The White Rabbit

Review

This former 1930s Ebenezer chapel, with its high-vaulted ceilings and stained-glass windows, is no doubt one of Singapore’s most romantic restaurants—and unsurprisingly, a popular venue for wedding banquets. The modern European menu, which feels up-to-date yet familiar without veering into trying-too-hard territory, is a compact showcase of luxed-up favourites such as Wagyu carpaccio, classic bouillabaisse, and lobster and kombu linguine. While kombu (sea kelp) is an unconventional ingredient in European cuisine, it pairs beautifully with the lobster, adding a sense of the ocean and a deep umami flavour. A favourite for years, the roasted black truffle chicken (pre-order recommended) is a bestseller for good reason; a whole roasted French chicken (easily enough for two) is presented before being portioned and served with a rich, velvety jus that makes up for it being on the overdone side. For dessert theatrics, the crêpes Suzette and baked Alaska are flambéed tableside in a nod to old-fashioned service.