Recently, I took my brother to dine with me at a classy restaurant at Jalan Sultan. The White Label Restaurant's exterior and interior exuded a classic vibe, with a striking contrast at the entrance. After we sat down and prepared to start our meal, we were excited, to begin with a delightful appetizer that really set the mood for the rest of the evening.
The dish featured tender, fresh mussels from France; Bouchot Mussels. They were cooked to perfection, offering a rich and flavorful taste that was simply wonderful. Along with the mussels. It's one of our favorites here at The White Label, and as you can tell, we have quite a few. But the Bouchot Mussels truly stood out as the star of the day.
To add even more impressive detail, these mussels originate from Normandy, in the Mont-Saint-Michel area of France, and proudly bear the Appellation d'Origine Protégée (AOP) stamp. This designation is awarded to select food products made in specific regions, guaranteeing the authenticity and high quality of the ingredients used. I can truly sense The White Label's passion for bringing the freshest food to the table for their customers.
We enjoyed the Foie Gras de Canard as well, which happens to be one of my brother's favorite dishes as well. It was prepared beautifully, bringing out all the savory flavors that make it so special. This combination of dishes made for a truly enjoyable start to our meal.
The seafood selection continued to impress, particularly with the fresh Oysters that was served with an unexpected twist—white popping pearls. These pearls added a unique texture and flavor burst that paired beautifully with the greens served alongside, enhancing the overall taste.
Speaking of fresh ingredients just like the mussels, the Oysters are also worth mentioning. They come from the Murotsu Bay area in Japan and are delivered twice a week. These oysters are a bit more plump and sweeter than their French counterparts, making them especially appealing to Singaporean palates.
The soups, both fragrant and full of texture, also stood out. The Lobster Bisque, in particular, offered a light lobster taste that would appeal even to those who aren't typically seafood enthusiasts but love to taste lobster.
If I had to choose between the two soups, I'd go with the Leek & Potato Potage. It may sound simple, but it's incredibly fragrant, and it's my favorite of the day as well.
The presentation of the Filet Mignon was quite impressive. It featured thick, succulent Black Angus steak, cooked to perfection. The dish was served with creamy mashed potatoes, crisp burnt broccolini, and a rich beef jus complemented by black trumpet mushrooms.
The presentation was elevated by a gentle touch of smoke that added a subtle, enticing aroma, enhancing the overall dining experience without overwhelming it. The thickness of the meat and its perfectly cooked state made for a truly satisfying dish, embodying the restaurant's attention to detail and commitment to quality.
And that wasn’t the end of our meal. We also had a very fulfilling octopus served with a curry romesco sauce and fresh garden herbs. The dish featured a generous portion of Spanish octopus tentacles.
To finish on a high note, dessert at The White Label was a vibrant conclusion to the meal. The Cempedak Gateau, a vanilla sponge cake paired with mango sorbet and a hint of key lime zest, was particularly delightful.
The sorbet was perfectly balanced—not too sweet—and the plate was artfully decorated with colorful vanilla crumbles that added both visual appeal and a delightful crunch.
I also enjoyed the orange fruit creation, where the ‘skin’ was crafted from white chocolate making the dessert strikingly resemble a real fruit. It even comes in other fruit shapes, adding to its charm and creativity.
The Durian Flan was a delightful surprise, as it’s not often that we encounter durian presented in such a refined form. Intrigued, I inquired with the pastry chef, who revealed that this dessert is a harmonious fusion of Malay traditions and the classic French art of pâtisserie.
Typically, Flan Pâtissier is a quintessential French custard tart, featuring a delicate pastry crust filled with vanilla custard and baked to perfection. Known as Parisian Flan, this dessert is a staple in bakeries throughout France.
This particular Durian Flan is a unique creation that elegantly blends French and Malay dessert traditions. It strikes a perfect balance—not too sweet, with the distinctive taste of durian subtly infused into the smooth, custard-like texture of a traditional flan.
Finally, the Pandan Crème Brûlée was the perfect finish, its light pandan fragrance and velvety texture a testament to the pastry chef's skill in achieving the ideal ingredient ratio. Topped with a generous portion of fresh fruits, this dessert was a lovely balance of creaminess and sweetness, rounding out what was a thoroughly memorable dining experience at The White Label.
A little more about The White Label Restaurant:
The White Label first opened its doors in December 2020 to much public fanfare among the Muslim community in Singapore. After three years of operations at North Bridge Road, the restaurant shifted to The Sultan Heritage Hotel at 101 Jalan Sultan. Known for its unique approach to combining traditional French dishes with local spices, The White Label has garnered significant recognition from both critics and the public over the years. Among its accolades are the TripAdvisor Traveler’s Choice Award and the HalalTrip Gastronomy Awards. Additionally, it was a finalist in the Halal Casual Dining category at the Restaurant Association of Singapore (RAS) Epicurean Star Awards. Furthermore, The White Label is the sister restaurant of Restaurant Espoir, which won the Best Halal Fine Dining award from RAS in 2023.
At the heart of The White Label's re-opening is a commitment to culinary excellence. Under the guidance of the new Group Head Chef, Chef Nelson Chua (formerly from Les Amis, Au Petit Salut & Atout), the menu has been meticulously curated to showcase a fusion of flavors inspired by local heritage spices while staying true to its traditional French roots. Standout dishes include the French Charcuterie, distinguishing itself as the only Halal restaurant in Singapore to offer a traditional in-house made French charcuterie platter.
LOCATION
📍 The White Label
101 Jln Sultan,
#01-02 The Sultan,
Singapore 199002
OPENING HOURS
Daily 11am-10pm
Foie Gras de Canard - $28.00/-
Half Dozen Oysters - $30.00/-
Lobster Bisque - $18.00/-
Leek & Potato Potage - $16.00/-
Filet Mignon - $59.00/-
Octopus - $28.00/-
Desserts:
Cempedak Gateau - $12.00/-
Fruit Creations Mandarin - $14.00/-
Durian Flan - $16.00/-
Pandan Crème Brûlée - $13.00/-
Please note that the Bouchot Mussels are a seasonal dish - comes with fries and available for a limited time only.
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