We’re looking forward to Tuesday because it means meeting renowned bartender Boris Ivan, who will be here to take guests on an intimate tasting session of the only blue gin in the world—The London No. 1 Original Blue Gin.
Executive chef Joeri Timmerman will be complimenting the tasting with a three-course dinner menu. His Spencer Gulf prawns with salted egg yolk butter, preserved lemon and horseradish serves as the sumptuous entrée, followed by the utterly tender David Blackmore’s wagyu rib cab, and the meal is concluded with a delectable jackfruit custard.
The Bird Southern Table & Bar
One of our favourite restaurants for fried chicken has created an extended food menu as part of Marina Bay Sands’ The Signature Series. There are more than 15 new items to sample, and guess what, they’re not all poultry centric.
The Jambalaya, which originated in Louisiana but has Mediterranean, Spanish and French influences, is similar to paella. The rice is infused with a rich stock and studded with scallops, tiger prawns, mussels and chicken sausage. Worth noting, too, are the vegetarian options such as the avocado toast with roasted tomatoes and frisee, wild mushroom ravioli with truffled garlic broth, and cauliflower steak with mushroom frites.
Let’s not forget about the cocktails. Choose from nine new concoctions that are exclusive to Singapore. A thirst-quenching option is the Berry’d with a Secret, which is a classic take on Pisco Sour. Live for Love is also a good choice when you want something bold and chocolatey.
Can you believe it’s been a year since we were introduced to this modern Italian restaurant? Head chef Felix Chong celebrates the occasion by crafting a three-course lunch menu, with optional cocktail pairing.
Start light with the seared Hokkaido scallops with a side of porcini mushrooms, chestnuts and a dollop of truffle caviar. Mains give you a choice of pan-seared white cod or braised beef short ribs—both are equally satisfying—and when the sweet tooth cravings kick in, cure it with the ever-indulgent pear poached in spiced red wine.
(Related: On a Diet? Don't Pass on the Pasta)
Add this to the million reasons of why you should visit Gordon Grill: Kagoshima beef. It’s the first time the Japanese wagyu is available on the menu and it is offered in special lunch and dinner sets.
Let’s just say that the wait for the addition of Kagoshima beef is worth it as Gordon's Grill has come up with creations that bring out the best of the beef such as the wagyu tartare accented with mustard cabbage and poached quail egg, as well as the grilled A4 wagyu tenderloin with tempura vegetables, wasabi and yakiniku sauce. The dishes will be available until May 4, but the menu is often updated so do check with the restaurant on what’s available before you book.
Tess Bar & Kitchen / Zui Hong Lou
Remy Martin brings some of the culinary greats and master bartenders from Australia and the Philippines for two nights of A Tale of Three Cities, an 8 Hands Restaurant Bar Exchange series.
The drinking sessions take place on April 10 and 12 at Tess Kitchen & Bar and Zui Hong Lou, and feature their resident chefs and mixologist working with big names such as chef Jordy Navarra (Toyo Eatery, Philippines), bartender David Ong (Curator, Australia), and bartender Tim Philips (Bulletin Place, Australia).
They’ll bring their personal influences to the table—for example, Zui Hong Lou’s chef Clement Goh will work with chef Navarra to marry Chinese and Filipino flavours. Tipples-wise expect modern, innovative flavours that complement the food.
Book Ahead: Salted and Hung
Mondays won’t feel that dreadful once you find out what executive chef Drew Nocente has for you. He has started Monday Underground Supper Club sessions, where the meat-centric menu is elevated with innovative cocktails. It’s a partnership with the top bars in Singapore (Native from April to June and Bar Stories from July to September) and takes place once a month.
The first session on April 16 comprises a delicious five-course meal that combines Native and Salted & Hung’s philosophies. The highlight of the night has got to be the lamb neck char siew marinated in Asian ingredients including five-spice powder. The cocktail of the night is the Sourdough Cuts, a blend of whisky, gula melaka and foraged nutmeg.
(Related: Learning The Art Of Charcuterie)
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