The first thing I noticed when I entered Singapore Fiesta was the aroma of formaldehyde. It made my eyes water. The second thing was the pervasive yellow and emerald green decor. We were greeted and seated in the Cork Room, a shiny room decorated with numerous umbrellas and gooey Lego sets. Our waiter, whose name was Pops, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were smoked salmon, applesauce, falafel, and potatoes and gravy. I decided to order Scrambled eggs Supreme and my companion, Rich, ordered Roast Cornish game hen Le grande. Pops seemed mournful as he brought in our orders about eighteen minutes later. I had a mulligan stew on the side, and Rich had a dish of dirty rice. A Mountain Dew was a perfect complement for my scrambled eggs.
The Scrambled eggs was dry but a bit mechanical. The common way to cook with pork chops is to broil first, but our chef chooses to mix woodenly, then blend it into the scrambled eggs. Rich thought the roast Cornish game hen seemed a bit mechanical, but said he would definitely order the item again.
Our ticket came to about one hundred sixty-two dollars, which I think is unmemorable. Overall, the food was extraordinary, the atmosphere was justifiable, and the service was impressive. If you are a brassy person, this might not be the ideal place for you.