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Raffles Grill Restaurant Review: A lofty brass chandeliered ceiling, grand French windows peeking onto private green space, and sparkling Christofle sterling silver flatware keep the elegant flame alive at this grande dame of Singapore fine dining institutions. The cuisine is classic and refined French, though prepared with the faintest global influences by Italy-born chef Nicola Canuti, who trained under the likes of Alain Ducasse and Gordon Ramsay. We welcome his thoughtful additions to this institution of a menu, especially the fork-tender Welsh lamb shoulder, seared then gently cooked for 36 hours. We took the dish even more seriously when the waiter explained the lemon-salted gravy enveloping the lamb had been marinating for three months. Ease into the lamb with one of two appetizers: chilled oyster soup topped with Aquitaine caviar and the more complex steamed foie gras with mango marmalade and pear poached in red wine. Desserts are just as well-executed, so you can’t go wrong with any of the traditional soufflés (chocolate, Tahitian vanilla or Grand Marnier). The considerable wine list skews towards French and old-world wines and service is professional.