Where To Eat This Week: July 2-8
July 3, 2018 | BY Dudi Aureus
Make the most out of your mealtime with our bite-sized round-up of timely treats. The second half of the year is all about chefs refreshing their menus, which means more new dishes to try. Plus, if you're looking to take in a little Fourth of July festivity, we’ve found a place for you to have your feast
Besides being captivated by its lavish art deco interiors and massive collection of gins (have you seen the floor-to-ceiling gin tower?) and comprehensive list of champagnes, guests are often equally impressed with the delicious food on executive chef Daniele Sperindio’s inspired and ever-changing menus.
Seasonality plays a key role, and his focus for the month of July and August is Piedmont in Italy. As such, his executive set lunch menu is all about the classic dishes from the region. They include the "onion leek and passata", which is really a hearty, chunky leek and tomato soup sprinkled with crisp pancetta bits and hazelnuts, as well as the pan-seared river rainbow trout that's paired with herb butter sauce and asparagus.
The dessert is the simple but elegant chocolate bonet pudding with homemade amaretti biscuits and almonds. And if you want to indulge further, head sommelier Mason Ng has some interesting wine recommendations.
America’s independence day is this Wednesday, which for some diners here means an American BBQ dinner buffet is in order. Book a seat here between July 4 and 15 and savour the highlights at the carving station—meaty Tomahawk steak, sweet and succulent St. Louis baby back ribs, honey glazed chicken wings, and more.
And feel free to mix it up with some worthy sides, from salads and soups to cheeses and pasta dishes from the various stations. Think a bowl of mesclun, romaine lettuce and red coral greens with balsamic dressing, and maybe the clam chowder soup as well. Why, there's even an oven-baked salmon fillet with tomato salsa on hand to help bring balance to the meat-centric meal.
The weather has never stopped us from savouring a piping hot bowl of ramen when we crave it. But Ippudo’s Hiyashi Sugita Shoyu Ramen, previously found in outlets in Japan only, could just be the ideal alternative for many.
The dish is served lightly chilled and features thin ramen noodles in a light broth made from shoyu, kombu and three types of fish (urumebushi, soudabushi and sababushi), and crowned with pork belly slices. Add in the house-made and special chilli oil for an explosion of umami goodness.
Executive Chinese Chef Brian Wong keeps coming up with new reasons to have a sumptuous family meal at this stalwart restaurant. This month, he puts seafood in the spotlight with a seasonal menu that includes the must-try Australian abalone, which, interestingly, he deep-fries until crisp and golden brown and serves with sliced oranges and other fruits.
Of course, there’s also the dish of deep-fried Pacific halibut that is coated with a rich and slightly briny sea urchin sauce, and the stir-fried live abalone with moreish slices of king mushrooms and crunchy baby asparagus, to name a few more. The menu is available until July 31.
Fratelli, which is the Singapore offshoot of Italy’s three-Michelin-starred restaurant Da Vittorio, recently launched its revamped menu. Chef-brothers and owners Enrico and Roberto Cerea will be here from July 3 to 6 to introduce more of their signature dishes, as well as cook up a storm in the kitchen.
If you love pasta, you’ll enjoy the Boston lobster with linguini drenched in white cream bisque sauce, almond cream espuma and crumble, as well as the spaghetti alla chitarra with beef short ribs and black truffles.
Desserts are worth making space for, especially if you're planning to have the Il Nuovo cheese cake that comes with a raspberry mousse parfait, raspberry sorbet, or even the Passion Love, a pairing of chocolate mousse and chilled passionfruit soup.
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