On the hunt for a splendid food festival to spoil your tastebuds, hip new restaurants or even a well-balanced wine for your next dinner party? Check out Singapore’s latest wine and dine news below….
• Recently opened in the CBD, Nude Seafood has already become quite the hotspot for nutritious and delicious lunch options – either dine-in or to-go. Popular menu items include smoked salmon salad ($13) – sashimi-grade salmon with greens, red potatoes, burnt corn and sesame dressing; Chilean seabass and chilled somen noodles with dashi broth ($16); and herb-roasted Spanish mackerel ($13) with barley risotto and semi-dried tomatoes.12 Marina Boulevard, #01-02 Marina Bay Financial Tower 3.
• Over on Boon Tat Street is new restaurant Sorrel, overseen by Chef Johnston Teo, the former sous chef of Jaan. The small eatery is tasting-menu only (three or five courses are $45 and $88, respectively, and there’s a vegetarian option), serving up imaginative combinations of tastes and textures – pumpkin with coconut and smoked eel, kohlrabi with mustard seeds and sesame praline, and parsnip and white chocolate are among the innovative dishes. 21 Boon Tat Street, #01-00.
• The team behind Peranakan eatery, The Blue Ginger, has opened May May – also in Tanjong Pagar – offering Asian flavours from around the region paired with Japanese craft beers and sake. Menu items include slow-cooked squid with poached pear, ginger and pistachio ($15); lobster noodles with lemongrass, kaffir lime and coconut broth ($28); spiced lamb with quinoa ($32); and black sesame mochi with chestnut and raspberry jelly ($12). 65 Tras Street.
• German imbiss (fast food) stand Bratworks has opened a second outlet on Enggor Street – joining its Raffles Place branch – serving authentic $8 German grilled sausages, currywurst (a sausage with curry ketchup), French fries and German beer, including Flensburger. 16 Enggor Street, #01-01 Altez.
• Pacamara Boutique Coffee Roasters has taken over the space previously occupied by Oz Specialty Coffee at 185 Upper Thomson Road. The new coffee joint serves up generously portioned all-day brunch options, plus pastas, salads and specialty beverages like Stewart’s root beer and Flavour Bomb Organic Sodas in blood orange and English apple – and, of course, coffee.
• The Marmalade Pantry has opened a new outlet at Novena’s Oasia Hotel, serving up luxury comfort food like crabmeat linguine, steak and eggs, sticky date and toffee pudding and its other signatures from 6am to 11pm daily. 8 Sinaran Drive, #01-02/04 Oasia Hotel.
• Beloved Scottish watering hole The Highlander Bar and Restaurant in Clarke Quay has launched its second location at Chijmes, offering over 100 whiskey labels by the glass and artisan whiskey cocktails, plus live music performances by its kilt-clad “clan”. Traditional Scottish fare on offer includes grilled Scottish salmon, Grampian stovies, tattie scones and cranachan. 30 Victoria Street, #B1-05 Chijmes.
• Caribbean-influenced restaurant and rum bar Bumbo Rum Club has taken over the space previously occupied by French-inspired cocktail bar 83 Club Street, located at, you guessed it, 83 Club Street.
From 14 to 22 March, Dining City presents the 10th edition of Singapore Restaurant Week, the popular, biannual food festival offering food enthusiasts a week’s worth of must-try dining deals at more than 100 of our most celebrated establishments, including Absinthe, Salt, Bacchanalia, Garibaldi, Gattopardo, Stellar, Una, Osia, Portico and The Chop House. This year’s theme, “Something Old, Something New – A Modern Take on Comfort Favourites”, challenges local culinary talents to give childhood and traditional comfort foods an updated twist, using classic and contemporary skills and seasonal ingredients to create the ultimate menu. All participating eateries will offer special three-course menus for both lunch and dinner, priced from $25 and $35, respectively; Dining City’s star-awarded restaurants will charge an additional $15 for lunch and $20 for dinner. For more details, visit diningcity.sg.
