In this month's edition: More restaurants put the spotlight on premium meats, COMO cuisine gets a new brunch menu, and a new restaurant with an air-conditioned terrace — perfect for Singaporeans.
Miyazaki Wagyu with garlic chips, wasabi and snow salt at ISHI (part of the chef's omakase meal, price varies)
ISHI has all the aesthetics of a minimalist zen Japanese restaurant, and the prime seats in the house are along the 12-seater bar counter where you can watch as chef Masaaki prepares your meal. One of the highlights is this simple dish of melt-in-the-mouth grilled Miyazaki Wagyu, to be eaten with garlic chips, a dab of wasabi and special flakes of snow salt. 1 Nanson Road, Intercontinental Hotel #02-06
ISHI has all the aesthetics of a minimalist zen Japanese restaurant, and the prime seats in the house are along the 12-seater bar counter where you can watch as chef Masaaki prepares your meal. One of the highlights is this simple dish of melt-in-the-mouth grilled Miyazaki Wagyu, to be eaten with garlic chips, a dab of wasabi and special flakes of snow salt. 1 Nanson Road, Intercontinental Hotel #02-06
SEE MORE: First Look: ISHI
Buttermilk Fried Chicken at PS.Cafe Raffles City ($26)
PS.Cafe's tenth outlet is quite the architectural marvel within Raffles City. Occupying a section of the light-drenched third-floor atrium of Raffles City Shopping Centre is a towering glass structure over seven metres tall. The black-and-white-heritage-bungalow-meets-industrial-glasshouse cafe space is filled with verdant greenery; you almost forget you're in a bustling shopping mall. A new dish exclusive to this outlet is the Buttermilk Fried Chicken that's all sorts of crispy and juicy, served atop an addictive smoked jalapeno aioli. Raffles City Shopping Centre, 252 North Bridge Road, #03-37
PS.Cafe's tenth outlet is quite the architectural marvel within Raffles City. Occupying a section of the light-drenched third-floor atrium of Raffles City Shopping Centre is a towering glass structure over seven metres tall. The black-and-white-heritage-bungalow-meets-industrial-glasshouse cafe space is filled with verdant greenery; you almost forget you're in a bustling shopping mall. A new dish exclusive to this outlet is the Buttermilk Fried Chicken that's all sorts of crispy and juicy, served atop an addictive smoked jalapeno aioli. Raffles City Shopping Centre, 252 North Bridge Road, #03-37
Real Toast at COMO Cuisine ($22++)
COMO Cuisine has debuted a new brunch menu showcasing a collection of signature favourites from COMO hotels across the world. Here's a healthful brunch option to start your weekends: try the Real Toast which features a crisp bar of nuts and grains topped with mashed avocado, heirloom tomatoes and curls of cucumber. And then, you may order the Buttermilk Fried Chicken on waffles. 18A Dempsey Rd.
COMO Cuisine has debuted a new brunch menu showcasing a collection of signature favourites from COMO hotels across the world. Here's a healthful brunch option to start your weekends: try the Real Toast which features a crisp bar of nuts and grains topped with mashed avocado, heirloom tomatoes and curls of cucumber. And then, you may order the Buttermilk Fried Chicken on waffles. 18A Dempsey Rd.
Ravioles de Royans pictured in bowl
Ravioles de Royans at Merci Marcel ($18)
This may be just a side dish on the dinner menu, but it's a unique plate checking out. The French specialty of the Dauphiné region is a dish similar to Italian ravioli, just with smaller, more delicate dumplings usually filled with comte cheese. The version at Merci Marcel is filled with Switzerland Tête de Moine cheese, and swathed in a light, yet flavourful cream sauce. Tasty and not as jelak it looks. 56 Eng Hoon Street, #01-68.
This may be just a side dish on the dinner menu, but it's a unique plate checking out. The French specialty of the Dauphiné region is a dish similar to Italian ravioli, just with smaller, more delicate dumplings usually filled with comte cheese. The version at Merci Marcel is filled with Switzerland Tête de Moine cheese, and swathed in a light, yet flavourful cream sauce. Tasty and not as jelak it looks. 56 Eng Hoon Street, #01-68.
