Sunday 12 May 2019

The English House – Sunday Roast [MEDIA INVITE]

Roast Rib of Black Angus Molly Parkin

Sunday Roast is one of my favourite meal when it comes to Western traditions. Spending my formative years in Melbourne with Australian families, I just fell in love with Sunday Roast. It took hours of cooking to prepare Sunday Roast and the meal finished in 15 minutes. However, the feeling of togetherness when all family members gathering together and savour the meal is just an unforgettable experience.

The English House by Marco Pierre White

Entrance to The English House 

Sunday Roast is originated from England as a meal after church on Sunday. Therefore, having a Sunday Roast at one of the top English Restaurant in Singapore, prepared by chefs trained by Godfather of modern cooking is definitely a gastronomic experience to look forward too.

At The Reception

The English House by Macro Pierre White just launched their Sunday Roast menu last month. It is priced at $75 for 4-course meal. FYI, The English House is not a fine dining restaurant, instead, it is Brasserie Style Restaurant with superb service.

Sunday Roast Menu (During the Tasting)

New Sunday Roast Menu from 8 May 2019

We started with Quails Scotch Egg and Devil’s on Horseback as canapes. The quail egg is nicely cooked to a soft boil, wrapped in a well-seasoned sausage meat and fried till golden brown. It is served with salad cream base, but I think it is nice to eat on its own.

Quails Scotch Egg

Quails Scotch Egg - Halved 

Meanwhile, the Devil’s on Horseback is one of the most common hot appetizers served as part of Christmas feast in England. Sweet prune wrapped with salty bacon sure tickle my appetite.

Devil’s on Horseback

For starters, I choose Potted Duck with Green Peppercorns, while LD chose Parfait of Foie Gras Au Raisin Sec ($8 supplement). A version of duck pate served with toasted sourdough. The pate is rich, fatty, pack the superb flavour of the duck and duck fats. The green peppercorns seem to accentuate the flavour of the duck instead of overpowering. The pate can be easily spread on the crispy sourdough; I certainly can have this dish all the time. In case if you find it too rich, there are some gherkins and pickled mini onions on the side.

Potted Duck with Green Peppercorns

Potted Duck with Green Peppercorns

LD’s foie gras pate has a nice combination of creamy and velvety foie gras, topped with the sweetness of the raisin jelly. Once you slathered it on the sliced of toasted sourdough, the combination of crispy and velvety texture is just awesome. It is worth paying the additional $8.

Parfait of Foie Gras Au Raisin Sec

Parfait of Foie Gras Au Raisin Sec

As we were seated next to Running Man, the three of us shared our dishes so we get to try Mr Walsh’s English Pea and Ham Soup. Thick and robust mushy green pea, filled with thick cuts of delicious ham. First time I ever tried English Pea and Ham soup, on its own it is a very filling dish.

Mr Walsh’s English Pea and Ham Soup

Mr Walsh’s English Pea and Ham Soup

Moving to mains, Roast Rib of Black Angus Molly Parkin ($10 Supplement) is my pick for Sunday Roast. Nicely roasted Black Angus Rib. The crust is crispy, while the meat is roasted to medium rare, juicy and almost melts in your mouth. The same can be said of the roast potatoes, that has double crispiness externally, while it remains moist internally.

Roast Rib of Black Angus Molly Parkin

The Yorkshire Pudding is huge and eggy, while the generous serving of buttered garden peas drenched in awesome beef roasting juice. Truth to be said, the portion is humongous.

Sage & Onion Stuffings

For Honey Roast Pork Belly with Apple Sauce, it has the same plating style as the roast beef. This which includes Yorkshire pudding, roast potatoes, peas and sage & onion stuffings. The two slabs of pork belly are thick, fatty and juicy. The skin is roasted separately to create light and crispy crackling. The gravy for the pork belly is on the sweet and fruity side due to the combination of honey and apple sauce.

Honey Roast Pork Belly with Apple Sauce
There are two more side dishes serve separately Box Tree Braised Red Cabbage, Swede Puree. The braised red cabbage is crunchy and tangy, which helps to balance the richness from the meats. The swede puree or sweet potato puree is smooth and sweet. Personally, the plate of Sunday Roast together with the side dishes are enough to fill my tummy.

