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Casserole @ Dine On 3

AsianFusionIndianMediterraneanMoroccanNorth IndianSouth IndianWestern

Go on a gastronomic journey and try cuisines from different parts of the world at just one stop. Casserole offers a selection of Western, Moroccan, Southeast Asian and Indian casseroles along with salad, soup and bread. Dishes are served in sharing portions so everyone at the table can have a taste of everything.

Daily: 18:00 - 22:00

+65 63711966
$29 based on 23 submissions
Large Groups/Gathering (13 votes), Dinner (12 votes), Children/Family (10 votes)
Ee

Nice find - especially so with a promo!

I had the opportunity to be entitled to their facebook promotion - buy main course and get free dessert plus unlimited wine (after 6pm daily except Tue and Fri) - what's not to like! So 3 of us made our way down on a Saturday evening expecting a crowd because of the promotion but were surprised.

Casserole is on level 3 and the lobby is on level 5 - take note. The name Cassrole actually doesnt quite hint of its morrocan / indian / Med cuisine but doesnt matter - we were there for the food.

The menu is not big, with most mains hovering around $30 - $45 which was unexpectedly affordable for a Shangri-La. We had 3 mains:

Crabmeat Masala ($30) - this was interesting combi of crabmeat - and it is really a huge dome of densely packed crabmeat - and some morrocan spices. The cashew nuts mixed into the meat provided a very nice crunch to the dish. It wasnt as savory as I expected it to be though. I would think this makes a a terrific paste on plain bread and toasted.

Curry chicken ($30) - obviously this is not the actual name on the menu: I forgot what is was so I had to randomly give a layman name. It came in a big pan of about 8 large pieces of chicken (de-boned), sitting in a pool of thick curry. For some reason, the dish is more sweet than savory but nonetheless the chicken was tender and very more-ish.

Morrocan baked fish ($30) - The smallest portion of the lot but the fish was super fresh. The accompanying sliced veg was crunchy, and the slightly tangy broth was very re-freshing.

Garden salad - this is served at all tables complimentary. I thought it was rather nice of them to make a proper salad than giving you the usual garden greens in thousand island - this had carrot, olives, rocket leaves, cucumbers, cherry tomatoes, spinach, all tossed in a vinegrette sauce. And they make this on a side bar so you know where your salad comes from.

Dessert - the promo was supposed to come with dessert too but the chef apparently couldnt decide what to serve us so we were simply asked to help ourselves at the Silver Shells Cafe dessert buffet spread next door which worked for us.

Wines - they do really live up to the promo, although there was an initial confusion if we were entitled to wine at all. But there were no problem after all and they keep piling us with wine, both white and red. The wine was not the best I've had but with the promo, I'm not complaining.

It was a evening well spent, and each of us had at least the equivalent of 1 bottle of wine each. All in all, the bill was $101 for 3 of us - a deal you'd never ever get anywhere. Oh, and they have ice plastic to chill the wines instead of an ice bucket - very cute touch.

The HGW community like this place for...

  • Moroccan Baked Fish8 votes
  • Atlas Lamb Tagine3 votes
  • Beef Bourguignon3 votes
Community submitted Favourites:
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Based on 23 votes
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17 Jul 2013 • 219 reviews • 16 followers

Nice find - especially so with a promo!

I had the opportunity to be entitled to their facebook promotion - buy main course and get free dessert plus unlimited wine (after 6pm daily except Tue and Fri) - what's not to like! So 3 of us made our way down on a Saturday evening expecting a crowd because of the promotion but were surprised.

Casserole is on level 3 and the lobby is on level 5 - take note. The name Cassrole actually doesnt quite hint of its morrocan / indian / Med cuisine but doesnt matter - we were there for the food.

The menu is not big, with most mains hovering around $30 - $45 which was unexpectedly affordable for a Shangri-La. We had 3 mains:

Crabmeat Masala ($30) - this was interesting combi of crabmeat - and it is really a huge dome of densely packed crabmeat - and some morrocan spices. The cashew nuts mixed into the meat provided a very nice crunch to the dish. It wasnt as savory as I expected it to be though. I would think this makes a a terrific paste on plain bread and toasted.

Curry chicken ($30) - obviously this is not the actual name on the menu: I forgot what is was so I had to randomly give a layman name. It came in a big pan of about 8 large pieces of chicken (de-boned), sitting in a pool of thick curry. For some reason, the dish is more sweet than savory but nonetheless the chicken was tender and very more-ish.

Morrocan baked fish ($30) - The smallest portion of the lot but the fish was super fresh. The accompanying sliced veg was crunchy, and the slightly tangy broth was very re-freshing.

