Last Updated: October 9, 2016
Located on the 3rd floor of Hotel Royal, Oak Room Restaurant & Bar occupies the space where Kandagawa Japanese Restaurant once used to be.
Started in July 2016, the restaurant prides itself on serving affordable European cuisine in a warm, modern and welcoming setting.
We had the chance to try some of its well-known dishes on their menu, which had been put together by Executive Chef, Darrence Wee who spent time working in the kitchen at Les Amis, a two star Michelin restaurant in Singapore.
The front portion of the restaurant features a slightly darker ambiance. I couldn’t help but noticed the umbrella lighting feature that creates a beautiful radial shadow effect on the ceiling which complements and creates a perfect contrast to the grey marble textured tables and grey walls.
It certainly is an area perfectly suited to have friends gather together for a night of catching up over a few drinks from bar’s well stocked selection.
Upon walking further in, I noticed a change in the ambiance with the replacement of oak tables and beige coloured cushion chairs to create a rather homely feeling.
The natural day light diffused by the white curtain floods the restaurant with a warm, inviting feeling.
Simple paintings and artistic features adorn the restaurant and further add to the cosiness of the ambiance. A simple table setting with a small flower vase reminded me of a modern European home.
Settling in at once, we were excited for the foods that are in stored for us.
Jamon Serrano aged 18 months on toast ($22)
The leg of the white pig breed is cured for between 12 to 18 months to achieve a silky smooth, nutty flavour that goes perfectly with a slice of toast and a drizzle of olive oil, before being garnished with some finely chopped parsley. Truly a decadent start to our meal!
Classic Lobster Bisque ($18)
What better way to enjoy the freshness of the sea than to indulge in a bowl of lobster bisque with generous chunks of lobster meat added into it. Garnished with heavy cream, olive oil, parsley and black pepper for that amalgamation of flavours that one can only dream about.
Fresh Crab Pasta (Linguine) in White Wine ($36)
We tried the half-portion of the pasta and wow this dish was really delicious! The linguine was cooked al-dente and drizzled with a generous amount of olive oil that gave the pasta a nice coating of flavour to balance against the natural sweeter flavours of the crab meat.
Though the cherry tomatoes were not really necessary, but they were mainly added to brighten up the colours of the dish, which added a tinge of vibrancy to it.
250g Prime USDA New York Strip (Sirloin) ($48)
A premium choice of meat, the medium-rare sirloin had a good balance of fat and meat that is enhanced by a sauce made from beef jus. The sauce complimented the meat really well, and did not overthrow the original taste of the meat, allowing the natural flavours to come through more clearly. The mash potatoes that accompanied this dish had a velvety-smooth texture that was light and not too dense.
My fellow dining companion tried the Ribeye cut ($45) done rare, which had a bolder and more buttery flavour from the meat. The cut also has a higher yield of fat to meat ratio for those who like their steaks a little more decadent.
We paired the steaks with Penfolds Max – Cabernet Sauvignon (2015), which has a dark body with dark chocolate and fruity notes. The wine has a slight tannins for that acidic finish that makes for easy drinking.
Creme Brulee with Passion Fruit Pulp and Coulis ($12), Tiramisu ($12), Sticky Medjool Date Pudding ($12)
Normally served in bigger quantities at $12 each, we were giving a smaller tasting portion for during the meal so that we could enjoy all at once without being too full. The passion fruit creme brulee had a good balance of acidic profile and sweetness, though I would have preferred it to have a heavier curd and a thicker layer of burnt sugar at the top.
The tiramisu featured layers of Savoiardi Biscuits soaked in espresso, rum, and Mascarpone Sabayon. Topped with a generous sprinkle of cocoa powder for a bitter-sweet finish. It is definitely the perfect dessert to order if you feel like ending your meal with something more indulgent.
The Sticky Medjool Date Pudding is paired with a caramel sauce was warm and had a cake-like texture. A bite into it exposes a praline baked on the inside for that added crunch and nutty goodness.
Our dining experience at Oak Room Restaurant & Bar has been nothing short of spectacular. The price point of the dishes paired with the beautifully designed interior makes for an excellent venue for dining without having to burst your budget. Do check out their promotions offered during lunch and dinner menus that are regularly updated on its Facebook page.
Expected Damage: $50 – $70/pax