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| Roast Rib of Black Angus Molly Parkin |
Sunday Roast is one of my
favourite meal when it comes to Western traditions. Spending my formative years
in Melbourne with Australian families, I just fell in love with Sunday Roast.
It took hours of cooking to prepare Sunday Roast and the meal finished in 15
minutes. However, the feeling of togetherness when all family members gathering
together and savour the meal is just an unforgettable experience.
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| The English House by Marco Pierre White |
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| Entrance to The English House |
Sunday Roast is originated from
England as a meal after church on Sunday. Therefore, having a Sunday Roast at
one of the top English Restaurant in Singapore, prepared by chefs trained by
Godfather of modern cooking is definitely a gastronomic experience to look
forward too.
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| At The Reception |
The English House by Macro Pierre
White just launched their Sunday Roast menu last month. It is priced at $75 for
4-course meal. FYI, The English House is not a fine dining restaurant, instead,
it is Brasserie Style Restaurant with superb service.
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| Sunday Roast Menu (During the Tasting) |
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| New Sunday Roast Menu from 8 May 2019 |
We started with Quails Scotch Egg
and Devil’s on Horseback as canapes. The quail egg is nicely cooked to a soft
boil, wrapped in a well-seasoned sausage meat and fried till golden brown. It
is served with salad cream base, but I think it is nice to eat on its own.
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| Quails Scotch Egg |
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| Quails Scotch Egg - Halved |
Meanwhile, the Devil’s on
Horseback is one of the most common hot appetizers served as part of Christmas
feast in England. Sweet prune wrapped with salty bacon sure tickle my appetite.
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| Devil’s on Horseback |
For starters, I choose Potted
Duck with Green Peppercorns, while LD chose Parfait of Foie Gras Au Raisin Sec
($8 supplement). A version of duck pate served with toasted sourdough. The pate
is rich, fatty, pack the superb flavour of the duck and duck fats. The green
peppercorns seem to accentuate the flavour of the duck instead of overpowering.
The pate can be easily spread on the crispy sourdough; I certainly can have
this dish all the time. In case if you find it too rich, there are some
gherkins and pickled mini onions on the side.
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| Potted Duck with Green Peppercorns |
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| Potted Duck with Green Peppercorns |
LD’s foie gras pate has a nice
combination of creamy and velvety foie gras, topped with the sweetness of the
raisin jelly. Once you slathered it on the sliced of toasted sourdough, the combination
of crispy and velvety texture is just awesome. It is worth paying the
additional $8.
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| Parfait of Foie Gras Au Raisin Sec |
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| Parfait of Foie Gras Au Raisin Sec |
As we were seated next to
Running Man, the three of us shared our dishes so we get to try Mr Walsh’s
English Pea and Ham Soup. Thick and robust mushy green pea, filled with thick
cuts of delicious ham. First time I ever tried English Pea and Ham soup, on its
own it is a very filling dish.
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| Mr Walsh’s English Pea and Ham Soup |
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| Mr Walsh’s English Pea and Ham Soup |
Moving to mains, Roast Rib of
Black Angus Molly Parkin ($10 Supplement) is my pick for Sunday Roast. Nicely roasted
Black Angus Rib. The crust is crispy, while the meat is roasted to medium rare,
juicy and almost melts in your mouth. The same can be said of the roast
potatoes, that has double crispiness externally, while it remains moist
internally.
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| Roast Rib of Black Angus Molly Parkin |
The Yorkshire Pudding is huge and
eggy, while the generous serving of buttered garden peas drenched in awesome
beef roasting juice. Truth to be said, the portion is humongous.
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| Sage & Onion Stuffings |
For Honey Roast Pork Belly with
Apple Sauce, it has the same plating style as the roast beef. This which
includes Yorkshire pudding, roast potatoes, peas and sage & onion stuffings.
The two slabs of pork belly are thick, fatty and juicy. The skin is roasted
separately to create light and crispy crackling. The gravy for the pork belly
is on the sweet and fruity side due to the combination of honey and apple sauce.
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| Honey Roast Pork Belly with Apple Sauce |
There are two more side dishes
serve separately Box Tree Braised Red Cabbage, Swede Puree. The braised red
cabbage is crunchy and tangy, which helps to balance the richness from the
meats. The swede puree or sweet potato puree is smooth and sweet. Personally,
the plate of Sunday Roast together with the side dishes are enough to fill my
tummy.
