Where To Eat This Week: The Knolls, Tangerine, Saint Pierre, Urbana, Carousel
Dining out in Singapore is a national past time for a reason; there’s always delicious food to look forward to with talented chefs never running out of creative ideas to please our picky palates. This week, we have everything from a revamped Mediterranean menu, collaborative dinners to a four-hands event featuring two of Thailand’s celebrated chefs.
Chef de cuisine Ignacio Moreno (who has been with the restaurant for over a year) has overhauled the decade-old menu, which means more sumptuous reasons to head here for a meal. It has a stronger Mediterranean concept now, with a particular focus on Spain, France and Italy.
Drop by for dinner and be treated to appetisers like red fruit gazpacho, or French tomato stuffed with a fruity gelatin gazpacho, and burratina, composed of silky mozzarella cheese perched atop an eggplant and sesame seed relish then decorated with basil leaves (freshly harvested from their herb garden) and five types of tomatoes sourced from France.
Save some space for mains—there’s a lot to choose from. If seafood is what you fancy, the roasted seabass is an elevated version of its former signature where the fish chunk is covered in a citrusy espuma and garnished with peas, beans and a piquant black garlic puree. The slow-cooked iberico pork is a beautiful slice of fatty meat blanketed in a ratatouille sauce and paired with romesco and confit leeks.
(Related: Improve Your Mind With A Mediterranean Diet, Says New Study)
Two of Thailand’s best chefs, Ian Kittichai of Tangerine and Thitid Tassanakajohn of Michelin-starred Le Du in Bangkok, will collaborate from April 11 to 14 for a not-to-be-missed lunch and dinner event organised by 100 Gourmet, a dining platform powered by Hungrygowhere and Singtel.
Naturally, the focus is on Thai cuisine, with both maestros presenting a six-course menu of reinvented classics that will surprise even the most discerning palates. Highlights include Hunglay iberico pork tamarind and Thai pickled garlic, Kittichai’s version of the northern Thai curry, and Tassanakajohn’s cure fluke, inspired by “nam jin seafood” green sauce (a Thai favourite) and made with avocado, green mango and ginger.
Tangerine | ESPA at Resorts World Sentosa, Equarius Hotel, Level 1, 8 Sentosa Gateway, Singapore 098269| 6577 6688
(Related: Tangerine’s Revamped Menu Is The Delicious Respite You Crave)
Champagne and caviar is a match made in gastronomic heaven, and chef Emmanuel Stroobant will be serving a mind-blowing five-course menu on April 11 featuring the coveted Royal Belgian caviar and Bollinger tipples.
He has chosen five varieties known for their intense flavours in varying degrees: gold label, platinum label, white pearl, oscietra and beluga. These will be the crowning glory of dishes including Hokkaido scallop adorned with apple and wasabi (Bollinger special cuvee); wild red prawn bedecked with lychee (Bollinger rose), carrot and pear; and Japanese squid heaped with hazelnut, seaweed and leek (Bollinger La Grande Annee 2007).
Weekends are made for relaxing; you can do that while tucking into hearty breakfast staples served at the Courtyard by Marriott’s rooftop bar from 11am to 4pm. Specials are always a must and these include truffle grilled cheese topped with savoury avocado slices and sweet tomatoes; duck confit and crisp waffles contrasted with the tang of apple slaw; and the quintessential eggs benedict.
Ending the chillax meal are liquor-laced dessert options; make space for the likes of Bailey’s tiramisu, cognac cheese tart and brandy toffee nuts tart.
Urbana | Courtyard by Marriott Singapore Novena, Level 33, 99 Irrawaddy Road, S(329568) | 6378 2040 | email@example.com
5/5Book Ahead: Carousel
The Administrative Professionals Week falls on April 24, but at this buffet restaurant, you can celebrate it from April 22 to 26 with a pumped up lunch spread of western and local delights.
Surprise your administrative professionals with a two-hour lunch here (12pm to 2pm), where they can feast on delectable highlights such as sous-vide poached spring chicken with vegetables, and baked salmon en papillote with potatoes, roma tomatoes and basil.
Craving for local delights? No problem as the offerings include Singapore rojak, chicken rice balls and assorted traditional Nonya kueh. There’s even a live teh tarik station to wash them all down, as well as a garden desserts counter filled with healthy-ish treats such as beetroot and chocolate cake and basil trifle to tie up everything on a sugary note.
(Related: 2019's Top Easter Sunday Brunches For The Family)