MERCI MARCEL ROBERTSON QUAY — Restaurant in Singapore

Merci Marcel, Robertson Quay: Merci Marcel introduced to the nation Parisien dreamy vibes with the lovable French je nais se quoi flair. So – merci, Merci Marcel. The newest outpost at Robertson Quay drips with romanticism – the French devil is in the details - the lights and the salon-esque bar. Indoor seating is blanketed in orange hues and French romanticism. Outdoors, seating outnumbers indoor and you can subscribe to the French favourite boulevard hobby of people watching by sinking into the comfy sofas. Plus you get that dirty albeit endearing river view. Part of the romantic canvas. Exclusive only to the Robertson Quay outpost, you can bonus dishes invented by 3-Michelin starred Bruno Menard. As with the affordable eating movement now sweeping the red dot, offerings are kept at easy price tags (not Michelin price tags). We applaud all the dishes we ordered – mushroom tarte flambe (thin, crispy, deep flavours. One hack – ask for their rich olive oil and drizzle on it), crab croquette (elegance meets neat tastes), burrata (citrus honey is one what sets this apart from the pedestrian offerings, roasted chicken breast on tagliatelle and all hail the magnifique poached snapper and snapper quenelle – Normandy sauce is rich with a deep sea of mussels and fish. This was a thrilling dance of flavours and unlike other Normandy sauces, it’s elegantly thin. Rum Baba is your choice of sugar rush finishing – so prettily plated with that tiny pipette of rum shot. Flavours so elevated. It’s all in all a French affair aligned with the French joie de vivre. Service was super cute from Murks, Reuben and Sara our greeter. It's a ‘oui oui’ nod to the sexiest French spot in town....

From the moment I stepped into the restaurant, I was thoroughly impressed by the inviting ambiance and tasteful decor. The atmosphere strikes a perfect balance between casual comfort and chic sophistication, making it just nice for casual catch-ups and intimate dinners.

The service was exceptional—we were served by Sara, whose service was impeccably outstanding. From the moment my friends and I sat down, he made us feel genuinely welcomed and taken care of. His attentiveness was perfectly balanced as well—not overbearing, yet perfectly available when needed. Small touches like checking in at the right moments and remembering our preferences made a significant difference, and his professionalism truly stood out!

As for the food, I ordered the prawn risotto. The prawns were cooked to perfection—succulent, tender, and infused with the bold flavors of a curry sauce that really packed a punch. The curry itself was rich and aromatic. What elevated the dish even further was the coconut risotto. It provided the perfect contrast to the intensity of the curry! The pairing of the dish was both creative and harmonious, showcasing a thoughtful blend of texture and flavor that left a lasting impression on me.

In all, this restaurant exceeded expectations on every level. With its stylish atmosphere, exceptional cuisine, and the remarkable service provided by Sara, it’s a place I would wholeheartedly recommend—and will definitely be...

We just wanted to have a drink with friends after dinner somewhere not too noisy in Robertson Quay . As we're regulars at Merci Marcel in Club Street and East Coast, we were delighted to discover that they're now also present in Robertson Walk, with a cool riverside terrace, lounge music, comfortable seating and a good selection of drinks. You're greeted with a smile, the service is fast and the glasses are well filled (which is unfortunately often not the case everywhere...). But what we appreciated most was the efficiency and professionalism of the young waitress who took care of our table (Nosh). Impeccable service, no need to repeat the order twice, dynamic and very attentive. She also has the “art of suggesting” that you should enjoy the waterside ambience longer and have another drink without ever being pushy, and best of all... she knows perfectly how to serve a glass of champagne the right way. (Yes, there is a way to pour champagne into flutes, but not many people seem to know it in the bars and restaurants around here). When we pointed this out to her (and congratulated her), we were surprised to learn that she was only a trainee. So, Merci Marcel for this...