++)

The most expensive item on the à la carte menu, this classic French chicken stew represents traditional bistro cooking at its finest. While we haven’t tasted it yet, the price suggests generous portions and proper preparation worthy of the dish’s storied reputation.

Appetizers and Starters

Salade Niçoise ($24++)
A substantial composition featuring crisp lettuce, eggs, tuna, beans, and potatoes. This isn’t a timid appetizer but a proper meal-sized salad that respects the dish’s Provençal origins.

Chipirons ($16++)
Baby squid stuffed with chorizo, finished with parsley, garlic, and olive oil. The combination promises bold flavors and textural contrast—tender squid against spiced sausage. At $16++, it’s an accessible entry point to the menu.

La Soupe à l’Oignon ($18++)
Part of the rotating blackboard specials, this French onion soup comes topped with crispy croutons and melted cheese. It’s comfort food elevated, the kind of dish that warms both body and spirit.

Set Menus ($25++ to $47++)

The set menus offer exceptional value and variety:

Beteraves: Beetroot salad with feta cheese, pickles, and dill—a fresh, vegetable-forward option
Saumon en Papillotte (add $10++): Salmon cooked in parchment paper, a classic French technique that locks in moisture and flavor
Roast chicken portion: Served with mashed potatoes and mesclun salad, offering the rotisserie experience within a structured menu

The two-course daily menu starting at $25++ is particularly noteworthy, potentially making French dining accessible for weekday lunches without compromising quality.

Desserts

Tiramisu Citron ($11++)
A creative twist on the Italian classic, substituting lemon for the traditional coffee and adding an unexpected drizzle of olive oil. This dish signals Chef Hoja’s willingness to play with expectations while respecting culinary traditions.

Mousse au Chocolat ($14++)
Rich chocolate mousse served tableside—a theatrical touch that adds occasion to the meal without adding pretense. The tableside service suggests proper French technique: light, airy, and deeply chocolatey.

The Wine Program

The restaurant features a “wine shrine”—a full wall of bottles that serves as both practical storage and visual centerpiece. With wines starting at $14++ per glass and $70++ per bottle, the program aims for accessibility while maintaining selection. This pricing strategy aligns perfectly with the restaurant’s overall philosophy: good wine shouldn’t require a second mortgage.

The Setting: Bugis’s Culinary Evolution

The Plump Frenchman’s location at Guoco Midtown II places it at the heart of Bugis’s transformation into a dining destination. The integrated development is rapidly filling with notable restaurants including Chinese restaurant Xiang Ju, heritage brands like Jew Kit Hainanese Chicken Rice, and upcoming additions like Chinese restaurant Pang Pang and Korean restaurant Kong Madam.

This concentration of dining options suggests Guoco Midtown II aims to become a food hub, with The Plump Frenchman serving as a European anchor in an otherwise Asian-heavy lineup. The central location makes it accessible from multiple neighborhoods and the CBD, potentially capturing both lunch and dinner crowds.

The Value Proposition: Affordable Excellence

In Singapore’s current economic climate—with rising costs and soaring food prices—The Plump Frenchman’s pricing feels almost subversive. Consider:

A half rotisserie chicken for $17++ would barely buy you a decent chicken rice set at some establishments
The most expensive à la carte item tops out at $37++, less than many casual dining mains elsewhere
Set menus from $25++ rival food court prices while delivering restaurant-quality French cooking

This isn’t budget dining achieved through corner-cutting. Chef Hoja’s use of local ingredients represents smart sourcing rather than compromise. His Michelin-starred background ensures proper technique even when the presentation is casual.

The Team: Pedigree Meets Purpose

Chef Lorenz Hoja brings formidable credentials:

Over a decade with the Joel Robuchon Group (London, Paris, Singapore)
Executive chef at L’Atelier de Joel Robuchon, earning two Michelin stars
Experience across continents, including stints in Hong Kong, Paris, and Switzerland
1.5 years as Zouk Group’s Chief Culinary Officer

Andrew Li, Zouk Group’s CEO, demonstrates strategic vision in pivoting from the company’s Five Guys franchise plans to creating a chef-driven concept. This flexibility suggests the group is serious about building a food and beverage empire beyond nightlife.

Zouk Group’s F&B Evolution

The Plump Frenchman represents Zouk Group’s most ambitious culinary venture yet, joining:

Here Kitty Kitty: Cocktail bar in Clarke Quay
RedTail: Social gaming bar in Clarke Quay
Five Guys: American burger franchise (Plaza Singapura, Ion Orchard)
Korio: Sandwich brand expanding to Malaysia

The diversification suggests long-term commitment to the F&B sector, with The Plump Frenchman serving as the flagship demonstration of serious culinary ambition.

