Gordon Grill

Stepping into Gordon Grill is a reminder of why classic dining never goes out of style. Tucked inside the storied Goodwood Park Hotel, Singapore’s first grill room still champions ritual and refinement, beginning with the iconic meat wagon wheeled to each table for personal selection. Starters set the tone with a pair of well-considered samplers. The soup sampler offers a French-inspired trio of lobster bisque, wild mushroom velouté and a crystal-clear poultry consommé, each showcasing depth without excess. Steaks remain the centrepiece, particularly the Australian Sher Wagyu. The Rib Eye Black Label delivers generous marbling, while the Fillet Silver Label is best paired with classic sauces like béarnaise or red wine Bordelaise. For something different, the fish remains an equally reliable choice. Dessert is non-negotiable: the Crêpe Suzette, flambéed tableside with Cointreau and brandy, is timeless theatre done right.

Tatler Tip

Save room for dessert. The Crêpe Suzette, flambéed tableside with Cointreau and brandy, delivers timeless tableside theatre and is a must-order.