Box Tree Braised Red Cabbage

Swede Puree

Mr Lamb’s Shepherd’s Pie is one of The English House’s main dishes you can choose from if you are not keen on the roast meat. The lamb moist, juicy and not gamy, covered with nicely piped dense mashed potatoes. Most of the Shepherd’s Pie in Singapore uses beef, so I am glad to be able to try a traditional Lamb Shepherd’s Pie.

Mr Lamb’s Shepherd’s Pie

Mr Lamb’s Shepherd’s Pie

For desserts, I chose my favourite Bread and Butter Pudding. The version here is slightly non-traditional. It is more of a pudding version, light and wobbly, with a touch of caramelisation on top that replicates the crust of the bread. Served with fresh cream it is just a nice way to end the meal.

Bread and Butter Pudding
Bread and Butter Pudding

Sherry Trifle Wally Ladd and The Box Tree Eton are Marco Pierre White restaurants signature desserts.  Sherry Trifle Wally Ladd constructed from sherry liquor, cherry jam and custard mix. Topped with whipped cream and chopped roasted almond and pistachio.

Sherry Trifle Wally Ladd 

The Box Tree Eton or also known as Eton Mess is a combination of strawberries, double cream, meringue and fresh garnishes. Both of these desserts are yummy in their own rights.

The Box Tree Eton

Other than the Sunday Roast menu, we also tried Fried Fillet of English Wild Turbot ($98). Yes, the price is correct, not a typo error. For those unfamiliar with turbot fish like me, Wild Turbot is also known as Royalty fish in the UK and across Europe. The flesh is delicate and fatty, it just melts in your mouth. It is perfectly paired with the delicate homemade tartar sauce and salty mushy peas.

Fried Fillet of English Wild Turbot 

Omelette Arnold Bennett, Created at The Savoy, London ($38). A very complicated omelette in my opinion. You can expect a strong and pungent flavour from the smoked haddock, parmesan cheese and Mornay sauce. The texture is smooth and delicate, while the strong pungent flavour seems to entice you to scoop more and more of the dish. One of the dish that I will order again.

Omelette Arnold Bennett

The English House has three bar spaces and the largest Whiskey collections in Singapore. You can look forward to their extensive bar menu that includes wine, hard liquor, cocktails, mocktails and other drinks.

One of the Bar in The English House

Another Bar in The English House with Bar Manager Andre
The Cocktails and Mocktails at The English House

The décor of The English House is based on Colonial settings. The walls and shelf are like a museum or gallery showcasing Marco Pierre White collections. This includes photographs by legendary Terry O’Neill, illustrations by cartoonist Raymond Jackson (JAK) and other mementoes from movie sets or establishments dear to Marco. My personal favourite is the display of stacks of Michelin Guides, it seems irony as Marco disdain for the guide and its inspectors.

Part of Dining Area decorated with Photograph by Terry O’Neill

 illustrations by cartoonist Raymond Jackson (JAK) 

 illustrations by cartoonist Raymond Jackson (JAK) 

If you have trouble finding the restaurant as we did, just look for the Colonial House covered with lushes of trees along Mohamed Sultan road. Or for those who are at that age, it is the location of Old Mdm Wong’s.

Marco's Collection on Display

Marco's Collection on Display

Overall, The English House definitely served one of the best British traditional Sunday Roast in Singapore. For those who never been to the UK like me, this is a place to experience English cuisine without flying all the way there. Cheers Mate!!

Made for The English House

Thank you, Jennifer Yeo and The English House Team for hosting the Sunday Roast.

Food & Drinks: 8.75/10
Value: 7.5 /10
Service: N/A (Tasting Event)
Ambiance: 9/10
Budget per Person: $81 and Above

The English House by Marco Pierre White
28 Mohamed Sultan Road
Singapore 238972

T: +65 6545 4055 / 9021 3170 (Incl. WhatsApp)
IG: @Theenglishhousesingaporesg
Tuesday to Friday
Dinner: 17.00 – 23.00
Last Order (Food): 22.00
Last Order (Bar): 22.30
Last reservation: 21.00

Lunch: 11.30 – 14.30
Dinner: 17.00 – 23.00
Last Order (Food): 22.00
Last Order (Bar): 22.30
Last reservation: 21.00

Sunday Roast: 11.30 – 20.00
Last Order (Food): 19.00
Last Order (Bar): 19.30
Last reservation: 18.00
(No ALA CARTE from 11.30 – 17.30 for Sunday)

Closed on Monday
The English House menus are available online. Please refer to their website for the latest menu. 

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