Ash & Elm
Spring has arrived at this modern European restaurant, and executive sous chef Philippe Duc has introduced an apt menu showcasing more seasonal greens—from asparagus and rhubarb to peas and endive—served a la minute on small plates.
The menu is divided into options from the land, sea and garden. There's the usual foie gras on buttery brioche, and braised lamb shoulder with greens on the side. But hands down, the stand-out this season is the ravioles du royan from the garden section. These plump, mini dumplings are bursting with smooth comte cheese studded with garlic and parsley, and immersed in creamy, herby basil pesto.
These small plates are complemented with the brunch spread, which includes the ever-popular caviar station, fresh seafood, salad, charcuterie and cheese, and desserts. Of course, it’s a champagne brunch so have your fill of bubbly too.
Ash & Elm | Level 1 Intercontinental Hotel Singapore, 80 Middle Road, S(188966) | 6825 1061
Axis Bar & Lounge
This month is all about blood orange and duck at this popular hangout in the city. While taking in the views of Marina Bay, why not tuck into a delicious, sweet and savoury afternoon tea spread that begins with plump prawns cured with blood orange and dusted with pink peppercorn, or crisp goat cheese crostini lathered with mixed fruits marmalade?
Of course, the duck creations are equally imaginative. Take the duck tea soba with wolfberry and coriander cress—its interesting flavour and texture is the result of a special topping made by simmering the duck stock and Chinese herbs for hours over slow fire. Refreshing sweets, presented in a three-tier stand, ends the meal. But it wouldn’t be complete without a pot of TWG Tea.
Axis Bar & Lounge | Mandarin Oriental, Singapore, 5 Raffles Avenue, Marina Square, S(039797) | 6885 3500 | email@example.com
The Miketsukuni region in Japan is famous for its seafood; and, from now until March 11, you can tuck into its fresh bounty with Lewin Terrace’s Seafood Royale Fair. Chef de cuisine Hiroyuki Shinkai has put together a platter filled with ise-ebi lobsters, which are known for their succulent flesh, and prepared thermidor-style; octopus cooked sous vide and accompanied by pickled vegetables and artichoke; and hamo home-made fish cake, made with a popular sea eel in Kyoto and served as a palate cleanser.
Lewin Terrace | 21 Lewin Terrace, S(179290) | 6333 9905 | firstname.lastname@example.org
This familiar romantic hotspot is back, and under the management of the hotel, and we’re already big fans its new dining concept—a family-oriented restaurant offering a revamped menu of Italian fare served in sharing plates.
The ambience still has a fine dining feel to it, that is until chef de cuisine Simone Fraternali serves you the arancini balls filled with steaming hot truffle risotto—you’ll be tempted to use your hands.
Make space for the pasta dishes and pizzas, particularly the Fior di Latte: its crust has just the right amount of bite, and its smothered in mascarpone and truffle cream. The beef cheek tortelli, served in a light but savoury red wine sauce, is also worth the calories.
The Cliff | Sofitel Singapore Sentosa Resort & Spa, 2 Bukit Manis Road, Sentosa, S(099891) | 6708 8310 | H9474-FB5@sofitel.com
Fisk Seafoodbar & Market
If you can’t get enough seafood, add this to your calendar, too. On March 7, Fisk’s culinary team will team up with Norwegian chef Geir Skeie of Brygga 11 to craft a seven-course dinner menu focusing on—what else—seafood!
Instead of serving them raw, the briny oysters are baked with apple, horseradish and dill, while the light cauliflower soup comes with lightly smoked mackerel. The dishes are light to give you enough space to dig in to the main courses after: pan-fried langoustine with a side of celeriac, tarragon, tomato and shellfish vinaigrette; and skrei, a cod from Norway that’s lightly pan-seared to let its sweetness shine, and paired with green peas and leek.
Fisk Seafoodbar & Market | 01-0, 130 Stevens Road, S(257840) | 6732 0711 | email@example.com
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