{"id":13085,"date":"2019-08-01T00:05:57","date_gmt":"2019-07-31T16:05:57","guid":{"rendered":"http:\/\/travelrestauranthotel.com\/blog\/?p=13085"},"modified":"2019-08-02T01:11:47","modified_gmt":"2019-08-01T17:11:47","slug":"the-english-house-singapore","status":"publish","type":"post","link":"https:\/\/travelrestauranthotel.com\/blog\/the-english-house-singapore\/","title":{"rendered":"The English House, Singapore"},"content":{"rendered":"\n

Mohamed Sultan Road seems to have cleaned up really well.  What used to be a row of bars and clubs has now been taken over by swanky restaurants,  including The English House by multi-Michelin-starred Marco Pierre White.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n

In case you didn’t know, Marco Pierre White was once the master of Gordon Ramsay. <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n

Housed in a two adjacent preserved shophouses,  the decor of The English House is like a mish-mash time capsule bottle of all things Brit.  Certainly, there are elements of British colonial Singapore.  There are also funky Brit pop artwork, black and white photos of the Mod look, the Rolling Stones and Kate Moss.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n

I\nhad the S$65 3-course set menu.<\/p>\n\n\n\n

Parfait of Foie Gras au Rasin Sec\n(add on additional S$8 for this option)<\/strong><\/p>\n\n\n\n

En gelee de Madere, toasted sourdough.<\/em><\/p>\n\n\n\n

A most excellent starter.  The foie gras was so rich but nicely balanced out by the sweet raisins.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n

Grilled Fillet of Black Angus a la Forestiere<\/strong><\/p>\n\n\n\n

Fricassee of woodland mushrooms,\nfumet of ceps<\/em><\/p>\n\n\n\n

The Black Angus fillet was indeed very tender.  The fillet and gravy are very, very flavourful.  The spinach and potato were executed very competently.  The pickled onions balanced out the heavy main course perfectly.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Cambridge Burnt Cream<\/strong><\/p>\n\n\n\n

A perfectly competent creme brulee.  I loved the hard “burnt” top. <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

For\na total of S$83,  it was a perfectly competent meal and fantastic value\nfor money.<\/p>\n\n\n\n

The English House<\/strong><\/p>\n\n\n\n

28\nMohamed Sultan Road Singapore 238972
\nTel: +65 6545 4055<\/p>\n","protected":false},"excerpt":{"rendered":"

Mohamed Sultan Road seems to have cleaned up really well.  What used to be a row of bars and clubs has now been taken over by swanky restaurants,  including The English House by multi-Michelin-starred Marco Pierre White. In case you didn’t know, Marco Pierre White was once the master of Gordon Ramsay.  Housed in a two adjacent preserved shophouses,  the decor of The English House is like a mish-mash time capsule bottle of all things Brit.  Certainly, there are elements of British colonial Singapore.  There are also funky Brit pop artwork, black and white photos of the Mod look, the Rolling Stones and Kate Moss. I had the S$65 3-course set menu. Parfait of Foie Gras au Rasin Sec (add on additional S$8 for this option) En gelee de Madere, toasted sourdough. A most excellent starter.  The foie gras was so rich but nicely balanced out by the sweet raisins. Grilled Fillet of Black Angus a la Forestiere Fricassee of woodland mushrooms, fumet of ceps The Black Angus fillet was indeed very tender.  The fillet and gravy are very, very flavourful.  The spinach and potato were executed very competently.  The pickled onions balanced out the heavy main course perfectly. Cambridge Burnt Cream A perfectly competent creme brulee.  I loved the hard “burnt” top.  For a total of S$83,  it was a perfectly competent meal and fantastic value for money. The English House 28 Mohamed Sultan Road Singapore 238972 Tel: +65 6545 4055<\/p>\n","protected":false},"author":1,"featured_media":13094,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[464,463,26,410],"tags":[1028,84],"class_list":["post-13085","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-celebrity-chef","category-michelin","category-restaurants","category-singapore-restaurants","tag-marco-pierre-white","tag-michelin"],"yoast_head":"\nThe English House, Singapore - Luxe Food & Travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/travelrestauranthotel.com\/blog\/the-english-house-singapore\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The English House, Singapore - Luxe Food & Travel\" \/>\n<meta property=\"og:description\" content=\"Mohamed Sultan Road seems to have cleaned up really well.  What used to be a row of bars and clubs has now been taken over by swanky restaurants,  including The English House by multi-Michelin-starred Marco Pierre White. 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Cambridge Burnt Cream A perfectly competent creme brulee.  I loved the hard “burnt” top.  For a total of S$83,  it was a perfectly competent meal and fantastic value for money. 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In case you didn’t know, Marco Pierre White was once the master of Gordon Ramsay.  Housed in a two adjacent preserved shophouses,  the decor of The English House is like a mish-mash time capsule bottle of all things Brit.  Certainly, there are elements of British colonial Singapore.  There are also funky Brit pop artwork, black and white photos of the Mod look, the Rolling Stones and Kate Moss. I had the S$65 3-course set menu. Parfait of Foie Gras au Rasin Sec (add on additional S$8 for this option) En gelee de Madere, toasted sourdough. A most excellent starter.  The foie gras was so rich but nicely balanced out by the sweet raisins. Grilled Fillet of Black Angus a la Forestiere Fricassee of woodland mushrooms, fumet of ceps The Black Angus fillet was indeed very tender.  The fillet and gravy are very, very flavourful.  The spinach and potato were executed very competently.  The pickled onions balanced out the heavy main course perfectly. 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