Get The Viral Tableside Chocolate Mousse Experience Near Bugis MRT

The Plump Frenchman in Bugis serves tableside chocolate mousse

With no shortage of French dining spots in Singapore, you could hop into one of the many Merci Marcel outlets around the city or indulge in an elegant meal at the three-Michelin-starred Odette for your French fix. But if you are looking for a more affordable option, check out The Plump Frenchman—a lively brasserie that has made a name for itself for its hearty mains and desserts. 

Located in the heart of the city at Guoco Midtown II, next to Bugis MRT Station, this laid-back eatery exudes style. The intimate 70-seater is styled with warm wooden tables and elegant tableware, while 2000s soundtracks play in the background, creating a cosy and inviting atmosphere.

As the latest brainchild of Zouk Group, the restaurant is helmed by Chef Lorenz Hoja, who spent a decade perfecting his French culinary craft as the executive chef of Singapore’s now-defunct two-Michelin-starred L’Atelier de Joel Robuchon. 

While the restaurant’s mains have been well received, one dessert in particular has been making the rounds on social media: their Mousse Au Chocolat ($14++). You might have come across online reels of staff carrying a giant tray of chocolate mousse to customers, and that’s what we witnessed during our visit.

Their tableside mousse service made the experience feel much more intimate, as we watched our slice being scooped straight from the tray onto our plates. And it was not all just for show, as its taste lived up to the spectacle.

Most importantly, the mousse was not overly sweet, offering a luxuriously smooth texture with decadent cocoa notes. The creamy mousse flowed gently, forming a rich yet airy cloud that dissolved the moment it hit the tongue. A light dusting of cocoa powder added depth while still allowing the chocolatey flavours to shine.

We also got their Les Fraises ($23++), which is centred around fresh Chitose strawberries topped with creme chantilly AKA lightly sweetened whipped cream, strawberry coulis, and ice cream. Each element of the dish tasted high-quality, although some of the strawberries tasted slightly sour. Interestingly, dipping those pieces into the sweet chocolate mousse created an unexpectedly good combination.

The Exotique ($11++), a mango mousse paired with coconut sorbet and topped with exotic coulis, cardamom, and meringue, delivered refreshingly fruity flavours, though it didn’t quite stand out like the rest.

Image credit: The Plump Frenchman 

But do not let their desserts steal all the spotlight, as their mains are just as thoughtfully prepared. Explore their Menu De Canu, which is inspired by traditional French value set meals. True to its name, it starts at just $25++ for a main course and your choice of starter or dessert, or you can grab all three for $35++. Some standout options include the comforting Soupe Aux Choux starter, a warm cabbage soup brimming with fresh vegetables, and the restaurant’s signature main, Poulet Roti, featuring succulent roasted chicken served alongside creamy mashed potatoes.

If you are not in the mood for their range of chicken dishes, you can explore their other proteins instead. Seafood lovers will appreciate dishes such as the Flet Meuniere ($31++ per 100g), a flounder prepared with butter, parsley, and lemon, or the Le Bar ($29++), a seabass dish served with sauce vierge, tomatoes, and fennel.

Overall, we had a positive dining experience at The Plump Frenchman, and you can bet that we will return for not just their famous chocolate mousse experience, but also their other mains as well. 

In other food-related news, check out our sio pasta feature, which is helmed by a Michelin-approved chef from Japan, or read our Obongzip review and their viral giant grilled tteok, AKA traditional Korean rice cake. 

Address: 20 Tan Quee Lan Street, #01-20 Guoco Midtown II, Singapore 188107
Opening hours: Daily 11:30 am to 2:30 pm, 5:30pm to 1 pm
Website
The Plump Frenchman is not a halal-certified eatery. 

Photos taken by Heather Ng.