Doc Cheng's is one restaurant that sure has an intriguing history of legends behind it. Based on a fictitious physician with immense love for food, wine and woman, Doc Cheng's was propelled to fame the moment it stepped into the local culinary scene. Set in the prestigious Raffles Hotel, savour the taste of Doc Cheng's to recognize the difference – exquisite dining that celebrates the mesmerizing melding of cultures and cuisines. You can be sure that this restaurant remains famous to this day not simply because of its notorious namesake.

• The Vibe
  Set in a charming 1920s colonial era, Doc Cheng's helms an elegance that is not easily replicated. It is easy to imagine a glorious past of the aristocratic crowd mingling around its grand white pillars and lounging back against the rustic white rattan chairs and marble tables. The décor of this restaurant features a fusion of oriental influences amidst a quintessentially haute monde backdrop.

• The Food
  Just in May 2006, the ingenious New Zealand born Chef Samuel Wilkes inaugurated his career with Doc Cheng's by blending his creativity in with the old menu to present a refreshing take on fusion dishes served at this restaurant. The styles of preparation and tastes of its food shy away from the main stream and thus difficult to place into words what cuisine you can expect from here. Amongst choice picks, do try the lightly spiced Salt and Pepper Soft Shell Crab ($21) that comes served over a pallet of extra spicy papaya salad and vine ripened tomato. For a more Japanese inspired dish, the Tempura Nori Tuna ($19) that is a platter of crisp tempura crusts coating the raw tuna within, along with a nashi pear salad and green olive tapenade should be just what the doctor ordered!

  Notable main courses to look out for are the Mirin and Soya Glazed Quail ($37) and the Szechuan Rack of Lamb ($41). Immensely flavourful fragranced with fusion spices, the soya glazed quail will be an excellent alternative to the meats we have all gotten used to, and blends harmoniously with the crumbly wok-fried quinoa goring. Similarly, the tender rack of lamb is complemented by a luxurious serving of truffle-scented mashed potatoes and aromatic celeriac gateau, and can satisfy the indulgent vein prevalent in the best of us. Particularly commendable is the fact that the “smell” of the lamb has been musked with all the seasonings, and that all that you will taste is its succulent texture and robust flavours.

  The desserts created here are just as exquisite, with home-made selections like the Black and White Sesame Snaps with creamy mango mousse between its layers and the Jasmine Valrhona Chocolate Bavarian that comes served with Kaffir citrus sorbet and coconut pearl that definitely deserve garnering some praises.

• The Service
  Very rarely will you get your service staff addressing you by your name when they serve you, but you can expect it here at Doc Cheng's. The standard experienced here is excellent, and certainly makes the meal more enjoyable knowing that your every need will be attended to with much precise attention and detail.

The SD Food Advisor's take on Doc Cheng's
This congenial fusion restaurant has proven itself to possess little flaws. Under the leadership of Chef Wilkes, it seems like guests can always expect pleasant surprises from its first rate kitchen. Although the prices could be priced a little too high for the average Singaporean pocket, it might be justified by the amount of effort and skill that the chefs put in to give the cuisine its unique flavour synonymous with the favourable name of Doc Cheng's. Do keep a lookout for seasonal changes to the menu as Chef Wilkes attempts occasionally, to do his magic again.