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.
- American burger joint Five Guys has finally landed on our shores with its first Singapore outlet at Plaza Singapura (#01-32)! The cult-favourite chain is popular for its customisable shakes, hand-cut fries and burgers, which feature hand-formed burger patties with no preservatives and freshly baked with a secret recipe.
- Duxton Hill welcomes BTM Mussels & Bar (5 Duxton Hill), a 74-seater offering seasonal mussels from France and across Continental Europe, cooked in a variety of recipes and served with fries on the side. You’ll also find a curated wine list and beer including the house-made fruitinfused summer beer, and bar bites like Le Croq-Truffle ($18) – a Croque Monsieur with a truffle twist.
- Malaysian food chain GO Noodle House has opened its first outlet in Singapore, at 313@Somerset (#B3-37/38). The casual eatery is known for its fish bone broth, a family recipe that uses more than 40 types of fish bones. Try the signature bursting meatballs in superior soup ($8.90) – piping hot pork balls with a flavourful meat filling.
- Newly opened in Capitol Singapore (#B1-32) is premium ice cream brand Carmen’s Best, from the Philippines. The ice cream uses fresh milk from its own dairy farm, among other ingredients sourced from around the world. Best-selling flavours include Cheese, Brown Butter Almond Brittle, and Pistachio, which uses Sicilian pistachios.
Wild about brunch!
Singapore’s famous all-day brunch spot Wild Honey has launched a cookbook in honour of its tenth anniversary, and we can’t wait to get our hands on those signature recipes. Each one is inspired by the travels around the globe of the restaurant’s expat founders – from Paris, Mexico and Australia to Yemen and Turkey.
Priced at $50, Signature Breakfast Dishes and Stories gives readers the inside scoop on many of Wild Honey’s sought-after secrets for making the perfect eggs, their signature Hollandaise, the restaurant’s much-loved French toast and waffles, condiments, sides and more. The book is available for purchase at three Wild Honey outlets (Scotts Square, Mandarin Gallery and South Beach), Maissone in Tiong Bahru and The Fishwives, and online at wildhoney.com.sg/shop.
We’re giving copies of the brand new cookbook to three lucky EL readers. Just visit expatliving.sg/competitions for details on how to get your hands on one.
Chic Italian at Caffe Cicheti
Craving Italian? Us, too. Try Caffe Cicheti, a contemporary osteria by the same team behind popular dining concepts Cicheti and pasta spot Bar Cicheti. Taking over the space of Aussie resto Fynn, the chic Italian joint serves fresh and uncomplicated flavours from the Italian coast. Highlights on the dinner menu include the Iberico pork ($29.50) – juicy pork rack roast rubbed with fermented garlic and five-spice mix, served with a zesty kale salad – and mainstays like the Pesto ($22), which was a unanimous favourite at the table.
If you’re visiting for weekend brunch, you’ll find familiar favourites from Fynn, like the ricotta hotcakes ($19) and buttermilk waffle with fried chicken ($23).
Bring On The Baja!
If you haven’t yet checked out recently opened restaurant Hola Mexico at Orchard’s Cuppage Terrace (21 Cuppage Road), you’re seriously missing out on some fun, fresh Mexican cuisine. And, if you have experienced the authentic comfort food first-hand, you’ll definitely want to return to try the just-launched Baja fish taco – crispy, beer-battered fish with crispy slaw, pico de gallo, garlic and lime in a classic tortilla, topped with smoky chipotle sauce. Wash it down with a chilled beer or margarita, and you’ve got yourself a flavour fiesta.
6282 5520 | holamexico.sg
Whether you’re looking for the best speakeasy bars in Seoul, the hottest trattoria in Rome or the quirkiest whisky joint in Shanghai, 50 Best, the brand behind The World’s Best Restaurants and The World’s Best 50 Bars annual rankings, has got you covered. Its just launched site, 50 Best Discovery (theworlds50best.com/discovery), offers diners a complete library of restaurants and bars across the globe, all chosen by 50 Best experts and taken from all of the 50 Best lists. Search by city, town and region, and access pricing, contact details and reviews for each venue wherever you are in the world. Happy eating and drinking!
Ask the expert
In this new column, SASHA CONLAN, founder of Sasha’s Fine Foods, answers questions on ingredients, provenance, sustainability and more.
Is wild-caught fish better than sustainably farmed fish?
“Whether you choose to buy wildcaught or farmed fish, it’s got to be sustainably produced. Therein lies the most important differentiator.
I once received a call from a customer, a lovely guy who had heard great things about some of our fish varieties but was bothered that it was farmed and not wild-caught. We had a long, insightful conversation, and I explained my reasons for stocking sustainably farmed fish. By the end of the call, he totally got it and happily placed his order. His parting words were, “I just never understood…”
In order to make better choices when buying seafood products, it’s important to have an understanding of all the facts – and an informed understanding of why sustainable fish farms must be embraced. It’s time to debunk the jaded myth that sustainably farmed fish are just not as good, natural or desirable as wild-caught fish.
The explanation for why we’ve resorted to fish farming is simple but grim. According to the United Nations, we’ve already fished 90 percent of the ocean’s large predatory fish like tuna and salmon. And, over 70 percent of the world’s fisheries are considered significantly depleted.
Demand is met with large-scale fishing techniques like bottom trawling and supertrawling – dragging massive, weighted nets across the sea floor, which indiscriminately scoop up both the intended target fish as well as coral, juvenile fish species and other marine life vital to the marine ecosystem – all of which is discarded as “by-catch”. Marine life caught as by-catch can comprise up to 90 percent of a net’s total catch and is thrown back into the ocean, dead or alive. This is an example of non-sustainable wild-caught fishing.
So, I encourage you to try to buy certified sustainable fish, whether it’s farmed or wildcaught. Don’t we owe it to our planet to take what we know and exercise good judgement? By embracing sustainable, farmed fish and other seafood, we become part of the solution and not the problem.
To buy and learn more about sustainable fish, visit sashasfinefoods.com.
How to keep wine fresh
Say goodbye to your vino going bad within days of opening the bottle. We’ve found a solution that lets you enjoy a glass of wine one day, and another glass from the same bottle weeks (or even months!) later, and with the same fresh taste as the day it was first opened. Winesave is an easy-to-use, hand-held appliance that protects your wine from oxidation. It stores high-quality, food-grade argon gas under pressure that, when dispensed into an opened bottle, preserves the wine by forming a protective barrier that stops spoilage from oxygen, without affecting the characteristics of the drink. No need to waste wine ever again!
Find out more at winesave.com.sg
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