Taste all your Singaporean and Asian favourites at the all-new UJONG @ Raffles

UJONG @ Raffles is ready once again make waves as the Singaporean restaurant, located at the Raffles Hotel Arcade, updates its entire menu.

With the menu direction steered by the newly-appointed Group Executive Chef Mark Richards, the offerings will return to the heart of Singaporean cuisine as well as popular Asian dishes that many would be familiar with. With the all so familiar Singaporean and Asian cuisine set in the classic colonial Raffles Hotel, your meal can’t go any better.

Singaporean cuisine represents

With over 40 dishes to wow diners, the expanded menu features a delectable selection of Singaporean and Asian favourites from Mee Goreng to Satay Beehoon and Yong Tau Foo. The five categories in the new menu are Street Eats, Food Fare, Food Feasts, Side Dishes and Desserts.

#SIGNATURE Chee Cheong Fun with Foie Gras_2 — The star of this dish, was hands down the Foie Gras sauce – so good you can eat it alone!

In Street Eats, the menu comprises of small bites and appetisers such as Lobster Kueh Pie Tee and one of UJONG’s new signature dishes Chee Cheong Fun with Foie Gras. I thought that this was the dish that stood out the most – it was after all a familiar, local dish with a savoury, modern twist. Instead of the normal gravy that came with your Chee Cheong Fun, Chef Mark Richard concocted his own Foie Gras sauce that blended pretty well with the traditional fluffy rice rolls for that extra touch of decadence.

#SIGNATURE Pandan Chicken_1 — You just want to dive straight into the chicken, but then you still have to pry the leaves open.

Another dish that was so fragrant you could smell it from wherever you sat was the Pandan Chicken – made of boneless chicken marinated with Asian spices. The chicken meat is wrapped in screw pine leaves and then steamed to retain the fragrance and produce a tantalising taste that will leave you craving for more. The meat was tender and fragrant, perhaps from the pine leaves and Asian spices.

The signature main dishes are the Long Xia Chao Fan (wok fried rice) and Assam Pedas Ikan Pari (spicy Malay skate wing). The former is a hearty dish well loved amongst the locals. The restaurant’s rendition encompasses all of that as the rice is fried with air flown Boston lobster, baby scallops, premium salted fish bits, bean sprouts and scallions. The dish is UJONG’s take on the traditional skate wing braised with okra, eggplants and tomatoes. Sweet, sour, spicy all at once, this seafood dish will appeal to those who love an intense mix of flavours.

A complete dining experience

UJONG Interior_2 — The interior design of UJONG complements the dishes served.

The vibe and ambience of Raffles Hotel completes the dining experience at UJONG. The restaurant itself is designed like an old school coffee house with touches of Peranankan influences. Come experience UJONG @ Raffles in the charm of Singaporean’s most iconic landmark, The Raffles Hotel, while savouring dishes that preserve the heart of local food!

UJONG @ Raffles, #01-10, 328 North Bridge Road, Raffles Hotel Arcade, Singapore 188719

By Eu Shuqi