The ambience was not the most ideal due to an overwhelming lunch crowd. However, this was anticipated and the service remained hospitable and sincere.

The ambience was not the best. There was a private catering going on and a buffet line for these diners. They could have been hosted in a private space instead of the main dining area.

The duck leg confit was tender on the inside and crispy on the outside. It paired extremely well with a salad and fries.

The lunch crowd was somewhat rowdy but the staff managed the situation well. Tried a refreshing avocado dessert which was great in the sweltering heat.

The Thai insertions to the menu were a delight. The seafood tom yum soup was spicy and tangy and the seabass was fried to perfection.

The attitude of the service staff needs to be checked. Understandably, it was a public holiday, but the crowd could have been better managed. The chicken soup remained delightful and worthy of a return visit.

The dinner crowd was a little rowdy but staff managed it well. The seabass was fresh and tasty. In conjunction with International Women's Day, the menu had some special highlights by female staff of the establishment.

Great service. Steak and pork is good, salad is normal. They prepare a birthday cake!

The ambience needs enhancement. The partial open kitchen concept (french dessert section) makes for quite a bit of noise from the ovens. Otherwise, the service was great and staff like Wenz, Paul and Rey were warm and hospitable. The cheesecake was a great feature in the list of new menu items.

April, Wenz and Louis are superstars. Their service standards are to the highest. The chicken satay was great but try separating the sauce.

Good service and food but portions were small. Overall good experience

Louis, Wenz, Rey and Ibrahim were amazing. The service is warm and sincere. The Taiwanese seabass was a treat. I did away with rice and substituted it with broccoli. It turned out to be a delicious combination.

Great food! Nice local delights and western cuisine! friendly staffs!

We are expecting Lobster but they serve only baby lobster. The food quality has gone down but service is also at the top level.

The service was great and Rey and Wenz were particularly attentive. Loved how they spiced things up with some festive cookies as appetisers.

The service was exquisite. Though the place was packed because it's a long weekend, the staff (April and Louis and Wenz) remained hospitable and accomodating.

Manpower was clearly an issue this time around with food arriving late and billing delayed. The overall noise level should also be contained.

The french fries was classic. It was tasty and crisp. Louis and James were attentive and meticulous in terms of service.

The soup is flavourful and varied. It serves as a greater starter to a truly epicurean experience.

Lunch was unusually rowdy but staff did their best to allocate a quiet space. Restaurant should look into crowd control and seating times and pace.

The salad can be better presented. Alternatively, offer boiled or grilled vegetables as sides.

The Taiwanese seabass was exquisite. The meat was fresh and supple. Wenz's and April's hospitality made the experience a great one as always.

The appetisers were varied and fresh. The crowd should be better managed to ensure a nice lunch ambience.

Benjamin's and April's service were great. The food quality was decent but the plating can be further enhanced.

Paul's service is exquisite. He was attentive and patient with us. The desserts were excellent.

Great time at racines. We enjoyed our meal and visit very much.

The food was great as always and the service personalised and attentive.

The service staff made the dining experience a truly special one. They did a birthday surprise with a cake and candles and all. A big thank you to Wenz for arranging everything.

The service is great as always but the menu variety can be improved. For instance, do consider offering classic desserts such as a banana split.

Great ambience and service. Food was just alright though, especially for the price. The free bread was a nice touch.

The desserts are excellent. The chocolate in the cookie can be less sweet.

The bacon can be more consistently prepared. At times it's overdone, other occasions, not crispy enough.

April and Louis's service were great. The desserts were exquisite and the pastry chef did a great job with the souffle.

The service is good as always. The ambience has improved.

The food menu is recrafted. It's now in a colour book version.

The service today was a little compromised in terms of the usual beverage specifications. However, staff were attentive and friendly as always, especially, Wenz.

Local cuisine could have been prepared with greater detail. For instance, the satay should be served separate from the sauce.

Louis and April's service is exquisite. The restaurant space is sadly taken up by the club lounge due to renovations, making it squeezy and non conducive.

Rey and Mitch were attentive and service oriented. The food was also great.

April Joy's service is excellent. She is a great hostess and able to make relevant menu recommendations.

Lovely place for dinner! Definitely we will come back again!

The service was great and customer centric. The food variety can be improved.

The signature crab meat fried rice has been removed from the menu. This has not been replaced by a suitable alternative.

The service is great as always. Space is taken up by the temporary club which makes it rather cramped.

Service by April, Rey, Wenz, Paul and Louis were great. Menu variety needs improvement.

Lunch ambience was rather lacking. Seating is awkward amidst a heavy lunch crowd and there is shortage of manpower. Staff are friendly, though, and they try their best to accommodate requests.

Got a birthday surprise as the service team remembered it was my birthday month. John Hubert and his team, April Joy, Wenz, Rey and Louis were exceptional and they remembered guests' preferences.

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Ambience can be improved. While service remains good and professional, the table layout needs further attention. The open concept preparation kitchen also makes for quite a bit of unpleasant noise.

The service was impeccable and personable. The ambience was compromised by a noisy lunch crowd and the food took quite awhile to be served.