SEE MORE: First Look: Merci Marcel
Brittany blue lobster with a pepper sauce at Saint Pierre (one of the courses on the Adventure menu, $248++)
The menus at Saint Pierre has seen an update with some of the season's best produce such as blue lobster from Brittany, scallops from Hokkaido and winter vegetables from Japan. The prized French blue lobster is one of the highlights in the new menu, with the flesh of the crustacean gently bathed in butter until it achieves a tender succulence and paired with an aromatic black pepper brown butter sauce. The result is surprising. Despite of the strong, rich flavours of the sauce, the sweetness of the lobster shines through. The exquisite course is available for order a la carte ($98++), as a supplement on the classic and set lunch menus ($18) as well as the Adventure menu. 1 Fullerton Road, #02-02B One Fullerton.
The menus at Saint Pierre has seen an update with some of the season's best produce such as blue lobster from Brittany, scallops from Hokkaido and winter vegetables from Japan. The prized French blue lobster is one of the highlights in the new menu, with the flesh of the crustacean gently bathed in butter until it achieves a tender succulence and paired with an aromatic black pepper brown butter sauce. The result is surprising. Despite of the strong, rich flavours of the sauce, the sweetness of the lobster shines through. The exquisite course is available for order a la carte ($98++), as a supplement on the classic and set lunch menus ($18) as well as the Adventure menu. 1 Fullerton Road, #02-02B One Fullerton.
Lobster and scallop carpaccio at La Brasserie ($33 on the a la carte menu)
The space of The Fullerton Bay Hotel's La Brasserie has seen a recent revamp, with a lot more light and openness. The expansive space now includes an organic salad bar at the front for diners who opt for the lunch sets (prices begin at $38; add $28 for access to the salad bar) as well as a private room at the back, which converts into a children's activity room come family-friendly weekend brunches. And to accompany the new space is a new menu. The lobster and scallop carpaccio comes with a fragrant lime and black truffle dressing and a generous shower of black truffle shavings. 80 Collyer Quay.
The space of The Fullerton Bay Hotel's La Brasserie has seen a recent revamp, with a lot more light and openness. The expansive space now includes an organic salad bar at the front for diners who opt for the lunch sets (prices begin at $38; add $28 for access to the salad bar) as well as a private room at the back, which converts into a children's activity room come family-friendly weekend brunches. And to accompany the new space is a new menu. The lobster and scallop carpaccio comes with a fragrant lime and black truffle dressing and a generous shower of black truffle shavings. 80 Collyer Quay.
Recommended Reading: Click here to read our monthly round-ups of hot new openings in town.
WAKANUI Spring Lamb Chop from WAKANUI Grill Dining (S$8)
At this new outfit in the spanking new Marina One building, the spotlight is on the best meats New Zealand has to offer. On the menu here are different cuts of NZ beef and lamb, varying from wet-aged and dry-aged, simply seasoned with salt and pepper and cooked over a binchotan. Particularly good is the WAKANUI Spring Lamb Chop, where the meat comes from baby lambs raised for just six months on lush greens. The meat is aged for four weeks to achieve maximum flavour, before undergoing quick-freezing and exported to Singapore. At WAKANUI Grill Dining, the meaty chops are seasoned with Christmas Island salt, pink pepper and fine coriander powder, then seared on high heat quickly and grilled for five minutes. 5 Straits View, Marina One The Heart #04-02
At this new outfit in the spanking new Marina One building, the spotlight is on the best meats New Zealand has to offer. On the menu here are different cuts of NZ beef and lamb, varying from wet-aged and dry-aged, simply seasoned with salt and pepper and cooked over a binchotan. Particularly good is the WAKANUI Spring Lamb Chop, where the meat comes from baby lambs raised for just six months on lush greens. The meat is aged for four weeks to achieve maximum flavour, before undergoing quick-freezing and exported to Singapore. At WAKANUI Grill Dining, the meaty chops are seasoned with Christmas Island salt, pink pepper and fine coriander powder, then seared on high heat quickly and grilled for five minutes. 5 Straits View, Marina One The Heart #04-02
