Where To Eat This Week: Akira Back, Cassia, Angie’s Oyster & Bar, Carousel, Curious Palette
Collaboration dinners are always exciting for food lovers, and this week is extra special with two events to look forward to, featuring the top names in the industry.
Chef William Rusli from Akira Back Bangkok is in Singapore from June 27 to July 7 to craft a special five-course menu with the Singapore culinary team, headed by chef de cuisine Tomoyuki Kiga.
Kiga will go first with his signature Norwegian salmon, entwined with the smell of applewood smoke, and plated with green apple and chilli pepper quinoa. With your palates awakened, guest chef Rusli will elevate the meal with his delectable Hokkaido scallop bathed in a flavourful Thai green curry, and his signature charcoal-grilled lamb loin dressed in a zingy anticucho sauce.
Make space for dessert, courtesy of pastry chef Koh Shu Pei. She will prepare The Glass, made with pulled sugar containing pearl barley ice cream, wintermelon vanilla foam and coconut praline creme.
Culinary director David Senia (Capella Singapore) and chefs Lee Hiu Ngai (Cassia), Ryan Clift (Tippling Club) and Kenichiro Yamauchi (Restau K Yamauchi in Japan) will come together on June 27 for an eight-hands dinner featuring their greatest hits. More importantly, it’s paired with a flight of sake curated by brewer Norimasa Yamamoto from Heiwa Shuzo.
With topnotch culinary talents, you know the meal is bound to be good. And it is, with the likes of Hokkaido scallop sitting on a dreamy Jerusalem artichoke puree and shaved truffles (Senia); Japanese sweetfish cooked in different ways (Yamauchi), and delicately grilled wagyu beef to release its textures of umami (Clift). Shuzo pairs these dishes with his Kid sake range, which includes the elegant and fruity KID Pink Label Junmai Daiginjo, and the delicate KID Muryozan Junmai Daiginjo.
3/5Angie’s Oyster & Bar
ShopBack #GOJIO is a series of exclusive events in Singapore, with the latest one happening at this oyster bar on June 27. Expect to feast on bottomless seafood, including oysters from Normandy Mermaid, Fin de Claire, Coffin Bay and Irish Kelly Gigas. The king of them all, the tsarskaya, will also be part of the buffet, however, it’s only limited to one oyster per person.
Once you’ve had your fill of these freshly shucked bivalves, remember that there are other dishes to try at other stations. The mini crab cake is always a delight, and so are the lobster mac n cheese and blue shrimp cocktail.
Angie’s Oyster & Bar | 45-01, 50 Raffles Place, S(048623) | 6221 9555
There’s so much seafood to look forward to at this buffet restaurant, especially after the culinary team has debuted the Lobster & Crab menu, available during Monday dinners until August 19.
Each section has its own delicious highlights. At the seafood on ice, you have the Alaskan king crab legs and blue swimming crabs, while over at the western highlights, the truffle-scented lobster risotto and lobster and seafood giant paella call out to you.
It’s Carousel, after all, so the local highlights are not to be missed, especially the braised lobster in spicy coconut gravy, and the Singapore chilli crab with golden mantous.
The popular café-restaurant, favoured by the young ones for its Instagrammable interiors and delicious brunch staples, just got a menu upgrade—with the help of Magic Square alumnus Desmond Shen.
Decorated barista and Curious Palette co-founder Ryan Kieran says: “Chef Desmond brings with him skill, finesse, and most importantly, an evolving food philosophy that is aligned with our aim to set a more inventive direction for café dining.”
There’s always something to look forward to, no matter what time of the day. Come for brunch and delight in creative dishes like the Skate Katsu Sando. Shen’s version of the classic Japanese sandwich sees the dish brined in dashi, breaded in panko and deep-fried for a crunchy finish. It’s slathered with piquant green sambal and sandwiched between slices of bread. Pastas are equally delectable for lunch, especially the made-for-vegetarians seaweed pasta tossed in an umami seaweed sauce, enlivened with a touch of citrus.
Curious Palette | 64 Prinsep Street, S(188667) | 6238 1068 | firstname.lastname@example.org