i. Biography
Rhubarb Le Restaurant’s One Michelin star for 10 consecutive years marks a kitchen standard built on continuity rather than noise. In Paul Longworth’s case, the recognition points to repeated execution: controlled French technique, consistent seasoning, and a room small enough for every decision on the plate to be exposed.
The Climb
French kitchen precision was part of the early working frame when Paul Longworth cooked as chef at Au Petit Salut in Dempsey, Singapore. The useful lesson from that stage is one many cooks recognise: polish is not decoration, but proportion, timing, and restraint applied repeatedly until the plate reads clearly. Small-room fine dining defined the next major body of work at Rhubarb Le Restaurant, where Paul Longworth has been chef and co-owner since 2014. The restaurant’s format depends on a small, fine, seasonal menu and attention to individual customers’ needs. In that setting, craft is measured in exact sauces, deliberate textures, and service paced to the meal. The cooking works through clarity rather than excess, with refinement held in the editing.
Today
Encore by Rhubarb in Singapore is the current Chef Owner role for Longworth from June to present. The cooking keeps familiar French flavours in play while adjusting the form with forward-looking finesse. The important continuity is technical: refinement without heaviness, flavour without overworking the plate. Detail-led simplicity is the working method at Encore by Rhubarb. Dishes are made with intention, close attention to detail, and a commitment to flavor and simplicity. The move from Rhubarb to Encore was made to support long-term sustainability amid changing dining preferences and costs, placing the craft question in practical terms: how to adapt the fine-dining model without losing discipline. Rhubarb’s chef-owner and co-owner chapter ran from 2014 to June, tied to French cuisine, a small, fine, seasonal menu tailored to individual customers’ needs, and a signature dish of pigeon with rhubarb and rose purée. The dish shows the register clearly: savoury depth set against perfume and acidity, with a classical structure made specific through contrast. Public recognition followed a private kitchen logic: flavor first, detail close behind, and unnecessary flourishes removed. Across Rhubarb Le Restaurant and Encore by Rhubarb, Paul Longworth’s work stays within a French frame while testing how lean, attentive fine dining can remain viable and precise.
Signature
Signature dishes include Pigeon with rhubarb and rose purée.
Recognition
Paul Longworth has received One Michelin star for Rhubarb Le Restaurant for 10 consecutive years. Paul's honors include One Michelin star for Rhubarb Le Restaurant (2016).
Profile updated July 2026
FAQ
Asked of Paul
What is Paul Longworth's current role?
Paul Longworth is Chef Owner.
Where did Paul Longworth work before?
Earlier in their career, Paul Longworth worked at Au Petit Salut.
What recognition has Paul Longworth received?
One Michelin star for Rhubarb Le Restaurant (2016).
