S.Pelligrino Asia's 50 Best Restaurants for 2013

S.Pelligrino Asia's 50 Best Restaurants for 2013

1. Narisawa (Tokyo)
2. Nihonryori Ryugin (Tokyo)
3. Nahm (Bangkok)
4. Amber (Hong Kong)
5. Restaurant Andre (Singapore)
6. 8½ Otto e Mezzo Bombana (Hong Kong)
7. Mr & Mrs Bund (Shanghai)
8. Ultraviolet by Paul Pairet (Shanghai)
9. Iggy’s (Singapore)
10. Gaggan (Bangkok)
11. Waku Ghin (Singapore)
12. Caprice (Hong Kong)
13. Lung King Heen (Hong Kong)
14. Les Amis (Singapore)
15. Bo Innovation (Hong Kong)
16. Quintessence (Tokyo)
17. Dum Pukht (New Delhi)
18. The Chairman (Hong Kong)
19. Eat Me (Bangkok)
20. Wasabi by Morimoto (Mumbai)
21. Hajime Restaurant (Osaka, Japan)
22. Jaan (Singapore)
23. L’atelier De Joel Robuchon (Hong Kong)
24. L’atelier De Joel Robuchon (Singapore)
25. 28 HuBin Road (Hangzhou, China)
26. Bukhara (New Delhi)
27. Sushi Mizutani (Tokyo)
28. Indigo (Mumbai)
29. Sra Bua by Kiin Kiin (Bangkok)
30. Varq (New Delhi)
31. Aronia de Takazawa (Tokyo)
32. Shinji by Kanesaka (Singapore)
33. Kahala (Osaka, Japan)
34. Franck Bistro (Shanghai)
35. Osteria Mozza (Singapore)
36. Bo.Lan (Bangkok)
37. Robuchon au Dôme (Macau, China)
38. Nihonbashi (Colombo, Sri Lanka)
39. Sushi Saito (Tokyo)
40. Fu1015 (Shanghai)
41. Indian Accent (New Delhi)
42. Ishikawa (Tokyo)
43. Gunther’s (Singapore)
44. Karavalli (Bangalore, India)
45. Jade on 36 (Shanghai)
46. Yardbird (Hong Kong)
47. Don’s (Hanoi, Vietnam)
48. Fook Lam Moon (Hong Kong)
49. Imperial Treasure Super Peking Duck (Singapore)
50. Mozaic (Bali, Indonesia) 


The list - S.Pelligrino Asia's 50 Best Restaurants for 2013-  is compiled from votes cast for restaurants around the world by The Diners Club World 50 Best Restaurants Academy, which is comprised of 900 influential chefs, food critics and industry professionals.

The Asia’s 50 Best Restaurants awards program is the first to focus on a single region, but William Drew of organizing body William Reed Business Media hinted that other localized awards could be soon to follow.

BANGKOK PART I: SIROCCO

Sirocco – Bangkok

The Dome at Lebua 63rd floor, 1055/42 Silom Road, Bangrak, Bangkok 10500, Thailand

+66 2 624 9999

http://www.lebua.com/sirocco

Jill: Sirocco is nominated as the best romantic dining place in Bangkok, on the 63rd floor of State Tower – Lebua hotel- regained its fame after the movie- Hangover II. Our table was right in front of flower garden and Bangkok city view that almost made me to feel like I was in a part of Versailles; the dining area was spaciously arranged which gave us private yet comfortable feel while dining. The scene was beautiful, the dome shaped architecture with marble pillars on top of the hill, live jazz musicians, and the breeze- the night seemed complete..  (Thanks  Jack for picking out this place!)

Jack: Whenever I go to these “must” see restaurants with spectacular views, they are never up to snuff. Sure, the views are great but everything else tends to be underwhelming – especially the food. There are a couple of these site-viewing restaurants–It almost feels a bit “touristy” is gimmicky too strong a word? I went in with apprehension hoping Sirocco would be different. Even with a 10:30pm reservation, the place and elevator was packed with guests. Judging by the people in the lift, the crowd was an eclectic and international mix of people. As we walked out of the elevator and walked out towards the main stage area, platform and staircase – featured in “Hangover 2” – I was immediately swept away by the view overlooking the city.

 Jill: I decided to take it easy on the ordering since it was a late dinner.. half dozen of fresh oysters to share (Tarbouriech << Pink Diamond>> France – they had 4 types of Oysters from France; Tarbouriech, Gillardeau, Belon & Fines de Claire). And I just ordered a la carte menu- Foie Gras & Wagyu Tenderloin, with a Glass of Red wine..

