Racines restaurant in Sofitel Singapore City Centre is the one of the newest kids on the block in Singapore’s competitive dining landscape, but it stands out with its determination to deliver the best in both authentic French and Chinese cuisine and not yet another fusion offering.
Concept Racines means roots in French and reflects executive chef Jean-Charles Dubois’ intention to use seasonal local produce and organically grown ingredients as much as possible in producing the restaurant’s dishes and beverages. Racines also takes fresh herbs from the hotel’s own herb garden.
With its use of shiny steel and glass fixtures, plush fabric seats and designer ceiling lights that resemble outstretched roots, the restaurant presents a timeless and elegant interior that bears the same attributes as the Sofitel brand.
As the hotel’s all-day dining restaurant and venue where guests indulge in their first meal of the day, Racines adopts an open-kitchen concept and comes with live stations where charcuterie and the freshest garden salads are offered, its very own pâtisserie and gelato corner as well as a state-of-the-art Weinz oven which churns out freshly-baked croissants and bread daily.
While all these are lovely, what’s truly wonderful is that executive chef Dubois has placed equal importance on both French (tip of the hat to Sofitel’s French roots) and Chinese (likely to the ancestry of Singapore’s dominant community of forefathers) cuisine. I think this combination is perfect for gatherings where some guests may prefer traditional, familiar dishes more than others.
Food At Racines, cuisses de grenouilles (frog legs) sit alongside Sichuan-style fried chicken, and they are all done to perfection. I was particularly impressed by the rich lobster bisque with coral oil, basil ravioli and micros cress, the tender 48-hour slow cooked Wagyu beef cheek with truffle mash potatoes, and the flavourful sweet and sour Kurobuta pork.
My irrational distaste for frogs (The Wind in the Willows had something to do with it) evaporated when both the pan-fried grenouilles with pink garlic, parsley and wild mushroom emulsion, and the stir-fried frog legs in spicy Sichuan salt were brought out in front of me. Massive American bullfrogs are used in Racines’ kitchen, so expect meaty frog legs the size of chicken drumsticks.
Besides an a la carte menu, Racines also offers set menus with options for French only, Chinese only and vegetarian. These set lunches are refreshed every week to showcase the best produce of the week and to also ensure regular guests will always be impressed by new flavours.
MICE application Racines’ location in the Central Business District makes it a convenient option for business luncheons and group dinners.
While Racines is not available for full venue hire, it does welcome partial hire for groups of up to 60 people. There is also an eight-seat private room which works for intimate-sized gatherings.
In all, Racines seats 136 diners.
Service Warm and friendly
Contact
Email: ha152@sofitel.com
Tel: (65) 6428-5000
Opening hours Daily, 06.30 to 22.30