Travel Reference
In-Depth Information
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wine to match each course. The fabulously attentive service will make y ou feel like y ou
own the place. Formal dress is required.
Raffles Hot el, 1 Beach Rd .
&
65/6412-1816.
w ww.raffles.com. Reser vations r equired. M ain c ourses
S$68-S$108 (US$46-US$72/£31-£49). AE, DC, MC, V. Mon-Fri noon-2pm and 7-10pm; Sat 7-10pm.
EXPENSIVE
Doc Cheng's
ASIAN/FUSION The witty menu her e tells the stor y of D oc
Cheng, a mythological colonial figur e who was a sought-after physician, local celebrity ,
and notorious drunk. His concept of “restorative foods” is, therefore, rather decadent; on
the menu y ou'll find fabulous pan-Asian dishes that ar e more flavorful than medicinal.
The menu changes regularly, but you won't go far wrong with perennial favorites like the
mouthwatering Sichuan rack of lamb and miso cod with bonito emulsion. The house
wine is a Riesling (sw eet wines are more popular with Singaporeans) from Raffles's own
vineyard. Two dining ar eas allow you to dine alfr esco under the v eranda or in cool air-
conditioning inside.
1 Beach Rd ., R affles Hotel Arcade #02-20, L evel 2.
&
65/6412-1816.
w ww.raffles.com. Reser vations
recommended. Main courses S$44-S$56 (US$29-US$38/£20-£25). AE, DC, MC, V. Mon-Fri noon-2pm;
daily 7-10pm.
Equinox
CONTINENTAL/ASIAN What a view! From the top of the tallest hotel
in Southeast Asia, you can see out past the marina to M alaysia and Indonesia—and the
restaurant's three-tier design and floor-to-ceiling windo ws mean ev ery table has a vie w.
It's decorated in contemporar y style with nice Chinese accents. L unch is an extensiv e
display of seafood served in a host of international r ecipes, with chefs searing scallops to
order. D inner is a la car te, with a menu that 's divided betw een Eastern and Western
cuisine, plus some dishes that combine Eastern and Western ingredients and cooking
styles such as charred tuna steak with anchovy and chili sauce, coriander chimichurri and
sweet potato, and hot smoked chicken on a spicy papaya and gr een mango salad. F or
dessert, or der the M anjari chocolate pudding with sabay on, mor ello sorbet, and chili
compote.
Raffles Cit y, 2 Stamf ord Rd ., L evel 70.
&
65/6431-6156.
w ww.equinoxcomplex.com. Reser vations
required. Daily buffet lunch S$56 (US$38/£25); dinner main courses S$40-S$68 (US$27-US$46/£18-£31).
AE, DC, MC, V. Mon-Sat noon-2:30pm, 3:30-5pm, and 6:30-11pm; Sun 11am-2:30pm and 7-11pm.
6
Lei Garden
CHINESE/CANTONESE Lei Garden lives up to a gr eat reputa-
tion for the highest-quality Cantonese cuisine in one of the most elegant settings, nestled
within the unique ambience of CHIJMES just outside its to wering pictur e windo ws.
Highly r ecommended dishes ar e the fried shrimp with tangerine peel and black bean
sauce, and crispy roasted kurobuta pork. If you reserve 24 hours in advance, try the beg-
gar's chicken, a whole stuffed chicken wrapped and baked in a lotus leaf covered in yam,
which makes the chicken moist with a delicate flav or you won't forget. Also try the bar-
becued Beijing duck, which is ex quisite. Dim sum here is excellent. A small selection of
French and Chinese wines is av ailable.
30 Victoria St., CHIJMES #01-24.
&
65/6339-3822.
Reservations r equired. Small dishes S$22-S$68
(US$15-US$46/£9.90-£31). AE, DC, MC, V. Daily 11:30am-2:30pm and 6-10:30pm.
Tiffin Room
NORTHERN INDIAN Tiffin curry came from India and is named
after the three-tiered containers that Indian workers would use to carry their lunch. The
tiffin box idea was adopted b y the B ritish colonists, who changed ar ound the r ecipes a
bit so they w eren't as spicy . The cuisine that ev olved is pr etty much what y ou'll find