Jack: I ordered a Chef’s tasting menu- the pricing on the list was top-end for Thailand and Bangkok...the pricing seemed consistent across the board except for a section on the menu that featured super-expensive caviar  ie 300g of Almas, Beluga.. etc. starting from 20k up to 51k Thai baht? – That did not make sense at all and seemed out of place with the rest of the menu? I wanted to check what the wine/champagne menu was like given the disparity of pricing and as I suspected – it was fully well stocked with all the fine wines you would expect at the highest echelons of restaurants. Jill said fine wine and champagne is a lot more expensive in Thailand than in other Asian cities – she wasn’t kidding. 

(Sirocco’s Chef Tasting Menu- 7 courses THB 4,500 / THB 9,900 (with Exclusive Champagne Pairings + 10% service charge & 7% GST)

Jill: We started off with a complementary Amuse Bouche- cheese with lobster foam – it actually contained a bit of whiskey- 3 layers of this amuse bouche was surprising, the first part of the taste was fishy because of the lobster foam, followed by a creamy cheesy part and the drop of whiskey- which saved my palette to cleanse my tongue of any taste.

Jack: The oysters came out and had minimal expectations given oysters in the region not being flavorful, with very little meat.  The oysters at first glance did not look like your typical homegrown Asian oysters – not only did they taste fresh, they were – meaty, chunkier and had a tender texture. The spicy chili, and oyster sauces also added another dimension to the taste to the oysters. While, I could eat the oysters without the sauces, I marinated each oyster fully in each of the sauces, drenching the meat, so I could have the full blown effect of the meat and sauce tastes..this had to be a highlight amongst the dishes and amongst oysters in Asia. (I find few too restaurants get it right here)

Jill: The service was considerably attentive with friendly smiles all around, a staff noticed that I was feeling a bit cold due to the heavy wind (Once again, Sirocco is an outdoor dining area on the 64^th floor), and she brought me a silky light-weight Pashmina that kept me warm in style during dinner. My ‘Foie Gras’ arrived presented beautifully - even though I was expecting to have a perfect bit of crispy fat on the edge.. the soft crumbly, browned and pan-seared.. instead of pate, I rushed myself to take a bite. It tasted as good as its presentation.  A long log-shaped pate was creamy and warm which allowed me to spread it on a slice of French buttered toast; the chocolate syrup and a hint of orange marmalade was a good combination and gave it a bittersweet taste (imagine tasting a dark chocolate paste.- creamy bitter-sweetness)

Jack: I thought the service while attentive, could have been tad better. It took a while to get the waiter’s attention given most were busy with other customers and they forgot our oyster dish until we reminded them in the middle of the third course! They profusely apologized but still did not make of their inattentiveness – that’s going to be a tradeoff in a larger restaurant with a busy location..I saw guests still arriving way after we were seated at 11pm. My wagyu sirloin which was part of the tasting menu came out – I tend to find the textures of sirloins thicker and prefer softer, more chewable meats. This wagyu was a bit too salty, although admittedly a well prepared meat, it did not hit the spot in any way noticeable. I was expecting a better combination of sauces, gravies or marinated combinations of all of the above but none was to be found…

Jill: Wagyu tenderloin was just okay- Sirocco puts more effort in decorating each dish using the right balance of colors- green peas, carrots (orange) finely sliced-yellow capsicums paring with a loaf of medium-grilled beef. It was tender and juicy, but the surface of the meat was unexpectedly salty. Despite its saltiness, I just carried on slicing the meat because I couldn’t be bothered to ask them to remake it- I was hungry.. and didn’t want to wait for a newly cooked dish).

Overall Sirocco Review

Jill:  The food was good for me, I wouldn’t say it was a spectacular, outstanding but it was decent. The dining at Sirocco is more about the total experience - with good ambiance overlooking a 360 degree of the BKK city view and the soulful jazz live music cemented Sirocco in my mind one of the most romantic dining experiences in Bangkok if not all of Asia.

