Being a regular and a fan of their dim sum at their London Bayswater's branch, I decided to give their Singapore branch a go, especially reading all the rave reviews below. But I have to say, not only it does not hold a candle to the original but we came away highly disappointed.
First of all, the service is weird, they don't deliver the dishes straight to your table but let them sit on a station NEXT to the table, and some other staff take their time to deliver them after to your table. so you can imagine our frustrations seeing our dishes going cold in front of us! So not Cantonese. and weirdly a restaurant with this sort of pricing and in Raffles hotel itself, the staff don't seem to be on the same level, they simply lack training and finesse.
Now the food, and where do I start? - the cheong fun sauce is way too salty to the point of overpowering, the cha siew buns, which is one of my favourite dishes at the bayswater branch, is rather flavourless, lacking in the honey sauce (蜜汁) and way too doughy. the congees are pretty blend, the century eggs are not the famed sugar heart type (糖心皮蛋) which you would expect from a restaurant at this level and the congee itself tasteless (even the crystal jade at basement Takashimaya makes a better one), the fish in the fish congee is not even fresh. The har gau is passable albeit the skin is bit too thick, the chicken feet however are sickly sweet (a stark contrast to the one in Bayswater). We ordered a portion of roast goose and it was dry, chewy and tasteless (how does one manage to make a bird normally so oily parched?), at this level of dinning we also expected it to be deboned, but it wasn't. However, the accolade of worst dishes had to be given to the crispy skin pork belly and the duck tongues, the former was overly salty and overcooked, the top supposedly crispy skin was actually burnt and you can taste it, not at all palatable, I think I've had better ones at a normal hawker store. and the latter was dry, chewy and tasteless, like eating my shoe sole, they should be tender and succulent. Needless to say, we didn't finish these 2 dishes. Of the whole meal, I think only the yam cake with scallop was palatable, but being a true blue Cantonese, the steamed and cleaner dishes are the ones that separate the sheep from the goats, because there is nowhere to hide.
I thought if they would at least maintain the London's level if not trying to surpass it, after all this is a Chinese society compare to London, but boy was I disappointed. I would give this a wide berth and go for some real Cantonese fare such as Imperial Treasure at Great World City or Man Fu Yuan at Intercontinental to name just a couple.