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Digest Where To Eat In Singapore This Week: Peach Blossoms, Bistro Du Vin, Preludio And More

Where To Eat In Singapore This Week: Peach Blossoms, Bistro Du Vin, Preludio And More

Where To Eat In Singapore This Week: Peach Blossoms, Bistro Du Vin, Preludio And More
Mont d'Or (Image: Bistro Du Vin)
By Dudi Aureus
By Dudi Aureus
October 07, 2019
Make the most out of your mealtime with our round-up of timely treats

Whether it’s a casual night out with friends or a romantic dinner with that special someone, there are plenty of dining options to suit your palate with our picks this week.

Auntie Mala sets, with your choice of barramundi, pork or beef
Auntie Mala sets, with your choice of barramundi, pork or beef

1/5 Auntie Wok’s and Steam

How high is your tolerance for spice? Test your tastebuds here and have the Auntie Mala claypot and beer dinner set—served for one or two persons. The first order of business is to choose your protein—sustainable barramundi, pork collar or Australian wagyu, which the chefs will stir-fry with lotus root slices, shimeji mushrooms, wood ear mushrooms and cabbage in a chilli-packed sauce. Each bowl is served with a side of firecracker chicken.

If it gets too fiery, you have four Andaz Pale Ales to quell the heat. But if you want more, have the limited release “Mala Xiang Jiu” or a Sichuan peppercorn lager, brewed by Young Master Brewery just for Andaz Singapore instead.

Alley on 25 | Andaz Singapore, Level 25, 5 Fraser Street, Singapore, S(189354) | 6408 1234 | singapore@andaz.com

(Related: Hotel Review: Tatler Checks Into... Andaz Singapore)

Classic dishes that are making a comeback for Bistro Du Vin's 10th anniversary
Classic dishes that are making a comeback for Bistro Du Vin's 10th anniversary

2/5 Bistro Du Vin

A decade feels like a lifetime in Singapore’s dining scene, and that’s why the bistro is celebrating its 10th birthday by bringing back classic dishes that had been part of the menu since the beginning. These are served on the à la carte menu and blackboard specials until the end of the year.

Whipped up by head chef Laurent Brouard are the likes of foie gras poele, pan-seared and served with quince paste and gingerbread, as well as the traditional bouillabaisse of seabass, golden snapper and prawns. Dessert is an indulgent tarte fine aux pommes topped with Calvados ice sherbet.

(Related: Is Languedoc The New Bordeaux Or Burgundy Of France?)

Bistro Du Vin

Restaurant, $$, French, Orchard

Steamed fillet of marble goby and venus clam served with minced ginger, garlic and jamon iberico ham
Steamed fillet of marble goby and venus clam served with minced ginger, garlic and jamon iberico ham

3/5 Peach Blossoms

Executive Chinese Chef Edward Chong’s six-course menu, served until November 30, is an ode to the people who helped shaped his career. What better way to start than with Childhood, harking back to memories of visiting Port Dickson with his parents. The dish is an ensemble of ocean-themed bites such as baked pastry filled with chilli crab meat; Australian scallop flan, crustacean nage and kaluga caviar; and deep-fried rainbow puff with shredded turnip.

His mentor, executive chef Chan Tuck Wai, taught him to employ a western style of cooking, which you can taste in Learning. It’s a steamed marble goby fillet and venus clams in a beautiful espuma made from clam soup, and served with minced ginger, garlic and jamon iberico ham for a savoury finish. 

(Related: After 17 Years, Chef Jereme Leung Returns To Singapore And Opens New Restaurant, Yi, At Raffles Hotel)

Peach Blossoms

Restaurant, $$$, Chinese, Cantonese, City Hall/ Bras Basah

Roasted Irish duck rouennaise
Roasted Irish duck rouennaise

4/5 Pixy Restaurant & Bar

We may not have autumn here, but at least we can taste the deliciousness it brings with chef Tomine Nobuaki’s seasonal degustation menu, available until November 30.

The Japanese chef who trained in France has mastered French culinary techniques, which, of course, he marries with Japanese ingredients. For example, his amuse-bouche of foie gras mousse and braised gobo (burdock) is bathed in an umami-packed consommé and crowned with golden uni.

Sumptuous dishes include Dragon & Buri, inspired by Singapore’s food culture, which sees buri (yellow tail amberjack) prepared tempura-style and doused in an invigorating dragonfruit sauce, as well as roasted Irish duck bathed in a classic red wine sauce with puréed duck liver and a refreshing orange marmalade. 

Pixy Restaurant & Bar | 01-01, 16 Mohamed Sultan Road, S(238965) |  9171 7682 | pixy@spottersg.com

La Cortina
La Cortina

5/5 Book Ahead: Preludio

A drizzle of good quality balsamic vinegar goes a long way. Taste it for yourself when lauded Colombian chef Fernando Arevalo teams up with balsamic producer Cristina Crotti of Il Borgo del Balsamico from Italy. On October 17, they’ll present an eight-course Monochromatic dinner menu elevated with balsamic vinegars aged between 12 to 25 years.

Apart from new creations, which are yet to be confirmed, there are also signature favourites on the menu. La Cortina is one, a sumptuous butternut squash agnolotti given an extra kick with Il Borgo’s 25-year-old balsamic vinegar.

Preludio | 03-01/02 Frasers Tower, 182 Cecil Street, S(069547) | 6904 5686 | book@preludio.sg

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Digest Where To Eat andaz singapore preludio peach blossoms pixy restaurant & bar bistro du vin

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