Raffles Hotel
The Grand Dame of Singapore
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raffles hotel has a pianist at the lobby's bar that plays the piano every night. he is jovial and friendly to everyone there. he played 'old mcdonald' when my kids were at the lobby.
Reviewed by: A Yahoo! Contributor from on Jul 08 2008
Feel there is something going on there. Can see improvement. Menus long time not changed.But now done, in a great matter.
Reviewed by: A Yahoo! Contributor from on Oct 27 2007
I mean, it's ok, ok for a place in Singapore . Splendid and a expensive, suitable for family and business class. Try to discover more about it. I think Raffles hotel is near the central( near my school ,i think), convenient for going out or having fresh air
Reviewed by: Do Nguyen Tuong Vi from on Sep 08 2007
The Raffles is The Raffles.
Reviewed by: Philippe from on Aug 24 2007
Masterclasses by famous chefs are always nice to attend to keep one's culinary skills well honed. On 10th February 2007, I attended a masterclass by 2 Michelin Star Chef Thierry Marx, 42, as part of Raffles Hotel's Annual Wine, Food & Arts Experience. With his resemblance to Hollywood star Bruce "Die Hard" Willis Thierry suprised me when he appeared in a Japanese Chef's jacket. I learned how to cook Mousse Chou-Fleur-Ang or cauliflower mousse inside a chicken fillet rolled up like cigars & deep fried. It's enjoyed dipped into cauliflower mousse spiked with passion fruit & fizzy Espumas. Next, his signature dish - Risotto de Soja Aux Truffles with NO Arborio rice at all. No kidding, bean sprouts are cut to resemble rice grains, then made into a "risotto" with mushrooms, cream, white wine, shallots, Mascarpone cheese & diced oysters brunoise. Topped with thin sliced black truffles, it was the most unusual "risotto" I had ever tasted. Instead of using western Chef's knives, Thierry used fearsome Japanese Tanto knives. I learned to make dessert of Gingerbread & Candied Sweet Potato, Potimarron Squash Ice Cream & Bitter Cocoa Flakes. The gingerbread is made with honey & aromatic grated orange zest. The ice cream is concocted with sweet potato, butter, sugar & milk. Finally, sweet potato slices soaked in sugar syrup. Voila! Over lunch with Chef Thierry with Mischief & Mayhem 2005 Pinot Noir from Burgundy, we exchanged culinary experiences. I was startled to learn that Thierry is a vegetarian. A lot of 1, 2 & 3 Michelin Star Chefs like Paul Bocuse & Philippe Legendre are my good friends, and it's the 1st time I've met a vegetarian Michelin starred chef. I asked, What is the strongest influence on your cuisine? Thierry replied without hesitation, Japanese Kaiseki Ryori cuisine from my 3 years in Japan. As wine is always close to my heart, I enquired, What's your favourite wine? His politically correct answer, Chateau Lynch-Bages. You see, Thierrys restaurant is in the Chateau Lynch-Bages estate in Pauillac. Champagne? Chef Thierry said, Bollinger and Salon.. On Michelin Stars which has even driven Chefs to suicide, I probed gently, How did you feel when you got your first macaron? Thierry explained, I was happy but I live for cooking not Michelin Stars. His cuisine aims to let diners experience differences in textures, temperatures & tastes. To those more used to cuisine traditionelle, his eclectic style may be radical and unconventional. However, I would advise critics to be careful. Chef Thierry Marx is also an expert in the Japanese martial art of Judo! Bon appetit!
Reviewed by: mike l from on Mar 19 2007
Lets talk 1971. A soldier on R&R.
Reviewed by: A Yahoo! Contributor from on Mar 08 2007
Dr. Michael Lim The Travelling Gourmet is a celebrated Travel, Food & Wine Writer/Editor/Educator in Asia
Reviewed by: mike l from on Feb 16 2006
I agree with Robert Payne. There was so much hype about Royal China. being a foodie, we went. The food was good but he manager was rude. We love to eat slowly along with our drinks. I don't know if it was the same manager. He was cantonese and very rude. He removed 2 chairs from our table without asking or acknowledging us. He was turned the chit on our table over very rudely when he asked and we said no to desserts. He also indicated that if we are done, we should leave as there are guests waiting!!!
Reviewed by: A Yahoo! Contributor from on Dec 13 2005
Yes, the Raffels is one of Asia's best--except for a simple item such as drinking water. I hosted a small party of six at the Raffel Royal China June 26, 2005. Everyone at the table asked for drinking water with our meals saying "tap water please." Instead we got bottled water served under rap.
Reviewed by: A Yahoo! Contributor from on Jul 27 2005
the hotel itself is beautiful. lots of shops, stores in the grounds. great tradition to go the bar and get a singapore sling (and throw the peanut shells on the floor). the service is good and the location is excellent.
