This
stately mansion, built in the 1920s, is one of Singapore’s
best with high ceilings, wooden beams and antique tiles.
Its decadent atmosphere is enhanced by great views from
the top of the hill over acres of park. Begin in the
Verandah Bar for an apéritif and move upstairs
for the fabulous Dutch-Indonesian cuisine. There is
an 11-dish Rijsttafel Menu (S$60) with dishes like red
snapper with pickles or grilled sliced lamb loin with
a chilli soy sauce. All served with staff in traditional
dress, it is a wonderful way of experiencing this cuisine.
The Western Menu includes chicken bouillabaisse and
tortellini with anchovies and there also is a four-course
Western set menu at lunchtime for S$27.
The Art Nouveau interior of L’Aigle Dor creates
a classy ambience. One of the top authentic French restaurants
in town, the cuisine and service are renowned. Start
with chilled angel hair pasta with sea urchins or lentil
soup with foie gras. Meat dishes dominate here, such
as roasted pigeon with morels, but there is also seafood,
a sole and lobster soufflé. Hazelnut parfait
and crêpe suzette or poached cherries in red wine
with pistachio ice cream are ideal ways to finish off
an excellent evening.
This
stylish restaurant offers a splendid choice of Cantonese
dishes with a unique slant. Starters may include deep-fried
lobster and prawn roll in filo pastry, or a barbecue
platter with marinated eel and slivers of chicken liver
on toast. The shark fin soup is twice-boiled with shark’s
bone stock. Pork spare ribs are baked and cooked with
a lemon sauce. For dessert, the homemade beancurd with
sugary syrup or the hasma with red dates are recommended.
Its atmosphere along with its hospitable service merely
enhance the finesse of the food.
This American eatery is best known for its superb, succulent
steaks, huge portions and unrivalled service. The atmosphere
is plush and intimate, in true gentleman’s club
style with huge upholstered seats and Sinatra sounds
crooning in the background. Entrées like the
Maine lobster, tender crab cakes and baked scallops
wrapped in bacon are highly recommended. The house speciality
is the porterhouse, a double delight with one side filet
mignon and the other New York strip. Apart from huge
succulent hunks of US beef, there is a good selection
of chicken, fish and seafood mains. The Godiva hot chocolate
cake is renowned.
The Oriental Singapore Hotel, 5 Raffles Avenue, Marina
Square
Telephone: 6339 3740. Fax: 6337 3763.
Web site: www.mortons.com
Raffles
Grill
Price:
S$110. Wine: S$80.
This Grill Raffles Hotel’s most exquisite restaurant
provides the classic French cuisine and leading services.
It has ealier been named as the island’s number
one restaurant and the current chef has won Michelin
stars. The restaurant's colonial interior is innately
elegant, while the food is superb. Pan-seared duck’s
liver is the house speciality, other dishes include
roasted rack of veal, warm smoked Atlantic salmon and
suckling pig with delicious crackling. Customers should
finish with a choice of soufflés or the warm
bitter chocolate tart.
