Where To Eat This Week: April 30-May 6
Must-try: Foc Pim Pam
After revamping their interiors, this cosy spot along Orchard Road feels more like Barcelona. Take a seat at the bar, main dining room or terrace (if weather permits) and have a glass of sherry to start. It has one of the most impressive collections of sherries in Singapore, which you can have by the glass, bottle or in a sherry flight.
Even the menu has been revamped to include the palate-pleasing tomato tartare which sees the fruit prepared in different ways (confit, ice-cream); soft and creamy burrata with crispy Iberico ham; and deliciously charred octopus with sizzling pork belly and potato foam, and more.
Take note: these are only the starters. For a sumptuous main, try the short ribs atop a luscious cauliflower puree, as well as the gigantic Tomahawk steak (cooked to your preferred doneness) and the classic suckling pig to share.
(Related: Review: FOC Restaurant)
Chef Isaac Tan has a new toy—a rose gold salt-aging fridge which he uses to produce the sake kasu salt-aged beef. This is the highlight of the World Meat Series 2018 Part 2, which runs until June this year.
The meat is packed with umami flavours and marinated with lees that are left over from the sake (fermented for 18 to 32 days), then aged for 14, 21 or 60 days in the fridge lined with salt blocks from the foothills of the Himalayan mountains. Different cuts are available in the limited-edition menu.
(Related: 5 Of The Best Steakhouses In Singapore)
Chef Ivan Brehm piques our palate once again with his five- and seven-course menus that showcase his exemplary “crossroads cooking”. This time, he focuses on chilli and spice with dishes like the wild rice stem, which is akin to the asparagus and bamboo shoot in terms of texture. He then accentuates the dish with brown butter, spiced buttermilk gratin and cultured cabbage.
Another dish to look out for is the saffron fish, which uses the Iranian variety for punchier flavours, and chicken debal, which is inspired by Portuguese and Peranakan cooking where the butter poached breast is soaked in debal curry and served with achar pickles and rice cracker.
It’s time to bring out your sombrero for the restaurant’s Mexican-themed Sky High Brunch on May 5. Take in the majestic bird’s eye view of the marina while you sip on bottomless servings of Veuve Clicquot champagne, tequila and cocktails.
A perfect match to the vista and drinks is the Mexican-themed spread, and, to start, executive chef Joey Sergentakis has prepared small bites of BBQ pork ribs, grilled shrimps in taco shells, among others. But the real star of the show is at the live station, where the carne asada or grilled hanger steak is ready to be savoured. Don’t forget the salsa verde!
Book Ahead: Cheek by Jowl
Mumbai’s renowned restaurant, The Bombay Canteen, will take over Cheek by Jowl’s kitchen on May 7 and 8. Indian-American chef Floyd Cardoz will lead the kitchen together with chef Rishi Naleendra to prepare sharing plates that showcase India’s diverse cuisine.
Tuck into his signatures which include the Sol Kadhi Ceviche, made with red snapper that’s soaked in a medley of kokum, coconut milk and puffed black rice, as well as Chettinad Prawns “Ali-Yolio” where the plump seafood are sautéed in prawn oil with Tamilian ginger, garlic and tamarind masala. Have these with The Bombay Canteen’s reimagined classic cocktails, too, which will be available during the collaboration dinner.
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