What Sets It Apart

1. Michelin-Caliber Chef in a Casual Setting

Having a two-Michelin-star chef cook accessible French food is rare. Most chefs with Hoja’s credentials either maintain fine-dining establishments or become consultants. His active involvement in a 70-seat brasserie is unusual and valuable.

2. Local Ingredients, French Technique

The commitment to using local ingredients while maintaining French cooking standards represents a sustainable, economically sensible approach that could influence other establishments.

3. Anti-Pretension Stance

In Chef Hoja’s own words: “If we go back to fine dining, there will be no tablecloth and silverware. It isn’t necessary.” This philosophy challenges industry norms and could help redefine what quality dining means in Singapore.

4. Pricing Strategy

The aggressive pricing isn’t just about affordability—it’s about access. The Plump Frenchman aims to democratize French cuisine, making it a regular option rather than a special occasion destination.

Potential Considerations

Hours of Operation

The restaurant closes at 10pm on weekdays and 3pm on Sundays. For night owls or those seeking late dinner options, this might feel limiting. However, the hours align with casual dining norms and likely reflect Chef Hoja’s preference for reasonable work-life balance.

Capacity Constraints

With only 70 seats, The Plump Frenchman could face booking challenges, especially during peak dining hours. Early reservations may be essential, particularly in the initial months as word spreads.

Menu Scope

While the menu offers solid variety, French cuisine enthusiasts seeking extensive options may find the selection focused rather than comprehensive. This streamlined approach likely ensures consistency and quality but might disappoint those wanting rare regional specialties.

The Bigger Picture: What This Means for Singapore Dining

The Plump Frenchman arrives at a pivotal moment for Singapore’s restaurant scene. As costs rise and diners become more selective, the success or failure of this concept will signal whether the market supports quality casual dining at aggressive price points.

If successful, The Plump Frenchman could inspire similar ventures: talented chefs applying refined techniques to accessible formats. This would benefit diners through increased quality-to-price ratios while offering chefs alternative career paths beyond fine dining’s grueling demands.

Chef Hoja’s rejection of fine dining’s trappings while maintaining its standards could also influence industry attitudes. His assertion that “fine dining is about quality of ingredients and preparation” rather than aesthetics challenges the notion that elevated cooking requires elevated prices and formal settings.

Who Should Visit

Ideal For:

Weekday lunchers seeking quality meals at reasonable prices
Couples wanting French dining without fine-dining budgets
Groups celebrating occasions without breaking the bank
Francophiles missing authentic brasserie experiences
Diners tired of pretentious service and overpriced menus

Perhaps Not For:

Those seeking extensive tasting menu experiences
Late-night diners (given 10pm closing)
Diners requiring extensive menu variety
Those who prefer modern fusion over traditional French

Final Verdict

The Plump Frenchman represents an exciting development in Singapore’s dining landscape. By combining Chef Lorenz Hoja’s impressive credentials with genuinely accessible pricing, the restaurant challenges assumptions about what French dining must be and cost.

The focus on quality ingredients, proper technique, and honest pricing—without the ceremony traditionally associated with French cuisine—feels perfectly timed for Singapore’s current economic moment. In an era where many restaurants push prices higher while maintaining similar quality, The Plump Frenchman moves in the opposite direction: maintaining quality while dramatically lowering the barrier to entry.

Whether this model proves sustainable remains to be seen. Can a restaurant deliver Michelin-caliber technique at near-hawker prices? Can Zouk Group successfully pivot from nightlife to serious food and beverage? The answers will unfold in the coming months.

What’s certain is that The Plump Frenchman deserves attention and support. It’s attempting something genuinely different in a market that often plays it safe. For that ambition alone—and for the promise of excellent French food at prices that won’t induce sticker shock—it merits a visit.

Practical Information

Address: 01-20 Guoco Midtown II, 20 Tan Quee Lan Street, Singapore
Opening Date: June 16, 2025
Hours:

Monday to Saturday: 11:30am-2:30pm, 5:30pm-10:00pm
Sunday: 11:30am-3:00pm

Price Range: $17++ to $47++ (mains and set menus)
Reservations: Recommended (Instagram: @tpf_sg)
Payment: Major credit cards accepted (assumed)
Dress Code: Casual

Getting There:

Nearest MRT: Bugis Station
Located at Guoco Midtown II, integrated development in Bugis area

Rating Summary

Food Quality: ⭐⭐⭐⭐½ (4.5/5) – Michelin-trained chef, quality ingredients, proper technique
Value for Money: ⭐⭐⭐⭐⭐ (5/5) – Exceptional pricing for the quality offered
Ambiance: ⭐⭐⭐⭐ (4/5) – Casual brasserie setting, unpretentious
Service: TBD – To be assessed after opening
Overall: ⭐⭐⭐⭐½ (4.5/5) – Highly promising concept with strong execution potential

Note: This review is based on pre-opening information and tasting notes from The Straits Times. A full assessment including service quality, consistency, and dining experience will be possible after the June 16, 2025 opening.

