A given highlight of the Sofitel Singapore City Centre, Racines, headed by executive chef Jean-Charles Dubois, combines traditional French classics with local Chinese dishes—a likely testament to Dubois’ own roots (Racines is French for “roots”) and new influences here.
The French portion of the menu includes Traditional Lobster Bisque with Coral Oil and Chargrilled Galician Octopus with Avocado (both $78 with dessert); and Kung Pao Sakura Chicken with Peanuts ($32) and Nyonya Style Stir-Fried Calamari ($68) for Chinese delicacies. Certain dishes on the menu have even been curated to celebrate the best of both worlds—you can choose to have frog legs done the French way (Racines’ Signature Grenouille with Pan-Fried Pink Garlic, Parsley and Wild Mushroom Emulsion) or Chinese (Stir-Fried Frog Legs in Spicy Szechuan Salt, $58).
Located on level five of the hotel, the restaurant showcases a 180-degree panorama of Tanjong Pagar’s skyscrapers and shophouses through floor-to-ceiling windows. And because there are no lengths too extreme to go to in providing a quality dining experience, Racines even has its own apiary courtesy of a specially designed bee hotel, to provide the freshest honey for guests.
