It's the season of crab! This October, delight your palate in the myriad of offerings that MICHELIN restaurants in Singapore have to offer — from crab dishes and new offerings, to fall and autumn menus. Here's the latest in MICHELIN news from the Lion City.
Zén welcomes the season with more opportunities to dine. (Photo: Zén)
Zén Now Offers Lunch Service on Tuesdays
The three-Michelin-starred Singapore outpost of Frantzén in Stockholm, Zén now provides more opportunities for interested guests to dine at the opulent restaurant by opening lunch slots on Tuesdays. Famous in the industry for their 4-day workweek, 3-day weekend setup, the additional dining slot is a result from increased requests for more dining opportunities and flexibility.
“We have always strived to set the industry benchmark when it comes to taking care of our team members’ well-being,” says general manager Aaron Jacobson. “We thank our patrons for your patience, and for giving us the freedom to translate Zén's successes into rewarding benefits that will fuel our team members’ passion and drive.”
The weekday lunch menu is priced at S$580++ and follows the style of Japanese-inspired, modern Nordic French cuisine that Zén is known for. With the menu changing five times per year, diners can expect seasonal autumn and winter Swedish flavours and Japanese ingredients in the current menu — from Matsutake mushrooms and white truffles to Ikura, hairy crab, and Akamutsu (blackthroat seaperch or rosy seabass), as well as different prized varieties of Japanese persimmon. Another feature of the restaurant is its evolving selection of exclusive wines and non-alcoholic beverages, curated by Jacobson himself, which focus on flavour and innovation.
Tables for the coming month will open for reservation on the 1st of each month at 10 a.m. Singapore time. Book a table here or email reservations@restaurantzen.com.
L-R: Executive Chinese Chef Daniel Cheung and his specialty of Stewed Shrimp Pomelo Peel (Photo: Shangri-La Singapore)
Shang Palace Singapore Welcomes New Chef Daniel Cheung and Introduces New Menu
Daniel Cheung, a native of Hong Kong, is the new Executive Chinese Chef of one-MICHELIN-starred Shang Palace located in MICHELIN Hotel Shangri-La Hotel Singapore. Coming fresh from a five-year tenure at Shang Palace Kowloon, another MICHELIN-starred restaurant within the group, Cheung brings with him 37 years of top-level Cantonese cooking, with his culinary style combining a traditional foundation with contemporary creativity. Cheung is best known for his skill in infusing time-honoured Cantonese classics with modernity and a meticulous presentation.
With the new name helming Shang Palace Singapore's kitchen also comes a new menu. Cheung's well-loved dishes in the Hong Kong post can now be partaken of in the Shang Palace Singapore menu as well such as Applewood Smoked Bean Curd Rolls with Shiitake Mushroom, Carrot, and Green Mustard; Fried Rice with Kagoshima Wagyu Beef served in Whole Tomato; Braised Bamboo Pith stuffed with Imperial Bird’s Nest and topped with Crab Coral; and Steamed Spotted Garoupa Fillet in Egg White Sauce topped with Crispy Parma Ham.
Diners can also look forward to the Cheung's "personal" versions of classic Hong Kong dishes such as Cantonese-style Crispy Chicken, and Deep-fried Stuffed Crab Meat in shell. There will also be creations that Cheung has crafted specially for the Singapore diner such as the Baked Live Prawns with Garlic and Sarawak White Pepper (Cheung's take on local favourite Pepper Crabs) and Stewed Shrimp Pomelo Peel, which involves a complex process to prepare as it is one of the most classic and historic Cantonese dishes to date.
Book a table at Shang Palace Singapore here.
This Fall, kegani (hairy crabs) star in Hamamoto’s best-known signature: shabu-shabu. (Photo: Hamamoto)
Hairy Crabs Shine in Hamamoto's Fall Shabu-shabu Special
Newly recognised with its first MICHELIN Star this year, Hamamoto along Tras Street is praised by the MICHELIN Guide inspectors for sourcing the finest ingredients and turning it into an obsession. Kyoto-born Kazuhiro Hamamoto is also described to show utmost care in his craftsmanship — not just in his nigiri, but whether it's the nodoguro or chutoro, and all the the other dishes served.
