Cuisine:

• French

Raffles Grill Description:
If you realize a long harbored ambition to visit this heritage hotel, make it a point to have a meal at Raffles Grill, the grande dame of all fine dining institutions in Singapore. Think a lofty brass chandeliered ceiling, French windows framing a peek into the residential Palm Court and sparkling Christofle sterling silver flatware. The cuisine here is classic French with a refined touch, deftly prepared by chef Jean Charles Dubois, who believes in using quality imported ingredients. Take the Brittany langoustine, nicely roasted and served with a dollop of butter emulsion with artichoke purée---succulent and simply irresistible. And then there's the Italian-inspired, creamy aged Gruyère agnolotti, served with a trio of French mushrooms lounging in a fragrant consommé of mushrooms. For main courses, flash-seared, thin-sliced French black cod fish topped with lobster and a medley of vegetables shines with slivers of moist flesh. Desserts are interesting and well executed; opt for the traditional hot passion fruit soufflé, mild and well balanced in texture (a little crisp on the outside and soft without being soggy inside). The wine list skews towards French and old-world wines and service is professional.


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