We’ve always like the chilled but modern feel to Snappers with its poolside and indoor dining options but what one’s really here for is Chef de Cuisine Gilles Perrin’s delicious food. Our menu provided us with such a wealth of interesting and enticing-sounding dishes that we had trouble deciding. The starter of hamashi carpaccio offered generous thick slices of the raw fish which was only garnished with a light unobtrusive salad and some sea salt. While it was fresh, it was too subtle for our tastes. Our open herb ravioli with maroon yabbies fared better and was tasty without being too filling. Our four-course set dinner offered an excellent mix of both seafood and meats, the highlight being a lobster bisque that was some of the best we’ve tasted. This was all finished off with a superb chocolate mousse delicately laid out on thin wafers of chocolate. We particularly liked the added touch (becoming increasingly more frequent in Singapore) of Perrin’s visit to each table after the meal to greet the customers and get feedback on his work. And of course, one can’t rave enough about The Ritz-Carlton’s impeccable and intuitive service which still impresses us. For a reliable yet out of the ordinary meal in elegant and refined surrounds, Snappers is still a definite stayer.
