There's a lot of new happenings in Singapore's MICHELIN dining scene. Aside from new autumn menus, check out these new openings and overseas collaborations that are too delicious to miss!
For one night only, Art di Daniele Sperindio and Alba White Truffle World Auction jointly present the annual tradition of Alba White Truffle Benefit Dinner in Singapore. (Photo: ilLido Group)
MICHELIN-starred ART Changes its Name to Art di Daniele Sperindio and Presents Alba White Truffle Benefit Dinner and Charity Auction
Daniele Sperindio of one-MICHELIN-starred ART in the National Gallery welcomes guests back this November with a refreshed experience, coupled with a 7-course degustation menu that highlights the fall and winter harvest. The restaurant has also renamed itself from ART to Art di Daniele Sperindio.
Taking root from Sperindio's Italian heritage, the dishes in the tasting menu are a reflection of Sperindio's personal journey as a chef. Also, on Sunday, 13 November 2022, Art presents the fourth edition of the Alba White Truffle Benefit Dinner and Charity Auction.
In collaboration with the World Alba White Truffle Charity Auction, this annual event celebrates Italian gastronomy, fine wines, and the spirit of charity from around the globe. A specially curated 5-course degustation menu will highlight the elusive Alba White Truffle paired with five decades of fine wine from Piedmont.
Towards the evening, a silent international auction will be held live across cities such as Alba, Hong Kong and Singapore for the prestigious truffles, with 100% of the proceeds from the auction and nett proceeds from the dinner donated to Art's local beneficiary partner: DREAMS, which provides after-school education and holistic support to children from low-income households. Book your table here or email benefit@artrestaurant.sg for more information.
Quince, Aubépine, Oat Milk (Photo: JAG)
JAG Celebrates the Transition of the Seasons with New Menu
One-MICHELIN-starred JAG along Duxton Road celebrates fall with a new menu that features the harvest of the season. Produce such as pumpkin, sweet potato, celeriac, salsify, Jerusalem artichoke, kohlrabi mushroom, chayote, chervil root, chestnut, banana shallot, cherry, parsley root, quince, and yacon are presented in the form of 17 plates that mark the advent of autumn.
Menu highlights include a dish featuring chestnuts that are roasted, puréed, sautéed, shaved, and then siphoned. The flavours are matched with an infusion of coffee and frêne, served with uni. White fish is paired with banana shallot, sariette, pecans, and walnuts to provide a balance to French onions that come with the dish. Lastly, parsley root is accompanied with proteins such as venison and pigeon and accented with citrusy sapin. Book a seat at JAG here.
Fall Specials at Braci: Trota (Trout) and Cervo (Venison) (Photo: ilLido Group)
Braci Highlights Autumn Produce in New Menu
Praised by our MICHELIN Guide inspectors for its refined dishes that are nothing short of phenomenal in terms of both plating and food combinations, MICHELIN-starred Braci showcases autumn produce cooked in the style of Piedmont-born head chef Matteo Ponti's wood-fired style.
Diners can delight in appetisers such as a Beetroot Cone filled with Delica pumpkin and served with Toma Montfleury cheese; a miniature Piadina filled with rucola pesto, crisp beef bresaola, and pickled Shimeji mushrooms; and Radici featuring cooked and pickled root vegetables, smoked eel, baccala espuma, edible soil of puffed quinoa, spicy herbs, and micro radish.
Showcased in the mains are Ponti's reinterpretation of a miniature Ossobuco; Ravioli stuffed with charcoal-grilled Roscoff onions; Trout confit in fig leaf oil at a low temperature and served with burnt Latour leek, fig leaf ash, and a sauce made with garum and bergamot juice. Lastly, a dish of New Zealand Venison features the game cooked over charcoal, smoked with pine branches, brushed with pine oil and served medium rare alongside Lake Orta roasted chestnuts, and crisp Cavolo Nero — Tuscan black kale.
The meal ends with a selection of sweets such as Porcini, crafted from 35% milk chocolate ganache infused with actual dried porcini mushrooms from Italy, coated with a cocoa glaze; Rosa del Borgo (Rose of the Village), which is an assembly of fermented cocoa pulp, crispy polenta shell, Tulakalum dark chocolate nougatine, finished off with a rose vinegar snow; and Tukelin de Grana — a frozen parfait made of 12-month-old Grana Padano and white chocolate, apricot gel, and an almond cookie. Book your table at Braci here.
Revolver opens sister-concept Barood on the second floor of the restaurant. Featured are menu signatures Goat Biryani Arancini and the Sweet Assassin. (Photo: Barood)
MICHELIN Indian Open-fire Restaurant Revolver Opens Sister-concept Izakaya, Barood
It seems that bar-and-restaurant concepts go hand-in-hand these days, with the opening of bars with food helmed by its sister restaurants. Such is the case of MICHELIN-listed Revolver, a new entry to the MICHELIN Guide Singapore. Known for its dishes rooted in different parts of India, Revolver's cooking revolves around the use of a charcoal grill, brazier, and tandoor; hence, its name.
