In this month's edition: A ramen with an intense amaebi broth, a well-loved French bistro goes back to classics, and a chef who puts the spotlight on interesting cuts of wagyu.
Ebi Shoyu at Jimoto Ya ($16.50)
Jimoto-ya has been flying under the radar with their Michelin connection – the specialty ramen with amaebi broth here is created by chef Nobumasa Mieda of Michelin-starred restaurant Mieda in Hokkaido – but it’s clear from the first slurp that this bowl of noodles is a star. The broth is the main attraction: made from a blend of amaebi (shrimp) and pork, the result is an intensely sweet yet balanced concoction. Don’t mind that the usual slices of char siew are missing here; the tender bits of minced pork are a less overpowering alternative that still allow the sweetness of the amaebi to shine through. 3 Pickering Street, Nanking Row, 01-44/01-45
Jimoto-ya has been flying under the radar with their Michelin connection – the specialty ramen with amaebi broth here is created by chef Nobumasa Mieda of Michelin-starred restaurant Mieda in Hokkaido – but it’s clear from the first slurp that this bowl of noodles is a star. The broth is the main attraction: made from a blend of amaebi (shrimp) and pork, the result is an intensely sweet yet balanced concoction. Don’t mind that the usual slices of char siew are missing here; the tender bits of minced pork are a less overpowering alternative that still allow the sweetness of the amaebi to shine through. 3 Pickering Street, Nanking Row, 01-44/01-45
Tarte de Sardines at Bistro du Vin (Zion Road)
Following its first major revamp since 2009, Bistro du Vin finally has a French chef at its helm. Laurent Brouard brings with him over 25 years of experience, having cooked in countries such as Japan, London and most recently Hong Kong. Under him, the menu here is all about returning to French classics, such as a warm tart that’s a crisp buttery canvas for Brittany sardines, tomatoes and basil. Chef Brouard has also introduced Faites Confiance Au Chef, a French-style omakase menu where he will present the best of his signatures. 56 Zion Road.
Following its first major revamp since 2009, Bistro du Vin finally has a French chef at its helm. Laurent Brouard brings with him over 25 years of experience, having cooked in countries such as Japan, London and most recently Hong Kong. Under him, the menu here is all about returning to French classics, such as a warm tart that’s a crisp buttery canvas for Brittany sardines, tomatoes and basil. Chef Brouard has also introduced Faites Confiance Au Chef, a French-style omakase menu where he will present the best of his signatures. 56 Zion Road.
Smoked Lobster Tail at SPRMRKT Kitchen & Bar ($42)
With its pretty in pink interiors lit up by plenty of natural light, SPRMRKT Kitchen & Bar is a prime spot for taking plenty of food photos. But don’t spend too much time on that, as the food here is worth digging into, fast. Executive chef Joseph Yeo, formerly part of the opening team for one-Michelin-starred Waku Ghin, drives the European bistro-style menu here. His flair for achieving balance in flavours comes through in dishes such as the lobster mac and cheese – a mix of three cheeses (mozzarella, aged parmesan and emmental) is mixed into macaroni with mashed roasted pumpkin to cut through the richness. To finish, a plump juicy cold-smoked Maine lobster tail is served on top. Singapore Tyler Print Institute (STPI) Creative Workshop & Gallery, 41 Robertson Quay.
With its pretty in pink interiors lit up by plenty of natural light, SPRMRKT Kitchen & Bar is a prime spot for taking plenty of food photos. But don’t spend too much time on that, as the food here is worth digging into, fast. Executive chef Joseph Yeo, formerly part of the opening team for one-Michelin-starred Waku Ghin, drives the European bistro-style menu here. His flair for achieving balance in flavours comes through in dishes such as the lobster mac and cheese – a mix of three cheeses (mozzarella, aged parmesan and emmental) is mixed into macaroni with mashed roasted pumpkin to cut through the richness. To finish, a plump juicy cold-smoked Maine lobster tail is served on top. Singapore Tyler Print Institute (STPI) Creative Workshop & Gallery, 41 Robertson Quay.
Sous Vide Tajima Oyster Blade at Stellar at 1-Altitude (part of a 3-course a la carte menu at $110++)
When it comes to beef, premium cuts such as ribeye and tenderloin reign king. But chef Christopher Millar means to change that, by introducing different cuts of Tajima wagyu such as tri-tip and oyster blade. Here, the shoulder cut is first sous vide, then fired up over a Josper grill and served with a sweet beetroot hummus and shaved black truffles. Level 62, One Raffles Place.
When it comes to beef, premium cuts such as ribeye and tenderloin reign king. But chef Christopher Millar means to change that, by introducing different cuts of Tajima wagyu such as tri-tip and oyster blade. Here, the shoulder cut is first sous vide, then fired up over a Josper grill and served with a sweet beetroot hummus and shaved black truffles. Level 62, One Raffles Place.
The Egg at The Masses ($9)
Happiness comes in many forms. For chef-owner Dylan Ong of casual outfit The Masses along Beach Road, his happiest memories include having plain Japanese rice loaded with ikura. The former co-founder of popular Saveur group of restaurants has turned that memory into a comforting egg dish here: steamed egg custard is topped with ikura and tobikko, a dash of beurre noisette and chive oil, complete with crispy potato chips for that element of crunch. 85 Beach Rd.
Happiness comes in many forms. For chef-owner Dylan Ong of casual outfit The Masses along Beach Road, his happiest memories include having plain Japanese rice loaded with ikura. The former co-founder of popular Saveur group of restaurants has turned that memory into a comforting egg dish here: steamed egg custard is topped with ikura and tobikko, a dash of beurre noisette and chive oil, complete with crispy potato chips for that element of crunch. 85 Beach Rd.
