Nestled within the idyllic confines of Singapore’s Botanic Gardens, a new culinary gem has blossomed: Roia.
Housed in the historic E.J.H. Corner House, the restaurant is helmed by Chef Priyam Chatterjee, who curates an unforgettable experience that seamlessly blends heritage with innovation.
The restaurant itself is a testament to Chef Priyam’s reverence for the past. The colonial building, once a private residence, now exudes a refined elegance, whispering tales of a bygone era. This sense of history intertwines beautifully with the chef’s contemporary approach to French cuisine.
AVENUE ONE explored the newly opened space and tried the restaurant’s debut menu. Read on to find out what we think.
Roia: Food Review
A trio of appetisers launches my culinary journey at Roia. Their impeccable presentation, vibrant colours, and delicate flavours tease my taste buds, offering a preview of the delights to follow.
Among these appetisers, the combination of Hamachi, Ikura, and Yuzu stands out with its refreshing interplay of textures and flavours. The melt-in-your-mouth hamachi (yellowtail) pairs perfectly with the vibrant pop of the ikura (salmon roe) and the subtle citrus notes of yuzu.
The Roia Toast, a playful twist on the Singaporean curry puff, explodes with savoury spices, while the Pata Negra, with its luxurious melt-in-the-mouth richness, offers a decadent indulgence. Its unique transparent appearance adds to its allure.
The Pickled Cucumber, Daikon, Crème Fraiche combination serves as a refreshing palate cleanser, preparing the senses for the main courses ahead.
Moving on to the main courses, each dish is a true work of art. The Mille Feuille Saint Jacques (scallops) impresses with its delicate textures, perfectly seared scallops layered with light and airy pastry, brightened by citron basilic and enriched by creamy sour cream.
It’s a little unusual, but bread is served at this point and it is worth a mention. The brioche, in particular, is fragrant, pillowy, and simply a delight to enjoy with the butter; it’s easy to over-indulge in it.
“Fungi & Corner”, the restaurant’s signature dish lives up to its name. This dish pays homage to E.J.H Corner, referencing his expertise in fungi. The confit egg yolk, a luxurious centrepiece, was surrounded by a symphony of earthy mushrooms, all bathed in a smooth and comforting mushroom velouté. It was a dish that celebrated the bounty of nature and Chef Priyam’s masterful technique.
The Brittany Chicken, which reminded me of the Singaporean Hainanese Chicken Rice, is cooked to juicy perfection and elevated by a rich crème de volaille infused with cumin for added delight.
Accompanied by a side of leeks tartlet providing a delightful textural contrast, and a Valrhona dark chocolate gateau delivering a decadent and unexpected finish, complemented by salted caramel ice cream and burnt milk chard, the meal is memorable.
No culinary journey is complete without dessert, and Roia delivers. The Sea Salt Caramel and Jaggery Tart offers a decadent fusion of sweet and salty, with the earthy notes of jaggery adding depth of flavour.
Concluding with the refreshing Strawberry Pâte de Fruit, presented beautifully, Roia leaves a lasting impression.
Should You Visit Roia?
Roia offers an experience that lingers in memory long after the last bite. Chef Priyam Chatterjee’s passion for his craft shines through in every dish, weaving stories into each course for a delightful surprise. Whether you’re a seasoned gourmand or seeking a unique dining experience, Roia is a must-visit. I highly recommend it for special occasions, romantic dates, or important business lunches.
Roia is located at 1 Cluny Rd, Singapore Botanic Gardens, Singapore 259569. Opening hours are from 12pm-3pm from Friday to Sunday, and 6pm to 11.30pm from Wednesday to Sunday. Closed on Mondays and Tuesdays. Make reservations here.
All restaurant photos by Roia. All food photos by AVENUE ONE.
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