The English House By Marco Pierre White Tasting Session

The English House By Marco Pierre White Tasting Session
28 Mohamed Sultan Road

Opening Hours:
Tue - Fri: 5pm - 11pm,
Sat: 11:30am - 2:30pm, 5pm - 11pm,
Sun: 11:30am - 5:30pm (Sunday Roast Only), 5:30pm - 8pm (Ala-Carte Only),
Closed Mon


https://www.theenglishhouse.com/

This was an invited media review. I did not pay for the meal during the free hosted tasting session, but I did pay the standard price during subsequent visits.
Attended with representatives from Jennifer Yeo Lifestyle, Eat Dream Love, and Chubby Botak Koala.

Roast Rib Of Black Angus Molly Parkin (SGD $75 Part of Sunday Roast Set Meal)

Elegant & Sophisticated English Dining

(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 9
Ambience & Setting: 10
Food & Beverage: 8
Service: 9
Value for Money: 9
Budget about SGD $80 per person.


.....


Opening in September 2018, The English House By Marco Pierre White is a haven for those who appreciate classic British English dining. Headlined by celebrity Chef Marco Pierre White, The English House is a tribute to his favourite Singapore hotel - yes, it's the iconic Raffles Hotel. The ambience, service, and food all feel similiar, like a homage in spirit, although Chef has infused his own personality and exacting standards as well. The result; a memorable mid-range British English dining experience.

The English House By Marco Pierre White

The English House Exterior

The English House Interior

Steps

Entrance

Ambience at The English House channels an old-world, colonial charm. Lush foliage obscures most of the building, to the extent that unless you know it's here, you'll pass by unawares... almost a hidden find of sorts. The iconic grey and cream facade calls to mind Raffles Hotel, although the quirky decor of stone carvings and sculptures of dogs lining the steps have a collector's vibe. Within, the Carrara-marble topped tables and cushioned kopitiam-style wooden chairs, set with fine cutlery and napkins, exude a sense of luxury. The contrast of bright natural sunlight and dim warm lighting alternate a cheery and intimate feel. Spaces are thoughtfully partitioned for some privacy, and the 2 open bars allow guests to watch as the bartenders work. The restaurant can accomodate up to 150 diners across the 3 main dining rooms and the private room.

Morning Glory Flower

Bar

Carnival Themed Private Room

Decor is eclectic and priceless; the vast exhibits of photographs, artwork, vintage curios, comics, paintings, sculptures, jars of spices, and books are all from the personal collection of Chef Marco Pierre White. The mind-boggling display manages to be tasteful and chic, complementing the sophisticated ambience. Even the bathroom seems straight out of a luxury hotel, with old-school colonial-era fittings. During the tour (yes, there is a tour), staff even pointed out how the former Straits Chinese shophouse fittings and 100-year old carvings were incorporated into the rest of the colonial British English fixtures, nearly all of which were imported straight from England, such as the sculptures, door handles, cast iron wall brackets, vintage curios, 19th century shelves from Birmingham Library, and carnival signs. Even the tiled floor features flagstones cut from the stone quarries in England.

Old-School Foosball Table

Old-School London Underground Paddington Station Toilet Signage

Toilet

Washroom

Vintage Hand-Carved Wooden Refrigerator

Service at The English House is as close to fine-dining as you'll get in a mid-range establishment. It feels no different from a luxury hotel, staff are professional and polite, according each guest personalised attention. They remain alert nearby, ready when diners signal. Not only do they exhibit decent product knowledge on the menu, being able to briefly describe dishes, specials-of-the-day, and suggest recommendations; I understand every staff is also trained to tour diners around the restaurant, pointing out areas of interest, describing the artefacts present, and briefing the history of the location. Staff also helpfully clear finished plates throughout the meal, before serving the next course, and clean up quickly when diners leave.