Garden salad - this is served at all tables complimentary. I thought it was rather nice of them to make a proper salad than giving you the usual garden greens in thousand island - this had carrot, olives, rocket leaves, cucumbers, cherry tomatoes, spinach, all tossed in a vinegrette sauce. And they make this on a side bar so you know where your salad comes from.

Dessert - the promo was supposed to come with dessert too but the chef apparently couldnt decide what to serve us so we were simply asked to help ourselves at the Silver Shells Cafe dessert buffet spread next door which worked for us.

Wines - they do really live up to the promo, although there was an initial confusion if we were entitled to wine at all. But there were no problem after all and they keep piling us with wine, both white and red. The wine was not the best I've had but with the promo, I'm not complaining.

It was a evening well spent, and each of us had at least the equivalent of 1 bottle of wine each. All in all, the bill was $101 for 3 of us - a deal you'd never ever get anywhere. Oh, and they have ice plastic to chill the wines instead of an ice bucket - very cute touch.
23 Mar 2012 • 375 reviews • 31 followers

Perfect for Friends or Family Gathering

For more photos, please visit Rubbish Eat Rubbish Grow.

Shangri La’s Rasa Sentosa Resort has a fascinating concept, Dine on 3. There are 3 restaurants in a row: Silver Shell Cafe for buffets; 8 Noodles for affordable Asian fare; and Casserole for casseroles.

The place serves Moroccan, Western, Indian and Southeast Asian food and all these different cultures are reflected in the thoughtful decor. It must take a lot of planning to blend the four elements together. As you enter the restaurant, the door beams are carved with an Asian (Indian?) motif that is repeated in the restaurant.

The first thing that impresses upon you is the semi-circle open kitchen, a very modern and Western concept. The PR tells us that the chefs hold cooking classes (about $70 per pax)… and then Chiobu hinted very strongly, “I have always wanted to learn to cook Moroccan food.” When a hint falls in a forest and makes such a loud sound that the world can hear, is it still considered a hint?

With soft dim lights, the dominant colors are gold and red. Plush red carpet with gold arabesque motif. Red cushy chairs with gold stripes and gold cushy chairs with red stripes. These colors are, of course, both very Indian and very Moroccan. It is a sensual experience in that the decor and the food complement each other.

The restaurant serves its food in casserole pots in sharing portions, ideal for family or group of friends, and naturally, casserole pots imply a homely feeling. There is a leisurely atmosphere about the place but make no mistake, the restaurant is serious about food. The Moroccan cuisine is helmed by Chef Mansour Ben Ali, a native Moroccan, who cooked for the Guangzhou16th Games. The Southeast Asian Kitchen by Chef Katchen, a native Thai, and the Indian section by Chef Pradeep, a native Indian.

Drinks

Besides the usual suspects, draft beers, bottled beers, fresh juices, coffees and teas–there is an intriguing tea named Shangri-La, wonder what it is–the other interesting drinks are the cocktails and smoothies, very special concoctions. Cucumber Cooler ($13) has vodka, peach liqueur, apple juice, sprite and cucumber. Blueberry Basil Refresher($13) consists of gin, blueberry liqueur, lime juice, sugar syrup and basil. Both cocktails sound extremely thirst-quenching and are half the price of many bars.

Of the smoothies, $10 each, the special ones are Pineapple-and-mint; strawberry-and-blueberry; and apricot-and-banana. I tried the pineapple-and-mint and was very surprised. I thought it would be mostly pineapple with a hint of mint but in this case, it was a delicate balance of both pineapple and mint. Pineapple can sometimes be astringent, burning the tongue but like Dove’s body wash, the pineapple here had a perfect pH – just a slight sourness without the acid. Because the pineapple and mint were in such great balance, they produced a multi-layered taste. I highly recommend it.

Food

The food comes with a complimentary salad with greens, carrots, cucumber with balsamic vinaigrette, the preferred dressing for supermodels. What can I say? It’s free. Mai hiam lah.

Freshly in-house baked bread, still hot from the oven, is also complimentary. The bread came with in-house self-churned unsalted butter and muhammara dip, a red bell pepper sauce that tasted like tangy, spiced ketchup with an edge. The PR told us to spread both the butter and the muhammara dip at the same time on the bread, producing a pleasant effect.

Western

Seafood bouillabaisse ($12) is a French seafood stew that serves two (there were four of us and we got a bowl each). While it wasn’t as thick as we’d like it–the viscosity was more like a soup than a stew–the taste was intense, bursting in the mouth. The flavors were similar to lobster bisque but it had additional dimension of sweetness from all that other seafood. We tasted crab meat, scallop and clams. Definitely a must-order.