Jack: I thought the view was “killer” – and lives up to its expectations being “the tallest Al Fresco dining in the world.” Afterwards, Jill and I strolled over to the Skybar – which also had equally impressive views. And finally went downstairs to the 52^nd floor to their other restaurant –which we both found enchanting, almost magical – although the view was not nearly as impressive, it was not as windy and had a nice, warm ambiance. I think the key operative word for Sirocco is ambiance – which it had plenty of while the Jazz band was world-class. While Sirocco does not do a bad job of the food – saying the food is outstanding would be downright flattery. I want to give it a 2 thumbs up, but just missed the mark for me…

Ratings:

Jill: 1 ½        Jack: 1 ½

Visited on Sat 09 Feb 2013

Iggy's

Iggy’s

581 Orchard Road, The Hilton Hotel, Singapore 238883

+65 67322234

http://www.iggys.com.sg/

                                     Operating hours: Mon- Fri    12:00 - 14:00

19:00 - 22:00

  Sat-Sun          19:00 - 22:00

-   -    Since 2009, it has been awarded the World’s 50 Best Restaurants in Asia by several publications and ranked 26 in the S. Pellegrino World’s 50 Best Restaurant list, 2012.

-     -   In 2013, Iggy’s ranked 4^th in Miele Guide

(http://www.asianewsnet.net/Iggys-loses-top-spot-in-Miele-Guide-41858.html)

Two options were available for dinner-

Dinner menu – 8 courses ($195++) - Gastronomic Menu – 10 courses  ($275++)

Two options were available for dinner-

Dinner menu – 8 courses ($195++) - Gastronomic Menu – 10 courses  ($275++)

Snacks (Snow crab, banana, Somen, Caviar, Iggy’s Sushi & Edible stone)

Kinmedai (Star fruit, Basil)

Chlorophyll (Sea and Soil)

Egg (Mushroom, Alba Black truffle)

Foie gras (Iwate rice, Yuzu, Sherry)

Waguy (Nanohana, Nasu)

Vacherin Mont D’or (Yam, Lamb’s lettuce)

Forest Berries (Campari, Blood orange, mascarpone)

Araguani Chocolate (Banana, Espresso, Hazelnut)

Honoki Chocolate Box (Selection of bhome-made chocolates and macaroons)

*offering the best seasonal ingredients- pricey but worthwhile to try.

Jack: Iggy’s is a powerhouse of a restaurant – voted top restaurant by the Miele’s guide four years running – but this year in 2013 it dropped to fourth. Both of us had high expectations.. Jill’s been here for both lunch and dinner. For me it was my first time. Getting there was easy – directly inside the Hilton hotel on a main road of Orchard. Making the reservation was straightforward although we ate on a Monday night, I would have imagined getting a prime time dinner reservation for the weekend difficult. Given the high prices and scarcity and rarity of seats, they expect you to make a reservation using your credit card. A nice little sms reminder was sent on Monday too – although I wouldn’t forget it…I sent a sms letting them know we’d arrive 30minutes later and they promptly responded letting us know it was fine – I actually arrived 45 minutes later…let’s see if Iggy’s really lives up to it’s Gastronomic experience.

Jill: It has been a while to visit Iggy’s for dinner, even though I’ve been there a couple of times for lunch meetings with clients. Iggy’s has always been one of my favorite places in Singapore when I think of fine dining. It was originally located at Regent Hotel in Orchard, which I felt had a much homelier feel. It moved to Hilton about a year ago giving a totally new concept of interior design- a more Japanese Zen stylistic look. The previous location had more modern & impressionist artworks but the current location has updated the artworks with more Contemporary style works. I’m wondering if Iggy’s is trying to target a younger audience with the updated look? Since I am in art industry, I tend to observe the whole interior & décor of a locale.. So far, this new Iggy’s has a classy, minimalist décor- a sort of East meets West type of feeling-

Jack: I don’t want to get bogged down by the ambiance and environment but I do think it’s key to any eating experience. The place is almost too minimalist. It kind of reminded me of an office setting – low ceilings, minimal light while the whole restaurant was on the borderline of feeling tight and compact. The restaurant was full, which made it even seem more compact. I was trying to understand, why one of the world’s top restaurants would have such a grey and average setting. The artwork did look expensive. Perhaps the point is to let the food do all the talking and not get distracted by the external surroundings? Iggy’s does have a private area dining for more “privacy”…to put it facetiously, you can actually transplant the restaurant to any commercial office…. hopefully the food does more to surprise.

We both ordered the Gastronomic menu to get the full experience – that said, Iggy’s makes your whole table order the same exact menu – again, perhaps this is to ensure you participate in the same eating experience. Also, their menu is a set dinner menu which changes on a seasonal basis – so don’t bother going to dinner there twice in the same month if you plan to try something different..

