Jaan

Contributor

Citysearch

The Scene
From chairs and banquettes covered in Cambodian silk (which is rotated quarterly to coordinate with the hotel's fashion-conscious clientele) to sumptuous service, it's clear that this is no ordinary hotel restaurant. The dining room can be eerily empty, but there are usually a few in-the-know diners attended to by knowledgeable waiters ready to cater to any whim.

The Food
Taking inspiration from Raffles' Eurasian roots, the French-based menu toys with vibrant Southeast Asian flavors. While some combinations may seem wacky, nearly every dish is a knockout. Yellowfin tuna tartare, cut into tiny cubes, is set off with hazelnuts and rich goat cheese. Mushroom soup is ethereal, topped off with a bite of tender Dungeness crab. Though the menu changes monthly, Kobe beef is nearly always available. Medium-rare, butter-soft tenderloin has an intense beef flavor. Desserts further the East-meets-West theme; coconut milk panna cotta gives an Asian spin to the traditional Italian dish.