Le Chasseur Opening Status

Le Chasseur
7.91
| Recommend
Suitable For: info Lunch, Dinner
Price Average: - $21.6
Price Range: - $20 ~
Signature: Minced CHilli Whole Fish/ Fish Head,Curry Whole Fish/ Fish Head,Assam Pedas Whole Fish/ Fish Head,Barbequed Cuttelfish,Coffee Pork Ribs,Pork in Black Vinegar,Crispy Pork Knuckle S/M/L/XL,Prawn Paste Chicken,Ngor Hiang,Otah Omelette,Grass Jelly
Tags: Claypot Rice, クレイポットライス
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Le Chasseur is actually French for “The Hunter”, but despite its name, it actually is a restaurant that dishes out hearty local cuisines that have won the hearts of many. The owner, Mr Andy Lim, was actually trained as an engineer, but because of a work-related matter, he was stationed at Mauritius for a while to help his company with a court case. There, he picked up cooking and even worked in an eatery, which was also called Le Chasseur. After moving back to Singapore, he decided to open up his own restaurant with the very same name to continue on his legacy. His family helps to run the business and they also employ non-local staff to help them out in the kitchen.

Le Chasseur is actually French for “The Hunter”, but despite its name, it actually is a restaurant that dishes out hearty local cuisines that have won the hearts of many. The owner, Mr Andy Lim, was actually trained as an engineer, but because of a work-related matter, he was stationed at Mauritius for a while to help his company with a court case. There, he picked up cooking and even worked in an eatery, which was also called Le Chasseur. After moving back to Singapore, he decided to open up his own restaurant with the very same name to continue on his legacy. His family helps to run the business and they also employ non-local staff to help them out in the kitchen.

Their menu is insanely extensive and I won’t blame you if you end up spoilt for choice. However, when here, you MUST get their Claypot Chicken Rice which definitely lived up to all the hype. Mr Andy Lim is very picky with the claypots used because the quality of the pot helps to define the dish and how it tastes. The usage of claypots that are older and have cracks will help allow the smokey charcoal flavours to seep in and be imparted to the rice grains during the cooking process. The claypot rice here is also cooked from raw basmati rice using charcoal, which helps give you that incredibly aromatic smoky flavour as well as those addictive charred bits that surround the inner walls of the claypot. Compared to other claypot rices that I’ve tried, the rice here is lighter and less heavy on the palate, which I prefer. Another dish you need to get is the homemade Tau Suan. I am not a fan of tau suan in general but this was definitely a game-changer for me. The mung beans used are of just the right hardness and to get this texture, the beans are first steamed and then kept in the fridge until you order it. Before it’s served, they add it into a soup made with gula melaka that gives it a lovely sweetness. Finish it off with some crispy you tiao for a variant in texture and you get a perfect bowl of tau suan! Aside from these two perennial favourites, I also highly recommend the Otah Omelette, something that you can’t really find anywhere else in Singapore. It’s a curious dish that actually works and the meatiness of the otah paired well with the fluffiness of the omelette. As someone who can’t take spice, I also appreciate how the spice level was not too high so I could enjoy the dish.

Their menu is insanely extensive and I won’t blame you if you end up spoilt for choice. However, when here, you MUST get their Claypot Chicken Rice which definitely lived up to all the hype. Mr Andy Lim is very picky with the claypots used because the quality of the pot helps to define the dish and how it tastes. The usage of claypots that are older and have cracks will help allow the smokey charcoal flavours to seep in and be imparted to the rice grains during the cooking process. The claypot rice here is also cooked from raw basmati rice using charcoal, which helps give you that incredibly aromatic smoky flavour as well as those addictive charred bits that surround the inner walls of the claypot. Compared to other claypot rices that I’ve tried, the rice here is lighter and less heavy on the palate, which I prefer. Another dish you need to get is the homemade Tau Suan. I am not a fan of tau suan in general but this was definitely a game-changer for me. The mung beans used are of just the right hardness and to get this texture, the beans are first steamed and then kept in the fridge until you order it. Before it’s served, they add it into a soup made with gula melaka that gives it a lovely sweetness. Finish it off with some crispy you tiao for a variant in texture and you get a perfect bowl of tau suan! Aside from these two perennial favourites, I also highly recommend the Otah Omelette, something that you can’t really find anywhere else in Singapore. It’s a curious dish that actually works and the meatiness of the otah paired well with the fluffiness of the omelette. As someone who can’t take spice, I also appreciate how the spice level was not too high so I could enjoy the dish.

Melissa

Melissa

CONTENT WRITER / Duration of stay 25 years

Loves eating, cats, memes, and looking at memes of cats.


Le Chasseur


OPENING HOURS

※The shop's opening hours may vary due to COVID-19.

Closed Thu 11:30~15:00 / 17:30~21:30

Address

#01-101, 27 EUNOS ROAD 2, EUNOS INDUSTRIAL ESTATE, 409387

Phone

+65 6337 7677

Modes of Payment

Cash only

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LAST UPDATE: 03/Nov/2020

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