This restaurant is helmed by a new chef as of Oct 2013.
December 2012.
A dinner served at Suffolk House restaurant is bound to be a lovely experience. The history of the building repercusses an old-world charm and Colonial Malaya ambience. In turn, the ambience imposes refinement and elegance upon diners.
Now, the question is, does the food served matches and complements Suffolk House’s inimitable atmosphere? Does the man behind the restaurant’s menu have what it takes to rise to the occasion, so to speak?
The answer is a resounding yes. Dave Looi has helmed Suffolk House’s restaurant since April 2012 and has steadily doubled the number of diners there. His old-school style of preparing Western fine dining cuisine presented in contemporary, minimalistic style has earned him fans.
Today, his menu includes a salad of Cornish crab that is a playground of textures. This is where the jelly of something exotic along with a play of creamy nutmeg flavoured mayonaisse against crabmeat will amuse your palate delightfully. Then he exploits the quiet flavours of a white fish by lending its texture to generous dribbles of miso sauce, instead. This combination adds creaminess to sips of uncomplicated chardonnay.
Still, until today, his best-seller since his early days at this restaurant is his truffle mushroom soup. Without shame, pungent truffles hold the hands of rich mushroom flavours in this soup, resulting in such a good coupling. However, Chef Dave is tired of its popularity and wants to replace it with something more unconventional. So, my advice is, stay tuned for his next soup change because it’s worth it. Su Aziz