Drink and Dine
Laying the table.
In the Main Building, French technique over the hotel's history
1887 by André
Restaurant · Lunch Tuesday to Saturday
The room seats guests around an oval marble counter as often as at a table, ringed in emerald velvet under a chandelier shaped like a stand of palm fronds.
The skylight above is painted the length of the room in blue-green foliage, and the effect is closer to a glasshouse than to the historic dining room this was.
Chef de Cuisine Ben Wang and Sous Chef Roy Kuo run the kitchen day to day, both trained under André Chiang at RAW in Taipei before this posting. The set menus carry French names — Monet, Eiffel, Bernhardt — and change with the season underneath them.
Changing a reservation or cancelling inside 72 hours costs about SGD 200 a person, the same figure charged for a no-show.
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The skylight above is painted the length of the room in blue-green foliage, and the effect is closer to a glasshouse than to the historic dining room this was.
