Culinary titan Marco Pierre White has brought his own brand of British fare to Singapore with The English House. While the restaurant may look friendly and casual, it serves elevated classics, from the traditional fish and chips served with tartare sauce to the Sunday Roasts served on weekends. Gourmands often opt for the experience just so they can tuck into the likes of pork belly with crackling, black Angus beef rib and lamb rump, made even more indulgent with Yorkshire pudding, roast potatoes and seasonal vegetables. This is even better when guests pair the meal with tipples, and there are a ton of choices ranging from Italy’s robust reds to France’s exquisite champagnes.