Although there are plenty of well-executed and reasonably priced savoury offerings, we think desserts might be where The Plump Frenchman truly shines.
Take the oeuf a la neige that we chose as part of our lunch set, for example.
The poached meringue is pillowy soft and bouncy, almost like a lighter marshmallow, while the creme anglaise is intoxicatingly fragrant, inundated with vanilla aroma and a lick of rum richness.
But it’s hard to pick our favourite when the tiramisu citron (S$11) was equally alluring, layered with smooth airy cream, while oozing with elegant lemon tang and elevated with a splash of olive oil.
Then there’s the mousse au chocolat (S$14). A simple dessert for sure, but The Plump Frenchman’s rendition sports the most velvety texture and the lushest chocolate notes without all that annoying saccharineness.
Between the sweets and the affordable offerings, we think The Plump Frenchman is just the French restaurant that Singaporeans have been looking for.