Where to Eat in Singapore This Week: Skirt, Cé La Vi, Bedrock Bar & Grill, The Clifford Pier, Meatsmith
It’s the week before Chinese New Year. Before you start your reunion dinners, where you’ll get to feast on yu sheng and Buddha Jumps Over the Wall, to name a few, take the time to savour these sumptuous creations.
With new executive chef Paulo Sanapo on board, he and sous chef Tom Choong have updated the menu to showcase more worldly flavours alongside their signature steaks.
Dig into new creations before you order the mouthwatering Japanese Tochigi Wagyu ribeye or the 1.2kg Tomahawk. Enticing the palate is the green garlic porridge decorated with herb confit escargot and the Wagyu beef tataki elevated with soy truffle foam and oscietra caviar.
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2/5 Cé La Vi
For a memorable CNY dinner with your special someone, consider this six-course feast courtesy of executive chef Joey Sergentakis, available from January 17 to February 2. After the essential tossing of the yu sheng (his version comes with salmon, peanuts, sesame and honey plum sauce), there are more auspicious and delectable eats to look forward to.
For longevity, you’ve got the plump Hokkaido scallops stacked with oyster and oscietra caviar, piqued with a squeeze of Sudachi ponzu and yuzu kosho. What about luck? There’s also the shiitake mushroom velouté decorated with sea urchin custard. The menu comes with an optional wine pairing.
3/5 Bedrock Bar & Gril
The first whisky trail five-course pairing dinner this year is back on January 15. Book your tickets fast and let guest speaker Paul Warathep Chandeeraj, brand ambassador of Thai Beverage PLC, take you through beautiful Scottish expressions like the Old Pulteney 12 years old, the Speyburn 10 years old and the Speyburn 15 years old.
Their beautiful flavours, ranging from smooth and spicy to smoky with a burst of fruity notes, will be complemented by the likes of bay scallops with roasted cauliflower puree and caviar and truffle camembert with hazelnut and honey.
4/5 The Clifford Pier
The restaurant’s culinary collaborations with local talents begin this year with homegrown fish farm, Ah Hua Kelong. From January 6 to 17, you’ll be able to enjoy executive sous chef Zacharie Ong of Ah Hua Kelong’s 15 well-loved dishes, served à la carte and in set menus.
Some of the farm’s harvests include lala clams that you can savour in creations like lala chawanmushi with brown butter and garlic kudzu, dried shiitake, orange zest and spring onions; and laksa risotto with vannamei prawns, lala clams, fresh lime and cucumber slaw.
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The folks at Meatsmith have partnered with ArtWalk Little India 2020 and LaSalle College of Arts to host an immersive dining experience on January 18. The dinner comprises three courses: Ikura papadum, beef seekh kebab and jackfruit, meringue and coconut.
These were inspired by plays written by Aswani Aswath, Chen Cuifen and Harish Rama, which showcase the challenges today’s youth are facing. As you dig into these dishes, you’ll also get to watch the said plays being brought to life by the LaSalle BA(Hons) Acting Programme Year 3 students.
Meatsmith | 21 Campbell Lane, S(209894) | 9625 9056 | email@example.com
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