Where To Eat In Singapore This Week: Prego, Tangerine, Publico Ristorante, Jinjo, Basque Kitchen by Aitor
Italian food lovers would be glad to know that some of our favourite Italian haunts have updated menus, giving you more reasons to dine out more this week. Of course, it’s not all about pastas and pizzas when you can also look forward to revamped offerings at these Thai and Japanese restaurants.
After a much-awaited refresh, Prego (which translates to ‘come in’ in Italian) has reopened its doors with an updated look and a brand new menu, courtesy of newly-installed Italian head chef Mauro Sanna.
Tapping into his childhood memories, which includes cooking with his mum, he presents all-time favourites such as wood-fired pizzas and handcrafted pastas—made using Italian imported flour to get the right texture and consistency.
If you’re a pasta lover, try the ‘capelli d’angelo’ all’astice or angel hair pasta generously crowned with Maine lobster, San Marzano tomatoes, parsley and chilli. But if pizza is your go-to dish, the signature Prego features a light and airy crust studded with sundried tomatoes, ham, wild and brown button mushrooms, fresh cream and parmesan cheese.
Thai celebrity chef Ian Kittichai, who’s also Tangerine’s consulting chef, is back with a revamped menu of Thai-inspired dishes crafted using seasonal and, wherever possible, locally-sourced sustainable produce.
“I am continuously inspired by the flavours, textures and tastes of my childhood,” confesses Kittichai, adding that the new menu is a representation of these familiar flavours. For example, Southern Thai sea bass soup uses local sea bass bathed in coconut milk flavoured with aromatic herbs, turmeric and galangal. Reliving his memories of Chiang Mai is the “Hunglay” Iberico pork, a satisfying curry dish elevated with the use of Iberico pork cheeks, tamarind and ginger.
Tangerine | ESPA at Resorts World Sentosa, Equarius Hotel, Level 1, 8 Sentosa Gateway, Singapore 098269 | 6577 6688
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Executive chef Bettina Arguelles has recently updated the menu to reflect the summer season in Italy. Come with friends and share the one metre-long Al Mero wood-fired pizza, which comes in your choice of three flavours.
Make it a carb-fest by ordering the latest addition on the menu— scallop & asparagus fusilli, or handmade spinach fusilli in an asparagus emulsion and topped with Hokkaido scallop tartare. Also new are the shaved black truffle burrata laden with honey, honeycomb chunks and black truffle shavings, and whole seabream coated with fragrant herbs and accompanied by vine-ripened tomatoes, arugula and charred lemon.
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Looking for a delicious lunch place in Orchard? Look no further than this sumiyaki restaurant, which has recently launched its set lunch menus by veteran washoku chef Makoto Saito.
The sets are Stick, Charcoal and Fire—all three include hot and cold appetisers of your choice. These include the very refreshing octopus doused in yuzu sauce, and the simply named ‘tomato’ presented as a pickled compote.
Stick and Fire come with kushiyaki (yakitori), of which you have momo (thigh), hatsu (heart), bonjiri (bishop’s nose), among others. And for the charcoal-grilled items, included in Charcoal and Fire, choices include chicken teriyaki, pork belly with Kyoto miso, and pork jowl in garlic and chilli oil.
Jinjo | 02-19 Shaw Centre, 1 Scotts Road, S(228208) | 6732 2165 | firstname.lastname@example.org
(Related: Meat On Sticks: 5 Restaurants Serving Up Delicious Food, Skewer-Style)
5/5Book Ahead: Basque Kitchen by Aitor
Chef Aitor Jeronimo Orive brings the best of the Basque Country to Singapore with this one-night-only affair dubbed the Euskadi Experience, taking place on September 4 at 7pm.
If you love food, don’t miss this gastronomic journey where Aitor will craft a beautiful five-course menu using the region’s finest seasonal produce. Highlights include smoked white albacore tuna, as well as the ubiquitous kokotxas, using the fleshy chin of cod and hake, and served in a bold-flavoured pil pil sauce. Dishes are paired with a curated wine list spotlighting tipples from the Basque region and the larger Iberian peninsula.
Basque Kitchen by Aitor | 97 Amoy Street, S(069917) | 6224 2232 | email@example.com
(Related: Iggy’s Ex Chef Aitor Jeronimo Orive Opens Basque Kitchen By Aitor)