Where to Eat in Singapore This Week: Art, Ola Cocina Del Mar, Barossa, Xin Cuisine, Pollen
We might be nearing the end of November, but that doesn’t mean there is a shortage of delicious food in the local dining scene. In fact, you have a lot more to look forward to this week, from chef Beppe de Vito’s wine pairing menu to Pollen’s revamped menu, courtesy of its new executive chef Michael Wilson.
Save your dinner plans on Saturday (November 28, 6pm onwards) for this one-night-only event, where chef Beppe De Vito and group executive chef Daniele Sperindio will present an indulgent seven-course Italian meal alongside seven rare Bordeaux vintages of Couvent des Jacobins.
The evening will spotlight the 700-year-old French winery's finest pours, including the Couvent des Jacobins 2006, 2008 and 2012 paired with the likes of porcini mushrooms encased in raviolini and Te Mana lamb chop drizzled with Taggiasche olives jus. Book here.
2/5 Ola Cocina Del Mar
From November 23 to December 18, the Spanish restaurant will showcase the diverse Peruvian cuisine with a special menu of the South American country’s well-loved staples. “Each dish comes with its own unique backstory and reflects the many wonderful facets of my country’s history and culture,” explains chef-owner Daniel Chavez, who crafted the menu with head chef Tamara Chavez.
Gourmands can kickstart their meal with the ubiquitous Ceviche Inka, a classic dish made with passion fruit tiger’s milk, criolla, purple sweet potato and chia seeds. Other highlights include the Causa Los Andes, a refreshing salad packed with yellow potatoes, prawns and avocado puree, as well as Arroz Caufa, comprising red and white quinoa grains mixed with calamari, octopus and peanuts. Book here.
(Related: Central’s Virgilio Martinez Talks Peruvian)
3/5 Barossa Bar & Grill
The restaurant has opened another outlet in VivoCity; unlike its Esplanade brand, the spotlight is on the beautiful cuts of premium meat sourced from reputable farms in Australia.
It’s best to come with an appetite, so you can indulge in the meaty Australia premium 50-day dry-aged Porterhouse or the buttery Australia full blood Wagyu ribeye. These are skilfully cooked by the chefs in the Josper charcoal oven for a juicy and flavourful finish. The restaurant has a good selection of grilled seafood dishes too, including the Ōra King Salmon “The Wagyu of Salmon” paired with smoked romesco, yuzu beurre blanc with ikura, and grilled broccolini. Book here.
Barossa Bar & Grill | 1 HarbourFront Walk, 01-161/162 Vivocity, S(098585) | 6255 1855
(Related: Guilt-Free Steak? Australia’s First Carbon Neutral Beef Makes Singapore Debut)
4/5 Xin Cuisine
Those who can’t get enough of dim sum will be glad to know that the restaurant has brought back its popular dim sum buffet. The chefs have even expanded the menu with 39 options, and these, of course, include their best sellers—steamed barbecued pork bun, shrimp dumpling with fish roe (har kow) and custard bun with salted egg yolk, to name a few.
Don’t forget to leave space for the trio barbecued meat platter and deep-fried prawn with salted egg yolk; these two are complimentary dishes from the à la carte menu to accompany your sumptuous dim sum feast. Book here.
(Related: Brunch in Singapore: 4 Ideas to Inspire Your Next Meal)
The garden restaurant is now in good hands with executive chef Michael Wilson, who presents a “modern interpretative cuisine” showcasing the nature’s bounty. “My cuisine is an expression of the influences encountered on my journey,” shares Wilson, who has revamped the menu to convey this ethos.
The starter of lettuce gazpacho is one, and it was borne out of his desire to serve something light and refreshing in Singapore’s hot and humid weather. Another standout is the duck neck and foie gras sausage, made with duck leg, pork fat and foie gras and joined with the head of a duck.
(Related: 5 Plant-Based Dishes Offered at Restaurants in Singapore That Will Inspire You to Eat Clean)
The validity of the menus/promotions listed above may vary. Please check with the restaurant when making your reservations.