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Raffles Singapore - The Grand Lobby

The Grand Lobby

Reminiscent of extravagant parties that were once held in The Grand Lobby, the Raffles Afternoon Tea is perfect for chic celebrations or a light repast with friends.

Design

Indulge in a timeless experience in the restored Grand Lobby of the iconic Raffles Singapore. The grandeur of floor-to-ceiling Victorian pillars, bathed in soft daylight streaming through the skylight… It is a truly refined and unique destination for refreshments.

Amidst this elegant setting, savour finger sandwiches, house-made scones and cakes, and seasonal delicacies – all complemented by a curated collection of exquisite teas and Champagnes.

Seoul Afternoon Tea

Experience busting Seoul with a unique Afternoon Tea experience at The Grand Lobby. Exclusively from 2 January to 26 March 2023, tuck into toothsome Korean-inspired sweet and savoury spread including Beef Bulgogi Roll, and a delectable array of traditional Korean sweet delights curated by Executive Pastry Chef Tai Chien Lin. These sweet treats are inspired by comforting flavours and familiar ingredients well-loved by locals and visitors of Seoul.

Presented beautifully on a three-tier silver stand, the Seoul Afternoon Tea is served alongside The Grand Lobby’s signature home-made original and raisin scones, complemented perfectly with clotted cream and exquisite strawberry rose jam. Guests may choose to elevate the experience with a choice of “Mariage Frères” loose tea leaves or Raffles custom blended coffee beans.

Easter Afternoon Tea
3 to 9 April 2023

Delight in our Easter Afternoon Tea Menu while seated amidst the grandeur and elegance of the iconic Grand Lobby at Raffles Hotel Singapore. The experience presents an assortment of exquisitely crafted savouries such as Parmesan Tartlet with Avocado Hash, Smoked Salmon Tartine with Quail Egg & Crème Fraiche, and Vol au Vent with Chicken, Asparagus & Morel, accompanied with decadent sweet treats including Coconut Mango Egg, Bergamot Raspberry Tartlet, and Pineapple Carrot Cake. Freshly-baked hot cross buns, a must-have for Easter, are also available for your absolute enjoyment.

Complement the Easter Afternoon Tea session with a choice of “Mariage Frères” loose tea leaves or Raffles custom blended coffee beans that are included in the experience. Guests may opt for glass of Billecart-Salmon Champagne Brut and Champagne Rosé to elevate the experience.

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Sakura Afternoon Tea
Exclusively available from 27 March to 4 June 2023.

The radiant beauty of Japan’s cherry blossom season makes its return through the heavenly Sakura Afternoon Tea at the elegant Grand Lobby. Indulge in a delectable assortment of sweet and savoury creation that perfectly encapsulates the wondrous beauty of the cherry blossom in Japan such as, Salmon Sushi Roll with Avocado, Beef Sando with Katsu Bechamel and Sakura Strawberry Mont Blanc, specially curated by Executive Pastry Chef Tai Chien Lin.

The Sakura Afternoon Tea experience is complemented with our signature home-made original and raisin scones, including a choice of “Mariage Frères” loose tea leaves or Raffles custom blended coffee beans.

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The Joyous Flavours of Holi

Delight in the joy and captivating flavours of Holi – India’s Festival of Colours, with loved ones and friends through a charming spread of North Indian specialities at the historic Tiffin Room at Raffles Hotel Singapore. Masterfully curated by Chef de Cuisine Kuldeep Negi, the limited-time menu, The Joyous Flavours of Holi, is available exclusively from 2 to 16 March 2023 in both vegetarian and non-vegetarian options, alongside a wine-pairing option for an elevated celebratory experience.

Cuisine

A part of Raffles’ history since 1892, Tiffin Room continues to serve up delectable North Indian cuisine for lunch and dinner, offering authentic specialties served in tiffin boxes, presenting an interactive dining experience with tableside service by chefs, complete with freshly ground spices to enhance the occasion.

Design

The restored interior décor includes reinstating the wooden floorboards in Tiffin Room to bring back features from the early 1900s based on research by our heritage consultants.

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Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire.

At Butcher’s Block, take in the sight of specially curated produce proudly showcased in The Vault before watching our chefs transform these ingredients on custom-built ovens and grills inan Open Kitchen setting. In the skillful hands of the Chefs, each dish is ingeniously transformed by wood fire through embracing the variety of nuances that fire offers, adding exceptional dimensions of appeal and enticing the senses. From smoking with wood or dried herbs, slow roasting, high heat grilling, burying ingredients with embers, to grilling in baskets directly over embers and hanging ingredients over the coals, discover the wonderful depth of flavours that only pure wood fire can forge.

For the definitive Butcher’s Block experience, opt for Tour De Force, a signature multi-course dining experience showcasing an exceptionally curated menu by Chef Jordan Keao. Savour iconic favourites as well as off-the-menu creations spotlighting seasonal produce in an epic gastronomic journey.

