Where to Eat in Singapore This Week: French Fold, Birds of a Feather, Da Paolo Dempsey Restaurant & Bar, Publico Ristorante, Cé La Vi
Additional reporting by Kissa Castaneda
As we inch closer to the end of 2020, let's not forget to make this difficult year a little better with delicious food. And thankfully, we have no shortage of that in Singapore as we continue to see new dining concepts popping up all over the island as well as revamped menus that keep us coming back for more.
1/5 French Fold
We often think that we have everything in Singapore but when was the last time you had a truly great galette or crêpe? We'd wager it was on your last visit to Paris. Well, this is exactly what you’ll find at French Fold in Telok Ayer, a newly opened restaurant by the Merci Marcel Group. The charming venue offers an enticing list of galettes and crêpes, ranging from classic combinations with artisanal ham, egg and cheese to novel creations featuring wild trout and leek fondue with a touch of lime.
Galettes are best paired with glass of cider, as it is customarily enjoyed in France, and the restaurant has an array of original cider cocktails created in collaboration with Proof & Company. They also stock a robust selection of natural wines should you prefer an intriguing glass of white or red instead. While the galettes pack a punch, make sure to save space for dessert. We opted for the traditional and comforting crepe with brown sugar and Maison Beillevaire butter (a plain crepe with the heavenly combination of premium French butter, brown sugar and lemon). If you prefer an extra sweetener, you can opt to add a scoop of ice cream from homegrown brand Birds of Paradise.
2/5 Birds of a Feather
Contrary to what most people think, Sichuan cuisine is actually an amalgamation of various flavours that go beyond spicy. And that’s what chef Eugene See wants to showcase in his new tasting menu, comprising Sichuan-inspired Western dishes that delight and inspire taste buds.
The meal is off to a good start with the homemade pickled vegetable focaccia, served with a side of Sichuan compound butter made with English butter and ya cai (pickled mustard greens). Next up are more delicious dishes including the octopus carpaccio that is cooked sous vide until tender, torched and elevated with a sweet purple mustard and red wine vinegar gel. The Sichuan element comes in the form of a saffron-infused mung bean jelly topped with pastry chips, cucumber and apple slices.
Birds of a Feather | 01-01, 115 Amoy Street, S(069935) | 9755 7115 | email@example.com
3/5 Da Paolo Dempsey Restaurant & Bar
It's the season of white truffles and the culinary team is offering a bevy of dishes that spotlight this prized ingredient from North Italy. Start the meal on a good note with the white truffle parmesan fries which you can dip in the accompanying white miso butter, and follow it up with more imaginative dishes. The 63-degree organic egg is as indulgent as ever with its aged parmesan custard showered with white truffle shavings. Served with sourdough toast and pancetta relish.
Heavier mains include prosciutto cotto tortellini coated in a rich champagne cream sauce and further elevated with white truffles, as well as homemade tagliolini enriched with aged parmesan emulsion and white truffles. Perfect for sharing is the wood-fired Naples-style pizza, topped with fresh burrata, mascarpone, pumpkin and, of course, truffles.
Da Paolo Dempsey Restaurant & Bar | Block 8,01-13 Dempsey Road, S(247696) | 6261 3128
(Related: 5 Best Restaurants in Singapore that Combine Delicious Food and Classy Ambience)
4/5 Publico Ristorante
If there’s one thing that would get us out of bed early, it would have to be a delicious breakfast. And the restaurant’s newly launched La Mattina menu features 11 à la carte dishes with indulgent, gluten-free and vegetarian options.
How about starting your day with the culinary team’s version of the smashed avocado toast that is loaded with feta, pesto, sunflower seeds and dehydrated tomatoes? And for something more decadent, the green eggs and ham croissant is filled with shaved honey ham, two poached eggs and herbed hollandaise.
(Related: Brunch in Singapore: 4 Ideas to Inspire Your Next Meal)
5/5 Cé La Vi
The fourth edition of the Sky High Hawker Series takes place this weekend (November 7 and 8) and will once again feature the signature of the island's celebrated local chefs and hawkers. Wee Liang Lian, the second-generation owner of Wee Nam Kee, will make an appearance to serve up their signature chicken rice, alongside The Real Peranakan's Phillip Chia and cooking instructor Vivian Pei, who's well known for her traditional Shandong-style dumplings. Their sumptuous offerings will be paired with executive chef Joey Sergentakis' signature baos, as well as lead mixologist Andrew Hyman's cocktail creations.
(Related: New Restaurant Alert: Bao by Cé La Vi Opens in Singapore)
The validity of the menus/promotions listed above may vary. Please check with the restaurant when making your reservations.