This April 2023, Singapore's MICHELIN food scene is bustling with exciting gastronomic experiences such as female-led restaurant collaborations, new interior makeovers, creative culinary offerings, and more!
Two-MICHELIN-Starred Japanese Restaurant Shoukouwa Unveils New Look
Located at One Fullerton, two-MICHELIN-Starred Shoukouwa has recently unveiled a revamped look. The restaurant's transformation was spearheaded by Tomoyuki Hisano, Japanese interior designer and founder of Tom Designs & Associates.
The refreshed entrance showcases curved low bamboo fences, or inuyarai, which were originally installed in Kyoto neighbourhoods during the ancient times. Guests are greeted by vibrant red Japanese stucco walls with a juraku finishing and a water fountain reminiscent of those found at the entrance of Shinto shrines in Japan. The ceiling also features rows of wood beams, bringing to mind the sukiya-style Japanese tea houses.
Leading to the eight-seater Main Sushi Counter is a pebble walkway decorated with a sage green patterned wall. Showcasing gold and silver wallpaper with Japanese art motifs, Shoukouwa's private dining room can accommodate up to six guests for more private functions.
One of Shoukouwa's treasures is the wood making up the counters, which have been crafted from rare, centuries-old Hinoki cypress. These wooden counters that have been carefully and meticulously preserved are the handiwork of a master craftsman who builds furniture for Japan's Imperial Family.
Shoukouwa has never strayed from its philosophy when it comes to sourcing its ingredients at a frequency of four times a week from the famed Toyosu Market in Tokyo, Japan. Highlights of the chef's menu include the Ika — finely diced squid seasoned with a smidgen of salt and lime, formed into nigiri.
Shoukouwa presents three omakase menus with ingredients that change accordingly to the seasons and
availability. Diners can choose between the Miyabi (S$350++ per person) and the Hana menu (S$520++ per person)
for lunch; and the Hana menu (S$520++ per person) and the En menu (S$680++ per person) for dinner.
Shoukouwa is located at One Fullerton, #02-02A, 1 Fullerton Road, 049213, Singapore. Book a table here.
The New Menu at La Dame de Pic Celebrates Spring's Bounty
MICHELIN-Starred La Dame de Pic by Anne-Sophie Pic at Raffles Hotel Singapore presents the vibrant and delicate flavours of spring with its newly launched restaurant menu. Guests are invited to savour new and refreshed signature creations that feature one the season’s most quintessential produce — green and white asparagus.
From now until early June, chef de cuisine Francesco Di Marzio presents courses that incorporate the iconic spring-time vegetable, such as a starter of Green Asparagus, marinated overnight with sea salt, which is Pic’s favourite way of treating asparagus to gently “cook” it while retaining its raw, tender qualities.
White Asparagus is elevated with Kristal caviar and mussels; and paired with layered umami flavours from roasted kombu, black garlic, and notes of pandan. Langoustine is presented at the dining table, and its flavours are enhanced with freshly-grated cedrat, a large aromatic French citrus. Another signature main is the restaurant's A4 Wagyu Tenderloin, cooked “a la ficelle” literally to mean “on a string”, which is a time-honoured cooking technique that produces tender results.
A spring-inspired rendition of Pic’s signature Berlingots is also offered. The delicate pasta parcels are crafted with spring pea purée filling and elevated with a sake and pepper leaf beurre blanc and roasted pistachios.
La Dame de Pic is located at the Raffles Hotel, Grand Lobby, 1 Beach Road, 189673, Singapore. Book a table here.
Female-Led MICHELIN Restaurants Ichigo Ichie and Lolla Collaborate on a One-Night-Only Four Hands Dinner
New in the MICHELIN Guide, chefs Akane Eno of Ichigo Ichie and Johanne Siy of Lolla, both recent inclusions in the MICHELIN Guide Singapore, join hands for a four-hands dinner collaboration on 30 April 2023.
Spearheaded by Eno, this four-hands dinner will her first-ever collaboration event as part of a series, with a mission to set the stage for female leaders in the restaurant industry. Through this, Eno hopes to learn various cuisines, techniques, and ingredients from her partner chefs and vice versa.
This female-forward culinary series also extends as a means for women to support other women in what remains a male-dominated industry. The goal, ultimately, is to celebrate these women's' talents and diversity, setting an example for budding females to continue this momentum. What this demonstrates is women who are making an impact in the gastronomic world, breaking boundaries and making their presence known and felt across the culinary world.
The first chef to participate in this series with Eno is Siy, a Singapore-based Filipino chef.
