By: Katie Roberts
A seven-metre-high video screen projects colourful, psychedelic patterns at the entrance to new hotel The South Beach, the first of many surprises in the Phillippe Starke-designed interior. Past reception and down the stairs to the hotel’s All Day Hotel Dining (ADHD) restaurant, the clashing contrast in textures, furniture styles and mismatched chandeliers continues, but somehow, it all works. Here, Executive Chef Martin Bräcker has created the ultimate hotel restaurant menu featuring local delights, global favourites to please all, and some special highlights that demonstrate his culinary skill and personality.
For starters, salmon three ways ($32) is exactly as the name describes, the highlight being the rarely served balik cut. From the sharing menu is the outstanding truffled oxtail ($16), crunchy breaded boneless oxtail served with a jus and wasabi sauce. Veal isn’t common on menus in Singapore, so save up for the herb-coated tenderloin ($42), cooked to tender perfection and served with a yummy Camembert and potato gratin on the side.
For dessert, the artistic Berry Fields ($18) is a rich combination of dome-shaped red berry and cherry marscapone, a yoghurt mousse and other surprises in a gorgeous arrangement. This is an experience to savour – and keep an eye out for Audrey Hepburn while you’re there. Open for breakfast, lunch and dinner daily.
30 Beach Road, The South Beach