Where To Eat This Week: The Knolls, Brasserie Les Saveurs, Li Bai, Alba 1836, Origin Grill, Esquina

Digest

November 5, 2018 | BY Dudi Aureus

It’s almost the end of the year, which makes splurging on delicious food worth it. So, take note of the not-to-be-missed collaboration dinners and kitchen takeovers taking place this week

1

The Knolls

David Senia, culinary director of Capella Singapore, and Nicolas Sale, chef of two Michelin-starred La Table de L’Espadon at The Ritz-Carlton Paris, team up to give you a delicious slice of France in a four-hands dinner happening on November 10 and 11.

Senia affirms that their six-course menu will be “catered to the local palate… and is one-of-a-kind”. They’ll be highlighting France’s best produce in contemporary dishes, starting with Sale’s cucumber tzatziki brightened by yuzu, and served with crispy tuile corn and popcorn, beetroot and smoked eel.

Senia will be matching it with his Asian-inspired French fare, including the sautéed blue cod decorated with rice crust, and with a side of creamy white chocolate pebbles infused with pandan. Drinks such as wines, beers and cocktails are available when you top up.

The Knolls | 1 The Knolls, Capella Hotel Singapore, S(098297) | 6591 5046 | knolls.singapore@capellahotels.com

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Where To Eat This Week: The Knolls, Brasserie Les Saveurs, Li Bai, Alba 1836, Origin Grill, Esquina
2

Brasserie Les Saveurs

Chef Andreas Caminada, whose Schloss Schauenstein restaurant currently holds the top spot in the Opinionated About Dining 2018 guide, is coming to Singapore to cook with another guest chef, Marcel Skibba of Igniv at Badrutt’s Palace in St. Moritz. They will be helming the kitchen of Brasserie Les Saveurs alongside the St. Regis Singapore’s culinary team from November 5 to 7.

The three-course meal is built on simple and seasonal ingredients, expertly cooked and presented in a series of appetising sharing starters, mains and desserts. For instance, the beautiful hamachi (amberjack) is artfully plated with radish and avocado, while the pan-seared duck liver’s heaviness is balanced with yoghurt.

Brasserie Les Saveurs | The St. Regis Singapore, 20 Tanglin Road, S(247911) | 6506 6860 | bls@stregis.com

3

Li Bai Cantonese Restaurant

Nothing spells hearty, comfort food more than Cantonese fare. When you dine at Li Bai from November 6 to 10, you’ll be enjoying its delicious fare, courtesy of executive chef Chung Yiu Ming, as well the creations of executive chef Chan Yung of two-Michelin-starred Sun Tung Lok in Hong Kong.

The best way to experience this is to opt for the Grand Dinner Set Menu, a six-course meal comprising tantalising dishes such as lobster accompanied with pan-seared scallops and tomato, and dried abalone mixed with Hokkaido sea cucumber and dried shrimp roe. Deluxe dinner and lunch sets are also available.

Li Bai Cantonese Restaurant | Sheraton Towers Singapore, 39 Scotts Road, S(228230) | 6839 5623 | libai@sheratonsingapore.com

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Where To Eat This Week: The Knolls, Brasserie Les Saveurs, Li Bai, Alba 1836, Origin Grill, Esquina
4

Origin Grill

For a dinner we can only describe as ‘out of this world’, Origin Grill is offering an exclusive wine dinner on November 8; it’s exclusive to 10 guests only. The experience is curated by head sommelier Britt Ng and wine director Yohann Jousselin, who’ve specially handpicked eight incredible vintages to pair with chef de cuisine Heidi Flanagan’s delightful five-course menu.

Some of the exceptional pours are the Champagne Krug, Grande Cuvee, N.V. paired with sumptuous canapes; Clos Vougeot Grand Cru, Chateau de la Tour, 1999, which enhances the dish of duck artfully plated with watercress and orange; and the Chateau Mouton Rothschild, Pauillac, served with medium rare Williams Rover MS5 tenderloin.

Origin Grill | Lobby Level, Tower Wing, Shangri-La Hotel, Singapore, 22 Orange Grove Road, S(258350) | 6213 4398 | dining.sls@shangri-la.com

5

Alba 1836

The white truffle season has arrived at this well-loved Italian restaurant, in the form of lip-smacking a la carte and five-course degustation menus. The latter takes you on a delicious journey to the north of Italy, with sumptuous dishes including the beef tartare prepared Piedmont style, and the creamy risotto cooked with butter and parmesan—all crowned with generous truffle shavings.

You’ll never leave the restaurant hungry, especially with main courses such as pan-seared black cod served with a light cheese sauce, and black angus tenderloin atop a potato truffle puree. The meal ends with a refreshing truffle gelato.

Alba 1836 | 28 Duxton Hill, S(089610) | 6222 2048 | alba@alba1836.com.sg

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Where To Eat This Week: The Knolls, Brasserie Les Saveurs, Li Bai, Alba 1836, Origin Grill, Esquina
6

Alley On 25

The best way to indulge on a weekend is to head down to Alley on 25 for its Oyster & Ribs Buffet, taking place every Friday and Saturdays, from 6pm to 10pm. Bring your whole family and tuck into sustainably farmed seafood such as tiger prawns, smoked salmon, mussels, and even Fine de Claire oysters from France.

Elsewhere, the grill station will continue to dish out meats perfectly cooked over charcoal. Let’s see if you can resist the pork ribs glazed with housemade char siew, Australian angus beef short ribs simply seasoned with a variety of herbs and spices, and the intensely aromatic and flavourful Thai-style grilled chicken.

To make you feel less guilty, there’s a salad bar where you can help yourself to some greens such as kale mixed with flax seeds, chia seeds and more.

Alley on 25 | Andaz Singapore, 5 Fraser Street, S(189354) | 6408 1288

7

Book Ahead: Esquina

For two nights only, Esquina will present a four-hands culinary journey featuring guest chef Juanjo Carrillo from Michelin-starred Barrafina Dean Street (London), avaialable on November 14 and 15. The inspired nine-course dinner menu aims to take diners on a journey through Spain, exploring the best of modern Spanish cuisine. From a serving of authentic Iberico Pork presa with aubergine, mojo verde and pistachio by chef Carrillo, to the Atlantic black cod with nai ban “a la Donostiarra”, iberico ham and Jerusalem artichoke by Esquina's chef Montobbio. Sherry lovers can opt for the sherry-pairing experience featuring a stellar selection from Gonzalez Byass, one of Spain's most well-known sherry bodegas. 

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