Raffles Singapore, a colonial-style luxury hotel, is revamping its dining by combining tradition with modern styles from contemporary chefs.
Some of the new concepts include:
- BBR by Alain Ducasse: Mediterranean food with a modern-style atmosphere. The dining coincides with a more casual bar scene. The restaurant is over 120 years old and started out as a club during British Colonial rule.
- La Dame de Pic: Three Michelin star chef Anne-Sophie Pic is making her Asia debut by introducing her culinary style to Raffles Singapore. The restaurant serves a variety of wines, cocktails, whisky, sake, tea, coffee, dashi, broth and consommés. The wine comes from Anne-Sophie’s hometown of Rhône Valley.
- Yi by Jeremy Leung: Otherwise known as “art” in English, this Chinese restaurant offers up traditional Cantonese food as well as variations on ancient delicacies. The food is seasonal and single sourced. Small private dining rooms are available for more intimate gatherings.
- Butcher’s Block: This steakhouse serves single sourced meats showcased in what is called “The Vault”: a glass meat cooler near the Open Kitchen. Resident meat specialists are available to guide guests toward what will suit their preferences.
Other eateries like the Tiffin Room, Long Bar and The Lobby have changed as well.