Private Collection Decor

Private Collection Decor

Private Collection Comics

Private Collection Comics

Seating

Seating

Table Setting

Still, there are some areas that aren't quite the same as fine dining standards, nor should they be, as they are aiming for mid-range after all. Drinks are topped up at a relaxed pace, if at all, and you'll periodically have to call for water. Some of the staff can come across as rather pompous. They're not that good at helping to take photos, though this is a minor quibble about their skill, but they will gamely pose for photos if asked. I've yet to experience their service recovery strategy, or how they handle customised orders. Still, it all counts towards a memorable dining experience, and I can see why they've quickly gained regulars. The service standard is professional, refined, yet relaxed, without being overly uppity.

Sculpture Dog Greyhound

Sculpture Dog English Pointer

Sculpture Bull

Food at The English House is classical British English fare, elevated to restaurant standards. In the words of Chef Marco Pierre White, he's in the business of "feeding people and selling a night out, with affordable, good, honest, quality food... the portions are generous". The kitchen is helmed by chef de cuisine Andrew Bennett. Quality of dishes is nothing like I've ever had in England, and I've had some good pub grub and restaurant dishes before. This though, is hands-down better, with dishes being bold and full of flavour. Each component is well executed, with key ingredients shining, although some dishes could be better balanced in taste. Portions are huge, too huge, and despite the mid-range pricing, is good value for money. Budget about SGD $80 per person for a meal without drinks here, and about SGD $120 per person if you do have drinks.

Whisky Collection Display

Whisky Collection Display

The English House Menu Ala-Carte May-2019

The English House Menu Desserts May-2019

The English House Menu Sunday Roast Set May-2019

The English House Menu Wine List May-2019

Celebrity Chef Marco Pierre White is known for many things. Being the first, and (at that time) youngest, British chef to be awarded 3 Michelin stars, keeping them consecutively for 5 years, then returning those stars because of his beliefs. The enfant terrible / bad boy of British cuisine, this MasterChef star was the mentor of Gordon Ramsay (and once made Gordon cry early in his career). Chef Marco Pierre White has a reputation for being a formidable, no-nonsense, straight talking individual who takes great pride in his food. He'd previously ejected customers from his restaurants if he took offence at their comments, and said of the Michelin Guide that "I was being judged by people who had less knowledge than me, so what was it truly worth?". I understand he's actively refused the Michelin Guide from visiting The English House. He only talks to people or poses for photos if he's in the mood... so we got really lucky during our visit (like striking the lottery).

Ye Scottish Lad

Us

With Chef Marco Pierre White

Us With Chef Marco Pierre White

A rather small Water Glass (SGD $5), which you can request to refill. Staff will offer a choice of sparkling or still water.

Water Glass (SGD $5)

The bartenders can whip up a bevy of drinks on request, although they do have a small cocktail and mocktail list. During our visit, we all got off-the-menu beverages.

Bevy Of Drinks

Bevy Of Drinks

The pretty Mocktail Eden (SGD $18) features a blend of soda water, lemon juice, rose syrup, and butterfly pea flower syrup. The result is a floral zesty sweet sour beverage, light and refreshing on the palate. Good!

Mocktail Eden (SGD $18)

Mocktail Eden

Calling to mind the chart-topping britpop single of the same name, the Cocktail Lemon Tree (SGD $22) features a blend of home made lemon infused rum, passionfruit syrup, and mint leaves, finished with Crème de Mûre blackberry liqueur which is poured in tableside. Besides the visual spectacle of the Crème de Mûre blackberry liqueur slowly infusing into the drink, it has a lively, tangy zesty boozy fruity sweet sour flavour. Nicely enticing and refreshing. Highly recommended!

Cocktail Lemon Tree (SGD $22)

Cocktail Lemon Tree

Cocktail Lemon Tree

The Cocktail Hendrick's Tea Party (SGD $22) has a fresh fruity sweet flavour, from the blend of Hendrick's gin, watermelon juice, cranberry juice, and gomme / gum arabic / gum acacia drink sweetener. Garnished with a cucumber slice, its taste profile is similar to a fruit punch, making it a suitable beverage for a tea party. Good!

Cocktail Hendrick's Tea Party (SGD $22)

Cocktail Hendrick's Tea Party

Cocktail Hendrick's Tea Party

The dainty Cocktail Chowlini (SGD $22) features a blend of grenadine, lychee liqueur, and prosecco, giving it a bubbly feel and a fruity floral sweet flavour. Fairly light, will appeal to those not used to alcohol. Worth ordering!

