The English House - Singapore

The restaurant has an exceptional atmosphere with beautiful decor, interior design, and lighting. The service is also remarkable. This is the perfect place for a special occasion.

The personal was very friendly and accommodating and told us a lot about the history of the place and the collection of mpw. surprised to see many michelin books and objects there, quite amusing. the food was perfectly prepared and cooked. the servings were huge. did not get dessert to eat because so full, but it is a great incentive to meet again for more and hopefully, mpw himself.

I booked a table for 2 for my birthday. we arrived and received a very relaxing greeting. shown on our table and was informed about the menu and the specialties. after ordering the food was cooked and received very quickly while the service was good, I think because it was not very busy in restaurant was the service was a bit too attentive. we had not even taken our first piece when we had interrupted and asked “how was the food” this happened another time of 3 different people. Overall, however, I thought that the experience was exceptional and would come back and all my friends have already recommended. well done.

Eating was top notch and very impressive. food portion was huge, which had to share with 3 to 5pax. price is hefty on the high side. the glam ambience loved.

Large portions for sharing. Perhaps have smaller portions for one, options especially for lunch. It’s heavy food and very rich and makes sense in a UK country lodge setting but in the tropics it’s tough going. Service is frankly quite shocking . A lot of staff training needed. You need to parachute your training team in. Again. 1. Product knowledge- know your menu, know what you are serving. If don’t know, check. Don’t fudge. Diners may know better what the produce is. There is no such thing as “scampi fish”!! 2. Look to plating. It’s hard to cut large pieces of meat in a bowl. If diners are meant to utilise the plate underneath the bowl, please give guidance. 3. Teach your staff how to serve and clear properly. The waiter almost dropped plates. Very shaky. 4. The Maitre d is smooth talking and tries to be charming and engaging but we would prefer one with more substance then style. Truly helpful and efficient. He should not chastise the staff in front of us. He should try and solve issues. We asked for a missing lunch specials clip on, to the menu. He just took one from one guest and handed to the other guest. We were still one paper short at the table! 5. My sister was stuck in the loo....for 10 mins. No one heard her even though she rapped loudly and called out. I do hope the lock has been fixed. Not sure how the staff smoothed that one over. 6. Although portions are big and meant for sharing, the prices are astronomical for certain dishes. If it’s market price, please guide the guests so there are no surprises. 7. When a guest orders 2 appetizers but indicates one is a main course, please do not bring out both dishes at once! Not only is she out of sync with her fellow diners, she should not be expected to eat 2 courses at once. 8. Know your market please. $100 per bottle corkage is crazy and not likely to attract the custom you would like to target. Hope you survive and improve. Best of luck.