In Raffles City Changning, there stands a detached little house. This is arguably the most unique building in the entire complex; it is the only newly constructed structure among the standalone buildings, featuring a very modern style that even resembles an art gallery. Perhaps because Raffles City Changning has preserved an ancient ginkgo tree from the former St. Mary’s Hall, this restaurant was named Ginkgo House? Ginkgo House belongs to the Asia CHIC Group, a conglomerate integrating multiple businesses including catering, food products, horticulture, and logistics. The group also operates other restaurants such as Yu Jingdu, Lily Residence, Rose Hall, and Jin Yu Man Tang.
Now let’s talk about the food. First up was the sashimi platter. We ordered salmon belly, salmon back, live Arctic surf clams, sweet shrimp, botan shrimp, scallops, horse mackerel, and medium-fatty tuna. When served, it was a generous, overflowing platter. The slices were not thick-cut, and the botan shrimp weren’t particularly large either. Considering the price per unit weight, it was quite expensive, but the quality was exceptional—fresh, sweet, and plump, truly a rare grade of premium sashimi.
The heads of the botan shrimp were then used to make miso soup.
Since there were only two of us, we ordered just two hot dishes. One was the signature Baked Crab Meat and Cream in an Apple Cup. This dish is quite distinctive: an apple is hollowed out, filled with creamy crab meat, and baked whole. The natural sweetness of the apple infuses into the creamy crab filling, and topped with rich cheese, it is absolutely delicious.
The other was a fried fish dish meant to accompany drinks. The fish is wrapped in nori seaweed and enjoyed sprinkled with lemon juice and matcha powder.
Next came the signature Wagyu Sukiyaki. The marbled wagyu beef was of excellent quality. The server first heated the pot with beef tallow, then seared the beef slices in the pan until they were about 70-80% cooked. Dipped in beaten raw egg, the meat was incredibly smooth and tender. Afterward, broth was added along with mushrooms, soybean products, and vegetables. The remaining egg mixture was poured into the pot, and after simmering for a while, it was ready to eat.
This restaurant at night is completely different from its daytime appearance. By day, it feels like a grand sunroom; the massive floor-to-ceiling windows make the sunlight look especially beautiful when the weather is nice. But at night, a few spotlights and candlelight flickering from stones on the tables create an entirely different atmosphere. That said, I still prefer the ambiance during lunchtime~~~~
Photos in this post taken with SONY A5100 + 50mm f2.8, post-processed in Lightroom.
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