Jill: Our first dish was a spoonful of seafood; white crab meat & Japanese somen with caviar- both bites were tastefully done and could feel the freshness of the white snow crab meat- Iggy’s known for using seasonal ingredients imported from different countries to present the best quality of dishes.. saying this.. each dish has a unique serving ware complimented the dishes well. For me, the attraction of the visual sensory is as important as the taste.. the first course of the menu was a combination of seafood, including a chunky, juicy slice of saba & toro. I was fairly neutral on the crab meat & somen spoon dish, it didn’t really “grab” me.

Jack: The first course or dish says a lot to me in the gastronomic experience - it tells me what possibly to expect in the later courses, it also gives an idea of how the preparation, the skill and preciseness of preparation of the menu – it’s almost like getting a good “first” impression on someone –and we all know how important the first impression is…I thought the spoonful crab meat and somen dish, was to put it simply “delightful” – it was bite sized, I didn’t bother savoring it and just ate it by the spoonful. There was no “seafood” taste, nor crabby taste. The noodles were light and the caviar portion was just enough so that one could just taste it despite it’s small portion – the little eggs crunched in my mouth and it had the right balance between seafood and somen.

Jill:  The Kimmedai dish came out which is a starfruit, basil mixed with jelly which looked intriguing and appetizing. I liked it because it was refreshing and a minty flavor while it helped to cleanse my mouth of the “fishy” seafood courses we just had…it was a unique mixture of fruit and vegetables. I thought it was a smart way to almost cleanse out the previous seafood experience in order to properly evaluate and taste the following dishes.

Jack: Another dish that stood out was the “chlorophyll sea and soil dish” – which was hamachi, basil leaves and sea grapes with edible “iced cheese” – this dish was meant to impress…Jill actually thought the cheese was not edible and I tasted it and found out it was…it was almost a fun dish – playing with the food in one’s mouth, the little cheese soil and in combination of the fresh fish, had a light sensation. The little sea grapes were also had a small crunchy feeling when eating the morsels –although I couldn’t extract any taste while eating them. The following sea and soil salad with mashed potatoes, Iggy’s style of course with light salad leaves complemented this dish uniquely. I liked eating every single “cheese” soil and each piece of “soil” melted nicely in my mouth.

Jill: I liked the egg Alba black truffle that came out in a small pot and poached eggs and mashed potatoes on the bottom. Shredded on top with lots of delectable black truffles on top. I thought the dish itself was warm, creamy and mouth watering. I thought the presentation of the dish was creative and unique…I’m sure this dish is high in cholesterol so portion wise it was presented just right. 

Another dish I wanted to comment was on the Foie Gras.  – it’s hard to resist the temptation of crispy seared Foie Gras for me, but this time around the Foie Gras was quite disappointing. Iggy’s used to have a nicely browned seared, delicious Foie Gras – I don’t know what happened to this dish? The one we had was pinkish raw like a pate texture than crispy brown-colored, pan-seared one.

Jack: The wagyu was tasty – any meat prepared correctly definitely wins points in my sensory taste buds and Iggy’s did not disappoint here. It was prepared medium rare and although it wasn’t a “melt” in my mouth type of dish – it complemented well with the previous seafood gastronomic experiences and rounded off my palate. The juices of the wagyu while chewing did not overwhelm. Wagyu eaten post the previous dishes seemed to complement the tasting experience.

Jill: My favorite dish was actually dessert -… the Araguani Chocolate dessert, looked beautifully presented – almost sculpture-like and artistic. It contained a caramelized banana, syrup expresso, hazlenut and a couple of slices of fig, ice cream and candy. It was an interesting colorfully presented mixture – an artistic culinary presentation at its finest. It looked like a lady’s ornament – a broche. I don’t like sweet dishes and prefer bitter-sweet dishes, this dish had a mixture taste of lavendar, rock-candy and expresso ice cream – and in combination made the tasting experience right.  We both had a expresso macchiato which capped off the dinner and culinary sensation.

Overview of Iggy’s

Jack: Iggy’s gastronomic sensation and expectations were high but met. Maybe it’s because I’m a new to the eating experience but some of the things that seemed cliché, like foam, and creative presentation did not bother me. Iggy’s did not seem to try too hard while every dish was uniquely presented as well as the taste of each dish having a unique tasting experience. The overall experience and expectations were met. I still don’t understand why the setting and the environment was so minimalist – sterile, office like and border line cramped quarters – not cozy at all. I like the fact that we could see the kitchen and peak inside whenever the door opened but I know some patrons would not like it given it can be distracting. Kudos on creativity, presentation, order and overall eating experience..The place is not cheap at all and expensive. I especially liked the little chilli dark chocolates they give out at the end in the chocolate tray..To me it’s a 1 ½ - closer to two – almost want to give it a two thumbs up but….it had an expensive price, and its sterile atmosphere brought the score down for me..

