Wondering where to eat in Singapore? Every month we bring you the scoop on what’s hot and buzzing across town – from the latest brunch spot to new menus at old favourites, as well as new restaurants and bars.
Perfect pastry
Old Seng Choong has opened two Bake-Off concept stores in the heart of Singapore at Paragon Shopping Centre and Changi Airport Terminal 2. Founded by renowned pastry chef Daniel Tay, the new outlets feature over 15 traditional fresh pastries with a modern twist (and an oh-so flaky crust). Exclusive to the Bake-Off concept stores are flavours such as truffle char siew, royal sweet potato with mochi and ginger, and classic yam with Iberico ham, alongside bestsellers such as the crème brûlée tart and the charcoal egg tart.
New brew on the block
Calling coffee lovers! Kenangan coffee, Indonesia’s largest coffee chain, has opened its flagship store at Raffles City Shopping Centre. From espresso-based drinks to delightful treats, it’s the perfect pit-stop while you shop. Try the Kenangan Latte, a blend of espresso and natural sweetener, or the aromatic creamy latte, or timeless Americano.
252 North Bridge Road, #B1-K10
Peranakan secrets
Dust off the post-Christmas blues with an unforgettable culinary experience with chef, restaurateur and food writer Violet Oon. Discover the rich history and culture of this unique cuisine at “Secrets of the Peranakan Kitchen”, a cooking workshop and tasting showing the Chinese and Malay heritage of the Peranakans. The event is part of a Community Chest fundraising initiative, “Empowering Lives: Food for Good”, in honour of their 40th anniversary. During the workshop, you’ll have the opportunity to learn cutting-edge techniques from the master herself and get hands-on experience. The best part? All proceeds will go to Community Chest!
Event info: 20 January 2024 from 3pm to 5.30pm at Violet Oon Singapore at Jewel. ($400 per person.)
go.gov.sg/campaignpageexpatliving
Fall in love with South American cuisine
The Mondrian Singapore Duxton (83 Neil Road) is the setting for new fine-dining South American restaurant, Araya. The intimate 30-seater space opened its doors in October and is helmed by Michelin-starred chef Francisco Araya and chef Fernanda Guerrero. Araya’s dishes will feature everything from native South American crops like corn and Andean potatoes, to fruit including lucuma and Chilean cherries.
Fresh From Canada
New on the shelves at online grocer Sasha’s Fine Foods is seafood from the clean waters of Canada – and customers are saying it’s some of the best they’ve tasted! Founder Sasha Conlan has had her eye on the country’s seafood produce for a while. “A healthy environment for food production in Canada is shaped by factors such as clean air and water, diverse landscapes and a range of climates,” she says. “Sustainable farming practices and stringent food safety standards play a vital role; with this focus, Canada’s produce is some of the best in the world”.
And, while the far-flung location can prove tricky – especially since for environmental reasons Sasha will only choose sea freight for such a distance – the team are keen to expand on their Canadian range. Luckily, they aren’t shy of a challenge, and they’re working with small-scale fishermen and producers to make this happen, bringing more fine seafood products to our shores while keeping prices as low as possible.
New chapter for CUT!
Michelin-starred steak restaurant CUT by Wolfgang Puck has added exclusive seafood dishes to its menu, including an all-new raw bar to showcase seasonal premium ingredients from around the world. Highlights include sustainably sourced oysters from New Zealand, supersized Alaskan king crabs, handpicked abalones from Jeju Island, as well as razor clams from the deep seas of Scotland.
Opened in 2010, the restaurant is one of two Asian outposts by celebrated chef Wolfgang Puck.
2 Bayfront Avenue, #B1-71
marinabaysands.com/restaurants/cut.html
Take Thanksgiving to the next level at these two spots!
Wolfgang’s Steakhouse
Gather friends and family and celebrate this cherished holiday at Singapore’s only authentic New York steakhouse. From 24 to 26 November, Wolfgang’s Steakhouse Singapore is serving an exclusive Thanksgiving set menu ($168 per person). Expect classic time-honoured favourites and innovative twists on traditional dishes, such as carrot and parsnip soup, petite filet mignon, boneless turkey breast slices, purple sweet mashed potatoes and pumpkin cheesecake.
Hosting Thanksgiving at home? You can savour the flavours of the season without the hassle of preparation and clean-up. Order a classic roast turkey ($188) from Wolfgang’s for collection from 24 to 27 November. Serving four to six, it’s roasted to perfection and seasoned with a blend of aromatic herbs and spices. Add a few delicious sides to complement your meal, such as traditional stuffing, gravy, cranberry sauce and seasonal vegetables.
#02-01 InterContinental Singapore Robertson Quay, 1 Nanson Road
6887 5885 | wolfgangssteakhouse.sg
Crafted by Peter Zwiener
Pay homage to this American holiday at casual upscale restaurant Crafted by Peter Zwiener in downtown Singapore. Along with renowned burgers, the laid-back eatery also has a host of authentic Thanksgiving options. So you can sit at one of the alfresco tables or in the stylish indoor dining area and tuck into high-quality turkey and USDA prime roasted whole rib.
Entertaining guests? For a stress-free celebration, order the classic roast turkey set for takeaway ($358, 7kg). It comes with creamy mushroom soup, grilled seasonal vegetables, roasted red chat potatoes, mushroom stuffing, homemade turkey gravy, cranberry sauce and cranberry polenta cupcakes.
Other quintessential American favourites available for pre-order include the 100 percent USDA prime roasted whole rib set with heaps of sides and drizzled with brown beef gravy and cowboy butter ($428, 2kg), along with a 4kg slice with creamy black pepper sauce for larger celebrations ($20 per 100g, 2kg to 4kg).
#B1-21 South Beach Avenue, 26 Beach Road
6592 2299 | crafted.com.sg
Fancy a Sunday Brunch? Read up on the top brunches in Singapore here.
