One-Ninety Goes Modern Asian With A Botanical Touch
After a one-month renovation, One-Ninety at Four Seasons Hotel Singapore has revamped into a botanical-inspired modern Asian brasserie. Helmed by chef Kamarl John, the menu centres around wholesome Provençal cuisine that is injected with an Asian twist. Open the meal with freshly-baked sourdough and seaweed butter then tuck into signature dishes like the Seasonal Seafood Tower (right). The platter is decked out in seafood such as Hokkaido scallops, king crab, bluefin tuna and Maine lobster and diners get a whopping 25% discount off this dish till April. Other dishes include the Iberico Pork Presa that is perfumed by sweet and sour pineapple chutney spiced with star anise and Snapper Bouillabaisse, a treasure trove of roasted red snapper, clams, tiger prawns and Bouchot mussels in a broth simmered with potatoes, ripe tomatoes and garlic. Four Seasons Hotel Singapore, 190 Orchard Boulevard, level one.
New German Eateries At The Capitol Kempinski Hotel Singapore
After a three-year delay, The Capitol Kempinski Hotel Singapore has opened its doors in the historic Capitol Building and Stamford House. After launching 15 Stamford by Alvin Leung of the three-Michelin-starred Bo Innovation in Hong Kong last December, the 157-room hotel has rolled out two German eateries, Frieda Restaurant and Berthold Delikatessen. These two concepts are named after Kempinski’s founder, Berthold, and his daughter, Frieda. Frieda offers hearty traditional German cuisine with Austrian influences. They include pretzel dumplings cloaked in mushroom ragout, wiener schnitzel, a pan-fried breaded veal cutlet served with potato salad and gurkensalat (German cucumber salad), and beef consomme with semolina dumplings, thinly-sliced herbal pancakes and root vegetables (above). At Berthold Delikatessen, tuck into German-styled breads and pastries, including bretzel, bauernbrot and the braided hefezopf. 15 Stamford Road, level one
Ryan Clift, chef-owner of the Michelin-Plated innovative restaurant Tippling Club has opened his second restaurant in Singapore. Called V, the modern European fine-dining restaurant is set up in collaboration with Swiss household appliance purveyor, V-ZUG. The menu features creative dishes that are prepared with V-ZUG’s range of snazzy kitchen appliances, including combi-steamers and ovens. Highlights include Laksa (above), which is a moreish concoction of laksa mousse topped with fried beancurd puffs, dehydrated laksa leaves and coconut cream that is served in a coconut bowl, and Hamachi collar drenched in green curry and puffed rice. Concluded your meal with The Textured Tutti Frutti, a zesty melange of passionfruit, raspberry, and pineapple. Scotts Square, 6 Scotts Road, #03-13
Bar Cicheti
Singapore’s first homegrown pasta and wine bar is the cool younger sister of popular Italian haunt Cicheti in Kandahar Street. On the menu are handmade fresh pastas in tasting or full portions, whipped up by chef co-owner Lim Yew Aun and his all-local kitchen crew. New on the team is sommelier-partner Ronald Kamiyama, the go-to guy for the world’s top celebrity chefs like Daniel Boulud, Mario Batali and Shinobu Namae. The gutsy wine pairings by the New York City native includes a number of biodynamic, organic, and sustainably farmed labels.
Pasta Bar
At this gleaming new restaurant on the hip Keong Saik stretch, it’s all about, well, eating pasta by the bar. The simple name belies a rich experience where diners can sit around the 18-seater counter (pictured in banner) and watch their pastas being kneaded, tossed and pulled by chef Alessandro Giustetti, previously from one-Michelin-starred Garibaldi. The 11 different pasta dishes made from 11 individual doughs are each prepared in a unique way to create distinctive variations in bite, shape and consistency. Giustetti channels his Genovan heritage with rustic renditions of tortelli with pumpkin and sage, pappardelle with rabbit ragu and an eggless pasta of Lagane with chickpea and spicy garlic. Aside from pasta, a selection of antipasti and four seasonal main dishes complete the menu. 55 Keong Saik Road, #01-05 KēSa House.
Pasta Supremo
Hitting all the same hearty, affordable notes as his popular restaurant The Salted Plum, Shawn Kishore is back with pop-up joint Pasta Supremo at Suntec City. The edgy pop-up restaurant, which will run till late 2020, marries fresh, homemade pasta and fast, friendly service with prices ranging for $8 for a basic bowl of Haus Marinara pasta to $15 for the 300 Day Grain Fed Fatty Wagyu. Diners can also personalise their own bowls by choosing from three types of fresh pasta, an array of toppings and a choice of sauce — a tomatoey Haus Marinara, a garlicky aglio olio-inspired oil with Sichuan peppers, chilli and duck fat, a creamy al funghi sauce made from three types of mushroom and a Thai-inspired Asian pesto. 3 Temasek Boulevard, #01-365/366/373/374 Suntec City Mall.
Dine From Dawn To Dusk At 51 SOHO
The office execs of Telok Ayer have a new haunt in the form of the sleek new all-day dining venue 51 SOHO, by the same folks behind Sichuan-inflected restaurants Birds Of A Feather and Halcyon & Crane. The menu changes seamlessly throughout the day: coffee and breakfast staples like overnight oats and freshly baked ham and cheese croissants make way for hearty one-bowl meals at lunch time while the dinner menu offers charcoal-grilled meats and skewers to go with an array of creative cocktails. The cuisine is decidedly European, but the restaurant group’s signature Asian influences make their presence known in the mala spice blends that coat the grilled meat and in mains like the Spice De Canard and Lobster Rice Stew. 51 Telok Ayer Street #01-01.
