Where to Eat in Singapore This Week: Kiap By Jumbo Group of Restaurants, Wolfgang’s Steakhouse, Odette, Kiyoshi, La Scala Ristorante
Get your week started with these delicious creations, crafted by some of the country's best chefs. Head out to our recommended restaurants and indulge in delicious steaks paired with Italian tipples, DIY pizzas or delectable Japanese fare. But if you prefer to stay in this week, that won't be an issue as chef Julien Royer and his team continue to bring the Odette experience to your home until September 16, while Jumbo Seafood has launched its virtual dining concept that allows you to indulge in the team's seafood offerings in your own abode.
Whether you dine in or takeaway, don't forget to participate in our United We Dine campaign to win amazing staycation prizes and dining vouchers.
1/5 Kiap By Jumbo Group of Restaurants
The new normal has changed our dining habits and encouraged us to eat at home more often, which brings us to the Jumbo Group of Restaurants' first virtual dining concept—‘Krab’ in a Pack (KIAP). It comes in three curated sets: Krab in a Pack, Lobster in a Pack and Deluxe Seafood Pack (an ensemble of crab and lobster). Customise the menu based on your preferred sauce, whether it’s the sweet and tangy chilli crab sauce, piquant black pepper sauce or hot and spicy mala sauce.
Make it a merrier home feast by adding side dishes; the signature salad is a delectable ensemble of mixed greens, sliced avocado and rockmelon, while the Yuan Yang fries comprise thick-cut Spam fries and baked ‘mantou fries’. These are best eaten when you dip them in the chilli crab sauce. Order here.
2/5 Wolfgang’s Steakhouse
Italian and American cuisines have always been interlinked, and this is the inspiration behind the steakhouse’s The Italian tasting menu that pairs the culinary team’s signature dishes with fine Italian pours.
Start with the Fine de Claire oysters whose ocean-fresh flavours are a beautiful match to the slight acidity of the Is Argiolas Vermentino 2018 from Sardinia. Move on with the steak courses, including the USDA prime sirloin steak which is a beautiful match to the robust Argiano Brunello di Montalcino 2014; and the USDA prime ribeye steak enhanced by the rich and full-bodied Carbonaione 2012.
(Related: 6 of the Best Italian Wine Brands to Try Now)
Even during the partial lockdown, we were still able to savour chef Julien Royer’s delicious French fare in our own abode thanks to Odette at Home. But the team has decided to close this chapter on September 16, so you'll have one more week to take advantage of this home dining experience.
Enjoy it one last time and you will be rewarded with comforting dishes and inspired classics—the likes of whole roasted poularde de Bresse accompanied by fluffy Niigata rice and kombu salad, and Obsiblue prawn ‘comme un ceviche’ beautified with the smokiness of the Vadouvan spices. Order here.
(Related: Odette is Asia's Best Restaurant for the Second Year Running)
4/5 Kiyoshi Japanese Restaurant
The latest Japanese restaurant on Amoy Street opened during the circuit breaker period, which only meant they could do deliveries and takeaways. Now that dine-in is allowed, the culinary team are welcoming food lovers with an extensive menu of Japanese favourites.
This includes their speciality, tem chirashi udon, featuring thin hand-stretched cold noodles topped with an assortment of crisp tempura such as scallop, mushroom and capsicum. Another standout is the nabe mono (hotpot) set, which comes with an umami-packed soup base, a variety of vegetables and your choice of premium meat—be it the A4 Wagyu, US beef, Hokkaido pork and tsukune. If you have enough stomach space, end with a comforting porridge cooked using the leftover broth from the hotpot.
Kiyoshi Japanese Restaurant | 75 Amoy Street, S(069894) | 9366 6419 | firstname.lastname@example.org
5/5 La Scala Ristorante
Next time you dine at this Italian restaurant, make the meal more fun by creating your own pizza. You’ll start with a blank canvass—aka pizza dough—which you can slather with your choice of red or white sauce. Red is a mixture of tomato, mozzarella, basil and extra virgin olive oil, and white is a combination of mozzarella, sour cream and extra virgin olive oil.
Up next is the fun part: choosing your own toppings. Get started on the cured meat and sausage with the likes of mixed salami, smoked pancetta and parma ham, and elevate the flavours with extra herbs, spices and vegetables. Top it off with loads of cheeses including gorgonzola, parmesan and taleggio.
La Scala Ristorante | 01-86 Arcade @ The Capitol Kempinski, 13 Stamford Road, S(178905) | 6715 6877 | email@example.com