Chinoiserie and Justin
Our pick for: The best spot by a local masterchef at MBS
Local celebrity chef Justin Quek is back at the Marina Bay Sands, this time with two offerings: a casual, all-day eatery called JustIN and a fine-dining destination named Chinoiserie.
The latter offers what he does best—Franco-Asian cuisine with signature temptations such as dim sum with champagne emulsion; five-spice puff pastry (which may remind you of the classic pain au miel); and the simple but no less delicious serving of scrambled eggs with a crown of crab meat and caviar.
His casual location focuses on Singaporean favourites, which are given Quek’s magic touch. Our favourites? His version of xiao long bao filled to the brim with decadent foie gras, and his Hokkien Mee elevated with the clever addition of lobster.
(Related: 5 Singaporean Chefs Who Make Us Proud)
Our pick for: Inspired Japanese fare in a relaxed setting
After expanding the PS.Cafe empire with outlets at the Raffles City Shopping Centre and One Fullerton, the team presents its latest concept which focuses on Japanese cuisine with a contemporary spin.
The chic interiors, filled with shibori-inspired touches and the warmth of wood, will make you want to stay for at least a couple of drinks. Start with the non-alcoholic drink Sparkling Yuzu & Lemongras or the Turmeric Pisco Sour, if you prefer a boozy pick-me-up.
Those lingering for a meal are in the good hands of Japanese chef Takashima Osamu. His inventive offerings include the Nest of Fries (his take on well-loved truffle fries) consisting of crispy shredded potatoes showered with white truffle oil, wasabi mayonnaise, and teriyaki-balsamic sauce. Order enough for everyone, but don't forget other sharing dishes such as the Jypsy salmon tacos and the addictive Yellowtail ceviche. The menu also offers a selection of sushi and sashimi, as well as larger plates and bowls—we enjoyed the smoked mackerel sushi roll, Japanese momotaro with tomato consomme jelly, and the Smokey Unagi Fried Rice the most.
Our pick for: Healthy and tasty vegetarian cuisine
With the growth in popularity of healthy eating, along comes Tibetan-inspired restaurant Ganglamedo on Craig Road, which draws clean-eating devotees with its thoughtful vegetarian menu made with 100 per cent organic ingredients and zero preservatives.
The menu is a varied selection of soups, appetisers and main courses. The first section includes the hot and comforting cordyceps double-boiled soup, brimming with black truffles, bamboo fungus and matsukake, as well as the dry toss cordyceps flower, a mélange of vegetables including carrots, enoki mushrooms and radish. If you need more proof of chef’s creativity, you only have to toss in the homemade fried spinach pancake or the sesame mochi bread with mayonnaise—both evidence that vegetarian dishes can really pack a flavourful punch.
Our pick for: Modern and traditional Italian fare in a heritage building
Foo’d by Davide Oldani has re-branded and is now called Sinfonia Ristorante, offering a mix of traditional and contemporary Italian fare. The name and menu may have changed but it’s still the same culinary team in place with Italian chef Simone Depalmas helming the kitchen.
Made with local tastes in mind, chef Depalmas' truffle chicken liver brulee is creamy and rich with a pleasant aftertaste from the three types of wines used. The mushroom soup with truffles and pine nuts is earthy and divine; this is the perfect precursor to your mains—whether you choose the frog legs Italian tempura or the fork-tender USDA wagyu beef short ribs with chestnuts, salmon roe and horseradish. The dishes are available a la carte or as part of the degustation menus.
(Related: Top 10 Italian Wines Of 2017)
Our pick for: All-day wining and dining in the city
The multi-concept venue is the ideal “spot” to park yourself in, whether it’s for breakfast, lunch or dinner. Executive chef Lee Boon Seng makes it worth your while with his extensive contemporary European menu that's best enjoyed with tipples.
Breakfast is the usual selection of housemade granola, sandwiches and juices prepared fresh daily. When you come for lunch or dinner, you'll see what Lee has got up his sleeve—from his hand-chopped beef tartare and scallop carpaccio appetisers, to the ever-indulgent glazed local duck breast and pan-fried red snapper. As suggested by the friendly sommelier, these dishes are best enjoyed with the wine pairing. Also, keep a lookout for the 1855 Fine Wine Discovery Program, which offers quarterly selections of premium wines by the glass.
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