Where to Eat in Singapore This Week: Corner House, Restaurant Euphoria, Txa Gastrobar, Lino, Canton Garden
This week is extra special as four of the island's best French chefs are collaborating for an inspired eight-hands menu that showcases their signature dishes. That's not the only thing to look forward to this week, as we also have a new restaurant by a local celebrity chef as well as revamped menus and dining concepts that make the scene even more vibrant.
1/5 Corner House
Executive chef David Thien has invited his friends Julien Royer (chef-owner of Odette), Alain Herber (pastry chef of The St. Regis Singapore) and Frédéric Colin (chef-owner of Brasserie Gavroche) to collaborate on this highly-anticipated eight-hands dinner, happening on November 17 and 18.
Served omakase-style, the menu will feature the chefs’ signature dishes presented as chapters and made with premium seasonal ingredients such as botan ebi, caviar, sea urchin, abalone, lobster, porcini, white truffle and pork feet. While the dishes may sound familiar, the chefs elaborate that they’ve added personal touches to these classics for a truly authentic dining experience.
(Related: On The Pass: Julien Royer Of Odette)
2/5 Restaurant Euphoria
Local chef Jason Tan, formerly of Corner House, has returned to the local dining scene as the chef-owner of Restaurant Euphoria. Diners can expect to feast on his Gastro-Botanica cuisine, but he has taken it up another notch with new levels of innovation and flavour.
First up, he has reimagined the mother sauces as meatless sauces—dubbed La Symphonie de Légumes and made with 100 per cent pure vegetable extractions and reductions. These star in his culinary masterpieces such as the ‘Mochishire’, an inspired take on the French onion soup that is crafted with ‘Pão de Queijo’ Brazilian mochi bread and Yorkshire pudding, and the Oignon Jamboree, a new iteration of his signature ‘My Favourite Vegetable’ onion dish.
Restaurant Euphoria | 76 Tras Street, S(079015) | Book here
(Related: Inside Chef Jason Tan’s Soon-To-Open Restaurant Euphoria)
3/5 Txa Gastrobar
While the gastrobar under F&B brand 1-Group opened as Singapore’s first Basque-inspired pintxo bar, the folks behind it decided to update the concept to “modern European with a Spanish emphasis” to expand its delicious menu.
It starts with the Sangria Punch Bowl that can be customised with your choice of alcohol—red, white, brandy or rum—as well as three fruit options. Follow it up with new dishes on the menu, among which are the luscious burrata pizza topped with shaved parmesan cheese, cherry tomatoes and arugula, as well as the smoked duck truffle carbonara pasta topped with a delectable onsen egg and parsley.
Txa Gastrobar | 10 Telok Blangah Green, S(109178) | 8123 8484 | email@example.com
(Related: Escape to the Basque Country When You Dine at The Alkaff Mansion)
If you need another reason to visit this Italian restaurant in Binjai Park, how about the culinary team’s new dishes on the menu? Pizzas are a must here, and the escargot variety will win fans over with its 48-hour wood-fired dough and generous toppings of French snails, garlic herbs, tomato passata and parmesan.
Other standouts include the braised beef cheek, which uses quality Australian beef soaked in red wine sauce that brims with button mushrooms, fresh spinach and creamy mashed potato. End on a sweet note with the popular burnt cheesecake or the quintessential pecan tart.
Lino | 7 Binjai Park, S(589821) | 6463 5282 | firstname.lastname@example.org
(Related: 5 Best Restaurants in Singapore that Combine Delicious Food and Classy Ambience)
5/5 Canton Garden
After a week of feasting on European cuisine, you might be longing for a taste of delicious Cantonese fare. And that's why you shouldn’t miss this pop-up concept located at the still-closed Szechuan Court at Fairmont Singapore
Helmed by master chef Mok Wan Lok, he will tease the taste buds with classic dishes with a modern twist—roasted pork belly sprinkled with housemade truffle and cognac mustard; pan-seared Shanghainese dumplings with a delicious filling of Angus Stanbroke Angus beef and morel mushrooms.
Canton Garden | 80 Bras Basah Road, Level 3, Fairmont Singapore, S(189560) | 6431 6156 | email@example.com