Raffles Grill - Splurge

When Raffles Hotel opened in 1899, the entire ground floor was devoted to dining. But not anymore. Today, the iconic Raffles Grill is tucked away at an intimate corner of the colonnaded hotel lobby. What have not changed, though, are the old world details of shimmering brass chandeliers and dreamy white French doors.

The classic French cuisine, too, has remained largely intact; though the menu tends to be revamped with each change in kitchen leadership. French chef, Julien Lemarie, who - mostly recently – hailed from Tokyo, has crafted a short but sharp a la carte menu that changes bimonthly. But for the subtle Japanese touches, Lemarie’s cuisine is largely rooted in French classics.

Our fennel puree-topped Hokkaido scallops arrived perfectly roasted with roast capers, specks of edamame and an ethereal mint emulsion, while the generous hunk of pan-fried Black Cod was served lounging in a fragrant pool of lemon and ginger-scented white Bordeaux nage. Even the dessert of lime and basil sabayon with coconut sorbet was divine.

But what is an excellent dinner without exquisite wines? For this, defer to the impressive 860-label wine menu, currently under the supervision of Wine Director, Stephane Soret.