As the chilly winds signal the shifting of the seasons from spring to fall, Singapore's MICHELIN restaurant scene is gearing up with new menus and new locations — not to mention, chefs opening new restaurants together! Here's the latest food news from MICHELIN restaurants in Singapore.
L-R: Shoukouwa Shinjidai's dishes — "Sweet Child O’ Mine" and "Some Like It Hot" (Photo: Shoukouwa Shinjidai)
Two-MICHELIN-Starred Shoukouwa Opens Kaiseiki Concept
Shoukouwa Shinjidai is the newest dining concept and brainchild of two-MICHELIN-Starred restaurant chefs Emmanuel Stroobant of Saint Pierre and Kazumine Nishida of Shoukouwa. Together, they have carefully selected a dynamic team of trailblazing chefs to steer the course of this exclusive 13-seater modern dining haven located within the heart of Conrad Singapore Orchard.
The name Shinjidai (新時代) refers to "a new age," capturing the essence of Shoukouwa Shinjidai's offering of kaiseki-inspired cuisine. This culinary experience is said to be a harmonious fusion of flavours presented through an opulent multi-course meal. It commences with appetisers, followed by soup, sashimi, cooked dishes, and a rice course, culminating in a dessert. Every course highlights the finest seasonal ingredients, masterfully reimagined to cater to the tastes of avant-garde connoisseurs.
“Shoukouwa Shinjidai fills the void in the fine dining market for a Japanese gastronomic experience that is anything but stuffy. Guests can leave formality at the door, interact freely with our team of chefs and savour dishes that are so awesomely delicious they’d want to come back for more. On a personal level, my desire to create a space where guests can embrace the fun vibes of dining without compromising on cuisine standards has been a long time in the making and I’m thrilled to share Shoukouwa Shinjidai with everyone,” says Stroobant.
Each course is quirkily-named and takes after a song, such as Sweet Child O’ Mine, which comprises Kegani, Gazami Crab Roe, and Koshin Daikon; and Some Like It Hot, a dish of Nodoguro, Nasu, and Miso.
Shoukouwa Shinjidai unveils a trio of omakase menus that evolve in sync with the seasons and ingredient availability. For lunch, patrons have the option to indulge in either the Kaze menu at S$250++ per person or the Mio menu at S$380++ per person. Meanwhile, dinner offers the exquisite Mio menu priced at $380++ per person and the luxurious Yume menu at S$480++ per person.
Shoukouwa Shinjidai is located at 1 Cuscaden Road, #01-03/04, Conrad Singapore Orchard, Singapore 249715. For reservations and enquiries, please call 8010 9939 or email: info@shinjidai.com.sg.
The new Sushi Room at Waku Ghin boasts Kyoto ryokan-inspired interiors. (Photo: Marina Bay Sands)
Step Inside Waku Ghin's Brand New Sushi Room
Two-MICHELIN-Starred Waku Ghin has a new concept nestled within its dining space — Waku Ghin’s Sushi Room.
Built to exude the tranquil and rustic charm of a Kyoto ryokan, Waku Ghin’s Sushi Room invites guests for a bespoke dining experience, featuring top-grade fish and the finest seasonal delicacies of Japan, including prized produce such as hotaruika (firefly squid), ankimo (monkfish liver), and shirako (milt).
Helmed by 38-year-old chef Shinpei Zennami, who trained under Waku Ghin's very own Tetsuya Wakuda, Waku Ghin’s Sushi Room serves dishes that also go beyond sushi masterpieces. Guests can also anticipate an exquisite selection of hot dishes and conclude their culinary journey with upscale desserts, departing from the typical Japanese fruit course.
Guests are also encouraged to pair their meals with the range of Japanese whiskies and exclusive sakes curated by Wakuda himself. Choices include the Junmai Daiginjo (Toyama), an unpasteurised sake exclusively available at Waku Ghin and the exclusive Isojiman M for Waku Ghin, a Junmai Daiginjo (Shizuoka).
Waku Ghin's Sushi Room is located at Waku Ghin, The Shoppes at Marina Bay Sands, Level 2 Dining, L2-03, 10 Bayfront Avenue, 018956, Singapore. Book a table here.
Crab Leg Gratin, Kaluga Caviar, Lemon, Chives (Photo: CUT by Wolfgang Puck)
MICHELIN-Starred Steakhouse CUT Now Also Spotlights Seafood
Singapore's only MICHELIN-Starred steak restaurant has recently broadened its culinary offerings by introducing an exclusive selection of seafood dishes that are tailored to the Singaporean palate.
