Oak Room Restaurant & Bar @ Hotel Royal - An Unexpected Find In A Hotel I Have Not Heard Of

When I was told that we are going to Oak Room Restaurant & Bar for dinner, I did a search on the web and I realized that it is located at the Hotel Royal in Newton. I have to admit that I have not heard of the hotel and not to mention the restaurant located on level 3 of the hotel. The restaurant which used to be at Bukit Timah is helmed by Executive Chef Darrence Wee before relocating to its current location in July 2016, offering modern European cuisine.

Stepping into Hotel Royal is like being transformed into the 80s. The decor of the hotel seems to be stuck in time. Worried not as Oak Room Restaurant & Bar welcomes you with a warm, cosy ambience in a modern setting.

Lobster Bisque 4.2/5

Dinner at Oak Room started on the bright side with a delicious Lobster Bisque ($18). The bitter sweet crustacean flavour shone through the creamy and robust soup.

Jamon Serrano 4/5

Next we had the Jamon Serrano ($28). The parma ham which is aged for 18 months is further dried by the chef to intensify the flavour. This is beautifully paired with tomato and a few drips of balsamic.

Grilled Spring Chicken 4.2/5

As my dining partner does not take seafood, the chef was kind enough to do an off the regular menu item from the Chef's Table 8-course menu. The Grilled Spring Chicken paired with parma ham and tomatoes was juicy and tender, However the highlight is the cajun rub on the chicken that make it a notch different from the rest.

UK Kurobuta Pork Chop 4.2/5

Next up we have the UK Kurobuta Pork Chop ($30) with bacon sauce, apple chutney and parmesan mash. This is one of the best pork chop I have eat. The texture was so soft and tender that I would have easily mistaken it as chicken in a blindfold. The portion was also very generous and affordability priced.

Prime USDA 4.5/5

The finale has to go to the Prime USDA Ribeye ($45) which is grain fed and dry aged for 28 days. The perfectly cooked pinkish meat is served with parmesan mash, greens, baby carrots and natural jus. When you have a premium piece of meat, there is no need to do anything fancy but just let the natural flavour does its own talking.

Sticky Medjool Date Pudding, Tiramisu, Creme Brulee 4/5

Ending the dinner on a sweet note was a trio of dessert samplers. From the left, we had the Creme Brulee, Tiramisu and Sticky Medjool Date Pudding. The desserts were better than I anticipated, especially the sticky medjool date pudding. The warm cakey bake accompanied with the carmel sauce is both warm and comforting.

Overall I have to say Oak Room is an unexpected discovery serving above average modern European cuisine. The price may seen a bit steep but this is justified through its quality and portion. It is a bit sad to see the restaurant was empty during our visit. I think they deserved more. I really hope they can get more awareness and business can turn better.

Note: This is an invited tasting.


Oak Room Restaurant & Bar
Hotel Royal
36 Newton Road
#03-01
Singapore 307964
Tel: +65 97116490
Facebook
Nearest MRT: Newton (DT Line, NS Line), Novena (NS Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 1030pm

Direction: 
1) Alight at Novena MRT station. Take Exit B. Walk to bus stop at Novena Church (Stop ID 50037). Take bus number 5, 54, 143, 162 and 167. Alight 1 stop later. Journey time about 8 minutes. [Map]

2) Alight at Newton MRT station. Take Exit A. Walk to bus stop at Newton MRT station (Stop ID 40181). Take bus number 5, 54, 124, 143, 162 and 167. Alight 2 stops later. Cross the road. Walk to destination. Journey time about 10 minutes. [Map]

3) Alight at Novena MRT station. Take Exit B1. Walk to Newton Road. Continue walking along Newton Road. Walk to destination. Journey time about 12 minutes. [Map]

White Rose Cafe @ York Hotel - Wok Hei Specialties & Treasured Flavours Of Singapore

For a limited period from 1 October to 15 December 2016, White Rose Cafe at York Hotel has introduced 4 local wok hei noodle dishes specially curated by Executive Chef Charlie Tham. The 4 wok hei specialties are reasonable priced at $15 each.

Crispy Egg Noodle 4/5

The Crispy Egg Noodle is a local favourite as well as mine too. The textural enjoyment of the crispy noodle is complemented by the special double boiled stock from Chef Tham's treasured recipe. It is further topped with fresh prawns, sliced fish and vegetable for a satisying meal.

Wok Fried Crispy Bee Hoon with Sliced Beef 3.5/5

A dish not common available on the menu is the Wok Fried Crispy Bee Hoon with Sliced Beef. The bee hoon is pan fried until slightly brown and crispy. It is further paired with strips of premium striploin beef and dressed in a velvety egg gravy.

Traditional Hokkien Mee 4/5

A Traditional Hokkien Mee cooked with pork liver, pork shoulder, squid, clams and most important infused with the aromatic of the pork lard. Add some fresh red cut chilli for some extra zing on top of the slurping goodness.

White Bee Hoon 4/5

Recently White Bee Hoon has been getting popular in Singapore. Chef Tham has wok charred the rice vermicelli for some wok hei smokiness. This is further cooked together with egg, garlic, succulent slices of pork belly and fresh prawns. This is dressed in a flavourful stock made from chicken and pork bone, lightly thickened with fish sauce and oyster sauce.

Curry Fish Head 4/5

Aside the 4 wok hei specialties, White Rose Cafe offers Treasured Flavours of Singapore which features Singapore iconic dishes. Available during the a la carte lunch buffet on Mondays to Fridays, diners can feast on unlimited orders of over 25 selections of these iconic dishes.

Diners will get to have a serving of the signature Fish Head Curry (half portion for 2 to 3 pax, while for 4 to 7 pax) to go with the unlimited serving of steamed fragrant rice. The fish head curry is prepared accordingly to the well guarded recipe from Soon Heng Restaurant dating from 1970s, touted as the creator of the Singaporean Chinese style fish head curry. The red snapper fish head is first steamed and then cooked in a mildly spiced assam or tamarind based curry sauce together with tomatoes lady fingers, sliced onions and fresh chillies. The fish is cooked perfectly, firm and moist with a delectable sweetness of the flesh.

Chicken Masala 3.5/5

The Chicken Masala is cooked in homemade masala spice blend of various spices such as cinnamon cardamom, cloves and fennel seeds. An enjoyable dish with the tender chicken coated with the aromatic spices.

Black Ink Sotong 4.8/5

A childhood favourite of mine, the Black Ink Sotong is first poached and then simmered until tender. It has a hint of spiciness that comes from the belachan that is cooked together with the squid ink. This is definitely my favourite dish here.

Chendol 4/5

Wok Hei Specialties 
Date: Daily 1 October to 15 December 2016)
Time: 12pm to 1030pm
Price: $15 per dish

Treasured Flavours of Singapore
A La Carte Lunch Buffet
Date: Mon to Fri
Time: 12pm to 230pm
Price: $29 per adult $15 per child (exclude Penang Hawkers' Fare)

Note: This is an invited tasting.


White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 68301156
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
All day dining: 6am - 1am

Direction:
1) Alight at Orchard MRT station. Take Exit A. Walk down Scotts Road towards Goodwood Park Hotel. At Goodwood Park, turn right and walk to the end of the carpark. Journey time about 10 minutes. [Map]