Housed in a restored 1950s heritage building, the present Ascott Raffles Place is home to The Royal Mail Restaurant & Bar, featuring an old-world charm and elevated British cuisine set in the heart of Singapore’s financial cityscape.
The Royal Mail Restaurant & Bar is turning three this year and recently unveiled new menu offerings and refreshed dishes to its following of regulars as well as well-heeled diners. Leading the kitchen is one of At-Sunrice GlobalChef Academy mentor chefs, Chef Selamat Susanto who executes classic British favourites with a contemporary flair, using only the finest ingredients to provide quality fare for his customers.
For an elegant and easy first course, all you need is fresh Hokkaido scallop carpaccio and lightly seared tuna dressed with capers, olive, coriander, preserved lemon and beautifully hand-crafted vegetable ribbons.
For something classic and flavourful, get the Seafood Bouillabaisse where the broth is fortified with Red Malabar Snapper, Langoustine, Blue Mussels and other seafood trimmings that makes this stew outstanding.
Another starter probably the least popular choice among all is the Trio of Tomatoes, comprising cherry tomato confit, semi-dried tomato and fresh yellow cherry tomato with boccocini (mozzarella cheese) and pesto sauce.
The main menu features both premium to high-grade meat and seafood dishes. Portions here are generally generous and the food quality is consistent. The Kurobuta pork being the heritage of pork is glazed with honey and roasted to perfection, yielding a sweet crust and juicy interior. If you are worried about the porky taste, simply drizzle the apple butter sauce over the meat and eat it together with the white wine apple to cut through the flavours.
Maybe not the best porcini risotto, but definitely up there among the great and the good. Break the delicate parmesan crisp and stir bacon into this creamy porcini mushroom risotto to enjoy. The risotto was luxuriously creamy with morsels of bacon, I actually think that this dish would be perfect with the addition of truffle oil or shavings for a rich boost of flavours instead of the aged parmesan.
The sweet and savoury black cod with miso is a signature dish at The Royal Mail and it is one of the favourite dishes here. This omega-3 packed fish pairs well with the Asian miso recipe that Chef Selamat had perfected. The black cod was extremely moist, tender and literally fell apart when I touched it. It was a great hit around the table.
The restaurant offers fish of the day served in whole that is good for sharing. Roasted whole fish include the Barramundi, Red Malabar Snapper or the premium Yellow Sea Bream freshly imported from Japan. The white fish is marinated with herbs, roasted until brown and served with lemon, garlic confit and scallions.
Desserts are constantly changing with the new techniques and ingredients. At The Royal Mail, you will find classic desserts like the Chocolate Fondant or the Sticky Date Pudding but with a twist in its presentation.
Starting with the Peanut Butter Jelly that include a layer of toasted brioche as the base, cranberry jelly and chocolate ganache form the middle layer, and lastly topped off with peanut butter mousse and caramelised banana on the side. This dessert is Chef Selamat’s take on the American staple – Peanut Butter and Jelly sandwich.
A good homely and delicious dessert that everyone loves would be the Sticky Date Pudding. I actually thought that the date-studded offering will be wickedly rich and sweet, but to my surprise the pudding cake was light and you can smother it with vanilla brandy sauce and vanilla ice cream on the side. I wouldn’t say no to an extra serving of this toothsome cake.
The next dessert is a traditional English sweet consisting of a mixture of strawberries, pieces of meringue and clotted cream. The addition of salted caramel and hazelnut crunch brings out the flavours and texture contrast on this traditional favourite. The Eton Mess will be a spectacular summer dessert if the sweetness can be adjusted.
An uplifting dessert, a favourite amongst all is the Earl Grey jelly enhanced by the hint of bergamot and sour notes of the passion fruit coulis and macerated berries. I initially thought that the frozen yogurt was not necessary, but it actually help to achieve the right balance of sweet and sour for my palate.
The plate is composed from chef’s deconstruction of the four desserts featured earlier. The dessert platter is a safe bet for a good sample of four desserts, but I found that the tasting portions were too small to share. It would be wiser to order at least two desserts from the popular choice.
As part of its 3rd year anniversary celebration, The Royal Mail Restaurant & Bar is offering diners (20% off) all a la carte orders from the dinner menu. The promotion will ends 31st May 2015.
The Royal Mail Restaurant & Bar
The Ascott Raffles Place Singapore
2 Finlayson Green Singapore 049247
Reservations: (+65) 6509 3589
Monday to Friday Breakfast: 6:30am to 10:30am
Saturday Breakfast: 7:00am to 11:00am
Sunday Breakfast: 7:00am to 11:00am
Monday to Friday Lunch: 12:00pm to 3:00pm
Saturday and Sunday Lunch: Closed
Monday to Friday Dinner: 6:30pm to 11:00pm
Saturday Dinner: 6:30pm to 11:00pm
Sunday Dinner: Closed