Cocktail Chowlini (SGD $22)

Cocktail Chowlini

Cocktail Chowlini

The Quails Scotch Egg (SGD $6 per piece) is served over salad cream, and features a perfectly cooked soft quail's egg, with a runny yolk, surrounded by a bouncy pork sausage coated in crisp breadcrumbs. Bite in, and you get the savoury salty flavour of the pork sausage, followed by the eggy sweet notes of the quail egg. Lovely start to a meal. Highly recommended!

Quails Scotch Egg (SGD $6 per piece)

Quails Scotch Egg

Quails Scotch Egg

Quails Scotch Egg

Quails Scotch Egg

The Devil's On Horseback (SGD $75 Part of Sunday Roast Set Meal) was unique for me. A variation of Angel's On Horseback, which are bacon wrapped oysters; these feature bacon wrapped prunes instead. Served warm, they use whole instead of pitted prunes, which have a juicy chewy texture and bold fruity earthy sweet flavour. The bacon is thin but chewy, with good salty savoury flavour. Good!

Devil's On Horseback (SGD $75 Part of Sunday Roast Set Meal)

Devil's On Horseback

Devil's On Horseback

Devil's On Horseback

The Mr Walsh's English Pea And Ham Soup (SGD $26) is done classic British English style, except using premium ingredients. Vibrant split green peas are slow stewed with white onions, butter, salt, water, and strips of the finest quality pork ham hock. The result is a thick, grainy, gloopy yet rich soup / broth / stew, with bold vegetal sweet salty savoury flavour, and a slight chew from the ham hock. Easy to eat, but the strong vegetal flavours may not appeal to all, although I love it. Worth ordering!

Mr Walsh's English Pea And Ham Soup (SGD $26)

Mr Walsh's English Pea And Ham Soup

Mr Walsh's English Pea And Ham Soup

Mr Walsh's English Pea And Ham Soup

A signature appetizer of Chef, the Potted Duck With Green Peppercorn (SGD $25) features a marinated and salted duck, roasted in duck fat, then shredded into a humble pate. It's delicately spiced with young peppercorns, covered with a layer of clarified butter (this is the 'potted' part), then chilled. Served with warm, crunchy, toasted sourdough bread, which has a delicate bready sour sweet flavour. Completed with crunchy pickled gherkins and juicy pearl onions, lending sharp tangy sour sweet vegetal flavour. The duck pate has a chewy stringy texture, with bold salty savoury meaty spice flavour. Enjoyable but decadent. Highly recommended!

Potted Duck With Green Peppercorn (SGD $25)

Potted Duck With Green Peppercorn

Potted Duck With Green Peppercorn

Potted Duck With Green Peppercorn

Potted Duck With Green Peppercorn

The Parfait Of Foie Gras Au Raisin Sec (SGD $35) has a undoubtedly French influence. As far as appetizers go, this was alright, with the creamy chunky duck liver foie gras parfait layered with sticky gelatinous en gelée de Madère / Madeira jelly / raisin jelly. Served with warm, crunchy, toasted sourdough bread, which has a delicate bready sour sweet flavour, and was the best thing on the plate. The foie gras is robust and gamey, with bold savoury salty flavour, clashing with the fruity earthy sweet notes of the raisin jelly. Maybe it's just me, but it felt a little confused on the palate. Could be improved.

Parfait Of Foie Gras Au Raisin Sec (SGD $35)

Parfait Of Foie Gras Au Raisin Sec

Parfait Of Foie Gras Au Raisin Sec

Parfait Of Foie Gras Au Raisin Sec

Parfait Of Foie Gras Au Raisin Sec

A staple appetizer on the menu of Chef's other restaurants, the Wheeler's Classic Prawn Cocktail (SGD $30) features plump juicy bouncy deshelled tiger prawns / shrimp, served chilled over crunchy gem lettuce, soft egg white chunks, bright orange zest, and dressed with Marie Rose sauce (a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice, and black pepper), a classic British English condiment. On the side is a wedge of lemon, with warm soft battered buttered brown bread. Freshness of the ingredients is key here, and this is pretty tasty, though for the price, I'd have liked a bigger portion. Could be improved.

