This is a restaurant that is part of the rich history of Singapore. Started by Hainanese cooks decades back, it has been re-launched with new life yet keeping all the best dishes it is remembered for - Russian-Hainanese Borscht (tomato and beet-based soup with beef and sour cream), wonderful Shashlik (beef is the signature dish), chicken chop and fried pork chop. The oxtail stew is superb but available only on weekends.
The desserts are highly recommended. They are prepared at the table side with a flourish - baked Alaska, cherry Garcia and crepe suzette.
Service is prompt and attentive.
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