I've been a regular at Singapore Restaurant Week for few years now. The objective of Restaurant Week (RW) is to attract new clientele by showcasing a fixed menu at an attractive price. Once your customers are hooked, they will get sticky and pay the regular meal price - that is the thinking. Hence, you have RW dinners priced at SGD 35++ per person. Gourmet restaurants charge a premium for their menu and will set you back by SGD 55++ per person. Considering a 'discounted' meal for 2 at a gourmet restaurant will set you back by SGD 150 atleast including taxes, you look for a superlative experience when you make your RW reservation. On going through the list, I saw quite a few new upscale entrants this year and decided to give one of them a try.
We headed to the much touted and talked about 'The Knolls' at Capella Hotel. From the moment we walked in, we knew this would be an average evening. The restaurant was practically empty save couple of tables which were occupied by RW diner groups. It is a testimony to the restaurant's popularity that even with 'discounted' prices, the place wore a deserted look. The gracious Maitre d' showed us to our table set in the furthest corner of the restaurant. The smiling staff walked us through the RW menu. We started off with a glass of Taittinger Brut (champagne) each priced at a whopping SGD 30++! First course of creamy soup with foie gras filled ravioli was served promptly and was delicious. I had a small gripe with the service timing. My husband had to take an urgent business call which kept him busy for about fifteen minutes during which time the soup was served. By the time he got back to the table, the soup had cooled down considerably and the staff did not bother to ask if we wanted it re-heated. Anyways, this was a minor irritant with the otherwise flawless service. The main course consisted of risotto with a fillet of sea bass. The portion size was small and the preparation itself was just decent. If there are other choices, I would probably not order the dish again if I went back to The Knolls for a regular meal. The final course was creme brulee served with mango sorbet which was good but nothing to rave about.
Overall, I was unimpressed with The Knolls. Capella is a world class property which reeks of understated opulence with its classic architecture and immaculately kept grounds. The Knolls however does not give off a similar vibe probably due to its standard coffee shop decor. The layout is quite boxy and tables are placed very closed to one another. There is an option to sit outdoors which should be taken up on a breezy day. Apart from the prices, nothing is first class about The Knolls. The service is attentive and polite but the crux of the matter, i.e., the food leaves a lot to be desired. If the RW menu was a showcase for Capella's culinary expertise, I am disappointed. Its hard to believe this 3 star food is the best 7 star Capella could come up with.
We headed to the much touted and talked about 'The Knolls' at Capella Hotel. From the moment we walked in, we knew this would be an average evening. The restaurant was practically empty save couple of tables which were occupied by RW diner groups. It is a testimony to the restaurant's popularity that even with 'discounted' prices, the place wore a deserted look. The gracious Maitre d' showed us to our table set in the furthest corner of the restaurant. The smiling staff walked us through the RW menu. We started off with a glass of Taittinger Brut (champagne) each priced at a whopping SGD 30++! First course of creamy soup with foie gras filled ravioli was served promptly and was delicious. I had a small gripe with the service timing. My husband had to take an urgent business call which kept him busy for about fifteen minutes during which time the soup was served. By the time he got back to the table, the soup had cooled down considerably and the staff did not bother to ask if we wanted it re-heated. Anyways, this was a minor irritant with the otherwise flawless service. The main course consisted of risotto with a fillet of sea bass. The portion size was small and the preparation itself was just decent. If there are other choices, I would probably not order the dish again if I went back to The Knolls for a regular meal. The final course was creme brulee served with mango sorbet which was good but nothing to rave about.
Overall, I was unimpressed with The Knolls. Capella is a world class property which reeks of understated opulence with its classic architecture and immaculately kept grounds. The Knolls however does not give off a similar vibe probably due to its standard coffee shop decor. The layout is quite boxy and tables are placed very closed to one another. There is an option to sit outdoors which should be taken up on a breezy day. Apart from the prices, nothing is first class about The Knolls. The service is attentive and polite but the crux of the matter, i.e., the food leaves a lot to be desired. If the RW menu was a showcase for Capella's culinary expertise, I am disappointed. Its hard to believe this 3 star food is the best 7 star Capella could come up with.
No comments:
Post a Comment