Dinner at English House by Marco Pierre White @ Mohd Sultan

28 Mohammed Sultan, Singapore 238972

Tel: 6545 4055

Website: https://www.theenglishhouse.com

Facebook: https://www.facebook.com/theenglishhousesg/

Inspired by colonial Singaporean heritage, the English House is perfect for people who appreciate an antiquated era of classical food and drink, presented simply as nature intended; orchestrated and conducted by England’s greatest chef Marco Pierre White.

The artistic interior makes the place almost gallery-like. Its like the golden age revived, touched by elegance and eccentricity. Stilted, symmetrical lines of light lead you into the evening; glimmering candles, intimate shadows, walls embellished with the iconic English greats, immortalized through the eyes of Terry O’Neill.

We came on the fourth of July for our independence day dinner cum Wine Night. Within the long and spacious restaurant is a private dining room that you can book with mininum SGD$1,000 spending. The room is adorned by Rolls Royce table and chairs.

Service was excellent and polite, exactly the way we expected it to be.

We started with Parfait of Foie Gras au Raisin Sec, on Toasted Sourdough (SGD$35.00), a decadent delicacy I could probably eat 10 servings of. Very refreshing coupling of foie gras with sweet, crunchy raisins.

Then there was the scrumptious Potted Scottish Salmon with Fennel on Toasted Sourdough (SGD$36.00); a hearty starter that tugs at heartstrings.

Moving onto the mains, we had the Roast Rack of Lambs, a la Dijonnaise (SGD$55.00). It was tender and tasty, without the strong gamey notes. Sides comprise of Chantenay carrots, petit pois a la Francaise, Gratin Dauphinois and rosemary roasting juices.

Followed by another palatable creation- Braised Ox Cheeks in Red Wine a la Bourguignon (SGD$48.00), where the teeth tore through melty meat so fine, its coat of fine fats gently wobbly on the tongue. Other accompaniments were mashed potatoes  fumet of red wine, pork back bacon, button mushrooms and pearl onions. Luscious!

Another memorable delight was the Prime Fillet of Beef Wellington (SGD$145.00), beef slab so rich, moist and tender against the texturized puff pastry that wrapped around it. Gratin Dauphinois, fumet of ceps, beech mushrooms and butterleaf spinach were great accompaniments.

Final mains was the Wheelers Classic Fish Pie (SGD$55.00), served with mashed potato. The pie itself was composed of salmon, halibut fish, diced carrots, peas, diced potatoes and cream. Despite the distinct tastiness of the fish, we thought that the pie was too creamy, and had a strong sour hint to it. The latter itself was disappointing.

Desserts were up next. Traditional Apple Crumble (SGD$22.00) hit all the right notes - fragments of well textured crumbs paired with caramelized sweet juicy apple cubes. It was topped by a single scoop of vanilla ice-cream.

Then we had the Sherry Trifle Wally Ladd (SGD$22.00), a dessert that paid tribute to a London chef named Wally Ladd. A rich and bold concoction made of black cherry jam, Harveys Bristol Cream Sherry, sponge fingers dipped in Sherry, creamy smooth whipped custard, and topped with Chantilly Cream, almond flakes and roasted pistachio. A beautiful balance of fluffy cream dream and nutty flavours.

Finally, finishing off the beautiful night with another classic English dessert, the Box Tree Eton Mess (SGD$22.00). Beautiful in red and white, made of hand whipped cream, meringue studs, cranberry compote, strawberry slices and scoop of vanilla ice-cream. Mint leaves adorned the tasty dessert with aromatic hints.

Overall dining experience at the English House by Marco Pierre White was very enjoyable and delightful; definitely looking forward to being back for more English goodness.