Jill: The timing on serving dishes was fantastic - there was no lull in between dishes. Though I agree, I also felt the tables were cramped too – I could listen to other people’s conversation which was slightly distracting. The service was poised and had a subtle demeanor and each dish was explained thoroughly and clearly with a smile. I think the food quality was high but my feeling is why they dropped to fourth on the Miele’s list is because of the sterile ambiance and environment. It’s a nice place for business meetings or people that place an emphasis on food but not necessarily a place for a “romantic” dinner. I do think though the lunch is value for money and highly recommended. Given the great lunch deal and menu, I would rate the place a 2 thumbs up for its lunch but for dinner will give it 1 ½ given it’s pricey and cramped.

Jack: I’ll need to go back for lunch then too bad they only have lunch specials during the weekdays – 

Rating: Jack: 1 ½ Jill: 1 ½

Visited on Mon 04 Feb 2013

Jim Thompson on Dempsey Hill

Jim Thompson on Dempsey Hill

No. 45 Minden Road, Dempsey Hill Singapore 248817

Tel: 6475 6088

Fax 6476 5388

www.jimthompsonrestaurant.com

*Selected as one of Asia’s finest restaurants and the Best Thai Restaurant in Singapore by the Miele Guide 2009/2010

Jim Thompson’s website states, “ A World-leading Thai Restaurant
A Thai Restaurant offers definitive Thai cuisine in a Dempsey Hill heritage venue with a stunning interior designed to surpass any other Thai restaurant in the world. “Absolutely Thai, Thompson-style”
The restaurant’s distinctive approach is “absolutely Thai, Thompson-style.”

“Absolutely Thai” means the chefs have tested many, many recipes for each classic dish to refine what they believe experienced palettes will judge the very most delicious version. – To us that’s a big statement and we were there to see if JT lived up to it’s claim. Jill and I were both craving for Thai food so we decided to check Jim Thompson out on Jill’s recommendation.

Jack: As I walked into the restaurant, I was impressed with the whole compound and layout of a Dempsey Hill restaurant. I noticed most of the tables were full and busy on a Saturday night – a good sign for the restaurant. Walking into the restaurant, felt I was carried away into another time and did not feel I was in Singapore…. ambiance for me is key, so, so far so good…


Jill: That’s great to know, I knew that Jack would like this place based on the ambiance given the weight he puts on the environment of a place.  The charm of an old heritage building adds  a lot more value to the place even before you try the food.  As I was waiting for Jack, I ordered a lychee martini, which happens to be their signature martini drink. (a hint of sweetness with fresh tangy lychee was a good choice!) I didn’t feel bored at all given the surroundings; and actually enjoyed myself observing small details of the Thai décor such as-the lightings on the super high ceilings, well-lined Thai silk tapestries on the wall, lamps, table settings, music – was all soaking it in…

Lychee Martini's  You won't regret!

Jack: Well, I was impressed at the initial ambiance of the place but I was thinking of waiting for the food before I made any decision on the place.. we decided we would try a sumptuous sampling of a variety of some Thai dishes including my favorite, Tom Yum Kung – which in my opinion is a benchmark of how the quality and rest of the food at the restaurant will be like. I know for our readers that sounds like a stretch but why don’t you try this out and see for yourself…In my case, I find that I can judge the food quality of a Thai place by how authentic and good the Tom Yum Kung is….

Jill: I know a lot more restaurants that are more authentic in food quality, but having eaten here before the food has been “westernized” and catered to a more western palate. I really like the interiors here and think it has one of the nicest decors amongst all the Thai restaurants in Singapore. It used to be an old army barracks and JT did an amazing job in bringing the authentic look and feel of Thai culture to the restaurant …the place was completed with gracefully, and tastefully outfitted female Thai dancers in traditional Thai golden garb while dancing around the corners of the restaurant.

Jack: The waiters were extra courteous and took our orders – and were not intrusive while having a good balance of asking the right questions including asking the correct order of how the food should come out…( I think this is key for any fine dining establishment) we decided to have the food come in steps – appetizers, sides then main dishes.. we ordered their Thai sampler called the golden triangle, papaya salad, tom yum kung soup, soft shell crabs, and red curry with duck…we wanted to see how that went before we ordered the dessert…a bit of a killer line up, how are we ever going to lose the weight and our wastelines?  ;-)

Golden Triangle - The Bermuda Triangle?