Reviewed by: A Yahoo! Contributor from on Sep 08 2004
The Grand Dame of Singapore
Back to Raffles Hotel
raffles hotel has a pianist at the lobby's bar that plays the piano every night. he is jovial and friendly to everyone there. he played 'old mcdonald' when my kids were at the lobby.
Reviewed by: A Yahoo! Contributor from on Jul 08 2008
Feel there is something going on there. Can see improvement. Menus long time not changed.But now done, in a great matter.
Reviewed by: A Yahoo! Contributor from on Oct 27 2007
I mean, it's ok, ok for a place in Singapore . Splendid and a expensive, suitable for family and business class. Try to discover more about it. I think Raffles hotel is near the central( near my school ,i think), convenient for going out or having fresh air
Reviewed by: Do Nguyen Tuong Vi from on Sep 08 2007
The Raffles is The Raffles.
Reviewed by: Philippe from on Aug 24 2007
Masterclasses by famous chefs are always nice to attend to keep one's culinary skills well honed. On 10th February 2007, I attended a masterclass by 2 Michelin Star Chef Thierry Marx, 42, as part of Raffles Hotel's Annual Wine, Food & Arts Experience. With his resemblance to Hollywood star Bruce "Die Hard" Willis Thierry suprised me when he appeared in a Japanese Chef's jacket. I learned how to cook Mousse Chou-Fleur-Ang or cauliflower mousse inside a chicken fillet rolled up like cigars & deep fried. It's enjoyed dipped into cauliflower mousse spiked with passion fruit & fizzy Espumas. Next, his signature dish - Risotto de Soja Aux Truffles with NO Arborio rice at all. No kidding, bean sprouts are cut to resemble rice grains, then made into a "risotto" with mushrooms, cream, white wine, shallots, Mascarpone cheese & diced oysters brunoise. Topped with thin sliced black truffles, it was the most unusual "risotto" I had ever tasted. Instead of using western Chef's knives, Thierry used fearsome Japanese Tanto knives. I learned to make dessert of Gingerbread & Candied Sweet Potato, Potimarron Squash Ice Cream & Bitter Cocoa Flakes. The gingerbread is made with honey & aromatic grated orange zest. The ice cream is concocted with sweet potato, butter, sugar & milk. Finally, sweet potato slices soaked in sugar syrup. Voila! Over lunch with Chef Thierry with Mischief & Mayhem 2005 Pinot Noir from Burgundy, we exchanged culinary experiences. I was startled to learn that Thierry is a vegetarian. A lot of 1, 2 & 3 Michelin Star Chefs like Paul Bocuse & Philippe Legendre are my good friends, and it's the 1st time I've met a vegetarian Michelin starred chef. I asked, What is the strongest influence on your cuisine? Thierry replied without hesitation, Japanese Kaiseki Ryori cuisine from my 3 years in Japan. As wine is always close to my heart, I enquired, What's your favourite wine? His politically correct answer, Chateau Lynch-Bages. You see, Thierrys restaurant is in the Chateau Lynch-Bages estate in Pauillac. Champagne? Chef Thierry said, Bollinger and Salon.. On Michelin Stars which has even driven Chefs to suicide, I probed gently, How did you feel when you got your first macaron? Thierry explained, I was happy but I live for cooking not Michelin Stars. His cuisine aims to let diners experience differences in textures, temperatures & tastes. To those more used to cuisine traditionelle, his eclectic style may be radical and unconventional. However, I would advise critics to be careful. Chef Thierry Marx is also an expert in the Japanese martial art of Judo! Bon appetit!
Reviewed by: mike l from on Mar 19 2007
Lets talk 1971. A soldier on R&R.
Reviewed by: A Yahoo! Contributor from on Mar 08 2007
Dr. Michael Lim The Travelling Gourmet is a celebrated Travel, Food & Wine Writer/Editor/Educator in Asia
Reviewed by: mike l from on Feb 16 2006
I agree with Robert Payne. There was so much hype about Royal China. being a foodie, we went. The food was good but he manager was rude. We love to eat slowly along with our drinks. I don't know if it was the same manager. He was cantonese and very rude. He removed 2 chairs from our table without asking or acknowledging us. He was turned the chit on our table over very rudely when he asked and we said no to desserts. He also indicated that if we are done, we should leave as there are guests waiting!!!
Reviewed by: A Yahoo! Contributor from on Dec 13 2005
Yes, the Raffels is one of Asia's best--except for a simple item such as drinking water. I hosted a small party of six at the Raffel Royal China June 26, 2005. Everyone at the table asked for drinking water with our meals saying "tap water please." Instead we got bottled water served under rap.
Reviewed by: A Yahoo! Contributor from on Jul 27 2005
the hotel itself is beautiful. lots of shops, stores in the grounds. great tradition to go the bar and get a singapore sling (and throw the peanut shells on the floor). the service is good and the location is excellent.
Reviewed by: A Yahoo! Contributor from on Sep 08 2004
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