There's certainly no doubt that the Lion City's food scene is indeed in full swing. Exciting times are definitely up ahead with Sergio Herman, restaurateur behind a slew of MICHELIN-Starred addresses, opening his first restaurant in Asia in Singapore; to Julien Royer of Odette and Andrew Walsh of Cure collaborating at One&Only Desaru Coast; to refreshed menus and new dishes at MICHELIN-selected locations. Check out the latest news below!
Slated to open in the second quarter of 2023, Sergio Herman’s first restaurant in Asia will open at the Grand Hyatt Singapore (Photo: Grand Hyatt Singapore)
Sergio Herman to Open His First Restaurant in Asia at the Grand Hyatt Singapore in 2023
Sergio Herman, renowned restaurateur behind MICHELIN-Starred posts around the world including 2-Star Pure C in the Netherlands, 1-Star Le Pristine in Belgium, and 1-Star AIRrepublic, also in the Netherlands, is slated to open his first restaurant in Asia by the second quarter of 2023. He has chosen Singapore to be the country for his Asian debut.
"Planting our flag in the heart of a dynamic city like Singapore will broaden our culinary horizon. We are determined to make this a success and establish it as a new classic,” he says. Herman will open his first restaurant in Asia at the Grand Hyatt Singapore, specifically in the hotel's mezzanine level. While the restaurant's concept has yet to be refined, the excitement of this new venture of Herman's is definitely palpable. Stay tuned for more information about its opening.
After nine years, the yakitori-ya reopens after a month-long facelift and is now managed by the same faces behind two-MICHELIN-Starred Cloudstreet. (Photo: Bincho)
Bincho Reopens and is Now Managed by the Folks Behind 2-Star Cloudstreet
Tucked away in the heritage neighbourhood of Moh Guan Terrace, yakitori joint Bincho has just finished undergoing a month-long renovation and is now being managed by the same folks behind two-MICHELIN-Starred Cloudstreet and Bib Gourmand locations Fool and Kotuwa.
With a refreshed space conceptualised by Hui Designs, Bincho's concept will remain true to its yakitori roots. "Bincho", synonymous to the famed Japanese white charcoal binchotan, offers a selection of grilled offerings over an open fire.
The signature Yakitori Platter features various parts of the chicken — from the thigh, breast, neck, wing, and skin to its tail, heart, liver, gizzard, and cockscomb. New dishes in its à la carte menu include the Grilled Octopus with Shio Kombu Butter and Wasabi Mustard Greens, Seasonal Japanese Vegetable Salad with Miso Dip, and Grilled Hida Wagyu Beef on Magnolia Leaf. Three different seasonal chef menus will also be available, namely, the Ninja Set, a lunch-only rice bowl set that includes a salad, three appetisers, three kinds of sashimi, a grilled vegetable platter, and a choice of rice bowl and dessert; the Samurai Set is a dinner-only premium yakitori set, while the Shogun Set is described as an indulgent and exclusive Japanese dinner set.
Esora's autumn menu features produce such as pumpkin, sweet potato, mushroom, and Japanese persimmon. (Photo: Esora)
A Sneak Peek at Esora's Autumn Menu
Rooted in the culinary philosophy of seasonality and "shun", with "shun" referring to the exact moment when an ingredient is at its peak flavour, one-MICHELIN-Starred Esora showcases the flavours of autumn in its latest menu.
Helmed by head chef Takeshi Araki and supported by chef de cuisine Noboru Shimohigashi, Esora describes itself as a modern Japanese kappo restaurant with nature-inspired food, and the autumn menu takes roots from the adage shokuyoku no aki (食欲の秋), which means "autumn of appetite" or "autumn is the season for eating". This stems from the old belief that the appetite increases in autumn because it is the harvest season with an abundance of seasonal foods at their peak.
The autumn multi-course menu at Esora features seasonal specialties that include Matsutake (mushroom), Ebi-imo (shrimp taro), Kabu (turnip), Sanma (Pacific Saury), Saba (mackerel), Akamutsu (blackthroat sea perch), Satsumaimo (sweet potato), Kabocha (pumpkin), Kuri (chestnut), and Kaki (Japanese persimmon), which will be presented in an array of dishes that pay homage to the season.
Esora is located at 15 Mohamed Sultan Road, 238964, Singapore. Book a table at Esora here.
MICHELIN hotel One&Only Desaru Coast features a collaborative dinner showcase with Julien Royer and Andrew Walsh. (Photo: One&Only Desaru Coast)
Julien Royer and Andrew Walsh Travel to Malaysia for a Collaborative Dinner
Chefs Julien Royer of three-MICHELIN-Starred Odette and MICHELIN-listed Claudine; and Andrew Walsh of one-MICHELIN-Starred Cure will be traveling to MICHELIN hotel One&Only Desaru Coast in Malaysia for a dinner showcasing their signature gastronomic styles.
Scheduled on Saturday, 24th September 2022, at Ember Beach Club at One&Only Desaru Coast, Royer and Walsh will be presenting a dinner with signatures from their MICHELIN restaurants in Singapore.
Royer will present his signature Claudine Bouillabaisse, a guest favourite at his newly MICHELIN-listed French neo-brasserie concept, Claudine. The dish is a reflection of Royer’s distinct take on the classic Provençal fish stew, where the juicy heads of the carabinero are left intact to encapsulate the tomalley-like and distinct flavours that Royer has grown to appreciate over the many years he spent in Asia.
Walsh’s dishes, on the other hand, will focus on fresh seafood and meats from Ireland, key ingredients in his kitchen at Cure that reflect his heritage. Freshly harvested Gallagher oysters will make an appearance in addition to one of Cure's signature dishes of Irish potato colcannon. Another menu highlight of Walsh's will be the Wagyu Beef Rossini, which his rendition of the popular steak dish.
Limited seats are open for advanced reservations for dinner on Saturday, 24th September 2022. Special packages at One&Only Desaru Coast are available for booking here. For dining reservations, make your booking directly here or email dining@oneandonlydesarucoast.com.
Tagliolini, Zucchini, Kristal Caviar (Photo: Raffles Hotel Singapore)
MICHELIN-listed Osteria BBR by Alain Ducasse Presents a Refreshed Menu Inspired by the Italian Riviera
Newly recognised by the MICHELIN Guide, Osteria BBR by Alain Ducasse is now helmed by a new chef de cuisine, Natalino Ambra, and boasts a new menu inspired by his Italian roots.
Now being served in Osteria BBR by Alain Ducasse, the menu includes new offerings such as the Crudo Di Ricciola Marinato, which is a dish of marinated amberjack, sprinkled with pomegranate seeds and citrus; the Polpo showcases charred octopus complemented by a light potato foam. The classic Alain Ducasse appetiser of Mazara del Vallo red prawn tartare with mozzarella, jelly, and Kristal caviar remains a mainstay on the menu.
The pasta selection is also refreshed with new items such as the Tagliolini — tossed with seaweed butter and
paired with zucchini in three forms: puréed, roasted, and crisped, and then crowned with Kristal caviar. The Ravioli Mozzarella Di Bufala, also a new creation, features pasta coated in a cherry tomato sauce with Mazara del Vallo red prawns.
Osteria BBR by Alain Ducasse is located at Raffles Hotel, Grand Lobby, 1 Beach Road, 189673, Singapore. Book a table here.
