Where to Eat in Singapore This Week: Peach Garden, Bread Street Kitchen, Monti, Tono Cevicheria, Mott 32 Singapore, Oshino
This week is all about celebrating International Women’s Day which falls on March 8. So, instead of staying home, take advantage of the selection of treats some of the island's amazing female chefs and bartenders have prepared—Sunday brunch and collaboration dinners included.
1/6 Peach Garden
Chinese food with a Nipponese twist is the theme of this stalwart’s lunch and dinner menus, dubbed Oishi Flavours of Japan and available for diners to enjoy from today until April 30.
Available à la carte are the likes of chilled sea urchin tofu that comes with a sake-infused century egg sauce and topped with shirasu baby sardines. Equally attractive are the meat options; standouts include the pan-fried shirobuta dressed in your choice of sauce—mala, black pepper, or mushroom.
2/6 Bread Street Kitchen
It’s also British Pie Week and what better way to celebrate it than with executive chef Sabrina Stillhart’s selection of hearty favourites. Always a classic is the lamb shepherd's pie, made with the traditional base of carrots, mashed potatoes, horseradish and garlic crumbs encased in a buttery shortcrust pastry.
Craving meatier options? The bone marrow & steak pie—a comforting combination of steak, potatoes, onions and baby mushrooms—will do nicely. End with a zesty slice of kaffir lime pie complete with a generous scoop of mandarin yuzu sorbet.
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Round up your friends this Sunday for the You Go Girl Sunday brunch, complete with cocktails by guest bartenders Christyne Lee (Tess Bar & Kitchen) and Macarena Rotger (The Other Roof). Lee will be bartending from noon to 2pm, while Rotger will be serving her specialties from 1pm to 3pm.
Of course, this unique brunch invitation also features an all-you-can-eat Colapranzo menu, which comprises hearty Italian favourites, including burratina and heirloom tomatoes, braised beef short ribs and homemade tagliatelle in an indulgent beef ragout made with Mayura Station Wagyu.
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4/6 Tono Cevicheria
In celebration of International Women’s Day, chefs Tamara Chavez (Tono Cevicheria), Petrina Loh (Morsels) and Ashlee Malligan (Nouri) are joining hands for a collaboration dinner on March 8, in which they will showcase their inspired versions of the classic ceviche and taco.
Chavez’s ceviche is tart and refreshing thanks to a mixture of fresh seafood bathed in her signature tiger’s milk. Loh’s main course is a sublime taco filled with Angus rump rendang, a punchy rendition featuring a homespun recipe, brightened with the addition of green mango pickle, fenugreek and red onion yoghurt.
Malligan will close the meal with her inspired take on the mole taco, which takes cues from the traditional Mexican delicacy made with spices and chillies. She gives it her own spin by using buah keluah instead of chocolate, and mixes it with fork-tender Australian lamb shoulder. Finished with pickled jalapenos, cocoa nibs and sesame seeds.
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5/6 Mott 32 Singapore
Take advantage of the restaurant’s newly-introduced Dim Sum Drink Sum menu, available daily from 5pm to 7pm. Feast on signature bites like its hot and sour Shanghainese soup dumplings featuring scallop and prawn; the Singapore-exclusive crispy sugar-coated Peking duck bun; and a unique pairing of Japanese pumpkin with salty egg.
These are best enjoyed with its signature tipples. Go with the Hong Kong iced tea if you want something refreshing, or the Szechuan Tonic if you prefer something with more of a kick. Wine lovers can look forward to the Bortolin Prosecco Valdobbiadene Superiore Brut or the 2019 Críos Torrontés from Argentina.
Mott 32 Singapore | B1-42-44, Galleria Level, The Shoppes at Marina Bay Sands | 6688 8868 | Mott32.firstname.lastname@example.org
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Chef Koichiro Oshino, formerly of Shinji by Kanesaka, has opened his eponymous restaurant at Raffles Courtyard. In this nine-seater space (designed by veteran designer Junzo Irikado), he serves his signature Edo-style sushi guided by the Japanese culinary philosophy of capturing the essence of nature and its ever-changing seasons.
Experience the chef's culinary prowess through the omakase menu, a parade of appetiser, sashimi, cooked dishes, nigiri sushi, soup and dessert. Naturally, the menu is tailored to diners’ preferences as well as the freshest produce of the day. The meal closes with a traditional tea ceremony curated by the chef’s wife, Motoko.
Oshino | 01-11 Raffles Hotel Shopping Arcade, 328 North Bridge Road, Singapore 188719 | 9012 3938 | Book here