Rubato At Greenwood - Singapore

Not sure what else I can say about this place, except that it is exceptional. the food was simply delicious and tasteful, especially the fish haare pasta, mush and steak. the desserts were also heavenly. we were served by sherwin and his team, who looked after us so well! he gave us so good recommendations and told us the corresponding portion sizes that were very appreciated. we recommend you to come back to this place! kudos to the chefs, hostess and server!

Eating here is good and the portion sizes are easy on the larger side. the pizza with the burrata and the wagyu bark is one of the most delicate pieces of meat I have ever eaten. it was nice that it also came with roasted vegetables and potato wedges. the cold pasta with scallops are worth a try, but not something I will order again. for dessert the melted lava cake hit the place, while the tiramisu was nothing unforgettable.

Used to be a place we'll go with family or colleagues every once in a while.. but COVID disrupted it. Finally we got back last evening, and found the experience still good but somehow different (maybe it's a different service crew). Nevertheless, the food was mostly good, really enjoyed the burrata pizza, but found the carbonara spaghetti no longer as good as before (it used to be my favorite in SG).

The eating and the experience in rubato they enjoyed very much! hazel and withserver were extremely warm and friendly. their top notch service made the culinary experience even better! only one thing that I should point out is that the Tomahawk-Steak rarely came and had a peculiar taste. overall it was still a good meal. I recommend the mushroom soup, seafood marinara pasta and tiramisu that were amazing

It's been almost 2 or 3 years ago since I last visited RUBATO. My memory of the food was really good. I was impressed with the chilled angel hair pasta, Hokkaido scallops sashimi, exotic japanese seaweed and premium white truffle oil. Last night, I tried an almost similar dish (new in the menu) but is served hot Homemade Tagliolini Amalfitana in Dashi broth with Hokkaido Bafun Uni. The taste was good but I still think the chilled angel hair pasta is way better. Oysters were big and fleshy, but we were not given the right fork for this dish and given only Tabasco disappointing. Luckily, I had my Prosecco to pair with the oysters which made it much better. The Lobster Cappucino was ok. We ordered the Classic Molten Chocolate Cake and was disappointment that we didn't see chocolate oozing out from the cake when we cut it. I believe the overall dining experience could have been much much better.