Wheeler's Classic Prawn Cocktail (SGD $30)

Wheeler's Classic Prawn Cocktail

Wheeler's Classic Prawn Cocktail

Wheeler's Classic Prawn Cocktail

The Double Eggs Benedict With Wiltshire Ham (SGD $55 / $65 Part of Saturday Brunch Set Meal) was the weakest dish for me. I like the warm house made English muffin with its spongy soft texture and bready sweet flavour, and the thin slices of wiltshire pork ham with delicate savoury salty flavour. But the poached eggs were inconsistent in execution, one had a beautifully runny egg yolk, the other was semi-coagulated. The hollandaise sauce was properly creamy and rich. Portion is rather small for the price though. Could be improved.

Double Eggs Benedict With Wiltshire Ham (SGD $55 / $65 Part of Saturday Brunch Set Meal)

Double Eggs Benedict With Wiltshire Ham

Double Eggs Benedict With Wiltshire Ham

Double Eggs Benedict With Wiltshire Ham

Loved the classic British English Wheelers Fried Cod & Beef Fat Chips (SGD $55). The Scottish cod fish is fresh, tender, moist, and flaky inside, while the batter is thin and crisp outside, seasoned with gros sel / course salt. Good sweet savoury salty flavour. The marrowfat peas are nicely mushy and creamy, with smooth vegetal sweet flavour. The thick cut potato wedges / chips are cooked in beef fat, giving it a bold meaty savoury starchy sweet flavour, and a satisfying soft bite to texture. Served with a creamy rich tartar sauce plated in an oyster shell, and a wedge of lemon on the side. Delicious. This is the more affordable option of Fish And Chips on the menu, they also offer a luxurious wild turbot fish version which costs an eye-watering SGD $98. Get this instead. Good!

Wheelers Fried Cod & Beef Fat Chips (SGD $55)

Wheelers Fried Cod & Beef Fat Chips

Wheelers Fried Cod & Beef Fat Chips

Wheelers Fried Cod & Beef Fat Chips

A signature dish, the Omelette Arnold Bennett, Sauce Mornay (SGD $38) is served with sides of House Green Salad and Hand Cut Chips. The salad has fresh crunchy wild rocket leaves / arugula, and juicy cherry tomatoes, dressed in a light mayonnaise, with bold vegetal bitter sweet flavour. The medium cut potato chips / fries are nicely salted, with a soft bite and good starchy salty sweet flavour. The egg omelette is folded flat with a slightly crisp edge, but is generally fluffy and soft in texture throughout. Studded with chewy chunks of smoked haddock fish, and filled with gooey thick mornay sauce (a béchamel white sauce with melted gruyère cheese), this has a lovely eggy sweet savoury salty cheesy flavour. Good!

I understand this dish was created in The Savoy Hotel in Westminster, London, Greater London, England, United Kingdom, and named for British English writer and journalist Arnold Bennett. He loved this delicious dish so greatly, that he insisted on having it made no matter which restaurant he dined in. Peculiar quirk, but we are all better off for it.

Omelette Arnold Bennett, Sauce Mornay (SGD $38)

Omelette Arnold Bennett, Sauce Mornay

House Green Salad

House Green Salad

Hand Cut Chips

Hand Cut Chips

Omelette Arnold Bennett, Sauce Mornay

Omelette Arnold Bennett, Sauce Mornay

Was disappointed with Mr. Lamb's Shepherd's Pie (SGD $40). While the topping of creamy thick mashed potato is smooth with good starchy sweet flavour, the base of minced beef in beef jus and thyme gravy was overly salty. The first few mouthfuls were alright, but it quickly got cloying and heavy on the palate. We shared this, and even then, didn't finish it. Was slightly apprehensive when I met Chef, because I wasn't sure how to tell him his team didn't execute this well... don't wish to get 'thrown out' after all. Could be improved.

