There is no shortage of French casual dining options in Singapore. But a new entrant— The Plump Frenchman (TPF)—is shaking things up with its delightfully satisfying food. A cosy 70-seater brasserie along Tan Quee Lan Street, it is part of the Zouk Group (Five Guys, Here Kitty Kitty, and Redtail).
Lorenz Hoja, Zouk Group’s Chief Culinary Officer and the mind behind the menu, describes The Plump Frenchman as a “buttered-up love letter” to French cuisine. As the metaphor suggests, expect a lavish spread of rich, indulgent flavours.
Hoja spent more than a decade working under the legendary Joël Robuchon in London, Paris, and Singapore. As Executive Chef of L’Atelier de Joël Robuchon here, he played a crucial role in its two Michelin stars in 2016 and 2017. At TPF, he serves up French favourites with high-quality ingredients, rustic techniques, and generous portions. Have we mentioned that prices begin at $13++?
Even better: Hoja has designed the dishes to be shared. A beautifully roasted rotisserie chicken with house jus, a mixed green salad, and caramelised French onion soup with bubbling gruyere croutons are just two examples. As he puts it, “This isn’t fine dining with white tablecloths. It’s about bringing people together over food that warms the heart and fills the belly, all served in a space that’s lively, playful, and full of character.”
The Demi Poulet Rotisserie, according to him, captures the spirit of the brasserie. Served with salad and housemade sriracha and pickles, the slow-roasted chicken bursts with juicy flavour from the first bite. It’s down-to-earth, hearty, and incredibly delicious.
While Hoja employs French culinary techniques, he also considers construction and costs when blending indulgence and accessibility. Take the Ouef Mollet en Ratatouille, which has slow-cooked eggs, a tasty vegetable mixture, good olive oil, and fresh herbs. “It’s packed with warmth and texture. Soulful without being expensive to execute, and that’s the sweet spot,” he says.
His ingenuity extends to desserts as well. Tiramisu au Citron was inspired by the olive oil ice cream he tried while on vacation in France. Its smooth, savoury richness lingers. “I decided to add a drizzle of extra virgin olive oil. It had a lush, earthy depth that balanced the lemon’s zing,” Hoja explains.
Stop for wine and anchovies on sourdough or a three-course meal at The Plump Frenchman. “It’s indulgence on your terms, and that is what makes it approachable.”
