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29 Tanglin Road
Lobby Level The St. Regis Singapore
Singapore 247911

(open in Google Maps)

Saturday:
06:30am - 10:30am
12:00pm - 05:00pm
07:00pm - 10:00pm

Sunday:
06:30am - 10:30am
12:00pm - 03:00pm
07:00pm - 10:00pm

Monday:
06:30am - 10:30am
12:00pm - 05:00pm
07:00pm - 10:00pm

Tuesday:
06:30am - 10:30am
12:00pm - 05:00pm
07:00pm - 10:00pm

Wednesday:
06:30am - 10:30am
12:00pm - 05:00pm
07:00pm - 10:00pm

Thursday:
06:30am - 10:30am
12:00pm - 05:00pm
07:00pm - 10:00pm

Friday:
06:30am - 10:30am
12:00pm - 05:00pm
07:00pm - 10:00pm

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Reviews

From the Burpple community

Cheesecake was rich and smooth but not jerlad as it was slightly tart.
Was given as a gift so not sure what the price is

Service was great and staff were really nice. Food wasn’t the best but there was a wide variety of desserts at the desserts table.
Waffle, crepe and sandwich station had a wide selection of toppings.
Some sushi was on the side as well which was pretty nice.
Overall pretty affordable for high tea

7/10

Beautiful setting, albeit not very intimate, even if you sit in a semi-private alcove. Lunch is a half buffet, where you choose among 5-or-so main courses. The whole meal (appetisers, mains, and desserts) was good, but no innovative or memorable dishes. But again, st $58++, it’s not that expensive either. In the neighbourhood, I much prefer 190 at Four Seasons Hotel - more cozy décor, many more food choices at comparable quality.

It might not be the best beef steak I have to date. But I love the high ceiling, warm light ambience that brings out the cozy atmosphere.

the smoked salmon was AMAZING, but th rest was kinda mediocre. rly loved the free flow crossaint/brioche/foccacia station that you cld mix and match ur toppings. the smoked salmon w cream cheese, truffle mayo and parma ham was delish (might have a pic of it and if i do i’ll post it soon 😛)

I was there for this remarkable dinner experience, where three Michelin Star Chef Andreas Caminada (of Schloss Schauenstein and IGNIV, 3rd photo) took over the kitchen at Brasserie Les Saveurs at St Regis earlier this week, along with Chef Marcel Skibba (from IGNIV at Badrutt’s Palace in St Moritz, 5th photo).
🔸
Our dinner featured the much acclaimed sharing concept, with a variety of dishes to share between you and your partner or group, instead of picking only a few courses from a classic menu. This fine-dining sharing style is what made our dinner experience warm and immersive, fulfilling my dream of eating what my partner is eating (cos you know at classy restaurants I try to behave more properly).
🔸
And thanks to this sharing concept, and the hardworking chefs who whipped up countless dishes, I managed to try 15 dishes served over 3 courses – starters (6 dishes), mains courses (3 dishes) and desserts (6 dishes). And that’s not including the pre-dinner “small appetizers”, which were little surprises of amuse bouche – an air bread with shellfish; red cabbage with an ultra thin shell that crumbles before this flavourful cream bursts from within; artichoke with tomato and coriander (cover photo); and an egg surprise filled with amazingly airy mousse of potato and leek (second photo).
🔸
They’ve already left St Regis Singapore, but St Regis regularly hosts such collaboration with celebrity chefs from overseas, so keep a lookout for the next collaboration :))
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[Hosted]

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