Mr. Lamb's Shepherd's Pie (SGD $40)

Mr. Lamb's Shepherd's Pie

Mr. Lamb's Shepherd's Pie

Mr. Lamb's Shepherd's Pie

Mr. Lamb's Shepherd's Pie

Several side dishes accompany the Sunday Roast Set Meal. The Buttered Garden Peas (SGD $75 Part of Sunday Roast Set Meal) are fresh and bouncy juicy, with delicate vegetal sweet flavour, very nice. The Swede Puree (SGD $75 Part of Sunday Roast Set Meal), also known as Rutabaga Puree, features a creamy rich thick blend of swede / rutabaga, butter, salt, and plain yoghurt. Has a delicate vegetal sweet earthy flavour. The Box Tree Braised Red Cabbage (SGD $75 Part of Sunday Roast Set Meal) has red cabbage braised with red onions, brown sugar, apple cider vinegar, cinnamon stick, salt, and red wine. This renders it tender, juicy, and crisp, with bold earthy sweet savoury spice flavour. Good!

Buttered Garden Peas (SGD $75 Part of Sunday Roast Set Meal)

Buttered Garden Peas

Swede Puree (SGD $75 Part of Sunday Roast Set Meal)

Swede Puree

The Box Tree Braised Red Cabbage (SGD $75 Part of Sunday Roast Set Meal)

The Box Tree Braised Red Cabbage

The Honey Roast Pork Belly With Apple Sauce (SGD $75 Part of Sunday Roast Set Meal) is served with several sides. There's bright bouncy juicy garden peas, with delicate vegetal sweet flavour. The roasted waxy potato chunks are crisp outside and tender inside, with good starchy sweet flavour. The roasted caramelised white onion is tender and vegetal sweet, stuffed with a sage and pork sausage meat ball, which has a herbal salty savoury note. The pickled pearl onions are smoky and vegetal sweet, slightly crisp with a smoky edge. The puffy spongy yorkshire pudding has bready sweet flavour, and is great at absorbing all the gravy. The crisp pork crackling on top crunches loudly when bit, and has a porky savoury flavour.

The star of the dish is the honey roasted pork belly, which is so tender, moist, and succulent with a balanced ratio of fat to pork meat, yielding easily. Has a robust sweet savoury salty flavour. Dressed in a gravy that is a blend of honey, pork roasting juices, and apple sauce. The gravy is rich, but far too sweet, overwhelming the other ingredients. I recommend asking for the gravy to be served on the side instead. The portion is huge although it's an individual serving, and can be shared. Overall, a delicious, hearty meal. Good!

Honey Roast Pork Belly With Apple Sauce (SGD $75 Part of Sunday Roast Set Meal)

Honey Roast Pork Belly With Apple Sauce

Honey Roast Pork Belly With Apple Sauce

Honey Roast Pork Belly With Apple Sauce

The Roast Rib Of Black Angus Molly Parkin (SGD $75 Part of Sunday Roast Set Meal) is served with several sides. There's bright bouncy juicy garden peas, with delicate vegetal sweet flavour. The roasted waxy potato chunks are crisp outside and tender inside, with good starchy sweet flavour. The roasted caramelised white onion is tender and vegetal sweet, stuffed with a sage and pork sausage meat ball, which has a herbal salty savoury note. The pickled pearl onions are smoky and vegetal sweet, slightly crisp with a smoky edge. The puffy spongy yorkshire pudding has bready sweet flavour, and is great at absorbing all the gravy. A side of creamy horseradish sauce accompanies.

The star of the dish is the roasted black angus beef rib, which is so tender, moist, and succulent with beautiful trimmings of beef fat, done perfectly medium rare. Has a bold savoury salty meaty flavour. Named for the fabulous Welsh painter, novelist, and fashionista, Molly Parkin. Dressed in a rich beef au jus gravy, really meaty and beefy and salty savoury in flavour. I recommend asking for the gravy to be served on the side instead. The portion is huge although it's an individual serving, and can be shared. Overall, a delicious, hearty meal. Highly recommended!