For groups of 6 to 10 guests, indulge in the newly-launched Chef’s Table, a heightened avant-garde communal wood-fired dining experience showcasing special cuts of meats and whole fish, elevated by Chef Jordan’s dedicated tableside presentation and passionate commitment to food sustainability to bring the freshest farm-to-table ingredients for an ultimate epicurean experience.

Complement the dining experience with over 288 premium labels of wines, including a meticulous selection of natural wines, from The Library.

Easter Tour de Force
7, 8 & 9 April 2023

This Easter, Chef de Cuisine Jordan Keao presents an epic gastronomic feast curated with avant-garde wood-fired specialties showcasing premium ingredients. Relish the Easter edition of the signature multi-course Tour De Force dining experience featuring highlights such as Slow-roasted Australian Leg of Lamb with English pea puree and violet cauliflower, alongside favourites like Wagyu Tartare paired together with beef tendon chicharron, and bone marrow flan, Brown Crab Tartlet accompanied with garlic chive tulie, and Live Normandy Blue Lobster with creamy dill sabayon.

The Easter Tour De Force menu is available for dinner on 7 April as well as lunch and dinner from 8 to 9 April 2023.

*Note: The regular Tour De Force Menu at Butcher’s Block will be unavailable during this period.

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About Chef
Having worked in top restaurants across the United States’ diverse culinary landscape, Jordan Keao brings with him close to two decades of culinary experience. Born and raised in Hawaii, where cooking, fishing, hunting and farming are a part of everyday life, his passion for wood-fire cooking was sparked by his childhood years in the kitchen, where he built fires and helped his mother prepare dishes for dinner. A former restauranteur himself, Jordan previously created Aina in San Francisco as a modern Hawaiian pop-up, and contributed to its evolution into an award-winning full service establishment that has been featured in international media such as the New York Times and Michelin’s Bib Gourmand guide. In his role as Chef de Cuisine at Butcher’s Block, Jordan draws on his Hawaiian heritage and deep passion for cooking with wood to present an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire.

Celebrity MasterChef Jereme Leung, one of the most influential chefs in the modern Chinese culinary movement, returns home to Singapore with 藝 yì by Jereme Leung.

Cuisine 

藝 yì, which stands for art in the Chinese language, awakens your appetite and senses. Alluding to the fine art of Chinese dining, it references centuries of culinary mastery woven into the intricacies of Chinese cuisine presented in the restaurant.

Featuring artistic adaptations of provincial cuisine from all the different regions of China, Jereme uses single sourced and seasonal ingredients with a contemporary approach to deliver refinement and sincerity.

Selected dishes are available for delivery or takeaway on Raffles Grab & Go, offering the option to enjoy the menu in the comfort of home.

Spring Seasonal Specialities
6th March – 7th May 2023

Relish the wonders of China’s spring harvest through a delectable spread of traditional and innovative creations at 藝 yì by Jereme Leung, Raffles Hotel Singapore. The exquisitely curated seasonal menu features the best of nature’s spring harvested such as Bamboo Shoot, Lichen and Mugwort in a range of dishes.

Mother’s Day Set Menu
13th & 14th May 2023

Delight mum this Mother’s Day with a delectable feast of specialty dishes presented by MasterChef Jereme Leung. Exclusively available as curated lunch and dinner set menus, savour culinary creations such as Poached Giant Garoupa with Soft Bean Curd & Chinese Yam, Capellini with Salted Egg Yolk Iberico Pork Char Siew & Abalone, and Steamed Live Prawns with Chinese Wine, Shrimp Paste & Egg White Custard before capping the dining experience with delightful Double-boiled Sweet Soup with Lotus Seed, Peach Gum & Hawaiian Papaya.

Regular set menus will not be available during this period.

Chinese Valentine’s Day (520 Day)
20th May 2023

Mark the occasion of Chinese Valentine’s Day and treat your loved ones to exquisite dishes prepared by the culinary team at 藝 yi by Jereme Leung. Indulge in delectable off-the-menu offerings, entwined with the romantic evening ambiance, at one of Singapore’s most beautiful restaurants.

 

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About Chef
Hong Kong-born Singaporean Master Chef Jereme Leung makes his homecoming with this, his debut restaurant in Singapore. From Cantonese classics to adaptations of China’s ancient delicacies, he showcases authentic gastronomy, exploring the country’s different regions and cultures with a keen focus on single-sourced and seasonal ingredients. "It is not fusion, not ‘east-meets-west’; rather, it is about capturing the essence of provincial ethnic Chinese cuisines. With careful focus being placed on healthy and seasonal food produce, it will create authentic taste profiles that are enhanced by modern culinary techniques.” -- Jereme Leung
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Signature Dishes

For more than 25 years, Alain Ducasse has worked to express the myriad of flavours from Continental Europe, especially Italy by combining the regional traditions of this land with gastronomic expertise that convey a tangible sense of terroir while supporting indigenous artisans. The seasonal produce, climate and warmth of the Italian people embody the imaginative ‘art de vivre’ so dear to Alain Ducasse. With a passion he has cultivated for the Italian Riviera, originating from Nice where his memory of taste began, all the way to the coast of Genoa where his discoveries and gourmet memories have inspired him. Through exploring the lively markets and partaking in local conversations, Alain Ducasse has experienced the quintessence of aromas, tastes and the beauty of the Italian culture encompassed in his recipes and his ways of doing things.

