Chef Paul Longworth's obsession with refined flavor foundations is evident in this iconic dish. The white onion emulsion is extracted through careful cooking and straining to create silky texture and subtle sweetness. The black truffle purée adds earthy luxury and umami depth. Crudités or bread accompany.
Tips from diners
This is THE signature that defines Rhubarb — every review mentions it. It's elegant simplicity that showcases Chef Longworth's philosophy of honoring flavors.
A signature preparation that appears in both Rhubarb and Encore menus. The chicken is roasted on aromatic hay that adds delicate smokiness without overwhelming the bird. The result is incredibly juicy and flavorful. Simple yet technically demanding, this dish exemplifies Chef Longworth's ability to elevate classic preparations.
Tips from diners
The hay roasting technique is signature to Chef Longworth — it creates a unique flavor profile that's not found at other restaurants. It's worth ordering specifically.
The fish course changes based on market availability and seasonal peaks. Chef Longworth sources locally whenever possible, using French cooking techniques to prepare the day's best catch. The cooking method is designed to highlight the fish's natural flavor without masking it.
Tips from diners
Ask about the sourcing of the fish — Chef Longworth prioritizes local fish and sustainable practices when possible.
Foie gras appears regularly on the menu but the preparation changes seasonally. Chef Longworth might pair it with fresh fruits in spring, warm spices in winter, or light vegetables in summer. The approach respects the ingredient's richness while highlighting seasonal produce.
Tips from diners
The foie gras preparation varies by season — ask your server what seasonal accompaniments are featured, as this changes the flavor profile significantly.
The dessert maintains Chef Longworth's philosophy of honoring flavors and quality ingredients. Whether a fruit-focused tart, chocolate mousse, or pastry creation, the approach is refined and never overly complicated. The dessert provides a satisfying conclusion without heavy richness.
Tips from diners
The dessert course is sized appropriately after the rich courses — it's a light, refined conclusion that respects your palate.
Opened in 2014 by Chef Paul Longworth, Jerome Desfonds and Alice Low-Ang, Rhubarb earned its first Michelin star in 2016 and has retained it each year since. Now operating as Encore by Rhubarb, the restaurant offers more approachable pricing while preserving French classics with modern flair in an intimate 32-seat heritage shophouse setting on Duxton Hill in Chinatown.
Encore by Rhubarb offers $48++ lunch and $88++ dinner menus compared to the original Rhubarb at higher price points — same quality, more approachable pricing, same Michelin recognition.
The restaurant is housed in a restored 1910s shophouse with period details — arrive early to appreciate the architectural charm and intimate 32-seat setting.
Chef Longworth's approach is 'honoring flavors' — expect elegant simplicity and refined technique rather than complicated presentations. This is classical fine dining with a modern sensibility.
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