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Restaurant review: Oxwell and Co on Ann Siang Road, Singapore

Oxwell & Co
5 Ann Siang Road
6438 3984 | oxwellandco.com

Head here for British fare with flair 

Did you know that Ann Siang Hill was once the site of Chinatown’s only fresh-water well? In the early 1900s, oxen and their carts frequented the well for their evening swig. This Thursday afternoon, as a herd of pinstripes streams steadily from the City to various watering holes, it’s  as if nothing has changed.

The new kid on the block is Oxwell & Co. This four-tiered establishment oozes eccentric British flair – think industrial chic with the warmth of wooden floorboards, Chesterfields and vintage trimmings. The ground floor pub boasts signature tipples on tap, home brews and artisan wines at affordable prices. A flight of stairs reveals a more sophisticated setting and our stop for the evening.

Helmed by British celebrity chef Mark Sargeant, the kitchen serves quintessential British fare of a high standard. We demolish the Yorkshire pudding with pureed roast garlic ($8) and our prawn cocktail ($22) and asparagus with poached egg ($18) are quick to follow. Both dishes are simple yet rich in nostalgic flavour.

Welsh Salt Marsh Lamb Rump with Roast Onions and Green Sauce 

The standard of quality is upheld with the rather pricey grass-fed Irish ribeye steak ($65) and Welsh salt marsh lamb rump, roast onions with green sauce ($35). Garnished with herbs from the sustainable rooftop garden, the spiced coriander carrots ($10) and minted new potatoes ($10) tie our meals together nicely and hold true to Chef Mark’s principle of “honest” food.

On to the final course: two classic, light and fruity desserts – lemon posset ($14) and strawberry Eton mess ($14) – provide a sweet finish without going over the top.

Must-try Dish: Welsh salt marsh lamb rump