Where To Eat This Week: July 9-15
July 10, 2018 | BY Dudi Aureus
Make the most out of your mealtime with our bite-sized round-up of timely treats. Get started by digging into tantalising new creations, or find comfort in some familiar favourites, whether it's buttery croissants and milkshakes or chilli crab noodles that you crave
Ministry Of Crab At Shangri-la Hotel, Singapore
It’s an opportunity locals here can truly appreciate—for three nights only, July 11 to 13, crustacean specialist Chef Dharshan Munidasa of Ministry of Crab in Colombo (voted one of Asia’s 50 Best Restaurants the last four years) is collaboratng with Shangri-La Hotel, Singapore for an exclusive pop-up dinner event starring lagoon crabs from the pristine waters along the coasts of Sri Lanka. The five-course menu consists of crab liver pâté, prepared à la minute and served with Melba toast; baked crab in a crab risotto; garlic chili prawn, a dish that reflects the chef’s half Japanese and half Sri Lankan heritage; and Ministry of Crabs’ signature pepper crab, cooked with hand crushed Sri-Lankan peppercorns and pepper stock. A house dessert specially created by Shangri-La Hotel, Singapore’s Chef Herve Potus, closes the meal. Limited to 80 seats daily, so reservations are recommended.
There’s never a wrong time to indulge in a milkshake, especially in our humid climate. Even better if you decide to have one at this riverside bar and restaurant, which offers five invigorating flavours.
It’s hard to say no to the Mango Unchained, a tropical and fruity take that pairs mango puree and caramel sauce with a large scoop of vanilla ice cream. But let's be honest, you're probably craving the Peanut Butter Jelly Time; concocted with peanut butter shake and banana puree, it's like a dessert in a cup.
Mauritian-born Kenny Chung, formerly of Long Bar Steakhouse, is the new chef de cuisine at this French stalwart. And he hasn't wasted any time reinventing the a la carte menu, which blends classic French flavours with his inspirations, which range from his culinary background to his extensive travels.
Chung also believes in letting the ingredients’ freshness shine, which is exactly what his signature serving of Japanese sea urchin and Alaskan king crab showcases. Equally appetising are the Hokkaido scallops—enhanced with a purple cauliflower and squid ink tuile—and an updated duck leg confit drizzled with orange sauce for that balance of savoury and tangy.
You’ve probably already had most of the Cantonese dishes here, so why not try something new at your next visit? The Surf & Turf menu, available for the whole month of July, has more than a few fine examples to choose from.
There’s an a la carte and set menu, and both offer creations made with Australian ingredients with a delicious Asian twist. Fresh and briny Coffin Bay oyster, for example, is served with yuzu cucumber, ginger blossom and passionfruit "caviar", while the pan-fried Cone Bay barramundi is glazed with aged soy.
And for some actual surf & turf, opt for the Tasmanian beef brisket and abalone, served atop furikake rice in a stone bowl.
Tiong Bahru Bakery
After making a mark in one popular neighbourhood, Tiong Bahru Bakery has joined another, opening a new outlet at Chip Bee Gardens, complete with artsy and welcoming interiors and a full menu of freshly baked breads, viennoiseries, and pastries.
There's always a reason to have its famous buttery croissants, as there is to add the pain au chocolate and the kouign-amann to your order. And if you need something savoury, why not split a pulled pork burger or a roasted vegetable and mozzarella baguette with a friend?
Executive chef Dickson Fung has added new dishes to his refreshed menu, but if you're looking for something with a familiar party of flavours, the chilli crab pasta stands out with its al dente noodles tossed in chef’s homemade chilli crab sauce and topped with fried soft shell crab. The same can be said about his cod fish hor fun, which features pan-seared fish that's served with hor fun stir-fried in the signature black pepper sauce.
In conjunction with the Speciality & Fine Food Asia 2018 trade show, chefs Julien Royer and Isaac Mchale of The Clove Club in London are teaming up for a one-night four-hands dinner of French and British cuisine on July 18. The menu puts forward some of their signature dishes, starting from the snacks, which include Julien’s uni toast with finger lime and shiso, and Mchale’s melon gazpacho granita.
Ready for more? You should be, since there are 10 more courses to come. From Mchale’s kitchen, you’ve got: sardine sashimi, which he presents with Worcestershire sauce emulsion, and warm sardine and whisky broth; hot-smoked lamb rib with a side of refreshing seaweed and mint; and roasted chicken with hay Hollandaise.
Julien will continue to make your mouths water with his Kegani crab flavoured with the curry-like French spice Vadouvan, and served with sliced apples, as well as crispy-skinned Amadai with an addictive shrimp consommé, kabu, and nori oil.
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