What Have These Chefs Been Up To Lately?

The great thing about Singapore’s dining scene is that there’s always something to look forward to, and that’s mostly thanks to the tireless work of the chefs who constantly come up with creative ideas (in and out of the kitchen) to keep us foodies happy. Here’s what some of the biggest names in Singapore’s dining scene have been up to lately.

Anthony Yeoh

New Menu, Gallery & Co.

Head chef Anthony Yeoh took a break from running Cocotte’s kitchen to create a new menu for Gallery & Co. But instead of sticking to his signature rustic French cooking, he showed a different side by rustling up contemporary Singapore dishes, giving a new spin to familiar flavours.

These are available in the all-day dining menu. Some of the creations to try include the crab & shrimp fritters, made with fresh vegetables, strips of crab meat and fresh prawns deep fried to golden perfection; otak otak tacos, enhanced with tangy corn salsa and fresh chopped herbs; and the chicken dumpling soup, where a flavourful chicken broth is enriched with herbs and spices.

Gallery & Co. | 1 St Andrew's Road, National Gallery, S(178957) | Call 6385 6683

Ryan Clift

Four Hands Dinner, Tippling Club

For one night only, chef-owner Ryan Clift of Tippling Club will collaborate with Spanish chef Josean Alija of Nerua Guggenheim Bilbao to present the Four Hands Dinner—From Bilbao to Singapore, an eight-course menu that combines both chefs’ signatures in one gastronomic meal.

From the guest chef who’s known for his ultra-progressive cuisine, you’ll be able to tuck into refreshing tomatoes with aromatic herbs and capers base; as well as the prawn with vegetables broth, enoki mushroom, curry and mint. Chef Clift will complement these with all-time favourites, such as crab with nashi pear, shiso puree and yuzu, as well as foie gras with apple, eight-spice and gaufrette. Capping off the meal are two desserts from both chefs—‘cabello de ángel’ pumpkin, bergamot vanilla ice cream and pumpkin seeds; and the texture of Japanese peach and earl grey tea. (The one-night dinner is on 8 September, 7pm at The Tippling Club)

Tippling Club | 38 Tanjong Pagar Road, S(088461) | 6475 2217

Janice Wong

New Eatery, Janice Wong Singapore

Singapore’s pastry queen has a skill set that goes beyond coming up with innovative sweet treats, which she’s keen to show off at her new restaurant, the eponymous Janice Wong Singapore.

The intimate eatery—a collaboration with chef Ma Jian Jun (who co-wrote the book, Dim Sum, with Chef Wong) —is tucked away in a quiet spot at the National Museum Singapore and offers a mouth-watering selection of dim sum and noodles.

But of course, it wouldn’t be a Janice Wong establishment without dessert offerings too. The other half of the menu is dedicated to all things sweet. Not only can you expect artisanal chocolates, ice cream and cookies, Chef Wong will also be selling her edible toys such as chocolate balloons and kites at the restaurant.

Janice Wong Singapore | 93 Stamford Road 01-06 National Museum Singapore, S(178897) | 9712 5338

Keisuke Matsumoto

Chef’s Table, Lewin Terrace

You’re invited to a sumptuous dinner hosted by Lewin Terrace’s executive chef Keisuke Matsumoto. A once-a-month affair, you’ll be able to tuck into an omakase menu of French-Japanese fusion cuisine made only from the freshest ingredients and produce hand-picked by the chef himself. What’s on the menu? Well, you’ll only find out after you’ve joined chef Matsumoto at his table.

Lewin Terrace | 23B Coleman Street (next to Singapore Philatelic Museum), S(179807) | 6333 9905

Steven Ng

Tea Pairing Menu, Shang Palace

Master chef Steven Ng continues to dish out his signature Cantonese creations at Shang Palace; but from now until 18 September, he is offering a special seven-course tea pairing menu and an a la carte menu inspired by tea flavours.

For the a la carte menu, chef Ng has created new dishes enhanced by premium tea leaves. These include the double-boiled bird’s nest with “bi luo chun” green tea and black chicken; wok-fried pork ribs infused with “tie guan yin” tea; and sautéed prawns with “long jing” tea.

The tea-pairing menu has the Cantonese dishes he’s known for, but they’re served with pandan lemongrass infusion tea, tea espresso and other tea flavours. (The special menus are available from now until 18 September, lunch and dinner at Shang Palace)

Shang Palace | 22 Orange Grove Road, Shangri-La Hotel Singapore, S(258350) | 6213 4473

Topics

Janice Wong Tippling Club Ryan Clift Gallery & Co. lewin terrace Singapore chefs Keisuke Matsumoto chef Anthony Yeoh Four Hands Dinner National Museum Singapore