Where To Eat This Week: March 19-25
1/6 JW Marriott Singapore South Beach
JW Marriott is debuting Taste The Moment, a gastronomic event spread across two days (March 24 and 25) spanning workshops, masterclasses and a special dinner featuring acclaimed chefs from sister properties—Thomas Liang (JW Marriott Hotel Hangzhou), Pieter Fitz-Dreyer (JW Marriott Hotel Hong Kong), and Chotiphat Laisuwan (JW Marriott Hotel Bangkok).
The collaborative not-to-be-missed five-course menu stars some of the chefs' culinary masterpieces, including chef Liang’s double-boiled soup; chef Fitz-Dreyer’s scallops and chorizo and sirloin with tongue and cheek; and chef Laisuwan's Asian-inspired coconut tiramisu.
Two heads are better than one, especially if you’re talking about executive chef Steve Allen of Pollen and chef-owner Makoto Ishii of Le Musee in Hokkaido. On March 21 and 22, they’ll be serving up a special eight-course tasting menu featuring their signature offerings and one collaborative dish.
The list includes Ishii's dish of flounder and asparagus, as well as the debut of Allen's almond stuffed suckling pig, paired with a side of pig’s head and trotters croquette. Their combined effort, which marries Japanese and European culinary philosophies, comes in the form of octopus poached with a mixture of yuzu, garlic and rosemary, and served with sweet onion and pear puree, grilled baby leek and a refreshing pickled celery and pear salad.
(Related: Review: Pollen)
3/6 Brasserie Gavroche
The late French chef Paul Bocuse and legend was a great influence on chef Frederic Colin, who will be paying tribute to his idol with an exclusive menu on March 21.
He chose dishes that made an impact on his culinary career, such as the veal ragout with creamy sauce and mushroom, which was one of the first dishes he cooked using Bocuse’s cookbook. What else is in store? More of the late chef’s finest recipes—vegetable and black truffle soup; gratinated pasta with béchamel sauce; and classic French apple tart.
Brasserie Gavroche | 66 Tras Street, S(079005) | 6225 8266 | email@example.com
(Related: Singapore Chefs Remember Legendary Paul Bocuse, Pope Of French Cuisine)
4/6 The Botanist X Anti:dote
Anti:dote’s chef Tryson Quek and The Botanist’s head craftsman Bannie Kang have planned a Botanical Cocktail dinner for March 24, and we’re excited. The three-course meal includes pan-roasted foie gras, poached lobster, and braised wagyu rib, paired with inventive concoctions made with hand-foraged botanicals and herbs from Anti:dote’s own garden.
Drinks include Herbaceous, made with The Botanist gin and homegrown herbs, as well as the Botanist Remedy using the same base but with the addition of omija berry and mancino rosso.
Anti:dote | Level 1 Fairmont Singapore, 2 Stamford Road, S(178882) | 9144 2537 | firstname.lastname@example.org
(Related: Singapore's Top 30 Bars)
5/6 Beast & Butterflies
The casual vibe of the restaurant makes for a relaxed meal of modern-Asian fare by executive chef Bryce Li. The menu is divided between Beast where you’ll find robust, heartier flavours, and Butterflies, which feature lighter options.
Executive chef Li says the team is never conventional about their cooking, so diners won't find typical dishes. Instead offerings that include a "tomato latte" (capsicum foam, bacon bits and basil oil pearls), and lobster porridge, which is an elevated take on the beloved brunch staple, can be expected. Desserts are also worth indulging, especially the dome-shaped Chocoholic with coconut and banana, and hot chocolate sauce.
Beast & Butterflies | M Hotel, 90 Robertson Quay, S(238259) | 6664 8888 | email@example.com
6/6 Beach Road Kitchen
Brunch is so ingrained in our food culture, we don’t mind waking up early on weekends to satisfy our cravings. And new on the must-try list is a visit to Beach Road Kitchen where chef Stefano Di Salvo has curated a spread that surely has something for everyone. No doubt the spotlight is on the roasted whole spring lamb; the culinary team uses a special breed from New Zealand famed for its flavour, and expertly grills it to let its natural flavours shine.
Also new is the chef’s pass-arounds, or sampling plates, which are an addition to the buffet spread. It changes constantly but keep a look out for the suckling pig done “porchetta style” (for obvious reasons), seafood fregola, and salted egg softshell crab.
Beach Road Kitchen | JW Marriott Hotel Singapore South Beach, 30 Beach Road, S(189763) | 6818 1913 | firstname.lastname@example.org
(Related: Review: Beach Road Kitchen)