If there is any restaurant that can serve up refined dishes coupled with elegant presentations, it will have to be Majestic Restaurant that has clearly accomplished the best combination without appearing pretentious. Owner and Executive Chef Yong, who has had 14 years of culinary experience, is the man behind this four month old chi-chi restaurant. Having already won for himself a growing number of regulars, many could have possibly followed his culinary trail from the time when he was heading other prestigious establishments like Jade, Doc Cheng’s and Hai Tien Lo.

• The Majestic Feel

  Based in the ultra hip New Majestic Hotel, this restaurant also hosts a décor that is one of its kind. From the calm olive green hues of the walls that exude an unhurried aura, to the intriguing portholes from the swimming pool above that casts a lazy liquid glow over the patrons dining below, a meal in this contemporary and eclectic setting promises to be refreshing and unique. The glass walls and beautiful chandeliers also served to enhance the charm of this restaurant.

• The Majestic Feast

  Characteristically Cantonese, with emphasis on freshness and offering a myriad of flavours, the food is indeed exquisite. Every dish displayed the dedicated work of the skilful chefs, and the taste definitely did not disappoint. A must try is the House specialty Crispy Wasabi Prawn that is paired off with Peking duck and Pan-fried Foie Gras ($15 per person). This dish was impeccable, giving a medley of tastes ranging from light sweetness from the foie gras and braised Peking duck, delicately cut cubes of mangoes that added a twist, and rounded up by hints of spiciness from the Wasabi that coated the deep fried prawn perfectly. Furthermore, the skin of the Peking duck was sliced so finely that it melts in your mouth, and when coupled with the crispy yet incredibly tender goose liver, this dish is a mouthwatering delicacy that is bound to impress.

  Another commendable dish is the supple textured sautéed scallops with asparagus in a homemade XO chilli sauce ($24) that held naturally sweet flavours, blended with spiciness that proved aromatic and delicious.

  For dessert, a special homemade vanilla ice-cream is cleverly contained within a baby coconut, and crowned generously with creamy avocado puree, with some gula melaka to enhance its natural flavours. Not on the menu, Chef Yong and his team display their ingenuity by experimenting with creative ideas from time to time.

• The Majestic Difference

  Greatly appreciative of his customers, Chef Yong has confessed to redesigning his dishes to suit to varying likes of the different patrons, and also constantly brings in exotic seasonal delights flown in from other parts of the world to inject some fresh flavour to his menu every now and then.

The SD Food Advisor’s take on the Majestic Restaurant
With much hype about the Majestic Restaurant, I am glad to say that this contemporary Cantonese restaurant is successful in meeting the high expectations that are set upon it. From the décor to the presentation of the cuisine, and even right down to the minute details of the settings on the humble wooden tables, Majestic Restaurant certainly reflects the expertise and dedication of a chef and owner that knows the food and beverage business through and through. I have to warn that the food here is steeply priced, although I am fairly confident that you will leave this place feeling that the splurge was worth every penny.