Where To Eat This Week: Preludio, The Lobby Lounge, Mitzo, Aquamarine, Teppan Chef’s Table, Meat Smith
April is a particularly advantageous time to choose to dine out as menus showcasing spring's bounty are in abundance. But so are the offers to take a break and have afternoon tea, and take advantage of lunch sets and themed buffets.
Chef Fernando Arevalo welcomes spring with a menu that puts forward some of the season’s most beautiful ingredients. It’s still part of the monochrome chapter, but it’s the chef’s most colourful offering to date, with dishes full of lively flavours, textures and delicious combinations.
Lunch includes a star ingredient from Bay of Biscay, the Serrats anchovies. Roasted macadamia slivers, organic local fennel as well as champagne and vanilla vinaigrette serve to complement this masterpiece.
Peek-a-boo is a sumptuous dish served at dinner, which comprises light-as-air rice cracker decked with vibrant edible flowers and perched atop a garden of asparagus, morel mushrooms and smoked eel.
Drinks options are equally creative with renditions like Piccolo Balsamico, which uses the prized 25-year-old Il Borgo balsamico in an exquisite latte.
2/6The Lobby Lounge
There are times when you just need a sugary fix. When it hits, just pay a visit to The Lobby Lounge at InterContinenal Singapore for its Classic Afternoon Tea: The Orchard, taking place from April 1 to July 31.
It’s not your average afternoon tea as the hotel’s executive pastry chef Ben Goh has collaborated with RaviFruit’s pastry chef Jean-Francois Devineau to create 13 beautiful creations inspired by fruits from all over the world.
Presented on a beautiful two-tiered stand are lip-smacking treats such as Mandarin orange crémeux and carrot jelly, and chocolate cone filled with strawberry-beetroot cream. For something more indulgent, there's a mango passionfruit dessert, served alongside a cake roll filled with blueberry compote and raspberry yoghurt. Pair these with a fine selection of teas and coffee. Available daily from 2 to 5pm.
The Lobby Lounge | InterContinental Singapore, 80 Middle Road, S(188966) | 6825 1008
Executive chef Nicky Ng’s updated menu is worth getting excited about as new dishes share the spotlight with popular favourites that have been given an update. If you’re a fan of the Mitzo Premium Dim Sum Platter—an ensemble of royal shrimp dumpling with caviar, and shrimp and pork dumpling with baby abalone—you’d be glad to know that the steamed dumpling with shrimp, scallop and sea urchin has been added into the selection.
Other dishes worth the splurge include the pan-fried scallops served with a creamy sauce of milk and egg white, as well as the deep-fried Chilean seabass paired with enoki mushrooms in an aromatic truffle sauce.
From April 5 to 13, this halal-certified buffet restaurant will spotlight Hong Kong dishes of yesteryear. Visit during lunch and feast on nostalgic favourites such as traditional quail egg siew mai; braised beef rib with mui choy; and claypot lamb brisket with bamboo shoot.
There are good reasons to come on weekends, too, which include exclusive items like baby lobster prepared ‘bing feng tang’ style, cooked with heaps of garlic, ginger, chilli and spring onion.
5/6Teppan Chef’s Table
This teppanyaki restaurant is the latest addition to the breadth of dining concepts at Andaz Singapore's Alley on 25. It’s a great place for lunch as it serves donburi sets that include salad, pickles, miso soup, and fruits.
There are currently four on offer: black angus tenderloin, chicken teriyaki, miso Atlantic salmon drizzled with homemade honey miso sauce, and a vegetarian mix of asparagus, shiitake mushrooms, cherry tomatoes and snap peas. Top up for additional onsen egg.
Teppan Chef’s Table | Andaz Singapore, Alley on 25, 5 Fraser Street, S(189354) | 6408 1288
6/6Meat Smith Little India
JP Anglo, Philippine’s rockstar chef and owner of the famed Sarsa in Manila, is taking over the restaurant’s kitchen on April 7 for a night of sumptuous contemporary Filipino eats. The extensive menu, sectioned into snacks, appetisers, mains and desserts, include popular favourites such as pork tocino, a sweet cured pork typically eaten during breakfast, and kamias tuna kilawin, a Filipino version of the popular ceviche.
Mains are as hearty as it gets with dishes such as smoked pork belly, inihaw (grilled) squid and tamarind lechon manok (roasted chicken) marinated in assam for a sour and savoury finish.
Making the night more memorable is bartender Edu Zamora, the winner of the Bacardi SEA 2019 competition, who’ll concoct refreshing cocktails including his award-winning Mantener La Fe.
Meat Smith Little India | 21 Campbell Lane, S(209894) | 9625 9056 | firstname.lastname@example.org