Roast Rib Of Black Angus Molly Parkin (SGD $75 Part of Sunday Roast Set Meal)

Roast Rib Of Black Angus Molly Parkin

Roast Rib Of Black Angus Molly Parkin

Roast Rib Of Black Angus Molly Parkin

Roast Rib Of Black Angus Molly Parkin

The Box Tree Bread & Butter Pudding (SGD $22) doesn't seem to be made with bread, instead coming across more like a custard pudding, with a soft, semi-spongy, semi-creamy texture. Studded with chewy raisins, it's doused in fresh cream tableside. Has a bready sweet fruity milky flavour. Overall average, I've had better versions elsewhere. Could be improved.

The Box Tree Bread & Butter Pudding (SGD $22)

The Box Tree Bread & Butter Pudding

The Box Tree Bread & Butter Pudding

The Box Tree Bread & Butter Pudding

The Box Tree Eton Mess (SGD $22) is a classic British English dessert which also features on the menu of Chef's other restaurants. His signature treat is made with a base of thick smooth hand whipped cream (a blend of heavy cream, icing sugar, and vanilla beans) that has a floral sweet milky note. Studded with airy crisp meringue bits (made from egg whites, lemon juice, and sugar) with a delicate sweet flavour, and juicy strawberry slices with fruity sweet flavour. Finished with a rich, fruity sour sweet compote of rough mashed cranberries coated in sugar. Served in a chilled glass, with a creamy smooth scoop of floral sweet vanilla ice cream, topped with mint leaves. Delicious, supposed to feel decadent but surprisingly doesn't. Highly recommended!

The Box Tree Eton Mess (SGD $22)

The Box Tree Eton Mess

The Box Tree Eton Mess

The Box Tree Eton Mess

Topped with a scoop of creamy smooth vanilla ice cream and mint leaves, the Traditional Apple Crumble (SGD $22) is more an American dessert. Loved how it's presented in a claypot. The stewed till soft cubes of tender juicy red apple are topped with a crisp grainy biscuit crumble crust, which you crack through delicately. Has bold fruity sweet caramelised apple flavour, rather intense for the huge portion size. Worth ordering!

Traditional Apple Crumble (SGD $22)

Traditional Apple Crumble

Traditional Apple Crumble

The Sherry Trifle Wally Ladd (SGD $22) is a classic British English dessert, popular across several of Chef's restaurants. A nod to Wally Ladd, a chef who worked at The Connaught Hotel, Mayfair, London, Greater London, England, United Kingdom, this rich dessert features a base of sticky thick black cherry jam and Harveys Bristol Cream sherry. This is followed by airy lady finger biscuits / sponge fingers dipped in sherry, then layered with creamy smooth whipped custard (made from caster sugar, whole milk, egg yolks, custard powder, and vanilla beans). Finished with Chantilly cream, toasted flaked almonds, and chopped pistachios. Each mouthful get you a bit of crunch from the nuts, a chewy spongy feel from the lady finger biscuits / sponge fingers, followed by the sticky creamy texture of the jam and custard. Has bold floral fruity sweet sour nutty boozy flavours. Highly recommended!

Sherry Trifle Wally Ladd (SGD $22)

Sherry Trifle Wally Ladd

Sherry Trifle Wally Ladd

Sherry Trifle Wally Ladd

Overall, our dining experience at The English House By Marco Pierre White ranks among the best for 2019. We love the elegant, sophisticated, yet quirky ambience, the professional and knowledgeable service, and the delicious and hearty British English food. The mid-range prices make it great for special occasions, business dining, monthly social gatherings, or whenever you're looking to impress. Am looking forward to the opening of their rooms as a luxury boutique hotel. Will return to The English House By Marco Pierre White for more!


.....


Update Jul-2019: Returned to The English House By Marco Pierre White with friends, as they wanted to experience it. The menu has changed drastically, finally settling on classic favourites that are popular with diners, yet still sustainable for the restaurant. This visit, we decided to share several new dishes.

Dining Hall

The English House Menu Specials Jul-2019

Us

The Cocktail Earl Of March (SGD $22) is essentially an espresso coffee martini. It features a blend of espresso, Kahlúa coffee liqueur, Ketel One vodka, and Gomme syrup, giving it a toasty roasted coffee sweet bitter boozy flavour. It actually might keep you up at night. Worth ordering!

