The first time I been to Pool Grill at Singapore Marriott Tang Plaza Hotel, I fondly remembered two things: The tableside Caesar Salad, and the fact that we dined in a restaurant right next to the pool.
When I returned again, the area at Level 5 has a more inviting look, refurnished with terrace rooms, new pool side cabanas and pool pavilion. Pool Grill restaurant has also updated its menu.
The menu is not defined by one particular style, with various highlights (especially the grilled meats and desserts) such as the Rare Yellow Fin tuna Tataki, Pan-Fried Duck Foie Gras, Seared Lamb Loin, Seafood Platter of Oysters, Crab Legs, Live Prawns and Boston Lobster; and Banoffee with Toffee & Banana.
Its signature is definitely the table-side Caesar Salad ($19), where the server would mix and prepare the salad of romaine lettuce, parmesan, anchovy dressing and croutons right in front of you.
The good: You can customise your salad – more of this and less of that, and it is an interactive experience.
For the starter and soup, I would personally recommend the Lobster Bisque ($17), which had a thick texture and deep rich flavour – the type I usually prefer.
However, the ladies at my table seemed to prefer the Chilled Honey Melon Soup ($14) with poached prawns and serrano ham. While cold soups are not usually my first choice, I can understand why they would delight in it.
There is a certain refreshing savour that makes the soup pleasant in a hotter weather, and acts as a light starter for heavier items to come. I also noticed that the Japanese ladies sitting right next to me were fond of this particular soup.
Moving to the mains, we were recommended the Seared Lamb Loin ($46) which is inspired by traditional Wellington, Fresh Tuna with Balsamic Syrup and Garlic Skordalia – a Greek style puree dip ($34), and Poached Lobster Tail with Braised Boneless Beef Short Rib ($69).
I know not everyone is open to a Surf and Turf concept, but I liked the idea of having lobster and beef TOGETHER in a single dish, though they are both generally heavy in flavours.
Fortunately, the lobster tail is poached and you can still savour its natural sweetness, and also enjoy it in a different dimension by dipping a part to the savoury braised sauce.
The desserts are strong here, not overly fanciful, but the usual classics with a modern presentation.
The Banoffee ($14) is a crowd favourite due to its aesthetically pleasing appearance, but I was more for the smooth wobbly Panna Cotta ($15) with balsamic strawberries ($15) to add that element of fruity zest.
To complete your dessert experience, have a Bombe Alasksa ($16.50).
I liked the idea of sitting at a table near to the tranquil greens and deep blue pool, which feels like a mix between dining at a resort and a modern Western restaurant. That is perhaps why the Sunday brunches have been pretty popular.
For a hotel restaurant right in the buzz of the city of Singapore, the Set Lunch is at an affordable $33++, which includes a starter, main and dessert.
Singapore Marriott Tang Plaza Hotel
320 Orchard Road Singapore 238865 (Orchard MRT)
Tel: +65 6831 4605
Singapore Marriott Tang Plaza Hotel Dining Website
* This post is brought to you in partnership with Singapore Marriott Tang Plaza Hotel.