Where To Eat In Singapore This Week: MeatSmith, Ginett Restaurant & Wine Bar, Town Restaurant, Como Cuisine, Artemis, Triple Three
Balance is key in enjoying this week's sumptuous offerings. Start by satiating your meat cravings with a delicious piece of whisky-aged steak or even a full rack of char siew pork ribs. But remember that greens are also your friend, and thankfully, you won't run out of delicious choices.
Since chef Tshering Lhaden—a Bhutan native who has worked at Como properties in the Maldives and Caribbean—took over the Como Cuisine kitchen in Singapore, she has revamped the menu to showcase signature dishes across the Como hotels around the world.
Made from scratch using in-season, local ingredients, where possible, are delectable dishes like Masala Dosa, a Como Cocoa Islands breakfast staple similar to pancakes but filled with spiced potatoes, and Vanilla French toast. Housemade brioche bun stuffed with sliced bananas is served with strawberry jam.
2/6Ginett Restaurant & Wine Bar
Book your table fast so you won’t miss the special whisky-infused, 270-day grain-fed Angus prime rib, available until September 30. Perfect for celebratory dinners, the chunk of meat is prepared by wrapping it with a whisky-soaked cloth then ageing in the restaurant’s in-house dry ager for over three weeks.
Whether you prefer your steak medium-rare or well-done, you’ll relish in its deeper umami flavours accented with subtly sweet and smoky notes. Recommended with a few side dishes as well as whisky-based cocktails. This is also the highlight of the four-course whisky pairing dinner on September 24.
Ginett Restaurant & Wine Bar | 200 Middle Road, S(188980) | 6809 7989
(Related: Guilt-Free Steak? Australia’s First Carbon Neutral Beef Makes Singapore Debut)
To recover from all the meat you’ve had for this week, set aside a day or two for a vegan diet. Sounds like a plan? Check out executive chef Oliver Hyde’s newly-launched vegan menu, which isn’t only healthy but extremely tasty.
In the starters alone, he has jazzed up the simple chilled carrot soup with avocado, piquillo pepper and coriander. It’s the same with the heirloom tomatoes, elevated with a generous shower of black olive puree and oregano.
Mains include wild rocket salad, where the peach has been poached in Riesling and mixed with hazelnuts and fresh salad, and pearl barley risotto topped with slow-cooked tomato and summer herbs.
(Related: A Veritable Vegan Feast: More Meat Lovers Crave For Plant-Based Meals)
Just say the magic word—meat—and we’re there. Which is why on September 12, you’ll find us with fellow carnivores at the Telok Ayer outlet, tucking into the much-loved char siew pork ribs served at its sister outlet, MeatSmith Western Western Barbecue. They’re offered at the same affordable prices.
The signature dish is popular for a reason, the meat is cooked using Australian jarrah hardwood, rendering it fork-tender and oh-so-smoky. Come with friends and order the half or full rack char siew pork ribs, accompanied by garlic fried rice, or have the pork rib sandwich if you want something different. Bookings are recommended.
(Related: Burnt Ends' Dave Pynt Takes His Modern Barbecue Concept To The Maldives)
MeatSmith | 167-169 Telok Ayer Street, S(068620) | 6221 2262 | email@example.com
Continue your love affair with Japanese food at this buffet restaurant, with an updated spread themed ‘Oishi Japan’ that’s available from September 5 to 15 (dinner only). Why go for your usual local and international staples when you can savour the likes of chawanmushi lobster with tobiko, prepared upon order, and baked spiny lobster blanketed in a creamy spicy wasabi mayonnaise?
The highlight, though, is at the live station, proffering a bounty of the ocean’s beautiful gems— salmon, swordfish and octopus expertly sliced and served with freshly grated wasabi and soy sauce. On Saturdays, dinner starts with a mesmerising maguro kaitai ritual where the chef expertly slices a whole tuna.
(Related: Here's Why Koma At Marina Bay Sands Takes Our Love For Japanese Cuisine To New Heights)
Flavours of Peru is back from September 6 to 15; cooking for you is guest chef Jaime Arbulú Saldaña who upped the spread with delicious signatures from his home country. First and foremost is the quintessential ceviche, an ensemble of raw fish and octopus marinated in lime, onion and chilli, he prepares upon order.
There’s more to Peruvian cuisine than this, so do try other recommendations like lomo saltado, a beautiful piece of sirloin stir-fried with onions and tomatoes; picante de camarones, a hearty seafood stew cooked made with Peruvian pepper; and sudado de pescado, fish cooked in tomato and onion sauce.
(Related: Indulge In Delicious Latin American Cuisine At Latinada 2019)