You are here

Mixed fare: Foie gras and truffle siew mai looks like the real thing apart from the familiar scent of truffle oil mixed into a bouncy, fluffy foie gras and mushroom mixture encased in the skin, with a flake of truffle on top of each dumpling. As for the lobster and scallop laksa risotto, it doesn't taste like laksa. However, despite its display of psychedelic, groovy ostentation, Xperience guarantees an experience on the dining front. - PHOTO: SOFITEL SO

Tuned in to a fusion of flavours

Sofitel's in-house eatery Xperience may hit the high notes with its techno-pop ambience but remains firmly grounded in its East-West cuisine, says JAIME EE
Jun 16, 2014 6:00 AM

NEW RESTAURANT Xperience Sofitel So Singapore 35 Robinson Road Tel: 6701-6800 Open daily from 6.30am to 10.30pm IN the lexicon of hotel design, I'm pretty sure that under "lobby", there must be

Market voices on: