Where To Eat This Week: Capella Singapore, Kilo Kitchen, Wolfgang Steakhouse, Jumbo Seafood, Art At Curate
January 2019 is off to a good start with some of our favourite restaurants moving to more accessible locations, while others are offering not-to-be-missed special menus.
1/5Chef's Table at Capella Singapore
It might be too cold to visit Kyoto this time of the year, but you can still savour its delicious offerings at Capella Singapore’s Kyoto Gourmet Festival happening in the next two weeks.
Two Japanese chefs will be coming down to prepare satisfying kaiseki menus made with ingredients flown in from Kyoto. First up is chef Yozo Ueda, chef-owner of two-Michelin-starred Ankyu, who will craft The Beauty of Kaiseki from January 9 to 13 (dinner only). Bring an appetite so you can fully appreciate his signature dishes like the persimmon with fine sesame paste and roasted chestnuts accompanied by monaka ice cream.
From January 16 to 20, dig into chef-owner Akira Umehara of Sushidokoro Man’s immaculate sushi. Again, it’s best to come with an empty stomach so you’ll have space for his grilled mackerel with sudachi (citrus fruit) and chrysanthemum flower, grilled Kyoto beef and an array of his signature hand-rolled sushi creations.
The restaurant’s recent move to Duxton Road (from Kampong Bugis Road) means it’s easier to satiate our palates with sumptuous food, courtesy of executive chef Manel Valero. After a culinary sabbatical in Europe, where he worked at a few Michelin-starred restaurants, he has come back with an inspired, extensive menu worth revisiting.
Watch him work his magic in the open kitchen—a highlight in the new space—to prepare comforting dishes including grilled baby corn, which is given an Asian twist with the addition of furikake and chipotle, and an incredibly moreish crispy chicken skin paired with salted egg yolk mousse.
There’s also the small and large plate selection, with items including the seafood ceviche and fork-tender grilled lamb shank, in case you’re hungry for more.
Kilo Kitchen | 97 Duxton Road, S(089541) | 6467 3987 or 9625 0279 | firstname.lastname@example.org
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If your New Year’s resolution includes eating healthier, try the newly-launched Naked Burger at this beloved steakhouse. Perfect for the calorie-conscious and the gluten-intolerant, it’s served sans the bread but with a perfectly grilled USDA prime chuck patty, lettuce, American cheese and tomato, onion, avocado and gherkin slices.
Instead of onion rings and fries, you get a fresh salad on the side. It looks simple but it bursts with fresh, tangy flavours from the romaine lettuce, spinach, carrot, cucumber and house vinaigrette. Here’s an even better news: it contains less than 300 calories so you can truly eat without guilt. Available every day from 11.30am-5.30pm.
(Related: Wolfgang’s Steakhouse Opening)
The seafood restaurant is closer to the city with the opening of its new outlet at Ion Orchard. Like all its branches, the dish to go for is still the award-winning chilli crab steeped in a sweet-savoury sauce you can mop up with deep-fried mantou buns.
If you want something cooked a la minute, choose from the live seafood tank—whether it’s lobsters, crabs or fish—and have chef prepare it to your liking (we prefer steamed). Better yet, feast on the extensive dim sum selection, which, for the first time, includes the chilli crab presented in bite-size portions.
Want more? You won’t be disappointed with the steamed rice rolls with prawns and laksa sauce, prawn dumplings with black truffles and steamed shiitake mushrooms with black pepper buns.
Jumbo Seafood | 04-09/10 ION Orchard, 2 Orchard Turn, S(238801) | Book here
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5/5Book Ahead: Art at Curate
Art at Curate is back from January 18 to 24, and chef Benjamin Halat will be teaming up with chef Guillaume Bracaval of two Michelin-starred Cuisine[s] Michel Troisgros in Tokyo to bring French-Japanese haute cuisine to the table.
It’s something to be excited about, especially with dishes like the Jerusalem artichoke lovingly paired with fresh eggs and black truffles, as well as his iconic beef entrecote, presented as succulent cubes and topped with potato and parmesan shavings.
Halat complements these beautifully with reimagined German favourites. The Black Truffle is a freshly baked German brioche served with a black truffle sauce and topped with mushrooms, while the Senfsosse comprises poached cod fish and mustard on crunchy toast, beautified with strings of salsify spaghetti and salsify baked in brown butter.
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