Go Cocktail Crazy
The inaugural Singapore Cocktail Week, an eight-day festival of all things cocktail-related, will take place from 2 to 14 March. Celebrating the local drinks scene and the city’s growing number of talented bartenders, its highlights include workshops, themed cocktail tours, pop-up bars and guest bartending stints by ten of the world’s best bartenders, including Steve Schneider from Employees Only (New York) and Roman Foltan from Artesian (London). Around 30 cocktail bars – including 28 Hong Kong Street, Bar Stories, Jekyll and Hyde, Jigger and Pony, Horse’s Mouth, Manhattan, The Cufflink Club, The Library and Tippling Club – have been handpicked to participate, each offering signature cocktails from just $14 for guests who purchase entry wristbands. The festival will also include the Singapore Bar Awards (SGBA), which returns for the second year running.
Ultimate Foodie Fantasy Returns
Singapore’s alfresco gourmet food festival, Savour, returns to the F1 Pit Building for the fourth year, with a lineup featuring over 50 signature dishes, 150 wine labels and more than 85 sakes to sample. Plus, visitors have the opportunity to engage in wine and sake appreciation classes (complete with certification), celebrity chef master classes and hands-on workshops with foreign and local chefs, including some of the biggest names in Singapore’s food scene like Janice Wong (2am:dessertbar), Andre Chiang (Restaurant Andre) and Ryan Clift (Tippling Club); visiting chefs will include Alvin Leung (Michelin-starred Bo Innovation, Hong Kong) and Luke Burgess (Garagistes, Tasmania, Australia). At the Gourmet Market, festival-goers will see Japanese white strawberries and other items new to Singapore, plus choice meats and a full-range oyster bar. 26 to 29 March. 1 Republic Boulevard. For a full list of chefs, menus and classes, visit savour.sg.
Give your Saturday a Boozy Boost
Every Saturday (11am to 1pm) from now until 31 March, enjoy unlimited Bochinche’s signature Chimichuri Bloody Mary (aka the best cure for a hangover ever), as well as wine and mojitos, for just $25. Or, usher in the weekend sooner, with the Argentinean eatery’s free-flow Friday (12 to 3pm) – simply order an item from the lunch menu and you’ll be eligible to pay $25 for a bottomless wine bonanza; plus, you’ll get a $15 taxi voucher with every $120 spent. Just what you need to prepare for the week ahead. 22 Martin Road, #02-01. Call 6235 4990.
New Sweets to Savour
Quaint Parisian-style pâtisserie, Les Délices, has set up shop in Chinatown, offering handcrafted cakes, breads, tea-infused sweets and pastries adorned with fruits and rich fillings, and accompanied by a selection of both Chinese and English brew teas. Run by two sisters, one of whom studied at Le Cordon Bleu in Paris, the bakery features chocolate-based cakes like the Choco-Nana ($10.90) and Heavenly Chocolate Dome ($10.90), as well as fruity treats such as Mango Charlotte ($9.50) and Lemon Strawberry Rosette ($9.80). Featuring beautiful packaging, the baked goods can be mixed and matched to create lovely gifts-to-go, while whole cakes can be ordered for celebrations. 333 Kreta Ayer Road, #01-14.
Wine for Your Wagyu
This month, Australian wine brand Jacob’s Creek launches two new wines specially designed to complement Japanese cuisine. Conceived in response to the growing demand for wine in Japan, particularly red wine, the new WAH White and WAH Red wines were co-created by Jacob’s Creek winemakers and two renowned Japanese chefs; sushi chef and owner of Michelin-starred sushi restaurant Ginza Sushi Kou, Mamoru Sugiyama, helped with WAH White, while owner and chef of famed Kappo Nihonbashi Toyoda restaurant, Toru Hashimoto, collaborated on WAH Red. With its fruity aroma and crisp, subtle flavours of pear, peach and citrus, WAH White is perfect for sushi and sashimi lovers, while WAH Red, a blend of fruit, savoury aromas and soft tannins, is great with traditional Japanese meat dishes like yakitori and grilled wagyu. The WAH wines are now available in select Japanese restaurants islandwide. For more information, head here.
That’s a Wrap!
Move over cling wrap, there’s a new food-storage solution in town. Only, it’s not new – before plastic, oilskin wraps were used by drovers and store masters to keep food fresh on the road. The 21st-century version is the reusable Apiwraps, made from organic cotton coated with pure, unrefined beeswax, pine tree resin and organic coconut oil – a waxy combination that seals in freshness but allows food to breathe. Seal the wraps onto glass, metal or crockery, and directly around cheese, vegetables and leftovers. Available in four different sizes, each eco-friendly wrap can last up to a year. Prices start from $17. Available at neishaus.com.sg and at Chillax Market.