Pardon My French @ Icon Village: Authentic French Charm in a Cozy Setting

Ambience & Location

Tucked away in Icon Village beside 7-Eleven, Pardon My French presents an intimate dining experience that could easily be overlooked by passersby. The restaurant’s modest frontage conceals a charming interior reminiscent of a traditional French brasserie. With only three indoor tables and additional alfresco seating, the space creates an authentically cozy atmosphere that transports diners to a Parisian neighborhood bistro.

The current white lighting scheme, while functional, presents an opportunity for enhancement. Warmer lighting would elevate the already charming ambience, creating the perfect intimate setting that French dining deserves.

Menu Philosophy

The straightforward menu focuses on quintessential French dishes without overwhelming diners with excessive choices. This curated approach reflects the restaurant’s commitment to executing classic French cuisine with precision rather than attempting to cover too broad a spectrum.

Core Menu Offerings:

Poulet (Chicken preparations)
Duck Confit
Boeuf Bourguignon (Beef Stew)
Fish baked with ratatouille
Selection of pasta dishes
Weekend breakfast items
Unique tea selection (notably, no coffee offerings)

Signature Dishes Analysis

Paquet De Poisson (Baked Fish Parcel) – Rating: 4/5

Price: $20.50

This standout dish exemplifies the chef’s creative interpretation of French cooking traditions. The seabass (fish of the day) arrives dramatically presented in baking paper, creating anticipation as diners unveil their meal.

Technical Excellence:

The fish maintains perfect moisture and tenderness despite being baked in an enclosed environment
Innovative capsicum sauce provides a vibrant orange hue and represents the chef’s personal touch on the traditional recipe
Thick-cut zucchini slices offer textural contrast
Minimal seasoning allows the fish’s natural flavors to shine
Achieving a crisp top while baking en papillote demonstrates advanced culinary technique

Recipe Inspiration:

Baked Fish Parcel with Capsicum Sauce
Ingredients:
- 200g fresh seabass fillet
- 1 large zucchini, thickly sliced
- 2 red capsicums, roasted and pureed
- Parchment paper
- Olive oil
- Sea salt and white pepper
- Fresh herbs (thyme, parsley)

Cooking Method:
1. Roast capsicums until charred, peel and puree with olive oil
2. Season fish with salt, pepper, and herbs
3. Layer zucchini and fish on parchment, top with capsicum sauce
4. Seal parchment creating a tight parcel
5. Bake at 200°C for 18-20 minutes
6. Serve immediately in the parchment for dramatic presentation

Duck Confit – Rating: 3.8/5

Price: $25.00

The restaurant’s interpretation of this French classic showcases technical proficiency while taking creative liberties that may divide purists.

Analysis:

Strengths: Perfectly executed confit technique resulting in ultra-tender meat with crispy skin; absence of gamey flavors makes it accessible to broader palates
Innovation: Mashed pumpkin substitution for traditional potatoes
Critique: The pumpkin pairing, while creative, lacks the starchy foundation needed to balance the duck’s richness

Traditional Approach Recommendation: Classic duck confit benefits from accompaniments that can absorb and complement its rich, fatty nature. Consider pairing with:

Traditional roasted potatoes
White beans (cassoulet-style)
Sautéed cabbage with bacon

Boeuf Bourguignon (Beef Stew) – Rating: 3/5

Price: $17.00

This dish presents a fascinating fusion approach that doesn’t quite achieve its ambitious goals.

Technical Assessment:

Positive: Rich, flavorful gravy demonstrating proper reduction techniques; innovative use of oxtail for natural collagen content eliminates need for artificial thickeners; creative pairing with deep-fried mantou (Chinese steamed buns)
Shortcoming: Meat texture falls short of the dish’s potential, lacking the fall-apart tenderness expected from properly braised oxtail

Improvement Suggestions:

Extend braising time (minimum 3-4 hours for oxtail)
Consider pressure cooking techniques
Ensure consistent low temperature throughout cooking process

Ruby Pear Dessert – Rating: 4.2/5

Price: $6.50

This dessert represents the restaurant’s most successful fusion of traditional French techniques with contemporary presentation.

