Where to Eat in Singapore This Week: Restaurant Gaig, Keyaki, Din Tai Fung, Yàn, Min Jiang
Let's continue supporting local restaurants, one of the many businesses that have been hit the hardest by covid-19. You can do so by dining out at the restaurants and enjoying the latest menus they've crafted. But if you prefer to stay home, they've also made their menus available for deliveries and takeaways.
1/5 Restaurant Gaig
Sadly, due to coronavirus, the restaurant had to cancel its much-awaited Wine Dinner of Grandes Pagos on March 28. But there's still something to look forward to, as the culinary team has replaced the dinner event with the new Chef Menu.
What's on the menu? Reinvented classics that would take your tastebuds to Spain, from the chilli crab croqueta to the green apple "ajoblanco" soup with homemade smoked salmon. These are balanced with chef Carles Gaig's signature dishes, the most famous being the traditional cannelloni. End on a sweet note with the sumptuous chocolate lava cake.
And if the menu isn't enticing enough, the restaurant will waive the corkage fee (maximum 2 bottles) and you'll also get 10 per cent off your total bill.
(Related: 10 Great Spanish Wines To Take Note Of)
Executive chef Shinichi Nakatake believes that produce and ingredients are best consumed when in season, as they're at the peak of their flavours. With the arrival of spring, he debuted two kaiseki set menus served for lunch and dinner until April 25.
Both the Haru and Sakura kaiseki menus have the kobachi (small bowl) to start, followed by the quintessential ocean-fresh sashimi, featuring seasonal tuna, sakura dai (cherry blossom sea bream) and sweet shrimp. Nakatake showcases his prowess for cooked foods, too, with the likes of grilled lobster with sea urchin sauce, as well as soba noodles with sakura shrimp and dried mulled roe powder in the Haru menu.
For the Sakura menu, he prepared equally enticing options like pan-seared kinmedai (golden eye snapper) with kuzu starch sauce, and paper-wrapped Wagyu beef and takenoko (Bamboo Shoot) sukiyaki.
(Related: Kei Kobayashi Makes History As First Japanese Chef To Be Awarded 3 Michelin Stars in France)
3/5 Din Tai Fung
The chefs have added a Thai twist to their Taiwanese offerings with the launch of the steamed pad kra pao bun (spicy pork with fragrant Thai basil), inspired by the Thai basi pork and available until April 30. Fans of fiery and savoury flavours will enjoy this latest addition to the menu, where each fluffy bun is packed with minced pork marinated with fragrant herbs and spices like chilli, garlic and Thai sweet basil leaves. Balance the spiciness with the refreshing plum drink, which is also back on the menu until April 30.
(Related: Violet Oon’s ‘Crazy Rich Asians’ Dumpling Recipe)
Hunkering down at home in the next couple of weeks? We've got some good news, you can still savour this restaurant's Cantonese favourites via its latest potluck takeaway. There are two sets available, ideal for big families with eight to 10 members.
Set A includes roasted duck, famous for its crisp skin and succulent meat, as well as peeled prawns with salted egg yolk, and celery with fish slices in XO sauce. For your next order, choose Set B just for the prawn dish prepared kung pao-style, as well as the fiery Szechuan chicken cubes.
(Related: 5 Of The Best Peking Duck Restaurants in Singapore)
5/5 Min Jiang
The Chinese stalwart is one of the many restaurants that has made available its Sichuan and Cantonese faves for delivery. Choose from a repertoire of dishes from the a la carte menu, including drunken chicken; Mongolian chicken with almond flakes; rice crisp with assorted seafood; and fried ‘mee sua’ with seafood in XO sauce.
Deliveries are available for locations within the 2km radius from Goodwood Park Hotel, as well as Raffles Place and Tanjong Pagar. Available from 12pm to 2.30pm and 6.30pm to 9pm.