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  • Writer's pictureJennifer Yeo

Sunday Roast at The English House

Updated: Jun 24, 2019

The English House Exterior

Located at Mohamed Sultan Road (formerly occupied by Madam Wong), The English House which opened its doors in September last year is UK Celebrity Chef, Marco Pierre White’s first venture into Asia. With lush foliage at the entrance, it is akin to entering a private home.

London Lavatory Signage in the 1960s

The interior is elegant and classic and it is evident that much thought has gone into the décor of the restaurant. The entire restaurant resembles a private museum with Marco’s personal antiques, memorabilia and exquisite art pieces in every nook and cranny. Marco is greatly involved in the design of the interior and every item is handpicked by him and is imported from England. The décor of the restaurant is eclectic with a strong British vibe, yet retaining some of the Asian elements such as the Chinese characters. It is so elegant and beautiful that every spot is instagrammable. In the centre of the restaurant, be awed by the vintage London lavatory signage in the 1960s. Another spectacular feature is the old-school foosball table.

Old-school Foosball Table

Private Dining Room

Occupying two adjoining shophouses, the restaurant is spacious and comprises of different sections including the Gin Bar, Whiskey bar, main dining area and a private dining room featuring tables and chairs from the Rolls Royce Boardroom in the 1940s. The walls are adorned with Marco’s favourite photography works by esteemed photographer, Terry O’ Neill and illustrations by famous cartoonist, Raymond Jackson (JAK).

Tables and Chairs Inspired by Marco's Favourite Chicken Rice Stall

Made with Carrara marble from Europe, the tables and chairs are inspired by Marco's favourite chicken rice shop at Purvis Street. With a relaxed ambience, it offers hearty British classics and contemporary favourites. The Weekend Sunday Roast is a value deal priced at $75 for a 4-course set. Child aged 12 and below can enjoy a complimentary set meal (usual price: $20).

Delectable Canapés

The 4-course set includes three canapés, one appetiser, one main course and a dessert which you can choose from the menu. The canapés feature Quails Scotch Egg (Salad Cream), Devil’s on Horseback (Prunes wrapped in Bacon) and Choux au Fromage (Baked Savoury Pastry mixed with Cheese). All are excellent and my favourite is the Quails Scotch Egg stuffed with Salad Cream, which is bursting with flavour.

Crostade of Eggs with Truffles

For the appetisers, you can choose from eight different types. I love the Croustade of Eggs with Truffles accompanied with Maxim’s Mushroom Duxelle and Hollandaise sauce. The combination of truffles with Hollandaise sauce is heavenly. The texture of the egg is luscious and creamy, delivering gratification with every mouthful.

Classic Prawn Cocktail à la Russe

For something refreshing and tantalising, opt for the Classic Prawn Cocktail à la Russe. The sweet succulence of the prawns combined with Marie Rose Sauce is absolutely divine.

Fillets of Sardine on Toast served with Vinaigrette of Tomatoes

For something savoury and light, try the Fillets of Sardine on Toast served with Vinaigrette of Tomatoes. The tomatoes are tangy and juicy and complemented the sardines very well. A healthy and tantalising dish which is irresistible!

Parfait of Foie Gras au Raisin Sec

Another noteworthy dish is the Parfait of Foie Gras au Raisin Sec. A rich foie gras pâté combined with Madeira jelly, it is a delightful mix of sweet, savoury and earthy flavours. The best part is that it goes extremely well with the Toasted Sourdough.

Mr Lamb's Shepherd's Pie

For the main course, you can choose one item from the selection of eight different items. The most classic main course is Mr Lamb’s Shepherd’s Pie. Inspired by the kitchen porter who previously worked for Marco, it comprises of a flavourful gravy of ground beef, carrots and thyme topped with creamy mash baked to golden perfection. The pie is served with buttered garden peas, the perfect accompaniment to the traditional creation.

Grilled Fillet of Black Angus Molly Parkin served with Yorkshire Pudding, Braised Oxtail, Onion Gravy and Creamed Horseradish

What can be more gratifying than the traditional Grilled Fillet of Black Angus Molly Parkin served with Yorkshire Pudding, Braised Oxtail, Onion Gravy and Creamed Horseradish on a Sunday? The premium Black Angus is executed to perfection and is succulent and heavenly, making me yearn for more.

Fried Fillet of Scottish Skate, Sauce Tartare

Fish and Chips is a quintessential classic in a British restaurant. The English House's Fried Fillet of Scottish Skate with Sauce Tartare, is deep-fried to golden perfection and is the most palatable fish and chips I have ever tasted. The skin is crisp, while the fish is soft and tender. When accompanied with Marrow Fat Peas and Beef Fat Chips, it is absolutely irresistible!

Honey Roast Pork Belly
Honey Roast Pork Belly

The most innovative item on the menu is the Honey Roast Pork Belly Marco Polo which is Marco’s most innovative creation paying tribute to Singapore food culture. The star is the Asian pork belly which Singaporeans are familiar with. The skin is crispy while the meat is juicy and tender. It is accompanied with deep-fried pig skin, chewy pig’s tail and Asian-style Kway Teow. The rich flavours and fragrant meat appeal to Asian palates.

Truffled Creamy Polenta

If you prefer something less meaty, you can opt for the delicious Truffled Creamy Polenta. The texture is very soft, smooth and luscious with a delicate aroma and gentle hint of truffles.

Sherry Trifle Wally Ladd

For desserts, I would recommend the Sherry Trifle Wally Ladd, a unique trifle made of rich black cherry jam and sherry, followed by airy sponge fingers dipped in sherry and layered with creamy, smooth whipped custard. This unique take on the traditional trifle is one of Marco’s signature desserts. It is also a nod to Wally Ladd, a chef who worked at The Connaught Hotel UK many years ago. Generously filled with cream and nuts, it has the refreshing flavours of the cherry jam and the aroma of the Sherry, the ideal sweet treat on a lovely Sunday.

Classic Apple Crumble

I also like the Classic Apple Crumble, which consists of crunchy diced apples topped with a delicious crumble.

Cambridge Burnt Cream

Other lovely creations include the Cambridge Burnt Cream, the British version of the Crème Brûlée, a delectable dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelised sugar and the Bread and Butter Pudding, a delightful pudding made by layering slices of buttered bread scattered with raisins in an oven dish, over which an egg custard mixture, made with milk or cream and seasoned with nutmeg, vanilla or other spices, is poured.

Bread and Butter Pudding

The Sunday Roast Set is available every weekend, from 11.30am to 3pm on Saturdays and from 11.30am to 7pm on Sundays. Kids get to dine free.

For reservations, please call 6545 4055 or email

Alternatively, please visit here.

With Restaurateur and UK Celebrity Chef, Marco Pierre White

The English House

Address: 28 Mohamed Sultan Road, Singapore 238972

Tel: 6545 4055


The restaurant is closed on Mondays.


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