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Escape Restaurant presents a refreshed menu with unique local twists

A leading lifestyle hotel situated within our city’s heritage district, One Farrer Hotel takes much pride in being at the forefront of contemporary hospitality trends. On top of their award-winning collection of over 400 pieces of original abstract art pieces gathered from across Greater Asia, the hotel features 15 water and tropical gardens, a fully operational farm, and an array of outstanding dining experiences.

Alongside a menu of hearty Western cuisine, the hotel’s Escape Restaurant serves up interesting twists on local dishes. Good news for fans and foodies alike: they’ve also just launched a refreshed a la carte menu that’ll definitely excite the tastebuds of all on the prowl for memorable culinary destinations.

Helmed by Executive Chef Marcus Tan, Escape Restaurant’s new a la carte menu aims to impress diners with three key elements: bringing Western elements into local heritage flavours, using fresh ingredients in house-made sauces, and showcasing cooking methods that preserve authentic flavours.

Fronting the refreshed showcase are two new signature dishes, the Superior Lobster Laksa and Wok Fried Hor Fun with Seared Ribeye Steak. Presenting an enhanced version of Singapore’s iconic dish, the Superior Lobster Laksa returns by popular demand. Featuring a poached whole lobster, its rich and semi-spicy broth is prepared with Chef Tan’s own secret recipe. His Hor Fun comes drenched in a homemade black bean sauce along with a slab of ribeye pan-seared to perfection.

Especially for meat lovers, head over to indulge in a range of signature grilled meats on the menu, including their Home-style Barbecued Pork Ribs, marinated with a homemade BBQ sauce, sous vide for 24 hours, then masterfully grilled, and Braised Moroccan-Style Lamb Shank elevated with the addition of a homemade mint sauce for that refreshing aftertaste.

Nailing the taste of a truly local foodie experience, end off your meal at Escape Restaurant with desserts like the Kaya Toast Mille-Feuille, mimicking the local icon with a slice of buttery brioche, kaya cream, and aromatic Kopi ice cream, and Ondeh Ondeh Cake served with coconut ice cream and berries compote.


To find out more, head over to their website here.