Cocktail Earl Of March (SGD $22)

Cocktail Earl Of March

I asked the bartender for something rum-based, and they made me this classic Cocktail Cuba Libre (SGD $22). It features a blend of coca-cola soft drink, white rum, and fresh lime juice. This gives it a fizzy lively carbonated texture, with a strong herbal boozy sweet flavour. Not on the menu, but you can request for it. Worth ordering!

Cocktail Cuba Libre (SGD $22)

Cocktail Cuba Libre

Loved the chunky Triple Cooked Chips (SGD $10), whose thick cut makes it resemble potato wedges instead of chips. Seasoned with coarse salt, the exterior is slightly crisp, yielding with a soft bite, revealing the tender moist interior, with its earthy savoury salty potato flavour. Really tasty, I couldn't help but keep reaching for more. Good!

Triple Cooked Chips (SGD $10)

Triple Cooked Chips

The Braised Ox Cheek A’La Bourguignon (SGD $48) was delicious. Paired with a fumet of red wine, and a side of thick, creamy smooth, rich mashed potatoes, busting with solid savoury salty potato flavour. The braised ox cheek is super tender, falling apart when poked, yet carries a juicy bold burst of savoury salty earthy flavour, with a slight meaty chew. The classic bourguignon garnish rounds this out, a medley of carrots, button mushrooms, pork back bacon, and pearl onions, sauteed till brown. This lends a complex layer of vegetal meaty savoury sweet salty herbal flavours to the dish. Highly recommended!

Braised Ox Cheek A’La Bourguignon (SGD $48)

Braised Ox Cheek A’La Bourguignon

Braised Ox Cheek A’La Bourguignon

The Classic Beef Wellington En Croute (SGD $145 for 2 pax) is portioned for 2 people, and is best shared. A good beef wellington is a rarity in Singapore, so we were pleased to discover that this is an excellent rendition. Served with tender earthy savoury sweet beech mushrooms (in both white and brown varietals), and soft wilted buttered spinach with delicate vegetal sweet salty flavour. The luxurious chateaubriand cut of beef is used (the center cut portion of the tenderloin), seared beautifully, and wrapped in mushroom duxelles, buttered spinach, and puff pastry. Although they've chosen to omit the prosciutto / dry-cured parma ham, this still has bold meaty savoury salty flavour. Cut into the crisp soft puff pastry, which yields to reveal the incredibly tender beef steak within. Delicious. Highly recommended!

Classic Beef Wellington En Croute (SGD $145 for 2 pax)

Classic Beef Wellington En Croute

Classic Beef Wellington En Croute

In terms of taste and texture, the Wheelers Classic Fish Pie (SGD $55) hits the right notes. The topping of creamy thick mashed potato is smooth with good starchy sweet flavour, the base of halibut fish, salmon fish, peas, diced potato, diced carrots, white onions, and heavy cream, has a bold sweet savoury milky flavour. There were 2 major problems with this however. The balance is a little off, being too creamy and heavy on the palate. But worse, it had a strong, off-putting sour smell, as if something went bad. Felt akin to the Taiwanese stinky tofu, where something smells bad, yet still tastes alright. This left us confused. Could be improved.

Wheelers Classic Fish Pie (SGD $55)

Wheelers Classic Fish Pie

Wheelers Classic Fish Pie

We enjoyed the Roast Rump Of Lamb A’La Dijonnaise (SGD $55), which was straightforward but well executed. The accompanying vegetables of wilted buttered spinach, carrots, and pearl onions were properly tender, with good vegetal sweet salty flavour. Although it's termed 'Dijonnaise', I couldn't detect any mustard or mayonnaise in the dish. The lamp rump was surprisingly good, tender and juicy without any gamey taste, being boldly meaty savoury salty in flavour. Portion is slightly small for the price though. Worth ordering!

Roast Rump Of Lamb A’La Dijonnaise (SGD $55)

Roast Rump Of Lamb A’La Dijonnaise

.....







.....