Jill: The food started coming out in order, the portions of each dish was just about right for two of us. We started with a sampler– (deep-fried spring roll, grilled chicken wing and golden triangle) I personally felt it was a bit too greasy for my tastes, my guilty fat conscience kicked in.  I had a taste of the Tom Yum Kung and wished it was a bit spicier.. For me, I tend to crave Thai food when I want to eat something Spicy.. so.. this was a little bit disappointing, but once again.. Jim Thompson seems more catered to western palates..

                                   

Freshest Papaya Salad

 Jack: Yup, so the moment of truth, the first thing I did was taste the Tom Yum Kung, remember, I judge the whole Thai experience and food based on that soup alone – The verdict?  Average and boring.  I was not wowed, which meant that more often than not, the rest of the food quality would not be that great (unfortunately a bias that is hard to change for me)– whether that’s justified is another matter – that’s just the way I see it. I was still willing to try to give the rest of the food the benefit of the doubt…so let’s see how the other dishes went….

Jack's Benchmark: Tom Yum Kung Soup

Jill: The red curry dish came out and would describe it as a firey red colored, thick chilli paste, with many herb leaves and chunky duck meats. I personally prefer red curry over green curry because, it’s spicier. And duck meat goes well with red chili paste to absorb the sweet and spicy taste. There are couple of dishes that I always like to order when I visit to Thai cuisine ( in addition, will order, papaya salad, Tom yum kung soup, lemon steamed fish, red curry etc.) and this dish is definitely one of it since, my local Singaporean friends introduced me to this delicious dish 4 years ago when I first moved to Singapore.

   

 

Jack: I thought the red curry dish was flavorable and had a delectable taste as well but it didn’t stir up any emotions. Next up was the soft shell crabs, a staple for me when I go to Thai restaurants. Definite no no’s for me are when soft shell crabs are too greasy and soggy, but in JTs case, they were fried just right..that said as the dishes continued to come out, I kept on wondering if the food would inspire, or would it remain, somewhat status quo and ordinary. On the other hand, the surroundings continued to keep my interest and most of the patrons looked like they were having a great time. The service continued to impress and remain attentive.

Jill: As we were about to finish our dinner, I suggested we try a classic Thai dessert, Mango Sticky Rice. This fresh sliced mango with a scoop of sticky rice covered with coconut milk is.. very scrumptious.. ! The mango was just perfectly-ripped. If you like mangos and/or sticky rice, you’ll love this very simple but exotic Thai dessert. It completed our exotic Thai dinner with this silky juicy sweet mango dessert.

                              
                                   Mouthwatering mango with coconut - volcano sticky rice- 


Jack: I’m not sure if anyone can actually mess up this dessert given it’s simplicity but I’m sure it’s been done before – although I also thought the dessert was delicious, sweet light with the mango stick rice which melted in my mouth…it really hit the spot and one of the highlights of the dinner and evening. I agree the mango and sticky rice combo had a cooling sensation which tended to balance out the heavier, greasy and spicy portions of the earlier dishes..although by the end of dinner I was completely stuffed, and almost didn’t order dessert, I’m glad I did.


                                  

                                                       Hula Hula - Coconut Ice cream -

The Grand Entrance

Overall Jim Thompson Review

Jill: Jim Thompson on Dempsey Hill is more of a place to have an exotic experience; the whole setting- the interior, the food and the entertainment- is worth the visit. You actually feel like you are on holiday and outside of Singapore- a gigantic Thai pillar house with outdoor dining/pool area setting.  This place is a must check list for any Singapore visitors to experience and feel the first class Thai heritage elegance.

Jack: I would agree with Jill in that the experience, ambiance and the heritage feel of the place makes the place worthwhile. On the contrary, I did not feel the food really impressed, with some exceptional highlights such as the mango and rice dessert. To add on the food, it was probably better than average at best and felt despite the great atmosphere of the place, it was kind of wasted because of the status quo of the food. I think for visitors that are not connoisseurs and just looking for a chill ambiance in a surreal environment, this would be a place to hit but personally don’t intend to go back anytime soon. Highlights were the dessert, ambiance and service….

Jill: I know, I know what you’re saying but it was good for our “date” night out…..I think most girls would be impressed if a guy took the time and took them to this place given the ambiance of the place…and I certainly enjoyed it…

Jack: hmmm…well, okay.

Rating: Jack: 1 thumb Jill: 1 ½ 

Visited on Sat. 02 Feb 2013