For the mains, each main comes with a carbohydrates. Southeast Asian cuisine comes with jasmine rice; Indian, bismati rice; Western, mashed potato; Moroccan,couscous. Out of the four, we had a hard time deciding if we liked the bismati rice or couscous more. The bismati rice was unique because it not only had raisins but macadamia nuts, giving it a fruity sweetness and a nutty crunchy texture. Disliking couscous in general, this one won me over. It was sweet, topped with pumpkin and caramelized onions, and the couscous didn’t have the barley-like taste, a positive aspect. Couscous should taste like couscous and barley like barley.

You can request to change your carb. For example, if you order a Western main and you don’t like mashed potato, you can request to change it to jasmine white rice. It’s up to you, eat as you like.

Continuing with the Western section of the menu, the beef bourguignon ($26) uses wagyu beef ramp slow-cooked in red wine sauce for at least 2 hours with garlic, pearl onion and mushrooms. If you’ve been following RERG, you’d know we order beef bourguignon everywhere we go. It was competent. The flavors were lighter than other places and the beef had a bite.

Indian

Murg Makhani ($26) is buttered chicken in tomatoes, cashew nut cream and fenugreek leaves. While I found it a tad salty, preferring buttered chicken to be sweet than salty, this was Chiobu’s favorite main. The chicken was extremely tender, melted in the mouth and the sauce was thick and savory.

Southeast Asian

The PR said the angmoh journalists don’t want to eat petai (smelly beans) and asked if we would like it. We didn’t mind so we had the sambal prawns with petai ($26) stir-fried with shallots and garlic and quail eggs. The sambal could be spicer. The prawns were huge and fresh. How do you tell if the prawn is fresh? Grandma tells me that the flesh comes off the shell easily and Casserole’s prawns did. Having quail eggs in the dish came as a surprise and we were vying for them. Chiobu said, “Can someone please eat the last quail egg? It’s staring at me, begging for me to eat it.” And before the PRs could respond, I swallowed it.

Next time when we return–and we will return because we like the food–I want to try thesalt baked chicken ($26) in chinese herbs, wrapped in lotus leaf, baked in rock salt;assam seafood ($26); and Thai green curry ($26) since the chef is Thai.

Moroccan

Although lamb tagine ($28), slow-cooked lamb with honey cinnamon, ras el-hanout and saffron sauce, is their speciality, Chef Mansour, like an American Idol contestant, decided to take a risk and recommended us the sheekh kebak ($28), beef skewers marinated with Moroccan herbs and spices, served with Moroccan bread (similar to pita). I’ll pull a Simon Cowell here. I’m sorry, the risk didn’t pay off. Although admirably the lamb was rid of the lamb stench, it was dry and bland. Next time we return, I die die must eat the lamb tagine. Sidetrack: the foreground of the photograph is misty because the steaming hot couscous in front for the dish.

Another Moroccan main we sampled was chicken b’stilla ($28), a classic Moroccan dish, their interpretation of a pie with chicken, eggs, almonds, caramelised onions and saffron.

Not one to eat sweet dishes for main, Chiobu disliked it. I, however, thought it was quite spectacular. Spectacular because I have never eaten anything like it before. Spectacular because this dish encompasses the history of a culture, a culture that emphasizes on spice and nice sweets. I could imagine this, left to cool on a windowsill, fragrance wafting through the streets of Morocco. The “pie” covering wasn’t so much of a pastry; it was more like the texture of roti prata with cinnamon sugar on top. Saffron gave the minced chicken a honey-like taste. Overall, it’s like a sweet but not oily murtabak. If you seek new experiences and you like sweet things, then I’d highly recommend this.

Desserts

My only problem with the desserts is they were all good I can’t decide which the best was.

Western

You can order an entire apple pie ($24), serving 4, or just order a slice ($8). In the photograph, it looked rather frumpy doesn’t it? I actually think it ties in with the restaurant’s concept of casseroles and homely food. This is an apple pie that could have been baked at home. Every slice of apple within the pie was coated entirely with cinnamon. The crust wasn’t those crispy sort; it was doughy and soft in a good way. Altogether, this felt very home-cooked and thus, heart-warming. If you like food to arouse an emotion in you, we’d highly recommended the apple pie.

Southeast Asian

Lemongrass brulee ($6) was Chiobu’s favorite. In her words, the bitter, fragrant and gingery lemongrass contrasted with the eggy sweetness of soft custard. The berries–black, blue and rasp–gave it a sourish, fruity taste. All three ingredients, lemongrass, custard and berries, made the dish work by contrasting and complementing the tastes and textures. If you have sophisticated taste, order this.

