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.
- Boat Quay welcomes cocktail bar and restaurant Lumo (#01-00, 50 South Bridge Road), a 70-seater serving tipples inspired by the nature of light. Choose from seven categories, each based on the study of breakfast-themed ingredients like milk and toast. Food-wise, modern European dishes take centre stage with recipes designed to complement the drinks.
- Bib Gourmand recipient The Blue Ginger has opened a second outlet in Great World (1 Kim Seng Promenade, #01- 106). Expect new items on the popular Peranakan restaurant’s menu including Kerabu laksa, Nyonya noodles and buah keluak fried rice ($15 each).
- Enjoy contemporary Asian fare at newly opened restaurant bar Route 65 (3 Temasek Boulevard, #01-434 Suntec City North Wing Tower 5). Popular picks include cheesy lobster carrot cake ($20), crème brulee with gula melaka and coconut ice cream ($10), and boba cocktails ($15).
Whether you’re looking for a unique date night experience, or you’re up to try something new with your pals, modern Central Asian restaurant The Nomads will tick all your boxes. It’s a smallish space – room for 20 in the main dining area and 10 in a hidden private room – but it packs a punch thanks to the chic interiors and innovative food. In fact, there’s really nothing quite like this out there! Menus are omakase-style, and feature quality ingredients that change seasonally. For a complete experience, The Odyssey of Fire ($148) gets you a whopping 17 courses. One must-try is the Nomad’s Nan with Hunter-Gatherer’s Butter, a traditional Kazakhstan-style bread made to a family recipe, slathered with seasonal dips like an umami-laden seaweed butter. The Hunter’s Plov, meanwhile, is an Uzbek favourite; it’s a risotto dish featuring wagyu and bone marrow. There’s also an 11-course option ($98) and an à la carte menu for those with smaller appetites.
70 Telok Ayer Street. 6977 7057 | fb.com/thenomadssg
Listen up, foodies! Singapore has claimed seven spots on the 2020 list of Asia’s 50 Best Restaurants, with Odette taking top honours, yet again, retaining its dual titles of Best Restaurant in Singapore and Asia. Also on the list are five returning favourites: Burnt Ends (#5), Les Amis (#11), JAAN (#21), Corner House (#42) and Nouri (#50). The one new entrant is Zén (#28) by renowned Swedish chef Bjorn Frantzen.
Ask the expert
In this new column, SASHA CONLAN, founder of Sasha’s Fine Foods, answers questions on ingredients, provenance, sustainability and more.
Do I really need to give up eating meat in order to save the planet?
‘Today, the legitimacy of the contemporary call to reduce our consumption of red meat comes on the coattails of global warming and the indisputable carnage being wrought on our planet. The widely known causes of global warming include carbon dioxide, ozone depletion, industrialisation and pollution, deforestation and overfishing.
However, the humble cow (and pig, and chicken) sits at the top of this leader board, taking a massive toll on our climate by producing ungodly quantities of methane, a root cause of global warming. Raising livestock takes the gold in terms of pasture and land use, guzzling an inordinate quantity of water that could be otherwise used on less enviro-harming food production and much needed land irrigation. Greenhouse gas emissions from cattle are, unlike plants, also off the charts. However, sustainable farming practices allow us to enjoy meat without the hangover of damage to the environment – and I certainly advocate, if possible, for people to buy sustainably farmed beef and other meats.
While there are lots of voices who claim that veganism – eliminating meat and dairy completely – is the number one answer to our environmental woes, others vehemently disagree. There is no absolute right answer. As always, it’s a balance between what’s realistic in our respective lives, what’s affordable and what’s available. Reining in climate change won’t require everyone to become vegetarian or vegan, or even to stop eating beef. However, if our daily protein requirements can be met by eating more plant-based foods and grains, and less red meat, and this offsets some of the damage to our environment, there’s little reason not to.
Personally, I can’t see myself becoming a vegetarian or a vegan, but I guess I’m already comfortable with a flexitarian approach. I’m not sure if becoming a flexitarian or a vegan is enough to save the planet, but I like to think that in the long run, minor changes to our first-world diets can have a profound and positive impact.”
To buy and learn more about plant-based meals and sustainable meat offerings, visit sashasfinefoods.com.
Win! Score Some Sandwiches!
Rebel, an Orchard-based sandwich joint that’s got fun Asian-flavours and vegan options to boot, is giving away $50 vouchers to five lucky winners. To stand a chance to win, simply follow Expat Living and Quorn Singapore (facebook.com/quornsg) on Facebook, and visit expatliving.sg/competitions to enter. The competition closes on 31 May, so hurry up! Trust us, whether you’ve gone meatless or not, you’ll definitely want to try Rebel’s Vegan H.A.L.T. sandwich, made with a meat-free Quorn spicy patty, avocado salsa, lettuce and tomato – yum! Rebel is at 111 Somerset, #01-08 and JTC Space @ Tampines North. facebook.com/rebelgurl.co
Slow & Satisfying
Homegrown French bakery and café Tiong Bahru Bakery brings back the slow food movement with its latest all-day breakfast “diner” concept at Funan (#04-22) and Raffles City (#B1-11). Headed by Executive Chef Paul Albert, who has worked in Michelin-starred restaurants in France and Brazil, Tiong Bahru Bakery Diner’s plant-forward menu places the spotlight on traditional preparation techniques like fermentation.
The result? Wholesome food that’s not only delicious, but also gut-friendly. Try the super green warm soup ($16), a veggie-packed medley blended with a housemade mushroom broth; or the miso whole wheat spaghetti with broccolini ($19). If you can’t do without meat, the rich and creamy pulled pork risoni pasta ($22) will hit the spot. Another must is the savoury stack ($23): sourdough waffle made with a 158-year-old starter brought across from Brazil, topped with a fried egg, bacon, smoked paprika-infused maple syrup, honeyed ricotta and goji. tiongbahrubakery.com