Where To Eat In Singapore This Week: Kin, Summer Pavilion, Zafferano, Akira Back, Artemis Grill
With the Chinese New Year week upon us, our meals will naturally revolve around the ubiquitous CNY specialities such as the prosperity salad, pen cai and nian gao—served à la carte and in set menus at these restaurants.
Chef Damian D’Silva’s Chinese New Year menu—dubbed “The Five Blessings”— brings to the table five memorable dishes he feasted on as a child during this time of the year.
Among these are garam assam snapper, comprising golden snapper bathed in a savoury-spicy gravy; and hati babi bungkus, featuring minced pork, coriander and liver patties tossed with homemade spices and Sarawak pepper, wrapped in caul fat, then steamed and grilled over charcoal.
D’Silva’s all-time favourite soup—itek teem—is also part of the repertoire. It’s a bowl of duck leg simmered in salted vegetable soup packed with sweet, salty, sour flavours. Available from January 20 to February 8.
Kin | 31 Bukit Pasoh Road, S(089845) | 6320 9180
2/5 Summer Pavilion
Ideal for your next reunion dinner is Chinese Executive chef Cheung Siu Kong's six- and eight-course lunch and dinner CNY menus that comprise his exclusive creations. Naturally, it begins with yu sheng, given a luxurious touch with Hokkaido king scallop and black caviar.
Why stop there when you can feast on other specialities, including the double-boiled sea whelk soup with fish maw, soaked nostoc algae and persimmon; and sautéed shredded Australian dried abalone with prickly sea cucumber, lotus root, sweet peas and beansprouts. Available from January 13 to February 8.
(Related: Chinese New Year 2020: Toss To A Prosperous New Year With These Clever Yu Sheng Creations)
Chef Andrea De Paola taps into his heritage to give the traditional yu sheng an Italian twist. The salad comprises the usual medley of shredded vegetables, including carrot, daikon, green radish, beetroot, celeriac, and capsicum, but it’s been jazzed up with pickled ginger, candied Amalfi lemon, and balsamic vinegar and marinated onions.
Making it more indulgent is the addition of saffron crackers and shaved black truffles, as well as a generous pour of sesame seaweed, black truffle and honey, and plum dressing. Available from January 20 to February 8.
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4/5 Akira Back
Dine here to enjoy chef Akira Back’s whimsical spin to the signature AB otoro yu sheng. What’s new? Well, he added Chinese rice noodles (aka rat tail noodle) to pay tribute to the Year of the Rat.
The noodles join a delicious ensemble of Korean daikon radish, Japanese chuka wakame, pickled fennel and sweet ginger. These ingredients are doused in Korean-Japanese condiments for a sweet and savoury finish. Available from January 11 to February 8.
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5/5 Artemis Grill
And if you’re still looking for a unique take on the prosperity salad, executive chef Oliver Hyde’s creation is an assembly of the usual ingredients like hamachi, salmon, pickled wakame, red cabbage, carrot, sesame, peanut, daikon radish and tapioca cracker. For an added indulgence, it’s topped with ikura caviar and gold leaf. Available from January 13 to February 13.
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