Note: As of 1st May 2015, Ujong has ceased operations.
About Ujong @ Raffles Hotel
Ujong restaurant started its business earlier this year in April. Its Executive Chef, Shen Tan, was the former owner and chef at Wok and Barrel. Her unique interpretations of Singaporean dishes have made a comeback at Ujong Restaurant much to the delight of her food fans.
The Food at Ujong
When we stepped into the restaurant, I noticed that its interior decoration showcased a traditional theme which led me to think that Ujong served traditional chinese cuisine. Well I was partially right. Whilst Ujong prides itself on serving local dishes, these dishes were served with a big twist!
We especially liked Chef Shen's signature Nasi Lemak with Beef Rendang ($19.90). You know how we all love our nasi lemaks with fragrant rice right? Well, Chef Shen told us the secret to her rice - the rice was steamed twice, retaining the flavour of the nasi lemak very well.This nasi lemak's rice isn't just fragrant, the rice itself was fluffy and flavourful!
Another dish that caught my eye was the Fish Curry Laksa ($23.90) because of the unusual way it was presented. As pictured, it is hard to tell that it is laksa because its prepared differently. It isn't a bowl of laksa soup with noodles soaking in it. Instead, its more like a bowl of noodles (hidden under the poached fish) with sufficient laksa gravy and I thought it was very appetizing.
We also got to try their Soft-shell Chilli Crab, a dish accompanied with Deep-Fried Mantous ($25.90). The Mantous were crispy on the outside but soft on the inside and were slightly sweet. Dipped in chilli sauce, they were delicious. Sadly, I found the fried mantous more appealing than the soft-shell chilli crab which was deep fried in tempura butter.
After the savoury main courses, came the sweet desserts where Chef Shen introduced Banana Crack Parfait ($11.90) and Shendol Delights ($15.90). Yes, Shendol! I did not misspell. The former tasted like a cookies and cream cake with a touch of banana whilst the latter tasted like (as its name suggests) chendol.
But there is nothing ordinary about this version of chendol. It consists of homemade red bean ice cream placed atop a coconut panna cotta served with gula melaka syrup. I preferred the Shendol to the Parfait because it was more refreshing and its serving was just right.
Overall, the dining experience was rather interesting as the menu provided a new take on popular local dishes. If you are a fan of local food and is seeking something new to try, Ujong is big on the novelty factor and will suit the occasion just fine.
Whilst I enjoyed the unique presentation and creativity behind each dish, I didn't think the food was particularly spectacular or memorable, but it certainly provided a very different dining experience.
Getting to Ujong @ Raffles Hotel:
Address: 328 North Bridge Road, #01-10, Raffles Hotel Arcade, Singapore 188719.
Operating hours: 8am to 10pm (Weekdays) | 10am to 10pm (Weekends and public holidays)
Tip on getting there: I would advise you to approach Raffles Hotel from the side nearest to the Raffles City Mall. If you were to arrive by the front of Raffles Hotel, it may take a while for you to locate the restaurant as it is located at a corner.
This post was brought to you by Ujong @ Raffles Hotel