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328 North Bridge Road
#03-02 Raffles Arcade
Singapore 188719

(open in Google Maps)

Wednesday:
11:30am - 01:30pm
06:15pm - 09:15pm

Thursday:
11:30am - 01:30pm
06:15pm - 09:15pm

Friday:
11:30am - 01:30pm
06:15pm - 09:15pm

Saturday:
11:30am - 01:30pm
06:15pm - 09:15pm

Sunday:
11:30am - 01:30pm
06:15pm - 09:15pm

Monday:
11:30am - 01:30pm
06:15pm - 09:15pm

Tuesday:
11:30am - 01:30pm
06:15pm - 09:15pm

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Reviews

From the Burpple community

One of my best meals this Circuit Breaker came from Raffles Hotel Singapore, which delivered the Raffles Experience to my home.
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The taste was impeccable, which was impressive considering also that these were cooked for delivery. I can only imagine how much better it would be when dining in. Pictured here are:
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[Second Photo] Roasted Kurobuta Char Siew with Roasted Pineapple ($28).
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[Third Photo] Crunchy Kale with Shrimp Paste in Shaoxing-Scented Claypot ($22).
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[Fourth Photo] Sesame Shrimp Toast with Sweet and Sour Dip ($13, 4 pieces); and House Specialty Steamed Mushroom Buns ($12, 3 pieces)
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[Fifth Photo] Chef Leung's Yangzhou Fried Rice ($28); Stir-Fried Scallops with Asparagus & Yunnan Termite Mushrooms ($52); and Dried Scallops, Shrimps and Chives Pancake ($9).
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Of special mention among the dishes here is the kurobuta char siew, which I'll talk about in detail in a separate post.
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You can also have this Raffles Experience at home. Simply place an order online 45 minutes prior to your desired collection time daily from 12.00pm to 2.00pm and from 6.30pm to 9.30pm. Complimentary delivery service is available for orders above $200. For orders below S$200, delivery service is available at a rate of S$25 per location.
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Besides 藝 yì by Jereme Leung, you can also have authentic North Indian cuisine from Tiffin Room, premium meats from Butcher’s Block and a variety of dishes from the Grand Lobby.

1 Like

Not exactly sure whats the name of this dish but it taste really really good!

1 Like

Yi means art in Chinese and the restaurant upon entering has cloth cut birds overhanging the entrance to entice patrons.
A warm tasty starter, the soft steamed beancurd skin had minced lionmane mushrooms and looked like a flattened popiah
Texture wise it was interestingly chewy and I would recommend it for non garlic lovers like myself

The décor is chic and elegant in an understated way. Service is knowledgeable. The food is extremely creative and overall very good, although execution can be hit-or-miss at times: for instance, the Sichuan spicy chicken and the Sakura Shrimp broth rice are a bit too salty; the crab meat durian and avocado salad is a tad too sweet; the skin on the huge and scrumptious xiao long bao is so thin that it breaks. The restaurant’s style is epitomised by the chilli padi: beautiful and sliced thinly, but not spicy at all because the chilli seeds have all been taken out.

The décor is chic and elegant in an understated way. Service is knowledgeable. The food is extremely creative and overall very good, although execution can be hit-or-miss at times: for instance, the Sichuan spicy chicken and the Sakura Shrimp broth rice are a bit too salty; the crab meat durian and avocado salad is a tad too sweet; the skin on the huge and scrumptious xiao long bao is so thin that it breaks. The restaurant’s style is epitomised by the chilli padi: beautiful and sliced thinly, but not spicy at all because the chilli seeds have all been taken out.

The décor is chic and elegant in an understated way. Service is knowledgeable. The food is extremely creative and overall very good, although execution can be hit-or-miss at times: for instance, the Sichuan spicy chicken and the Sakura Shrimp broth rice are a bit too salty; the crab meat durian and avocado salad is a tad too sweet; the skin on the huge and scrumptious xiao long bao is so thin that it breaks. The restaurant’s style is epitomised by the chilli padi: beautiful and sliced thinly, but not spicy at all because the chilli seeds have all been taken out.

1 Like
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