Through OSTERIA BBR by Alain Ducasse, this sense of quintessential Italy is presented in an ambience that is fun and relaxed, using an authentic culinary approach, prepared with locally and regionally sourced produce and heightened with unsurpassed native ingredients of Italy.

Offering a myriad of different dining and bar experiences every day, this concept reflects Alain Ducasse’s experiences and stories. It is modern, energetic, vibrant and accessible – a gathering place to meet, exchange and discover. OSTERIA BBR by Alain Ducasse is Singapore’s latest social space, thrilling the senses of local residents to celebrate and enjoy at while offering an inspirational spot for global travellers when they return to the city.

Sunday Brunch

Relish an indulgent Sunday brunch at Osteria BBR by Alain Ducasse with a 120-minute free-flowing epicurean experience featuring delectable Italian delights alongside curated Champagne, wines and cocktails. Savour specialties including fresh oysters, burrata, lobster, scrambled eggs with sea urchin and caviar, freshly made pasta and a fine array of Italian cold cuts and artisanal cheeses.

Easter Sunday Brunch
9 April 2023

Indulge in the decadent Easter Sunday Champagne brunch at Osteria BBR by Alain Ducasse with a 120-minute free-flowing gastronomic experience featuring Easter-exclusive delights alongside delectable Italian favourites and curated Champagne, wines and cocktails. Be pampered with delightful specialities such as Smoked Salmon Carpaccio, Grilled Maine Lobster, Seared Foie Gras, and Potato Espuma with soft egg & trout caviar.

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About Chef Consultant
Alain Ducasse, who has 32 restaurants in 9 countries, is one of the most renowned and influential chefs of his generation. With an incredible 20 Michelin stars to his name, he has influenced the food service and hospitality industry wherever in the world he has chosen to establish operations. As a chef, Ducasse is known for his commitment to innovation, attention to detail, and dedication to quality and technique. He is also meticulous in recruiting and training his teams to offer the same level of excellence, quality and service across all his establishments. His culinary philosophy highlights the authentic taste of excellent, natural and sustainable produce, while paying tribute to its local origins.

Signature Dishes

Design

Located in the Main Building of Raffles Singapore, La Dame de Pic, Raffles Singapore takes its place of honour at one of the hotel’s most recognised dining spaces. Previously home to Raffles Grill, this signature dining space at Raffles returns carefully restored and refreshed with La Dame de Pic at Raffles Singapore. It is in this beautiful heritage space that patrons are invited to discover the world of Anne-Sophie Pic’s culinary identity which reflects her search for aromatic complexity, combinations of flavours and powerful tastes that evoke emotions.

Cuisine

Be introduced to Chef Anne-Sophie Pic’s culinary world and indulge in many exquisite signature creations, including the Berlingots – iconic pasta parcels found in all of Anne-Sophie Pic’s restaurants around the world with unique and slight adaptations to reflect the character of each establishment’s locale. At La Dame de Pic, Raffles Singapore the incarnation of the signature Berlingots and White Mille-feuille incorporate inventive local and Asian touches with a flourish.

Wines

The extensive beverage menu at La Dame de Pic, Raffles Singapore presents an elaborate and diverse collection of pairings to add both intensity and harmony in the delicate art of pairing; consisting of wines, cocktails, whiskies, sakes, teas, coffees, dashi, broths and consommés. The wine list in particular offers a curated selection that leans towards the French regions, with a particular focus on Anne-Sophie Pic’s birthplace, the Rhône Valley. Our sommeliers will also be on hand to enhance your dining experience with a curated wine list that reflects Anne-Sophie’s culinary vision.

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About Chef
Like Raffles, the Anne-Sophie Pic family’s culinary heritage spans more than a century. The three-Michelin starred French culinary chef hails from a long line of Michelin-starred chefs, namely her grandfather, André Pic, and father, Jacques Pic. She grew up in her family's restaurant, Maison Pic,in Valence, south-east France, which first garnered three Michelin stars in 1934, under her grandfather. “Like Raffles, the Pic family’s culinary heritage spans more than a century. Just like this beautiful hotel that will become one of our overseas residences, we are storytellers and constant seekers of excellence. Together, we share the vision to provide distinctive experiences to our guests, delivered with innovation that combines both tradition and change.” — Anne-Sophie Pic
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Signature Dishes