Where to Eat in Singapore This Week: Long Beach Seafood Restaurant, 28 HongKong Street, Ginza Shinto, Town Restaurant, Ginett
Who knows when we’ll be able to travel again? While waiting, give your palates a head start with these special dining experiences that will take you on a gastronomic adventure to countries like France, Japan and Australia. Passports not required.
1/5 Long Beach Seafood Restaurant
The Dempsey outlet may be closed for renovations, but you can still enjoy its sumptuous signatures and more at its new location at Robertson Quay. Bring the whole family and partake in the chefs’ greatest hits, among which are the iconic black pepper crab which continues to win over fans with its sweet and spicy kick, and the Alaskan king crab bathed in an indulgent white pepper sauce.
It’s also worth noting that this is one of the few branches offering freshly-shucked live oysters, so order a platter to share and make it a seafood feast with other popular items such as chilli crab accompanied by friend mantou buns and Scottish razor clams tossed with minced garlic and fried vermicelli.
2/5 28 HongKong Street
It will take time before the bar scene goes back to normal. 28 HongKong Street has adapted to the current situation with a ‘Proper Dinner’ menu, available from Tuesday to Saturday (5 pm to 7 pm).
The concept of the menu is all about taking guests on a culinary journey without leaving Singapore, so the culinary team will work with US chefs to bring their signatures here for a limited period only. First up is James Beard award-winning chef Michelle Bernstein from Miami’s Sweet Liberty.
She’ll be showcasing his Southern comfort-style fare with the likes of Southern-style BBQ ribs complemented with sides of smoked potato salad and baked beans, and Michy’s fried chicken served with mashed potatoes, gravy and feta watermelon salad. These come with optional cocktail pairings.
(Related: Singapore's Top 30 Bars)
3/5 Ginza Shinto
Gourmands have a never-ending love affair with Japanese cuisine, so it’s no wonder why Japanese restaurants keep popping up all over the island. The latest is this contemporary Japanese sushi and omakase restaurant at Robertson Quay, helmed by chef Ron Newton Leo.
His omakase menus—comprising appetisers, nigiri, sashimi and cooked dishes—are updated bi-weekly to reflect the season’s best produce and ingredients. Some signatures remain; look forward to the negitoro with uni nigiri sushi perfumed with his own blend of soya sauce to bring out the natural flavours, and the hotate tempura wrapped in nori leaves and garnished with truffle salt and edible flowers.
Ginza Shinto | 5 Mohamed Sultan, 01-01, S(239014) | 6970 8355
(Related: Why We May Soon Be Eating Sushi Made With Lab-Grown Fish)
4/5 Ginett Restaurant & Wine Bar
It’s the season of mushrooms, and the chefs at Ginett are highlighting this prized ingredient in their wild mushroom and wine pairing menu, available until November. Get started on the charcoal-grilled mushroom salad, a delightful mix of maitake and oyster mushrooms, almonds and parmesan shavings and homemade truffle vinaigrette, and paired with a glass of VDP Viognier, Rhône Valley. The wine is a full-bodied white wine that balances out the smokiness of the charcoal-grilled mushrooms.
There are three main courses to choose from, but our recommendation is the duck parmentier. This dish of Barbary duck confit is mixed with cremini mushrooms and lodged between two layers of ratte potato. Topped with gratinated comte cheese, and served with a glass of Château Tour Bicheau, Graves to complement the richness of the main course.
Ginett Restaurant & Wine Bar | 200 Middle Road, S(188980) | 6809 7989
5/5 Town Restaurant
Start the week on a high note with this Aussie-themed brunch, held on October 18 and 25. For these two Sundays, the spread will feature a smorgasbord of favourites from Down Under: hickory-smoked Australian pork ribs, slow-roasted Australian dorper lamb leg, and baked barramundi with shaved fennel, just to name a few.
Of course, the covetable spread extends to Asian favourites, from the usual sushi and sashimi at the Japanese station to hawker favourites like chicken rice and satay. End the meal with a variety of cheeses, as well as the quintessential Aussie pavlova decked with tropical fruits, Anzac biscuits and fresh cream.
(Related: How The Buffet Experience In Singapore Has Changed To Cope With Coronavirus)
The validity of the menus/promotions listed above may vary. Please check with the restaurant when making your reservations.