The food of the restaurant 1933 is mainly western, according to Carl's friend, he said that during the year of 1933, Singapore is still under British colonial, Western food is classy and expensive, no much people can afford it. Therefore, the owner attempt to bring us back to the time and enjoy the food back then.
The restaurant is open concept, the decoration is modern vintage.
Anyway, let's talk about the food, first of all, it's the salad, we had ordered 2 different types of salad, the first salad is fruit based, the dressing tastes like Italian dressing, it's sweet and sour. I have nothing much to say about it, another salad is more like Asian style salad, it added minced pork and cooked shrimp. My friend Kwan claimed that it has some fishy taste, it's because it's a cold dish, cooked minced pork in cold salad might not be taken by everybody. (it's because of fish sauce)
And here comes our mian course, first of all, it's Carson order, fish and chip, the batter fish was perfectly deep fried. It looked amazing, and the decoration is truly an eye candy.
The next one is grilled cod fish, it's belong to Paul, I did ask for him to cut a small piece for me to try, the fish was cooked just nice, despite it was grilled until golden brown, the softness of the fish is well preserved. The taste is just ok for me.
My main course is cordon blue chicken, it was very difficult to manage the chicken and make sure it was fully cooked and the wrapped cheese was melted when we grilled it. And this dish had done an excellent job, the timing was well controlled. And the chicken is not only just chicken and cheese, The cheese was wrapped by a slice of ham and the ham was covered by the chicken and the chicken was covered by final layer of bacon. It's a remarkable dish
Kwan ordered a steak, it looked wonderful for me, and I couldn't help myself to ask for a small piece to try... Again. Well, it tasted just ok for me.
The last dish is Carl's pork chop, it's taste was also quite ok for me, overall for all the dishes, the chef did a wonderful effort to cook and decorate them, especially the presentation of all the dishes, it looked perfect for me. However, if the dishes cannot satisfy my taste bud, all the dishes are very decent and less breakthrough for me. But it was quite good experience.
At last, how can we just ended without dessert, we were recommended to get the pandan sponge cake and chocolate layer cake. Worth to mention, the Pandan chiffon cake is fantastic, it was added sugar Melacca to enhance the favorite, and it works.
Once again, thanks Carl for this wonderful dinner and superb experience.
