On the lookout for afternoon tea with the girls, or a scrummy weekend brunch? Check out Singapore’s latest wine and dine news below….
• Restaurant Ember at Hotel 1929 (50 Keong Saik Road), which closed in March, has been refurbished and reopened under Chef Sufian Zain, offering three-course lunches ($42) and four-course dinners ($88).
• Taking over the space vacated by Baker & Cook, Kha and Bomba, PS Café Petit and ChopSuey have new outlets in Martin Road.
• El Mero Mero Cocina Mexicana has opened at Chijmes, presenting a modern take on Mexican traditional.
• Also new at Chijmes is Japanese-influenced Asian gastropub Here & There.
Brunch This Month: The Study’s Weekend Punch Brunch
One of Michelin-starred UK chef Jason Atherton’s stable (Pollen, Esquina and The Library), the weekend brunch menu of this intimate new incarnation of Keong Saik Snacks suggests British comfort food with (to us) a cool Aussie twist. Service is warm but very leisurely – perfect if you’re not in a hurry. Proof of a real chef is your egg’s properly set white and lava-like yolk, like Chef Ayo’s foie gras Íberico pork Scotch egg ($17), encased in meltingly flavourful sausage and bearing little resemblance to its greasy, bouncy-hard supermarket cousins. Grilled green asparagus and creamy burrato on pickled beetroot ($17) is a lighter starter, but equally memorable. The Big English ($19) – three fried eggs, bacon, sausages and all the trimmings – will satisfy a heartier appetite, as will The Study’s take on eggs Benedict (pictured) which comes with an anguishing choice of citrus hollandaise, smoked salmon or crispy bacon. To use up an entire weekend’s allocation of calories in one sitting, desserts include a vanilla rice pudding with an island of zingy mango sorbet, and still-warm, light-as-air sugared doughnuts served with salted caramel cream. Follow that with a long afternoon nap. Saturdays, Sundays and public holidays from 11am to 3pm. 49 Keong Saik Road. Call 6221 8331.
Sweet news for dessert fans is the Dempsey opening of the famous French-inspired Japanese patisserie Henri Charpentier. For its indulgent pastries, it’s known for using the highest quality cultured butter made from raw milk originating from the Konsen area of Hokkaido. The menu of indulgent delights developed just for us here in Singapore features meringue, coupe pêche, the Dome, the Flower Temptation (pictured) and crêpe Suzette – spectacularly flambéed in Grand Marnier, the traditional way, at your table. 9A Dempsey Hill, call 6479 5518.
4XFOUR Pops Up Again
For four weeks, from 13 November to 7 December, four Michelin-starred chefs will headline the second edition of this fabulous pop-up culinary and artistic event – a different one each week. They are: Mads Refslund (Noma), Nathan Outlaw (Outlaw’s, pictured), Henrik Yde (Kiin Kiin) and Rolf Fliegauf (Ristorante Ecco). Look forward to four-course champagne brunches and eight-course dinner sessions, priced from $168. The Temasek Suite at F1 Pit Building. For booking, visit 4xfour.sg.
Godfather of Gastronomy
That’s what they call Aussie chef Tony Bilson, of Sydney’s three-hat-status Bilson’s Restaurant. He’ll be joining popular Tandoor’s head chef Suri Vaibhav in Singapore from 14 to 23 November, the two maestros working together to marry authentic Indian flavours with non-traditional ingredients and alternative cooking techniques such as sous vide, even using wine in the cooking. Expect some great Aussie wine-pairing, too. Tandoor, Holiday Inn, 11 Cavenagh Road; call 6733 8222.
A Truffling Matter
This month, Senso Ristorante & Bar presents two special menus. Its Autumn Seasonal menu highlights wild game – like the roasted pigeon pictured here – and features this season’s freshest produce. The other has been carefully crafted to cast the spotlight on one very special ingredient – the exquisite white truffle, flown in from Northern Italy and only available for a few months each year. From starters and soup to pasta, risotto, mains and dessert, both menus are set to satisfy every gourmet’s annual indulgence in the best of what this season has to offer. 21 Club Street, call 6224 3534.
Raise a Pinkie
None of your friends need miss out on an afternoon tea get-together at Raffles Hotel’s glorious Tiffin Room because of dietary restrictions. This Singapore landmark now offers its trademark three-tier afternoon tea stands in dairy- and gluten-free options, and honestly, it all looked and tasted just as good. Dairy-free treats include cherry cookies, pineapple tatin and passion fruit marshmallows; while gluten-free delights include raspberry shortbread and coconut macaroons. Give them two days’ advance warning, though. Daily from 3pm to 5.30pm; reservations essential. Call 6412 1816.
Teh for Two
Impress visiting mums and aunts with a Singapore Heritage Afternoon Tea at The Clifford Pier at The Fullerton Bay Hotel, three tiers of treats showcasing uniquely Singaporean flavours and created by popular local chef Shermay Lee (pictured). Nibble on bak kwa jam sandwiches and chow down on chilli crab bao and bite-sized mini-popiah, just three of the eight savoury and eight sweet items – very auspicious! – served with kopi or teh tarik (“pulled” tea). Book at 6597 5266.
All-day Scandi Sarnies
For the Vikings out there, the new Smør deli at One Raffles Place is serving up open-faced sandwiches. Cold ones are piled with smoked Norwegian salmon or hand-peeled Norwegian shrimps; hot ones with Danish butternut pumpkin, Finnish chicken, Swedish herb-roasted beef and more. Eat in or take away. #B1-23 One Raffles Place.
Silly about sausages? Pacific Marketplace’s new dinner menu has six dishes featuring some of the great deli bangers that the Pan Pacific Hotel makes in-house – you can find them at various supermarkets, too. Pictured here is the Würstelplatte of pork bratwurst, veal bratwurst, Münchner weissewürste and Nürnberger. Call 6826 8240.
Let Them Eat Bread
Gordon Ramsay will be launching his successful Bread Street Kitchen concept at Marina Bay Sands next year. Set in an industrial warehouse-style restaurant and bar, like its London counterpart, it will serve a British European menu with fresh seasonal produce. Meanwhile, in a show reminiscent of MasterChef, aspiring local chef Koh Han Jie triumphed over three others – perfecting three egg dishes in three minutes – for the chance to work as the restaurant’s first intern.
The Mushroom King
He’s been doing it for ages, but it’s news to us! For more than 30 years, NUS professor Dr Tan Kok Kheng has been farming mushrooms organically – no chemicals of any sort – at his Mycofarm, located in a small area off Yio Chu Kang Road, where he produces up to 20 tons of delicious, health-promoting fungi each month. Find the reasonably priced hiratakes, king oysters, willow mushrooms and shitake oysters at Cold Storage, NTUC (FairPrice), Prime, Giant and more. We have so little opportunity to buy local produce.
Smart Chopsticks, Soon
Still under development by tech giant Baidu, this clever cutlery will be able detect contamination in food, lighting up to warn you not to finish that bowl of noodles, yong tau foo or whatever. What’s more, the chopsticks can be linked to your smartphone for more information about why your dish has been flagged.
UK supermarket giant Sainsbury’s has created the first outlet in the country to be powered solely through food waste – that’s produce left over after markdowns, donations to charity and use as animal feed – in collaboration with waste recycler Biffa. The outlet is in Cannock, in the West Midlands.