Where to Eat in Singapore This Week: Omoté, Art, Yellow Pot, Odette, 1-V:U
It's a difficult time for F&B businesses in Singapore with the ongoing coronavirus, which is why it's more important than ever to support your favourite restaurants and help them survive this tough year. The chefs are also doing their part to feed you well, and this week's lineup includes refreshed menus as well as much-anticipated collaboration dinners.
The culinary team led by executive chef Philip Christopher Miu have updated their menu, giving you more reasons to visit the restaurant for a satisfying meal.
Apart from the signature crowd-pleasers we’ve grown to love (among which are the chirashi bowls, Asari garlic flambé, crispy chilli crab and prime beef tataki), you can also savour delightful new dishes such as the Japanese A5 Wagyu and the Iberico pork.
There’s now a noodle section on the menu, too, and one standout is the prawn ramen that comes with a rich and umami-packed broth that leaves you wanting more.
The spring season has inspired chef Beppe De Vito to tap into his childhood memories in Italy to craft his latest menu. Coming from a family of food lovers, it naturally revolved around food, like the time he feasted on fava beans grown on his grandfather’s farm in the region of Puglia.
This gave way to the creation of morels, wild garlic raviolini, fava beans and pecorino, best described as a showcase of spring memories on a plate. More of such interesting combinations are found on the menu, including the royal oscietra caviar accented with the vegetal freshness of the sweet peas, milky sweetness of the mascarpone and citrusy bergamot.
(Related: 5 Reasons To Visit Beppe De Vito's Italian Restaurant, Art—Now At The National Gallery Singapore)
3/5 Yellow Pot
Those who can’t get enough of dim sum can check out chef Sebastian Goh’s latest offerings: the new Weekend Dim Sum A La Carte brunch buffet, consisting of over 60 dim sum specialities made with natural, local and sustainable ingredients.
Good news, loyal fans. The all-time favourites are part of the menu, including the roasted duck and the double-boiled soup of the day. There are also the classic creations of steam yam cake, crystal vegetable dumpling, cabbage roll and vegetable spring roll.
But with a new menu, of course, you have to try the new additions—Chinese kimchi stew, 52-degree chicken with chopped ginger & garlic, to name a few.
Yellow Pot | Six Senses Duxton, 88 Duxton Road, S(089540) | 6914 1420 | email@example.com
(Related: From Dim Sum To Xiao Long Bao: The Best Places For Chinese Weekend Brunch In Hong Kong)
It’s the collaboration dinner we all need right now. Chef Julien Royer has teamed up with Arnaud Dunand Sauthier, chef of two-Michelin-starred Le Normandie in Bangkok for a multi-course menu happening on March 17 and 18.
Chef Julien’s classic French fare, imbued with Asian flavours, will be matched by Sauthier equally delicious creations, influenced by his native region of Savoy in the French Alps.
(Related: Where Do The Top 20 Chefs In Singapore Go For Their Hawker Fix?)
5/5 Book Ahead: 1-V:U
Chef Ace Tan continues to champion progressive Asian cooking with a brand new culinary programme that will see him collaborate with like-minded chefs to showcase the region’s rich culinary traditions.
Dubbed The Progressive Asian Journey Series, the first edition takes place on March 27 and 28 and is a team up with his friend and former head chef of Kimme, Louis Han. The theme is Heart & Seoul, taken from the Asian belief that diet and medicine are inseparable.
The 10-course menu will present their heritage on a plate, starting with Tan’s osmanthus lychee kombucha, liquorice kueh loyang with green papaya and smoked mussels that showcase his Singaporean-Chinese Roots. Han will present innovative takes on Korean classics such as the Yeongpotang, (a speciality soup from South Jeolla Province) with octopus, and the Yeong Yang on Ban, a dry version of the gumtang (Korean beef tendon soup) with lotus leaf.
1-V:U | The Outpost Hotel, Level 7, 10 Artillery Avenue, Sentosa Island, S(099951) | 6513 7708 | firstname.lastname@example.org