Where To Eat In Singapore This Week: Merci Marcel, The Lighthouse, LaBrezza, Skai, Art At Curate
Our much-awaited truffle season is finally here. Enjoy it in Singapore courtesy of these Italian chefs who have created special menus highlighting this prized ingredient.
1/5 Merci Marcel
Next time you’re in Orchard, take the time to chill out at Merci Marcel’s latest multi-concept store at Palais Renaissance. The beautiful space embodying “France in the Tropics” is divided into a concept store, café and bar, lounge and a patio with calming greenery as backdrop.
You won’t leave hungry too, as French consultant Nicolas Nguyen Van Hai has dreamed up an extensive menu of French staples with his own delicious twist. He has updated the popular salmon gravlax by using fresh trout from Norway, which is marinated and served with beetroot carpaccio and showered with honey and vodka marinade.
Yet another option on the menu that's worth ordering is the Merci Marcel classic: ravioles de royans. But of course, this has been updated with the addition of chunks of foie gras, foie gras emulsion to complement the sharp taste of the tête de moine cheese.
Merci Marcel Orchard | 01-03 to 04 Palais Renaissance, 390 Orchard Road, S(238871) | 6735 2608
2/5 The Lighthouse Restaurant & Bar
It’s not only the chefs who rejoice when the season of white truffles arrives; gourmands are equally excited because this means sumptuous new creations crowned with this prized ingredient.
At chef Carlo Marengoni’s kitchen, they’ve prepared seven sublime creations elevated with truffles from Alba, Italy. Available on the à la carte until November 3 are taglierini, made with pasta coated with castelmagno cheese fondue and decked with white truffle shavings, and white truffle risotto, beautified with truffle caviar and truffle shavings.
Isn’t it a treat to go for a leisurely afternoon tea complete with a panoramic vista to boot? From Sunday to Friday at 3pm till 5pm, you can do just that as executive chef Paul Hallett and executive pastry chef Ming Choong have crafted an expansive spread of sweets and savouries.
Pick your battles and opt for the signatures first; you’ve got the lobster roll, a petite-sized charcoal bun book ending chunks of Canadian lobster, celery and apple. Or, for extra indulgence, the foie gras polo bun is filled with this buttery liver contrasted with the tangy raspberry gel.
Desserts include matcha tea mascarpone, where the matcha-flavoured mascarpone is layered onto the matcha wafer and served with matcha jelly. Last, but definitely not the least, is the sugar-free dark chocolate bon bon with a surprise gooey centre.
Skai | Swissôtel The Stamford, Level 70, S(178882) | 6837 3322 | email@example.com
(Related: 5 Reasons To Visit Skai)
Even executive sous chef Fabio Granata has a delectable white truffle menu to offer us until November 30. Go straight for signatures like bacalà e tartufo, a simple fare of steamed salted cod on a bed of sautéed savoy cabbage and potato velouté, and faraona con panna e tartufo. It’s the definition of hearty with the braised guinea fowl made more indulgent with soft polenta and brussel sprouts.
Desserts aren’t forgotten, especially the zeppole, or deep-fried dough balls stuffed with chantilly cream and hazelnut nougat showered with truffles, and nocciole tartufo (truffle cake).
(Related: Go Ahead, Indulge All You Want At LaBrezza)
5/5 Book Ahead: Curate
For the last edition of Art at Curate this year, Resorts World Sentosa is bringing Japanese chef prodigy Shinya Otsuchihashi of one Michelin-starred Craftale to Singapore, to delight us with signature eats from November 1 to 7 (lunch and dinner).
With a deep respect for seasonal ingredients as well as his expertise in French culinary techniques, he has come up with a capable menu that represents the four seasons of Japan.
The strong concept is evident from the start; the amuse bouche of fresh Hokkaido scallops decorated with Japanese root vegetables, walnuts and truffle on a wooden plate signifies the transition from autumn to winter. Snow Field, which represents winter, is a beautiful assembly of foie gras pate, grated Japanese daikon and yuzu juice in a glass globe. The meringue topping is added to create the effect of fallen snow in the wilderness.
(Related: What Do Michelin Guide Singapore’s Newly-Minted Chefs Think About Our Changing Fine Dining Scene?)