Poached Foie Gras from Ce La Vi
Ce La Vi – that iconic bar and restaurant atop Marina Bay Sands – has always had a touch of Asia in its dishes. That continues under the hands of its new chef Joey Sergentakis who’s trained in Hong Kong’s Café Gray Deluxe and Mr and Mrs Fox. The menu here is varied, showcasing techniques and flavours from across Asia. There’s the roast rib eye served with kimchi, stir fried sweet potato noodles and doenjang (soy bean paste) – an influence from South Korea, while the grilled snapper with lemongrass, turmeric & kecap manis hints at the tropical flavours of Malaysia and Indonesia. Still, it’s in the foie gras that we gleaned the most pleasure from for its balance of textures. Here, the duck liver is poached and served on Le Puy lentils – tender items which are balanced by nuttiness of chopped hazelnuts and the freshness of pomegranate pearls. SkyPark at Marina Bay Sands, Tower 3.
Ce La Vi – that iconic bar and restaurant atop Marina Bay Sands – has always had a touch of Asia in its dishes. That continues under the hands of its new chef Joey Sergentakis who’s trained in Hong Kong’s Café Gray Deluxe and Mr and Mrs Fox. The menu here is varied, showcasing techniques and flavours from across Asia. There’s the roast rib eye served with kimchi, stir fried sweet potato noodles and doenjang (soy bean paste) – an influence from South Korea, while the grilled snapper with lemongrass, turmeric & kecap manis hints at the tropical flavours of Malaysia and Indonesia. Still, it’s in the foie gras that we gleaned the most pleasure from for its balance of textures. Here, the duck liver is poached and served on Le Puy lentils – tender items which are balanced by nuttiness of chopped hazelnuts and the freshness of pomegranate pearls. SkyPark at Marina Bay Sands, Tower 3.
Madai Donabe Gohan from Kappo Shunsui
Kappo Shunsui is arguably the most exciting Japanese restaurant opening this time of year. It could be that the 19 seater is entirely non-descript being at the fourth floor of otherwise seedy Cuppage Plaza where entrance is via a bio-metric scanner and the only sign of its existence is a brass door (no signboards nor windows). But that chef Tomo Watanabe's now-shuttered Tokyo restaurant was conferred Bib Gourmand status has our attention. The caveat? It’s been luxed up into a Kyoto-style private dining restaurant where prices go at $199 for a 10-course menu. The madai donabe gohan is our pick for not just being deliciously soul-warming but for its thoughtful use of ingredients. Here, a mix of koshihikari and sasanishiki rice – a combination that’s mildly sticky and just firm enough, is cooked in a claypot in dashi. This is then topped with aged red snapper grilled over binchotan and served with a comforting shijimi miso soup and pickles. #04-02, Cuppage Plaza.
Kappo Shunsui is arguably the most exciting Japanese restaurant opening this time of year. It could be that the 19 seater is entirely non-descript being at the fourth floor of otherwise seedy Cuppage Plaza where entrance is via a bio-metric scanner and the only sign of its existence is a brass door (no signboards nor windows). But that chef Tomo Watanabe's now-shuttered Tokyo restaurant was conferred Bib Gourmand status has our attention. The caveat? It’s been luxed up into a Kyoto-style private dining restaurant where prices go at $199 for a 10-course menu. The madai donabe gohan is our pick for not just being deliciously soul-warming but for its thoughtful use of ingredients. Here, a mix of koshihikari and sasanishiki rice – a combination that’s mildly sticky and just firm enough, is cooked in a claypot in dashi. This is then topped with aged red snapper grilled over binchotan and served with a comforting shijimi miso soup and pickles. #04-02, Cuppage Plaza.
Cured Barramundi/Watermelon/Avocado at Pollen (part of a set lunch menu from $55++)
Inspired by the flower domes in Gardens by the Bay, head chef Steve Allen is all about presenting beautifully plated dishes with vibrant colours. On his latest menu, Allen uses fresh barramundi from Kühlbarra, paired with watermelon juice and avocado. The star of the dish is the fish, but its fresh flavours are enhanced by a tangy salsa Allen does by mixing watermelon juice with lime and pepper. #01-09, 18 Marina Gardens Drive
Inspired by the flower domes in Gardens by the Bay, head chef Steve Allen is all about presenting beautifully plated dishes with vibrant colours. On his latest menu, Allen uses fresh barramundi from Kühlbarra, paired with watermelon juice and avocado. The star of the dish is the fish, but its fresh flavours are enhanced by a tangy salsa Allen does by mixing watermelon juice with lime and pepper. #01-09, 18 Marina Gardens Drive
Steamed Black Mussels from Wine & Chef
Finding a spot in Singapore where quality wines are served for as little as $6 is a bit like finding an endangered creature these days but that’s exactly what you’ll get at Wine & Chef. Expect a selection of over 250 labels from family-owned businesses meant to pair excellently with Asian and Western food. The steamed black mussels are particularly delicious, cooked in a moreish chicken broth spiced up with punchy ingredients like chilies, ginger, garlic, shallots and cilantro with a good kick from lime juice. 7 Keong Saik Road.
Finding a spot in Singapore where quality wines are served for as little as $6 is a bit like finding an endangered creature these days but that’s exactly what you’ll get at Wine & Chef. Expect a selection of over 250 labels from family-owned businesses meant to pair excellently with Asian and Western food. The steamed black mussels are particularly delicious, cooked in a moreish chicken broth spiced up with punchy ingredients like chilies, ginger, garlic, shallots and cilantro with a good kick from lime juice. 7 Keong Saik Road.
