In 1947 the Cutler Mail Chute company designed the world’s first high-rise mail chute and depository. And unbeknownst to most, that chute resides in The Ascott Raffles Place. This little parcel of history still stands intact and in it’s full glory in the building’s lobby, and is the inspiration behind The Royal Mail Restaurant and Bar. And much like the art deco façade of building where the restaurant is located, the interior has a certain timeless elegance to it that really envelopes you as enter the restaurant.

The team at the Royal Mail describes the cuisine as 'modern interpretations of British classics'. If 'modern interpretations' is the new way of saying 'absolutely awesome versions', then we agree wholeheartedly. The starters we tried were light, interesting, and extremely effective in whetting our appetite, which set the stage perfectly for The Royal Mail’s star attraction: the roasts. Whether you go for the roast prime rib, roast spring chicken, cider and honey roasted boneless leg of lamb, or the roast suckling piglet, trust us, it’ll be something to write home about. Do note though, the suckling piglet requires a two-day pre-order!

So despite The Royal Mail being very new on the Singapore dining scene, we’re confident in giving them our stamp of approval. Just remember Chope fans, when everyone else starts talking about how this new establishment really delivers, you heard it here first. (May 2012)

"Catering to the surrounding workforce and hungry folk, swing by for a three-course set lunch ($38) that may send you into a delicious food coma with offerings as satisfying as butternut-and-spring-pea risotto." -Time Out Singapore

We really enjoyed the citrus cured red snapper. What we’d describe as a Japanese influenced take on ceviche, the citrus infused fish contrasted brilliantly with the furikake and puree of edamame and horseradish. The tomato braised ox tongue was also a big win for us. The tongue was tender and flavourful, but moreover, the gravy was thick, rich and perfect for those rainy days when all you want is something warm and nourishing to keep those gloomy clouds at bay.

Something you definitely cannot miss at The Royal Mail are the desserts. We tried the banoffee tart and the Eton mess, and they were exquisite. The banoffee tart’s pastry shell was light and crumbly, and went perfectly with the banana, toffee and salted caramel. In fact, patissiere Esther’s salted caramel is one of the best we’ve had in Singapore. The saltiness, sweetness and mellow caramelised flavour worked in perfect harmony.

The Eton mess, a scrumptious mix of meringue pieces, hazelnut crunch, strawberries, Devon cream and, you guessed it, salted caramel, is also a winner. The brash tartness of the strawberries, the coy saltiness of the caramel and forthright sweetness of the meringue all play beautifully with the myriad of textures the various components provide. Next time though, we’ll probably try the dessert platter, which brings together tasting portions of all of The Royal Mail’s desserts. Truth be told? We can't begin to fathom how you can fit that much awesome on a single plate. (May 2012)

"At this unimposing English roast-focused establishment with a robust yet modern approach, chef Derek Ang, formerly of Privé, daringly pioneers a red meat-friendly menu. Catering to the surrounding workforce and hungry folk, swing by for a three-course set lunch ($38) that may send you into a delicious food coma with offerings as satisfying as butternut-and-spring-pea risotto; for a larger meal, try the USDA prime-rib roast lunch with Yorkshire pudding, creamed pea and corn, and garlic-potato mousseline for an additional charge ($55). Whether you’re having lunch or dinner, save room for the banoffee tart or the Eton mess dessert, a mixture of hazelnuts and meringue ($13). Or for an impressive conversation starter, try the whole roasted suckling piglet with caramelised apples, which serves eight ($208). Lunch $38-$55; dinner $70-$80 per person." -Time Out Singapore