Where To Eat This Week: April 2-8
1/5 Alba 1836
For those who like Italian food, you must check out chef de cuisine Luca Piras’ degustation menu. Of course, he’s showcasing the best of Italian produce, from the scallops prepared carpaccio-style with a sprinkle of lemon juice and a side of mixed greens to the risotto infused with saffron and studded with smoked caviar, sea urchin and stracchino cheese.
For the mains, your palate will fall in love with the beef tenderloin that has been grilled to right tenderness and smokiness. And for dessert, it’s none other than the baked ricotta cheese topped with chocolate crumbles and Altamura (Italian bread) flakes.
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If you don’t know where to go for desserts this week, how about Pablo? The Japanese chain is known for their luscious cheese tarts and this month onwards, Singapore will be the first branch outside of Japan to sell the Pablo Nude.
The golden yellow filling is a creamy mixture of cream cheese and meringue offset by the fruity apricot sauce and baked to perfection, and it's called nude as this version of the cake has been stripped of the usual crumbly crust. How’s that for indulgence?
Pablo | 01-02/03 Wisma Atria, 435 Orchard Road, S(238877) | 6835 9269
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Fresh produce and healthy fare are paramount to Thai celebrity chef Ian Kittichai and resident chef Aisha Ibrahim, which is why their five-course lunch and seven-course dinner menus that are available only from April 3 to 6 are worth checking out.
Dig into chef Kittichai’s contemporary lobster flan with fish roe and crustacean lemongrass jus; roasted chicken flavoured with spices and baby spinach. These are paired with chef Ibrahim’s equally delectable smoked barramundi blanketed with bacalao sauce; pork rack atop luscious aubergine paste and miso. Top up for wine pairing.
Tangerine | Level 1 of ESPA at Resorts World Sentosa, S(098269) | 6577 6336/6688 | firstname.lastname@example.org
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4/5 Axis Bar and Lounge
If the sweets this past Easter Sunday weren’t enough to satisfy your sugar cravings, you’ll find your heaven here with the chocolate-inspired afternoon tea spread. The highlights of your afternoon indulgence will be the 75 per cent Tanzanie chocolate shaped like a cocoa bean with a caramel surprise in the centre; cafe chocolate baba cemented with layers of coffee mascarpone and drizzled with a delicious banana coulis; and the lemon praline sable studded with hazelnut crunch.
It isn't all just sweets though. You can also opt for the toasted bread with fresh lobster and apple or the black forest ham with orange marmalade. Don’t forget to ask for a pot of tea to accompany your bites—special flavours this month include the TWG bergamot and dark chocolate tea.
Axis Bar & Lounge | Mandarin Oriental, Singapore, 5 Raffles Avenue, Marina Square, S(039797) | 6885 3500 | email@example.com
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5/5 Book Ahead: Xin Cuisine Chinese Restaurant
Executive Chinese chef Chan Shun Wong has prepared a six-course food and wine pairing dinner menu, in conjunction with the World Gourmet Summit, which will only be available on April 13.
The first dish is called Symphony Platter and is an interesting mix of chilled octopus, Peking duck and fruits with an interesting homemade tomato garlic sauce. What else is there? You’re in for a treat with the salted pork with amaranth and wolfberries soup; braised beef with tomato and mushrooms; and black bean cod with superior light soya sauce.
Xin Cuisine Chinese Restaurant | 317 Outram Road, Holiday Inn Singapore Atrium, S(169075) | 67317173 | firstname.lastname@example.org
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