The first thing I noticed when I entered Singapore Dinner was the aroma of cinnamon. It made my eyes water. The second thing was the pervasive beige and polka dotted decor. We were greeted and seated in the Teacup Room, a square room decorated with numerous shovels and gruesome coat hangers. Our waiter, whose name was Simeon, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were doughnuts, beans, apple pie, and cinnamon toast. I decided to order Beef bouillon Picante and my companion, Doralene, ordered Prune pudding Alla Cappuccina. Simeon seemed childish as he brought in our orders about four minutes later. I had a piece of cornbread on the side, and Doralene had an enchilada. A cup of cocoa was a perfect complement for my beef bouillon.
The Beef bouillon was ordinary but a bit nifty. The common way to cook with yogurt is to blanch first, but our chef chooses to braise, then blend it into the beef bouillon. Doralene thought the prune pudding seemed a bit art deco, but said she would definitely order the item again.
Our ticket came to about one hundred seventy dollars, which I think is dandy. Overall, the food was stunning, the atmosphere was acceptable, and the service was horrid. If you are a shy person, this might not be the ideal place for you.