Mon - Fri: 08:00 - 22:00
Sat & Sun: 10:00 - 22:00
UJONG @ Raffles offers authentic Singaporean and Asian cuisine. Going back to basics with fresh ingredients and fundamental essential Singaporean cooking techniques, UJONG @ Raffles aims to delight, excite and amaze each guest with our take on the well-loved Singaporean Cuisine. UJONG @ Raffles is proud to be a dining concept aimed at retaining and reinforcing the essence & charm of Singapore's most iconic landmark, The Raffles Hotel.
Chef Shen Tan is back! I missed her food at her previous restaurant (Wok & Barrel).
I went to visit this restaurant – Ujong at Raffles Hotel recently, when I knew that she is back in the kitchen. It is located in the same location as Ah Teng’s bakery, at the corner of Raffles Hotel facing Raffles City and diagonal to CHIJMES.
My lunch partners and I ordered the following:
- - Nasi Lemak with Rendang: This is a signature of the chef when she had a hawker stall at Maxwell Hawker Centre. The rice was very ‘lemak’ (lots of coconut milk) and yummy. It went well with the sambal belachan and the rendang.
- - Claypot Rice: This was a unique take by chef. She used five spiced pork instead of chicken and cooked this together with the rice in the claypot. This is later topped with what looked like salted fish, which I later realised was deep fried crispy pork lard. Wow… It was good with every mouthful.
- - Capellini with bacon and sambal: A rather ‘fusion’ dish where you had pasta with belachan. Interesting mix. If you don’t take too spicy, you can put the sambal aside and add the amount you like to your level of spiciness.
The dishes all came with crispy pork lard. If you are like me who love pork lard, go try the food!
I wished we had ordered less, so that we could order dessert. I had chanced upon the Shendol, which I shall order the next time I visit.
We had the Chee Cheong Fun with Foie Gras ($18), one of the most unique items on the menu. We like that our chee cheong fun was served in a dainty pau basket with the foie gras sauce on the side. The latter is more satisfyingly congealed than the array of sauces that is usually served with chee cheong fun. Those who do not like the 'livery' taste will be glad to know that the concoction is balanced out with a hint of kaya so that it's extra creamy, yet less cutting.
We also tried the Long Xiao Chao Fun (Lobster Fried Rice) ($22), generously populated with bits of Boston lobster, scallops, salted fish, bean sprouts and scallion. The dish has a nice wok hei flavour going for it although we did find the rice a little dry.
Overall, a great place to check out popular local dishes dolled up by extra premium ingredients. The price is a little high, but you get what you pay for.
We went for an ala-cart buffet at $40 nett. The food we order are all not really up to standard. The yong tau fu is sour. xO popia tasteless, kuek pie tee too. I would say only satay, char keow teow, n pula hitam are good. The rest really taste bad. If u really crave for all these food, I suggest u take a cab and buy from respective hawker , u still manage to get changes back for $80 for 2pax.