Early in his career, German chef Bjoern Alexander emphasised precision and technique, refining his discipline through stints at Michelin-starred kitchens, such as The French Laundry (California), Octavium (Hong Kong), and Matera (now Club Matera in Singapore). In that time, he also mastered the art of perfecting every detail on a plate.
Currently Cluster Culinary Director at the Raffles Sentosa Singapore and Sofitel Singapore Sentosa Resort & Spa, he says cooking across different cultures and cities has also softened this approach. In his view, food should invite conversation, provide comfort, and foster a sense of belonging.
At Empire Grill, emotion and experience drive Alexander’s cooking. The modern Italian restaurant serves Tuscan classics at Raffles Sentosa Singapore’s all-villa resort. “The point is to create a relationship with our guests, not just to serve them a beautiful plate of food.”
A key component of Tuscan cuisine is fire, which fascinates him because it is instinctive, honest, and expressive. The food here is cooked extensively in Josper ovens, which offer the precision of controlled temperatures while providing the depth and character of wood-fired cooking.
Grilling is not about overpowering ingredients, Alexander says. “To best express natural flavours, it’s about controlling factors such as heat, timing, and rest. Also, fire should enhance flavour, not dominate it.”
As an example, Glacier 51 Toothfish is beautifully balanced with bright sides such as olive creme, lemon, and celery that preserve the buttery texture of the flesh while imparting a subtle smokiness.
Indecisive diners will appreciate The Empire Grill Journey’s five-course set menu for both lunch and dinner. The meal begins with King Crab Salad, featuring chunks of meaty crab topped with smoked egg yolk, basil oil, curry leaves, and Russian caviar.
Using local ingredients that complement, rather than compete with Tuscan flavours, Alexander occasionally adds aromatics like curry leaves to echo their herbal brightness. He clarifies that local ingredients do not replace Italian ones. “Instead, they add another layer of expression to a dish while maintaining harmony.”
Next is Hokkaido Abalone, a mesmerising earthy-salty creation with dried porcini mushrooms, truffle shavings, and pecorino-comte cheese sauce atop creamy acquerello rice (the “Rolls Royce” of risotto rice).
Then there’s Spaghettini. This delicate pasta tossed in a smooth fontina cheese fondue with anchovies and citrus zest is my favourite. It’s deceptively simple and delicious! Its excellent tenderness makes Full Blood Wagyu popular with meat lovers. Grilling over a wood fire results in a deeply caramelised crust that reveals a tender, juicy interior.
The smoky eggplant and sweet pumpkin creme complement the meat’s warm and savoury qualities, while the local fermented chilli paste adds complexity and nuance.
As Alexander prepares my Empire Grill Signature Tiramisu tableside, I sip on limoncello. “There is no added sugar or coffee liqueur. Just ladyfinger biscuits soaked in good espresso,” he chuckles. As the layers of his tiramisu slowly melt in my mouth, I start planning my next trip.
In addition to the set menu, a la carte options feature moreish bites like the Beef & Foie Gras Slider and Eggplant Fritto, as well as sharing plates such as Short Rib Ravioli and Classic Beef Tartare.
Dining at Empire Grill is like stepping into the midst of a tropical escapade, with floor-to-ceiling windows welcoming natural light and framing lush tropical greenery by the poolside. A warm, timeless palette of wood accents and pale green panels decorated with foliage prints anchors this dining space for leisurely meals.
Aside from accommodating 60 guests indoors and 20 on the al fresco terrace, it also offers two private dining areas. The Chef’s Table for up to eight guests offers bespoke and immersive culinary experiences like themed dinners, while The Palm Room hosts celebrations for up to 24 guests.
The Raffles Brunch is offered on the last Sunday of every month at the restaurant. Among the highlights are DIY Bloody Mary and Gin & Tonic stations, a caviar lady serving premium caviar on fresh blinis, live roaming musicians, and complimentary access to the resort’s pool.
