Where To Eat This Week: Oasis Restaurant, The Clifford Pier, Monti, Zafferano, Pou Restaurant & Bar, Lime Restaurant, Azur
We’ve got something for everyone this week—whether you’re into plant-based diets or craving a meat-centric menu paired with exceptional wines.
You’ve read the news about the benefits of a plant-based diet: it’s good for you and the planet. Well, Grand Hyatt Singapore is certainly behind such effort to promote sustainability, evident in recent initiatives such as the introduction of the Beyond Burger and Just Egg to its menu in 2018.
This year, it's expanding its vegan offerings with Beyond Sausage. It looks and tastes like real sausage—and even sizzles like one. But it’s made with peas, fava beans and rice proteins. Most importantly, it’s free of soy, gluten and GMOs (genetically modified organisms). Even the casings have been given an update with the use of alginate (obtained from algae) to offer the same fine texture as animal-based casings, including that nice crisp when cooked. The Beyond Sausage, served in a hotdog bun with cucumber and your choice of mustard or ketchup, is available at Oasis Restaurant.
2/7The Clifford Pier
Have you ever watched an episode of Master Chef and wished that you could taste their cooking? From now until to January 26, you’ll be able to do just that at The Clifford Pier, where the first Master Chef Singapore winner, Zander Ng, is making an appearance as guest chef.
He is presenting an inspired menu that taps into his Asian-Australian heritage—think scallop carpaccio inspired by the Thai dish tom khai ghai, miso glazed eggplant, and the classic risotto imbued with buak keluak. Available a la carte or as part of the set lunch and dinner menus.
Meat lovers will not be disappointed with the restaurant’s The Fiorentina Experience, in which head chef Felix Chong is showcasing some of the most delicious aged T-bone steaks. Included is the Mayura full-blood wagyu T-bone, known for its impressive 9+ marbling that earned it top honours at Australia’s Delicious Produce Awards in 2018.
When cooked to medium rare, its lingering buttery and nutty flavour and succulent finish are evident in every bite. Similarly indulgent are the Sanchoku F1 wagyu T-bone and the Rangers Valley black onyx T-bone.
The first edition of the restaurant's Winemaker Dinner series this year takes place on January 23 (dinner only) and features excellent quaffs from Eugenio Collavini; it’s an established winery in the region of Rivignano, Italy that is famous for its pinot grigio.
Perhaps the most distinctive of its creations is the il grigio, a sparkling wine that refreshes the palate and elevates head chef Emmanuel Faggi’s pass-around canapes. And it only gets better from here; a robust Schioppettino Turian Ribolla Nera DOC Friuli Colli Orientali 2011 is served alongside a medium-rare filetto di manzo, while the fruity Turian Ribolla Gialla DOC Friuli Colli Orientali 2016 is paired with a dish of spaghettoni pasta brimming with scampi and tomato.
5/7Pou Restaurant & Bar
What is Cambodian food? Thanks to SPRMRKT’s culinary extravaganza—which is on now until March 31—you’ll get a taste of it right here with a series of pop-up events, chef collaborations and cooking demonstrations spread out this weekend.
Start with a visit to its street food festival at Robertson Quay this Friday (January 25). Chefs Mork Mengly (Pou Restaurant & Bar), Tim Pheak (Templation Angkor) and Seiha Chomnab (Por Cuisine) will cook up a delicious feast of Khmer roadside snacks, that you can have with SAMAI rum cocktails by Telok Ayer Arts Club.
Chef Mengly will also head a cooking demo at SPRMRKT Kitchen & Bar on Saturday (January 26). Not only will you get to see him reinvent traditional Cambodian dishes in sumptuous ways, you’ll get to taste his signatures, too, including the num krok (rice flour dumplings) and amok (sweet curry).
SPRMRKT | 41 Robertson Quay, Level 1, S(238236) | 9736 4032 | Book here
There’s nothing like bonding over a delicious meal with the family this coming Chinese New Year. And you can do just that at this buffet restaurant, where the festive specialities are presented alongside its signature dishes.
Start with a toss to better health and wealth with the prosperity salad before you dig into fresh seafood on ice and hearty dishes such as double-boiled black chicken in an herbal soup, and braised pork knuckles with mushrooms and fatt choy. This special buffet spread is available from now until February 19.
The culinary team here have upped their buffet spread for the Chinese New Year to include mouth-watering creations such as baked seabass slicked in a homemade spicy glaze, stir-fried sliced pork tossed with leek and bean sauce, and roasted chicken rubbed with a piquant Sze Chuan pepper-infused barbecue sauce.
When you dine here for dinner and lunch on Sundays, from now until February 19, you also get a complimentary prosperity yu sheng platter, to start.