Moroccan

Baklava ($9) is a pastry with nuts and sweetened with honey. The baklava here is definitely different from baklavas we had before. Instead of flakey pastry, the pastry was firm. Instead of more pastry to nuts, this one had more nuts (pistachio, almond, walnut) to pastry. Instead of soaking the entire thing in honey, it was lightly drizzled with honey and other spices including lemon zest, clove, star anise, orange peel and finally topped with lovely pistachio. The result is a gorgeous, innovative interpretation of the dessert that tasted like nougat with marmalade. Very crunchy, earthy, fragrant and sweet. If you like nuts, sweet things and cultural food, this is a clear winner.

A special mention of the accompany walnut. Not just your average walnut, it is first dipped in honey then oven-baked to give it a very crispy texture. Simply irresistible.

And the best is that the baklava comes with moroccan mint tea. Chef Mansour was extremely kind to serve us himself. Like teh tarik, the purpose of pouring the tea at a height is to aerate the tea, activating the flavors. The mint tea was very invigorating and fragrant. The secret: rose water in the tea.

Sidetrack: What lovely teapot and glasses!! Each of them is different. Chef Mansour brought these all the way back from Morocco.

Usually for food tastings, the PR will pre-arrange a few dishes but here at Casserole, the PR invited us to order any dish we liked. What this means is that the restaurant is very confident of its food and every dish is a specialty. Chiobu and I agreed that the food was hearty and comforting (like homecooked food) and value-for-money. We estimated that each person only need to spend $30-$40 for such excellent food. Remember, almost everything is made in-house from scratch, from the bread to the sauces. The preserved lemons in jars on the shelf are not only for display, they are actually preserved by the chef for his ingredients! Too many cooks spoil the soup? We certainly don’t think so.

19 Mar 2012 • 2 reviews • 0 follower

Fantastic dining experience:-)

just dined at the restaurant and was very impressed by the food quality and services.

We had around 8 dishes and every dish had authentic flavors. The food are distinctive moroccan/ indian/ south east asian/western, so you'll enjoy a feast of different yummy cuisines in one place.

Immersing in a unique communal dining with impeccable service, I.m all praises for the restaurant. Try dining alfresco, which offers picturesque scenery:-).

A small hiccup though, one of our food had a foreign object, but service crew was very prompt in resolving the issue and you can tell that they are sincere about it.

Thanks to hungry go where, we had our meal at 50% off. But this place is worth visiting without that offer even.

I love the butter chicken, the masala prawn, the pork knuckle and the moroccan baked fish.

Don't worry about ordering if you're a first timer there, the staff would provide v good recommendation to make sure you're full but not overorder. Oh the naan is so superb we just have to order twice.

The place is accessible through public transport (take to harbor front station and go to harbor front center, go to the back of the shopping center, there's a place for many buses, just find the area with the stand which labels rasa sentosa and you would b shuttled directly there comfortably) and if you drive they'll provide for parking coupon if you reach after 7pm on weekdays. Not sure about weekend you can always enquire through phone, the phone answering staff v professional too!

Oh and the place is very exclusive, fantastic to invite guests and they'd awe at the interior of the hotel.

All in all, very happy dining experience:-).
12 Mar 2012 • 2 reviews • 21 followers

good restaurant

must try must try must try must try must try

must try must try must try must try must try
24 Feb 2012 • 579 reviews • 21 followers

Absolute MUST -TRY

For a more detailed review with pictures, please head to http://thehungrybunnie.blogspot.com/2012/01/casserole-dine-on-3.html

I've heard good things about this place and been wanting to try it out for some time. The reviews are right. The food here is amazingly good, very wholesome, and with large portions to boot. Each casserole can easily fill up 2 large eaters. In addition, every casserole is served with a carb (Asian stews are served with rice, European ones with mashed potatoes and Morrocan hotpots with cous cous) and a garden salad. Super huge portions here.

We ordered:

1) Baked Seabass ($28) - moist, perfectly salted, fish was kept light and breezy with a drizzle of lemon and some Italian herbs, while the potatoes were simply seasoned with bright sunny saffron. But, I felt the best part of the dish was the peas, they were so soft and buttery

2) Beef Bourguignon ($26) - lived up to its much hyped recommendation. This was a lot lighter than you'd expect of a beef stew, the broth was clear and delicate, but with the full flavours of the beef stock. But the piece de resistence has gotta be the beef, super flavoursome and incredibly fork-tender

3) Saute de Champignons Sauvages ($18) - an assortment of shitake, enoki, porcini and white button mushrooms simmered with white wine and butter resulting in a luscious velvety gravy with earthy tones