Quietly nestled in The Robertson House, this serene restaurant is a canvas for Chef Nixon Low’s bold, creative dishes – an elegant interplay of Eastern culinary traditions and Western techniques. The Signature Chinese Terracotta Tea, an aromatic and nuanced starter, reimagines the classic Italian tortellini in brodo with lapsang souchang. A popular choice for convivial gatherings, the Angelica Root French Corn-fed Chicken Roast arrives with a theatrical flourish, filling the table with its rich herbal fragrance. End of a sweet note with the Dried Longan Pecan Tart, a delicate dessert of longan frangipane, candied pecan and white fungus. For those who imbibe, try the G&T, made with the hotel’s exclusive Dr Robertson’s Gin.
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