Some has named London’s Four Seasons Chinese Restaurant for best roast duck in the world. When I was in London, I tried it and like that lor. So so lor. It was nice, but not spectacular. But when the duck flies to Singapore, will it still best in the world?
Roast duck goes for $22 (a portion), $36 (half), and $68 (whole). We got the 3-combo mix ($32). The roast duck wasn’t the best roast duck in the world, but it was decent. Subtle herbs, tender yet with a bite at the same time. If we don’t compare the roast duck with some hawkers in Singapore, the duck itself was quite delicious.
Char siew was super fat and greasy and sweet–not bad too. Sio bak’s skin was too hard, and it was too salty–but I kinda liked the heavy-handedness.
The texture of pipa tofu ($28, above) was a cross between fishball and tofu, quite nice. And the fried rice in lotus leaf ($28, below) was my favorite and best dish–wok hei with the aroma of lotus leaf. A pity it was oily, the grains stuck together, and the prawns were atomized.
I’ve heard people complaining that Four Seasons Restaurant in Singapore is terrible. It’s about managing expectations. I’ve been to the London flagship so I knew what to expect. Also: this is a Chinese restaurant that came from an angmoh country–why would anyone have so high expectations for it?
We were satisfied with both the meal and the service. Since we were the only table around, we were looked after very well. We paid $105 for two persons. Overpriced.
Four Seasons Chinese Restaurant Singapore
13 Stamford Road, Capitol Piazza #02-27/28/29 Singapore 178905
(take new exit, Exit D from City Hall MRT)
T: +65 6702 1838
Decor/ Ambience: 6/10
Written by A. Nathanael Ho.