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Digest Where To Eat In Singapore This Week: Fat Cow, Man Fu Yuan, Morton’s The Steakhouse, Uni Gallery, Six Senses Brasserie

Where To Eat In Singapore This Week: Fat Cow, Man Fu Yuan, Morton’s The Steakhouse, Uni Gallery, Six Senses Brasserie

Where To Eat In Singapore This Week: Fat Cow, Man Fu Yuan, Morton’s The Steakhouse, Uni Gallery, Six Senses Brasserie
(Image: Six Senses Brasserie)
By Dudi Aureus
By Dudi Aureus
October 29, 2019
Make the most out of your mealtime with our round-up of timely treats

The long weekend might have just passed, but there's always something new to look forward to—especially when you have all these delicious creations to choose from and nosh on this weekend. It’s already autumn in countries such as Japan and the US, and we’ll be able to taste the goodness it brings with specially-crafted autumn menus by our talented chefs.

Zabuton Grill
Zabuton Grill

1/5 Fat Cow

The chefs celebrate Aki Matsuri (Autumn Festival) with an exclusive 12-course omakase menu, available for dinner until November 17. Tuck into dishes such as zuwai kani chawanmushi, a silky and steaming egg dish studded with snow crab and shimofuri wagyu sashimi nigimaki, which is thinly sliced beef decorated with leek, gold leaf and three kinds of Japanese spices.

Enjoy the seafood soup with oyster and plum first, before proceeding to the Zabuton Grill, showcasing the chefs’ expertise in grilling the chuck flap. The menu also comes with sake pairing.

(Related: Singapore’s Top Chefs Whip Up Menus, To Be Perfectly Paired With Japanese Sake)

Fat Cow

Restaurant, $$$, Japanese, Orchard

Roma tomatoes, crab meat, ikura, yuzu dressing
Roma tomatoes, crab meat, ikura, yuzu dressing

2/5 Man Fu Yuan

It’s a good idea to revisit this stalwart as executive sous chef Aaron Tan has jazzed up the menu with 13 new dishes, inspired by his love for Chinese gastronomy. Worth trying are the hollowed-out Roma tomatoes filled with crab meat, ikura and yuzu dressing; these are presented dramatically in a basket with tea-infused smoke to represent “floating clouds”.

Another stunner is the slow-braised pork ribs served with steamed mantou. Instead of the usual long racks, chef has chosen the short pork ribs, which are slow-cooked for three hours in a concoction of Chinese spices, herbs and red wine. These are further braised for two hours to get that melt-in-your-mouth texture.

(Related: 5 Of The Best Chinese Restaurants In Singapore Get A Menu Revamp)

Man Fu Yuan

Restaurant, $$, Chinese, Bugis

“Gold Label” wagyu New York medallion
“Gold Label” wagyu New York medallion

3/5 Morton’s The Steakhouse

Even the steakhouse has welcomed autumn with a tantalising menu of steaks and more. Start with something fresh and light, perhaps with a salad of burrata cheese balanced with brussel sprouts and roasted butternut squash.

Moving on to proteins, there's quite a selection for you to choose from. Two of the prized ones are the “Gold Label” wagyu New York medallion and the black truffle and porcini-crusted centre-cut wagyu fillet. The former is simply broiled and served with Morton’s au jus sauce to highlight its marbling and flavour, while the latter is a 7oz prized cut that’s impossibly tender when grilled just right.

(Related: 5 Of The Best Steakhouses In Singapore)

Morton's of Chicago

Restaurant, $$$$, Steak, Marina Bay

Multiple Foodgasm Kaiseki menu
Multiple Foodgasm Kaiseki menu

4/5 Uni Gallery

If you feel like indulging, you can find this secret spot (which brands itself as an uni specialist) at The Plaza. Opt for the Multiple Foodgasm Kaiseki menu and dig into the culinary team’s uni-centric dishes served alongside premium delicacies such as caviar, truffle and A5 wagyu.

Standouts include tempura truffle chawanmushi, a hefty portion velvety egg custard blanketed with a rich sea urchin cream sauce and shaved winter truffles, then crowned with umami-packed uni tempura. Fans of meat will also adore the A5 Miyazaki wagyu, deftly cooked to medium-rare and, again, served in an indulgent uni-cream dip.

Uni Gallery | B1-313 The Plaza, 7500A Beach Road, S(199591) |  9838 8209

Chicken & waffles
Chicken & waffles

5/5 Six Senses Brasserie

Executive chef Ian Mancais’ weekend brunch menu showcases his fun and quirky take on European classics, with a focus on premium ingredients. Made for sharing is the “Graze with Our Grazing Boards”, a one-metre board comprising robust appetisers: garlic prawns, smoked salmon, guacamole and piccalilli relish, to name a few.

The set comes with your choice of mains, too. Choose from classics such as chicken & waffles, which gives you juicy buttermilk fried chicken and toasted waffles, piqued with tangy piccalilli pickles and ruby grapefruit, or eggs benedict. What you get is a plate of two organic poached eggs made more indulgent with unsalted butter, hollandaise sauce on sourdough bread.

If you’re ready for sweets, Mancais will serve you a dessert board of sugary treats—from tantalising red velvet cakes, mini tarts to macarons. 

Six Senses Brasserie | Six Senses Maxwell, 2 Cook Street, S(078857) | 6914 1400| brasserie-maxwell@sixsenses.com

(Related: 9 Best Boutique Hotels In Singapore To Check Into)

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Digest Where To Eat six senses brasserie uni gallery morton's the steakhouse man fu yuan fat cow

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