Where To Eat This Week: May 21-27

Digest

May 21, 2018 | BY Dudi Aureus

Make the most out of your mealtime with our bite-sized round-up of timely treats. And if you're looking to pair it with a worthy tipple or two, we're thinking a fine cognac or some extremely rare port will do just fine.

1

Blackwattle

Quench your thirst for innovative cognac on May 22 (6pm to 9pm) with a five-course dinner featuring head chef Joeri Timmermans’ modern Australian dishes paired with beautifully aged brandy from Cognac Frapin. Patrice Piveteau, the brand's official representative, will also be there to share more about the drink's smooth and complex flavours, and how it goes well with what Timmermans has prepared for the night. 

We’re talking about raw king fish with lemon oil, yuzu pickled radish and chrysanthemum, accentuated with the Frapin VSOP’s rich vanilla flavours, as well as plump Hokkaido scallops bathed in shellfish consommé that pair perfectly with the Frapin V.I.P XO’s spicy and floral notes.

Blackwattle | 97 Amoy Street, S(069917) | 6224 2232 | info@blackwattle.com.sg

(Related: Experience Cross-Cultural Cooking At Blackwattle)

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Where To Eat This Week: May 21-27
2

Ma Cuisine

This gastro wine bar on Craig Road has arguably the most extensive collection of port in Singapore (just check out its port and madeira room). If you're looking for an opportunity to enjoy some of these, visit them on May 24, from 7.30pm, as owners Anthony Charmetant and Mathieu Escoffier will be showcasing nine of the best vintages (with a total ageing of 472 years) from legendary winemaker Barão de Vilar. 

There's even a WWII 1940 White Colheita Port that’s so rare, it has not been featured in any tastings anywhere in the world—until now. Tipples will be paired with a delectable lineup of truffle dishes.  

Ma Cuisine | 38 Craig Road, S(089676) | 6224 1838 | resv@macuisinesg.com

3

Fat Prince

Looking for the ideal hangover cure? We say, take a trip to this Turkish restaurant for the Prince’s Hangover Brunch, which happens on Saturdays, from 11.30am to 3pm. The kitchen will be dishing out unlimited kebabs, which is what you will want to be having after a night of drinking, ranging from grilled Halloumi cheese, charred pork belly to the roasted lamb shoulder.

But, honestly, what’s brunch without cocktails? Here, it's all about the free-flow Prima Donna cocktails, served in pretty porcelain teapots akin to a tea party. It boasts a blend of gin, chardonnay, green chartreuse, and cranberries, that works as a great pick-me-up. Not your cup of tea? Opt for the featured sparkling, red, white or rose instead.

Fat Prince | 48 Peck Seah Street, S(079317) | 6221 3683 | info@fatprincesg.com

(Related: Feast Like Royalty At The Ottoman Room)

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Where To Eat This Week: May 21-27
4

Hai Tien Lo

Looking to give your kidneys a break? Indulge instead on executive chef Lai Tong Ping’s popular claypot selection, available for dinner, Sundays to Wednesdays, until August 31.

Bring the whole family just so you can try more of the chef’s specialities, which include the crowd favourites of roasted duck with sea cucumber in abalone sauce, and the classic serving of French beans with minced pork and preserved vegetables, which we can't get enough of since their debut two years ago. New and recommended is the serving of sliced beef in spicy Szechuan peppers, or the sliced grouper, cooked in supreme fish stock with winter melon.

Hai Tien Lo | Pan Pacific Singapore, 7 Raffles Boulevard S(039595) | 6339 1861 | Singapore@panpacific.com

5

Book Ahead: Ash & Elm

What’s more exciting than a four-hands dinner? A six-hands event featuring InterContinental Singapore’s executive sous chef Philippe Duc and pastry chef Ben Goh working alongside Chef Andrea Spagoni for a special five-course dinner on June 1 and 2. Those who are not familiar with Spagoni, should note that he helms Beefbar, the only Michelin-starred steakhouse in Hong Kong.

The menu is a balance of their signatures. Spagoni will serve his speciality American prime Black Angus tenderloin and Australian wagyu-crossbred striploin cooked medium rare, that share the spotlight with Duc’s pan-seared Hokkaido scallops and Goh’s Bali chocolate cremeux with strawberry compote, vanilla meringue and yuzu yoghurt sherbet.

Ash & Elm | Intercontinental Singapore, 80 Middle Road, S(188966) | 6825 1008 | InterContinental.Dining@ihg.com

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