Helmed by chef Saurabh Udinia, Revolver's new concept called Barood, located just above the restaurant, continues to showcase his expertise in the kitchen. Inspired by Moorish influences, Barood takes pride in its libations and tapas concocted by Udinia himself, with highlights including Goat Biryani Arancini, Spiced Chickpea Tacos, and Fresh Paneer Paratini.
L-R: Alaskan King Crab Leg and Corsican Sea Bass (Photo: Revolver)
Revolver Debuts Bullet 7 Menu and Goes to W Maldives for a 2-Day Grill-Off
More news for MICHELIN restaurant Revolver. Launching this October is its new Bullet 7 menu, featuring nine courses, starting with a Snack Box featuring a trio of bite-sized openers: Otoro (fatty Japanese tuna) Papadum; Gambero Rosso (Mediterranean red prawn) Tostada; and Uni Bread Pakora. The meal progresses with Revolver's Fresh Paneer, this time served with a Green Chilli Pickle made with cashews, peanuts, and tamarind; and Charred Broccoli with a Spiced Almond Espuma.
The mains come in the form of grilled Alaskan King Crab Legs tossed in a pepper fry sauce; whole Corsican Sea Bass grilled and showered with coriander and dill; and Margaret River Tomahawk served with Revolver's ABC sauces that allude to a steakhouse touch. The last savoury course remains to be the restaurants signature kulchettes, which are stuffed with gorgonzola and topped with spiced minced lamb. For dessert, a Kashmiri Saffron Cheesecake wraps up the meal. Book a table at Revolver here.
Revolver will also be doing a two-day "Grill-Off" at MICHELIN hotel W Maldives. Spread over two days, the event will include an exclusive Catch & Dine + Cook-off at W Maldives’ very own castaway island, Gaathafushi, on 11 November 2022.
On 12 November 2022, Revolver collaborates with FIRE at W Maldives, where Udinia and his team will serve a five-course outdoor dinner that uses ingredients primitive to the area such as Maldivian rock lobster and other fresh local catch, cooked and presented in Revolver's signature style. W Maldives’s head pastry chef will showcase a spiced lava cake inspired by a dessert at Revolver, served with coconut ice cream.
Yì by Jereme Leung features a hairy crab feast until 13 November 2022. (Photo: Raffles Hotel Singapore)
Enjoy a Hairy Crab Feast at Yì by Jereme Leung from Now until 13 November
From now until 13 November 2022, MICHELIN-listed Chinese contemporary restaurant Yì by Jereme Leung at MICHELIN-recommended Raffles Hotel Singapore will feature hairy crab in its menu. Available for a limited time only, diners are invited to indulge in dishes such as the Chilled Hairy Crab in Chinese Wine Brine with Dried Longan, Wolfberry, and Ginger Tea Jelly; Bafun Uni and Alaska Crab Leg Jelly with Passion Fruit Pearls; Traditional Steamed Hairy Crab with Taiwanese Mullet Roe and Perilla Leaves served with Osmanthus Ginger Tea; and Oven-baked Hairy Crab with Maldon Sea Salt.
A special rendition of the Chinese restaurant's bird's nest will come stuffed inside egg white dumplings, served with braised hairy crab roe. Another limited edition dish is the Steamed Egg topped with Foie Gras, Hairy Crab Meat, and Black Vinegar Pearls; as well as a Braised Green Bamboo Asian Lobster and Tofu with Hairy Crab Roe.
Don't miss out on hairy crab season and book a table at Yì by Jereme Leung, located at MICHELIN recommended Raffles Hotel Singapore here.
On 26 and 27 November, Daniel Baratier from MICHELIN restaurant L'Auberge Sur-les-Bois takes helm of Claudine's kitchen. (Photo: L'Auberge Sur-les-Bois)
Chef Daniel Baratier from L'Auberge Sur-les-Bois Takes Helm at MICHELIN French Restaurant Claudine on 26 and 27 November
Newly listed restaurant in the MICHELIN Guide Singapore, Claudine by Julien Royer of three-MICHELIN-starred Odette, will be launching its first edition of "Friends of Claudine", where chefs from around the world are invited to showcase their signature creations from Claudine's kitchen.
On 26 and 27 November, Daniel Baratier from MICHELIN restaurant L'Auberge Sur-les-Bois in Annecy, France, will be helming the kitchen of Claudine. In celebration of "Game Season", Baratier will be presenting an à la carte menu featuring his signature dishes such as Pâte en Croûte with pork, hazelnuts and pickled shitake; Wood Pigeon Ballotine with pickled onion and petit pâté de pézenas; and a Celeriac Millefeuille with mushrooms and brown butter sabayon. In keeping with Claudine’s convivial, large format dishes to share, guests can order a Deer Saddle "on the bone" for the table, served with lardo, garlic confit, pomme purée "Barat" and sauce grand Veneur.
"Friends of Claudine" with Chef Daniel Baratier is now open for online bookings for both lunch and dinner on 26 and 27 November. Click here or call +65 62652966 to reserve your seat.
