Where to Eat in Singapore This Week: Peppermint, Syun, Monti, Jekyll & Hyde, Mikuni
If you have a penchant for Japanese fare, you will be glad to know that delicious options await this week, including Mikuni which is offering Hina Matsuri bento sets to honour the annual doll festival, as well as Syun which is celebrating the cherry blossom season with an inspired menu. But if you want more international choices, AquaMarine has been rebranded to all-day dining restaurant Peppermint offering a galore of wholesome international dishes and gluten-free items, while cocktail bar Jekyll & Hyde has updated its food menu to give you delectable bar bites inspired by Southeast Asian flavours. Cap off the week with bottomless tipples at Monti, which entices with freeflow red and white wines, prosecco, selected spirits and beers from its No Strings Attached promotion.
Halal buffet restaurant AquaMarine has been rebranded as Peppermint, an all-day dining restaurant serving wholesome local and international favourites which are freshly prepared at the open kitchen.
A feast here starts with endless servings of sustainably-farmed seafood—the likes of juicy oysters, sweet tiger prawns and succulent mussels—as well as deliciously cooked meats such as fork-tender beef and lamb. The new dining concept means there’s more plant-based options to savour, too. So don’t miss out on signatures like the Guilt-free Burger, comprising alternative meat patty stacked with crispy kale in oatmeal, as well as sustainable barramundi coated with honey soya emulsion and served with cauliflower rice. Book here.
You may not be able to see the cherry blossoms in Japan, but you’ll be able to savour a seven-course menu inspired by it at celebrity chef Hal Yamashita’s Singapore restaurant. Dubbed Sakura Feast: Beauty that blossoms on the plate, the menu is a showcase of Yamashita’s contemporary “nouvelle” Japanese cuisine prepared with seasonal ingredients air-flown from Japan.
Standouts include the Mizu-tako carpaccio with hassaku (Japanese grapefruit) salsa, fashioned like a pretty cherry blossom; and the Japanese sakura sea bream served atop sakura risotto, fava bean and sakura-ebi. The bar team has also curated refreshing tipples to go with your meal, such as the Roku Gin Mojito crafted with Roku gin. Available until March 30. Book here.
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Take in the panoramic views of the bay as you enjoy bottomless servings of red and white wines, prosecco, selected spirits and beers with the Italian restaurant’s No Strings Attached promotion, which is available in two seatings (5pm to 7pm and 7pm to 9pm) at the alfresco area.
Complement the tipples with the culinary team’s à la carte tapas menu. New dishes include the deep-fried breaded wing and drumlet accompanied by an assortment of dips; barbecue Iberico pork skewers enriched with port wine glaze and served with salsa verde; and fried caprese. The latter is a tasty combination of mozzarella, anchovy and olive tapenade served atop bread along with tomato, basil, lime and sriracha sauce. Book here.
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4/5 Jekyll & Hyde
The cocktail bar has moved to a bigger premise on Neil Road, and to give you more reasons to visit, the culinary team have updated their menu with a selection of soul food dishes inspired by South East Asian flavours.
A trip to the cocktail bar always starts with nachos, and the version here features a chilli crab-inspired dip prepared with house-made chilli studded with crabmeat, ikura and fermented soy beans. Make it a glorious feast with the addition of Mr. Hyde’s Satay, which are made with Iberico pork marinated with lemongrass, curry powder, coriander, fennel and chilli powder, as well as Fresh Orh Lua. The reimagined hawker classic sees the crispy and chewy omelette topped with freshly-shucked Canadian oysters and served with a vinegar-chilli dip. Book here.
Jekyll & Hyde | 74 Neil Road, S(088839) | 8940 2450 | firstname.lastname@example.org
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The chefs here are celebrating Hina Matsuri or “doll festival” with an inspired lunch bento set, served throughout the month. Standouts include the miso braised A5 Miyazaki Wagyu beef, prepared by marinating the beef in red wine and a secret spice for three days and braising the meat with red sake for an impossibly tender finish.
Also part of the repertoire is the tempura selection, consisting of scallop, kinmedai fish, baby sweet potato and shishitou (mildly spicy pepper) which are deep-fried to a delicious crisp and served with snow salt. Book here.