Taratata Bistrot: $28 for 3-Course Braised Pork, Angus Beef, or Salmon Steak Meal (worth $56). More Options Available

Value Discount You Save
S$56 50% S$28
124 bought

In a Nutshell

  • Redeem your Groupon on mobile. No printout required.
  • Restaurant specialising in regional French cuisine.
  • Chef Philippe Nouzillat has 22 years of culinary experience from working in Michelin-starred establishments; chef Bertrand Raguin has 26 years of experience in classic French cuisine.
  • Located a five-minute walk from the Outram Park MRT Exit H.

The Fine Print


  • Valid within 2 months from date of purchase.
  • Valid
    - Lunch: Tue - Fri, Sun: 11.30am - 2.30pm (not including public holidays).
    - Dinner: Tue - Sun: 5.30pm - 10.30pm.(not including public holidays).
  • Valid for dine-in only.
  • Not valid with other promotions and discounts.
  • Prices displayed inclusive of GST and service charge.

  • Redeem your Groupon on mobile. No printout required.
  • Reservation required.
  • Call 6221 4506.
  • Additional charge of $2 per person will be levied on all reservations made via on-line 3rd party reservation systems.

See the rules that apply to all deals.

The deal

  • Meal for 1 person for $28 instead of $56
  • Meal for 2 people for $56 instead of $112
  • Meal for 4 people for $112 instead of $224

Each person gets

  • Appetiser (choose 1):
    - Soupe de Champignons (Mushroom cream soup)
    - Escargots à la Bourguig nonne (Baked burgundy escargots in herbed garlic butter)
  • Main course (choose 1):
    - Porc Braisé Sauce Grand Veneur, Purée de Pommes de Terre (Braised pork drumstick in great hunter sauce with mashed potato)
    - Le Pavé de Saumon Frais, Beurre au Citron (Salmon steak with lemon butter sauce)
    - Faux-Filet de Bœuf Angus, Sauce au Poivre (Angus beef sirloin steak with black pepper sauce)
  • Dessert (choose 1):
    - Crème Brûlée (Vanilla crème brûlée)
    - Sorbet citron (Lemon sorbet)

Taratata Bistrot

Channelling a combined culinary experience that spans almost six decades, the kitchens at Taratata Bistrot bear witness to the gastronomic designs of chefs and owners Bertrand Raguin and Philippe Nouzillat, both veterans of fine dining establishments throughout the reaches of Europe, Oceania, and Asia. The Tours-born Chef Raguin boasts an extensive repertoire of classic French cuisine garnered from years of toil at well-respected restaurants in Taipei, Hong Kong, France, New Caledonia, and Thailand. Not to be outdone, Chef Nouzillat’s skills come carefully reaped from labours of love in the double Michelin-starred institutions of Le Pré Catelan and Le Manoir aux Quat’Saisons, and a stint in Sydney. Trading in the tri-coloured French flag for the reds and whites of the Lion City’s, the comestible virtuosos have currently settled down on Singapore’s shores, hoping to get island dwellers better acquainted with Gallic tastes at their Chinatown domicile.

Reminiscent of the bistros that pepper France’s avenues, Taratata Bistrot’s interiors pair chequerboard tiled floors and plush ox-blood booths with dark wood-stained fittings, the intimate setting heightened by old-world street lamps shedding rays of diaphanous light. Harmonising with the chefs’ vision of home-style meals imbued with crisp and natural flavours, the traditional country dishes that make up the restaurant’s menu are assembled from fresh produce, chaperoned by the ever-present French mainstays of artisanal farm cheese and an extensive wine selection. Sundays are celebrated with brunch menus, shining a spotlight on the ubiquitous croissant, fromage laden sandwiches, a hodgepodge of oeuf options, and savoury crepe renditions. Daily repasts are chosen from a more ample list, ranging from slurps of lobster bisque, braised rabbit leg in scented mustard and tarragon sauce, or briny oysters from Brittany, before ending things on a sweet note with delicate pastries, or liqueur-laced ice creams and sorbets.


Taratata Bistrot has been featured in SG Magazine Online and TimeOut Singapore.

(Dozen Baked Burgundy Escargot in Herbed Garlic Butter) One of the stellar dishes of the night and it was super super shiok! Very tasty escargot baked in herbed garlic butter that was absolutely fragrant and delicious. One of the best escargot I’ve tried in Singapore, definitely, though I am no connoisseur when it comes to French food. – Dec 12, 2012

The Duck Confit was great, crispy on the outside and extremely soft and tender on the inside. I’m usually quite wary of duck as I always find the texture of duck meat too tough for me. However, the Duck Confit here was so soft and tender, and so completely unlike duck meat!. – May 9, 2013

Merchant Location Map
  1. 1

    Taratata Bistrot

    35A Keong Saik Road Singapore 089142

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