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| Box Tree Braised Red Cabbage |
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| Swede Puree |
Mr Lamb’s Shepherd’s Pie is one
of The English House’s main dishes you can choose from if you are not keen on
the roast meat. The lamb moist, juicy and not gamy, covered with nicely piped
dense mashed potatoes. Most of the Shepherd’s Pie in Singapore uses beef, so I
am glad to be able to try a traditional Lamb Shepherd’s Pie.
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| Mr Lamb’s Shepherd’s Pie |
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| Mr Lamb’s Shepherd’s Pie |
For desserts, I chose my favourite
Bread and Butter Pudding. The version here is slightly non-traditional. It is
more of a pudding version, light and wobbly, with a touch of caramelisation on
top that replicates the crust of the bread. Served with fresh cream it is just
a nice way to end the meal.
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| Bread and Butter Pudding |
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| Bread and Butter Pudding |
Sherry Trifle Wally Ladd and The
Box Tree Eton are Marco Pierre White restaurants signature desserts. Sherry Trifle Wally Ladd constructed from
sherry liquor, cherry jam and custard mix. Topped with whipped cream and
chopped roasted almond and pistachio.
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| Sherry Trifle Wally Ladd |
The Box Tree Eton or also known
as Eton Mess is a combination of strawberries, double cream, meringue and fresh
garnishes. Both of these desserts are yummy in their own rights.
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| The Box Tree Eton |
Other than the Sunday Roast menu,
we also tried Fried Fillet of English Wild Turbot ($98). Yes, the price is
correct, not a typo error. For those unfamiliar with turbot fish like me, Wild
Turbot is also known as Royalty fish in the UK and across Europe. The flesh is
delicate and fatty, it just melts in your mouth. It is perfectly paired with
the delicate homemade tartar sauce and salty mushy peas.
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| Fried Fillet of English Wild Turbot |
Omelette Arnold Bennett, Created
at The Savoy, London ($38). A very complicated omelette in my opinion. You can
expect a strong and pungent flavour from the smoked haddock, parmesan cheese
and Mornay sauce. The texture is smooth and delicate, while the strong pungent
flavour seems to entice you to scoop more and more of the dish. One of the dish
that I will order again.
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| Omelette Arnold Bennett |
The English House has three bar
spaces and the largest Whiskey collections in Singapore. You can look forward
to their extensive bar menu that includes wine, hard liquor, cocktails,
mocktails and other drinks.
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| One of the Bar in The English House |
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| Another Bar in The English House with Bar Manager Andre |
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| The Cocktails and Mocktails at The English House |
The décor of The English House is based on Colonial settings. The walls and shelf are like a museum or gallery showcasing Marco Pierre White collections. This includes photographs by legendary Terry O’Neill, illustrations by cartoonist Raymond Jackson (JAK) and other mementoes from movie sets or establishments dear to Marco. My personal favourite is the display of stacks of Michelin Guides, it seems irony as Marco disdain for the guide and its inspectors.
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| Part of Dining Area decorated with Photograph by Terry O’Neill |
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| illustrations by cartoonist Raymond Jackson (JAK) |
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| illustrations by cartoonist Raymond Jackson (JAK) |
If you have trouble finding the
restaurant as we did, just look for the Colonial House covered with lushes of
trees along Mohamed Sultan road. Or for those who are at that age, it is the
location of Old Mdm Wong’s.
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| Marco's Collection on Display |
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| Marco's Collection on Display |
Overall, The English House
definitely served one of the best British traditional Sunday Roast in
Singapore. For those who never been to the UK like me, this is a place to
experience English cuisine without flying all the way there. Cheers Mate!!
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| Made for The English House |
Thank you, Jennifer Yeo and The
English House Team for hosting the Sunday Roast.
Food &
Drinks: 8.75/10
Value: 7.5 /10
Service: N/A
(Tasting Event)
Ambiance: 9/10
Budget per
Person: $81 and Above
The English House by Marco Pierre White
28 Mohamed Sultan Road
Singapore 238972
T: +65 6545 4055 / 9021 3170
(Incl. WhatsApp)
IG: @Theenglishhousesingaporesg
OH:
Tuesday to Friday
Dinner: 17.00 – 23.00
Last Order (Food): 22.00
Last Order (Bar): 22.30
Last reservation: 21.00
Saturday
Lunch: 11.30 – 14.30
Dinner: 17.00 – 23.00
Last Order (Food): 22.00
Last Order (Bar): 22.30
Last reservation: 21.00
Sunday
Sunday Roast: 11.30 – 20.00
Last Order (Food): 19.00
Last Order (Bar): 19.30
Last reservation: 18.00
(No ALA CARTE from 11.30 – 17.30
for Sunday)Closed on Monday
The English House menus are available online. Please refer to their website for the latest menu.
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