Hot New Restaurants To Check Out This Month: September 2018
Beppe de Vito continuously elevates the dining scene in Singapore with restaurant after restaurant, and his newest offering is Art—which is more like a revitalised version of Osteria Art. He says, “In our pursuit of progression and perfection, we always ask ourselves the ever-difficult question of ‘what’s next?’” And for him, this space is his ‘what’s next?’
It’s led by Beppe de Vito alongside talented chef Andrea de Paola; they offer a produce-driven menu anchored on Italian traditions and flavours. Try the scampi tortelli, which marries the classic stuffed pasta with a pepper-infused pork jus and a saffron bisque foam. Another winner, the veal belly is slow-cooked for four hours, and for textural contrast, is topped with fried sweetbread, mushrooms and gorgonzola.
2/5 The English House
Marco Pierre White, the original ‘bad boy’ of British cuisine who groomed the likes of Gordon Ramsay and Mario Batali, has finally opened his first restaurant in Asia. The English House, situated within a restored two-storey shophouse on Mohamed Sultan Road, is an elegant space that effortlessly blends English design with Straits Chinese architecture.
Chef de cuisine Andrew Bennet, who has worked closely with White, helms the kitchen and offers modern British cuisine that White describes as ‘comfort food’. The menu comprises the English cabbage bathed in a vibrant tomato sauce; a sharing platter of rib of Black Angus steak with braised spice tendons, viande jus, pomme and buttered spinach; and Mr. Lamb shepherd’s pie.
It also includes White’s own version of the quintessential fish & chips—an elegant, fried English turbot with a side of beef fat chips, marrowfat peas and tartare sauce.
The English House | 28 Mohamed Sultan Road, S(238972) | 6545 4055 | email@example.com
Founder and owner Hisamizu Takahashi’s passion for food and premium produce has led him to the open this modern Japanese restaurant in the heart of Duxton. It’s not your typical Japanese space fronted by traditional noren curtains and a minimalist space decked out in blonde timber and white walls. Instead, what you’ll see is an intimate and modern space that makes for ideal after-work gatherings.
For drinks and light bites, choose the patio or the tables at the main dining room. But if you want to get up close with the chefs, the counter seats will do just fine. Here, you’ll bear witness to how they skillfully prepare your food like art—divinely cut live sashimi presented on a bed of ice, hand prepared sushi rolls, to name a few.
There’s also a well-curated beverage menu, just in case your meal isn’t complete without sake or wine.
Rizu | 39 Duxton Hill, S(089617) | 6904 8880 | firstname.lastname@example.org
The modern grill restaurant takes over the space previously occupied by the now-defunct Equinox at Swissotel The Stamford. The sweeping views of the Singapore skyline remain, but the revamped interiors are brighter, casual and more inviting.
Executive chef Paul Hallett (from Equinox) still helms the kitchen, and brings his meat expertise to offer premium beef cuts from Australia, Japan, Ireland, etc., skillfully grilled in the Josper oven.
But the restaurant has so much more to offer—from fish options such as the Loch Fyne smoked salmon fillet, enhanced with the fresh flavours of the king crab, wakame and shellfish broth, to lighter choices such as the roasted baby cauliflower and heirloom tomato burrata.
Skai | Level 70, Swissôtel The Stamford, S(178882) | 6837 3322 | email@example.com
The 26-seat kappo restaurant is The Lo & Behold Group’s first foray into Japanese dining, and who better to helm it than chef-owner Shigeru Koizumi. An accomplished chef who has trained in Michelin-starred restaurants, including two star Odette, he merges his knowledge and expertise in Japanese and French cooking to craft impressive seven- and nine-course menus.
These are grounded by his respect for great ingredients, something he learned early on while growing up in the mountainside town of Nasu, in the Tochigi prefecture. A meal here begins with delectable snacks, followed by an amuse bouche, which is Koizumi’s own take on the monaka—often served as dessert. Not to be missed, too, is the Ohmi wagyu, served with maitake, amanaga pepper and aged akazu.
The tea pairing programme was personally curated by Koizumi to complement the food. And his ‘one degree’ philosophy ensures great attention to detail in all aspects of the restaurant.
- Content Direction Don Mendoza
- Location Jaan
- Videography Nicola Ng
- Images Mr and Mrs Smith