“My first encounter with chef Akane was when my friends recommended Ichigo Ichie for a special celebration,” shares Siy. “Her cuisine is special and her personality really comes through in everything they serve at the restaurant. It was during one of those get-togethers, when we unearthed a mutual passion for promoting the outstanding work of women in this industry. I’ve always been a proponent of driving visibility and support for female talent. So, for me, when I find kindred souls, it’s inevitable for us to do a collaboration at some point.”
The six-course ingredient-driven menu includes two signatures each from Eno and Siy, along with two collaborative dishes. Starters include a dish that makes use of Pork Head Sisig, with menu highlights showcasing Eno's signature Iga Beef Steak and Sansai Donabe; and Siy's signature Avocado, Smoked Eel, and Eel Consommé. One of the collaborative dishes makes use of Tachiuo fish, layered with chopped soramame on its skin, deep-fried, and served with Ita-wakame and smoked galunggong powder — a dish that marries quintessential ingredients used in both Filipino and Japanese cuisines.
For dessert, Siy will prepare a warm dessert of Taho, a traditional Filipino treat, made with some soy milk, coconut sugar, and sago. Eno, on the other hand, will serve freshly sliced fruits and mango mochi rolls.
Akane Eno and Johanne Siy’s collaborative menu is available on 30 April 2023 with two seatings at 5:30p.m. and at 8:00p, priced at S$328++ per person. A beverage pairing menu of five drinks is available at an additional fee of S$88++ per person, featuring a curation of sakes and wines crafted by female sake brewers and winemakers.
Ichigo Ichie is located at the Intercontinental Robertson Quay, #02-07A, 1 Nanson Road, 238909, Singapore. For reservations, call or WhatsApp (65) 9018 2897 or email reservations@ichigoichie.com.sg.
Celebrate Mothers Day at Rempapa and Enjoy Dining Treats
New in the MICHELIN Guide Singapore restaurant selection, Rempapa celebrates and honours all mothers this upcoming Mother's Day, with dining discounts for up to 30% off during brunch and dinner.
From 12 to 14 May 2023, families dining with their mothers can enjoy 20% off, while tables dining with both mothers and grandmothers can enjoy a bigger treat of 30% off. Planning to celebrate Mother's Day at home? Rempapa also offers takeaway heritage whole kueh and 8-inch cakes for 20% off.
Rempapa is lauded by our MICHELIN Guide inspectors for championing a novel cuisine that crosses boundaries among Chinese, Peranakan, Eurasian, Indian, and Malay cooking. Here, hearty dishes sit comfortably next to centuries-old recipes, all prepared with shrewd judgment and the right amount of oomph. Recommended dishes include the Baca Assam, or the beef cheek, which is described as "unmissable".
Other heritage dishes celebrated by the restaurant include the vegetarian-friendly Chickpea Curry with Roti. A classic heritage recipe is the Hakka Fried Pork, which is marinated for at least 16 hours. Babi Pongteh is a Peranakan dish that comes highly recommended by the restaurant as the recipe hails from the chef's maternal grandmother; a dish cooked only during special celebrations. For a sweet ending, choose from traditional heritage treats such as the Kueh Bingka, Kueh Salat, Kueh Sugee, and Pandan Cake.
Rempapa is located at Park Place Residences at PLQ, #01-01/02/03, 2 Paya Lebar Road, 409053, Singapore. Make a reservation here.
Wakuda Now Offers Lunch Sets
New in the MICHELIN Guide Singapore selection, Wakuda by chef Tetsuya Wakuda of two-MICHELIN-Starred Waku Ghin in the iconic Marina Bay Sands has recently unveiled its lunch sets priced at S$72++ per pax, which can be enjoyed from Mondays to Fridays, 12p.m. to 2p.m.
Inspired by the chef’s love for traditional Japanese cooking, the three-course menu features seasonal harvest and commences with an array of nine appetisers, including the chef's signature dish of delicate flan with avruga caviar, silky tofu with ikura, spinach ohitashi, and mozuku (Japanese seaweed lifted with Okinawan citrus).
For mains, guests can take their pick from five familiar Japanese favourites, ranging from Wakuda's classic miso cod, to sashimi, and bara chirashi, which features premium Japanese rice laden with fresh sashimi, uni, grilled anago, egg crepe, and more. Those who prefer meat can indulge in a 300-day grain-fed Australian wagyu tenderloin, cooked over binchotan, and served with grilled shishito peppers and onions. All mains except the bara chirashi will also be accompanied by steamed Japanese rice, homemade pickles, and a marinated soft-boiled egg. The meal draws to sweet ending with Wakuda's seasonal dessert, paired with a cup of either sencha or coffee.
Wakuda is located at Marina Bay Sands Hotel, Tower 2, Lobby, 10 Bayfront Avenue, 018972, Singapore. Make a reservation here.
