If mouth watering food, excellent service, and live music are what you have in mind for a nice dining experience, head to Brasserie Les Saveurs at St Regis hotel.

It boast lavish high glass windows with a backdrop water feature that aluminates various colours over the course of your meal, together with a grand piano and snazzy lounge singer. Sink into its luxurious chairs and sofas, and enjoy festive songs or contemporary music at one of the city’s most renowned hotels.

For a special occasion order , Le Caviar D’ Aquitaine, the sheer flavours of the “Sturia” Caviar Primeur blends well with blinis and creme fraiche while grated egg white and yolk, cornichons and fine red onions adds texture to this dish.

As with all fine French restaurants a must order is the classic French onion soup, Brasserie Les Saveurs version is served gratinated with Gruyere cheese, La Soupe A L’Oignon.

Stand out mains include La Sole Meuniere Facon Brasserie Les Saveurs, another classic French dish where sole fillet is perfectly butter-seared with young potatoes, fresh lemon, parsley and brown butter, as well as La Cot De Boeuf Rotie, melt in your mouth grass-fed beef rib served with sautéed young vegetables, sour cream and chives, slow-baked Idaho potato and Merlot red wine sauce.

For a sweet ending choose the Le Fondant Au Chocolat, Amadei “Latte e Nocciole” chocolate fondant served with fresh mint creme anglaise.

If you are hungrier than usual enjoy a semi buffet spread of hors d’oeuvres and desserts with a choice of main course from the St Regis Connoisseur Dinner special menu.

Drink: Commendable wines by the bottle and by the glass with well trained staff to offer parings to your meal.

ADDRESS:
The St. Regis Singapore, Lobby Level, 29 Tanglin Road,
The St. Regis Singapore, 247911
OPERATING HOURS:
Lunch 12-230pm (Mon-Sat)
Dinner 7-10pm (SUN-FRI), 730-1030pm (Sat)
RESERVATIONS: Recommended
EMAIL: bls@stregis.com
BYO: Yes $45++ (Wine), $60++ (Champagne)
CREDIT CARDS: AE, DC, JCB, MC, V
PRICE CATEGORY: Between $50-100 a person
ALFRESCO: No
ESTABLISHED: April 2008
VEGETARIAN: Yes