CUT has unveiled a new culinary repertoire, showcasing a tempting assortment of top-tier ingredients sourced from various corners of the globe, extending beyond the restaurants renowned meats. This exquisite collection features sustainably harvested New Zealand oysters, colossal Alaskan king crabs, carefully selected abalones from Jeju Island, and razor clams hailing from the deep Scottish seas. These additions provide diners with an even more extensive range of delectable options.
This development represents a significant milestone for CUT, now in its 13th year of operation, embodying chef Wolfgang Puck's vision of continually redefining the dining experience through a harmonious blend of tradition and innovation, all while celebrating the finest global ingredients.
New menu highlights include Binchōtan-grilled Jade Abalone, Razor Clam, Uni, Guanciale, Bonito Butter, Chives; Jumbo Prawns, Argentinean Chimichurri, Brown Butter, Lemon; and King Crab Leg Gratin, Kaluga Caviar, Lemon, Chives.
CUT is located at The Shoppes at Marina Bay Sands, Galleria Level, #B1-71, 2 Bayfront Avenue, 018972, Singapore. Make your bookings here.
L-R: Pappardelle and Shin ika (Photo: Braci)
Braci Transitions Its Menu to Showcase the Flavours of Fall
One-MICHELIN-Starred Italian wood-fire restaurant Braci welcomes a profusion of the freshest seasonal produce, featuring an array of exquisite ingredients and dishes this month, mirroring the vibrant hues of autumn leaves.
Drawing inspiration from his personal journey and delving into cherished memories, chef de cuisine Matteo Ponti has crafted a fall menu that pays homage to the land, people, and rich culture of his native Northern Italy. All these elements are harmoniously united through the power of fire, as its transformative properties are skilfully harnessed to deliver a sophisticated, yet delightfully rustic, culinary experience that's brimming with comfort and flavour.
An array of snacks features dishes such as the Montblanc, where foie gras mousse is encased between two layers of chestnut pate and is complemented with a touch of cherry liquor gel and a savoury meringue; the Pizzoccheri Tartlet showcases a buckwheat tartlet, wild garlic aioli, casera cheese foam — plus some kimchi for an Asian twist; and Queen of San Daniele, which features cold-smoked river trout served in a brown butter cone filled with alpine butter and burnt lemon cream.
For the mains, Braci’s homemade Pappardelle is coated with rich pork ribs reduction that adds a deep savoury flavour to the dish, served with crispy guanciale nibs and charcoaled cardoncelli mushroom; Dry Aged Trevally, served with a delica pumpkin trio; and Shin Ika, a unique seasonal Golden cuttlefish, are just some of the dishes that guests can anticipate in the new fall menu.
And then lastly, for dessert, a Zabaione, which is a rich creamy and fluffy egg custard, is cooked alongside Moscato or Marsala wine, followed by the petit fours.
Braci is located at Level 5-6, 52 Boat Quay, 049841, Singapore. Make your bookings here.
L-R: JAG's new restaurant's interiors; Autumn Celeriac (Photo: JAG)
JAG Reopens at Robertson Quay
MICHELIN-Starred JAG, a vegetable-forward French Contemporary restaurant, has moved to STPI Robertson Quay. The new place, nestled on the second floor of a meticulously restored 19th-century warehouse, now offers seating for up to 40 guests. This charming space boasts scenic views of the water, lush green surroundings, and an abundance of natural light.
JAG takes a profound and intimate approach to exploring every type of produce. With a deft blend of innovative cooking techniques, dishes are meticulously crafted to exhibit a diverse range of textures and expressions. To complete these culinary masterpieces, JAG partners with esteemed suppliers who align with their principles of ethical cultivation and animal husbandry. These include livestock farmers like Rhug Estate from Wales, as well as Lumina, Duncan from New Zealand, and Les Criees, a fishing community in France.
Unveiling the grand debut of their new location is the highly anticipated Autumn menu. Autumn signifies a time of transition, bridging the vivacity of summer with the introspection of winter. Here, the menu undergoes a transformation, replacing the ambrosial fruits and luscious vegetables of summer with hearty and earthy root vegetables, offering a full-bodied experience on the dining table.
Guests can look forward to gastronomic creations using produce such as rutabaga, celtuse, celeriac, chestnut, and kohlrabi, among many others.
The new JAG is located at Singapore Tyler Print Institute, #02-02, 41 Robertson Quay, 238236, Singapore. Make your bookings here.
Header image is from JAG.
