You really can’t come to Raffles without having a Singapore Sling (and dropping your peanut shells on the floor), and guests can reserve tables in the Long Bar, where they were invented, rather than having to join the constant queue outside. The original version of the cocktail comes in at 39 Singapore Dollars (£22). The Writer’s Bar is a less touristy experience and has a little terrace area overlooking the gardens.
Don’t miss dinner at yi by Jereme Leung, a strong Chinese fine dining offering. If you’re overwhelmed by the menu, staff will happily give recommendations for house and seasonal specialties – I was delighted by some extremely pretty looking crystal dumplings, scattered with flowers and filled with sea urchin, dried scallop and wild vegetables. Contemporary, high-end twists on classics include gong bao chicken made with foie gras and pine nuts, instead of peanuts (both 38 Singapore Dollars), though some dishes are much more expensive than this). However my hit of the night was a silky tofu dish with a wickedly rich crab and shrimp sauce, spinach and gently fluttering bonito flakes.
The other restaurants here are Butcher’s Block, which specialises in wood-fired live cooking, and the North Indian Tiffin Room. The latter is where breakfast is served; predictably impressive and best enjoyed out in the courtyard with its dramatic central fountain. As well as everything you’d expect, the buffet includes a fridge of ready-cut coconuts to drink from, along with the likes of blinis, roe and crème fraîche to accompany your smoked salmon. Save space for the à la carte menu though; I can recommend the kaya toast (a local specialty like a toasted coconut jam sandwich), nasi goreng and mee goreng (fried rice and noodles, respectively).
Source link : https://www.telegraph.co.uk/travel/destinations/asia/singapore/hotels/raffles-singapore-hotel/
Author :
Publish date : 2024-07-04 02:00:00
Copyright for syndicated content belongs to the linked Source.
