White Rose Café at York Hotel Singapore is renowned for its local and Asian fare. Of course not forgetting their thrice yearly Penang Buffet as well. In October this year, Executive Chef Charlie Tham and his culinary team have launched a refreshed à la carte menu of Asian and Western dishes.
Some of the dishes I enjoyed were the S$14 Mee Siam which is served with prawns, tau pok, egg and beansprouts as well as the S$17 Seafood Mee Goreng. The Mee Goreng is stir-fried tze-char style over high heat with prawns, squid and sliced fish giving it the wok hei all good mee gorengs should have. The S$17 Vietnamese Beef Pho cooked with beef marrow stock double-boiled for eight hours is another personal favourite.
The S$15 Seafood Curry was a tad bit spicy for me but it did come with generous portions of prawns, squid, black mussels and clams. A S$17 Vietnamese Pork Chop is served with rice, pickled vegetables and a sunny-side up egg. The Pork Chop is marinated overnight with fish sauce, condensed milk, honey, lemongrass and garlic then grilled.
And if you are looking for something more Western, go for the S$19 Grilled Chicken Thigh that comes with roasted potatoes and seasonal vegetables. There is also a new and improved S$19 Fish ‘N’ Chips
White Rose Café is located at 21 Mount Elizabeth, Singapore 228516.