Components Analysis:

Pear Preparation: Red wine poaching creates deep flavor penetration while maintaining fruit structure
Ice Cream Innovation: House-made Bailey’s ice cream adds alcoholic complexity complementing the wine-poached fruit
Execution Challenge: Rapid melting presents service timing issues

Technique Breakdown:

Red Wine Poached Pears with Bailey's Ice cream

Poaching Liquid:
- 750ml red wine (medium-bodied)
- 100g sugar
- Cinnamon stick
- Star anise
- Orange zest

Method:
1. Combine wine, sugar, and spices
2. Gently simmer pears until tender (45-60 minutes)
3. Reduce poaching liquid to syrup consistency
4. Serve warm pears with cold Bailey's ice cream

Overall Assessment

Pardon My French succeeds in creating an authentic French dining experience within Singapore’s competitive restaurant landscape. While some dishes show room for refinement, the restaurant’s commitment to classic techniques and creative interpretations demonstrates culinary ambition. The intimate setting and earnest approach to French cuisine make it a worthy destination for those seeking genuine bistro dining.

So France @ Duo Galleria (Bugis)

Location & Accessibility

Address: 7 Fraser Street, #01-51/56, Duo Galleria, Singapore 189356
Nearest MRT: Bugis (DT Line, EW Line)
Tel: +65 6909 6449

Ambience & Interior Design (4.5/5)

So France presents a contemporary French bistro experience with a sophisticated yet approachable atmosphere. The restaurant extends from an indoor bistro and epicurean grocer to a new alfresco terrasse, perfect for evening drinks and sharing platters. The space embodies “innovative tradition” – classic French elegance meets modern vibrancy. Floor-to-ceiling windows allow natural light to flood the dining area, while tasteful French-inspired décor creates an authentic Parisian bistro feel without being overly formal.

Menu Philosophy

The menu at So France follows their philosophy of “innovative tradition,” fusing classic French flavors with contemporary palate preferences. A dedicated section devoted to duck showcases their commitment to traditional French cuisine, featuring dishes like Duck Confit, Duck Rillettes, and Salade Landaise.

The Star: Mash Potatoes (4.5/5)

Price: $8 (as a side)

Description: A full-on, creamy confection of butter, cream, and potatoes that represents French mashed potato perfection.

Dish Analysis: The mash potatoes at So France are not merely a side dish – they’re an essential component that completes their celebrated Duck Confit ($34). What makes these mash potatoes exceptional:

Texture: Impossibly smooth and creamy, achieved through proper ricing and incorporation of butter and cream
Richness: Unabashedly indulgent with generous amounts of dairy, creating a luxurious mouthfeel
Balance: Despite the richness, the seasoning remains balanced, allowing the natural potato flavor to shine through
Consistency: Velvety and homogeneous, with no lumps or grainy texture
Temperature: Served piping hot, maintaining the perfect consistency

Why It Works: The mash complements the crispy-skinned, tender duck confit perfectly. The creamy, buttery potatoes provide a smooth counterpoint to the rich duck meat and help absorb the accompanying sauce. While roasted Grenaille potatoes are included with the duck, reviewers consistently note that the dish truly comes alive when paired with their signature mash.

Other Notable Dishes

Duck Confit (4.2/5) – $34 Glistening with even roasting and smooth-running edges, featuring crisp skin and tender meat with good fat ratio.

Salade Landaise (4.5/5) – $24 Native to the Landes region, featuring cured duck gizzards, cured duck breast, crispy croutons, and shaved foie gras terrine.

Duck Rillettes (4.5/5) – $15 Duck leg marinated with orange skin, star anise, and thyme for 4 hours, sous vide for 18 hours, then rested for 26 hours. Served with cornichons.

Oeufs Meurette (4.5/5) – $22 Traditional Burgundian eggs and bacon with complex homemade red wine sauce.

Sea Bass Filet (4/5) – $28 Crispy skin with creamy broccoli puree and broccolini mash.

Opening Hours

Mon-Fri: 8am – 9pm
Sat: 9am – 9pm
Sun: 9am – 6pm

Verdict

So France delivers an authentic French bistro experience with exceptional attention to traditional techniques. Their mash potatoes exemplify French culinary excellence – simple ingredients elevated through proper technique. At $8, they’re reasonably priced for the quality and generosity of portion.

Limited Information: Most establishments appear to be dine-in focused
Takeaway Available: Several hawker stalls and coffee shops
No Delivery Mentioned: For most locations

Tourist Accessibility:

Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
Moderate Accessibility: Most hawker centres and established restaurants
Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations

Cultural Significance:

Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
Modern Innovation: Burnt Ends, Cloudstreet, % Arabica

Cooking Techniques Highlighted:

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