This Fall, kegani (or hairy crabs) from Hokkaido star in Hamamoto’s best-known signature: the shabu-shabu. Hamamoto shells the crab legs at the counter before poaching their delicate flesh for mere seconds in a flavourful dashi that has been kept brewing for as long as the eponymous restaurant has been open. Every day, Hamamoto and his team add fresh crab shells to the broth to deepen its umami and savoury flavours.
Another seasonal signature to watch out for is the Ise Ebi Sashimi, which is raw lobster tail meat set on its shell and crowned with uni and Kaluga caviar.
At Hamamoto, guests can enjoy the Lunch Omakase (from S$280++) comprising a seasonal appetiser, seasonal dish, sushi, and dessert. Dinner is a more elaborate affair where guests can choose from the Hamamoto Classic (from S$425++) or the Hamamoto Experience (from S$550++). Book a table here or email reservations@hamamoto.com.sg.
Putien celebrates 22nd anniversary with mudskipper season. (Photo: Putien)
Putien Celebrates Its 22nd Anniversary with the Launch of a New Seasonal Mudskipper Menu
Earning the title of "Best Seafood in the Fujian Region", mudskippers are abundant in the coastal provinces of China with partially enclosed tidal flats such as Fujian and Zhejiang. Mudskippers are so named because they appear to "skip" on the mud flats during low tide. Apart from its delicious flesh, mudskippers are also nutritious and rich in protein; because of this, they are aptly named “Ginseng from the Sea”. They are best enjoyed during the autumn and winter seasons, and from now until 30 November 2022, Putien will be dishing out 3 different cooking styles of mudskippers for its patrons to enjoy.
The first dish is Mudskippers with Tender Bean Curd, a homestyle recipe that every child from Putian is familiar with. The thick broth that the mudskipper is cooked in is made with Putien's traditional salt-brined bean curd. Next is a dish common to the Fujian fishermen: Pan-fried Braised Mudskippers. According to the MICHELIN-starred Fujian restaurant, this is the authentic and traditional cooking method of the fishermen where the fish are pan-fried in hot oil for a light crunch and dressed with a rich sauce. Lastly is the Crispy Salt & Pepper Mudskippers where the fish are simply fried to a crisp and seasoned; a great complement to beer or wine.
All seasonal mudskipper dishes are available S$29.80 per plate. Book your table at Putien (Kitchener Road) here.
Priced at $288++ per person, the first night takes place on the 19th Oct at Marguerite and the second evening will be hosted on the 1st November at Basque Kitchen by Aitor. (Photo: Unlisted Collection)
Marguerite x Basque Kitchen by Aitor Presents a 4-Hands Experience: 2 Nights, 2 MICHELIN-starred Restaurant Chefs, 8 Courses
On 19th October and 1st November 2022, chefs Michael Wilson of newly minted MICHELIN-starred Marguerite and Aitor Jeronimo Orive from MICHELIN-starred Basque Kitchen by Aitor join forces to showcase an 8-course tasting menu that celebrates the Basque region and European contemporary cuisine.
A proud descendant of Basque Country, Orive's four courses will showcase the best produce from the Basque region, starting with Cured Mackerel with tomato snow, avocado, pickles, and flowers. The classic Basque pil-pil is emulsified with garlic and thickened with collagen made from sous-vide fish skin to produce the sauce that will be paired with clams grilled Golden Eye Snapper. Transition to another Basque classic, Txuleta. Following the style in the Basque country, Orive pairs mature beef with sweet gem lettuce and piquillo peppers from Lodosa.
Wilson, on the other hand, comes to the table with four creations of his own. Eel from the Catalonian waters of the Ebro Delta is smoked and paired with an Amur caviar stuffed blue mussel and sea succulents. Wild mushroom custard is paired with a homemade mushroom garum and steamed before being served with diver scallops, sautéed girolle, and fresh porcini mushrooms, burnt butter infused with forest garlic, chive flowers and a final shaving of black winter truffle done table-side. To finish, Wilson serves an autumnal Jerusalem Artichoke ice cream with coffee crème diplomat, with aged balsamic and leaves of pumpkin.
Priced at $288++ per person, the first night takes place on the 19th October at Marguerite and the second evening will be hosted on the 1st November at Basque Kitchen by Aitor. Book here (for dinner at Marguerite on 19th October — select 19th October through reservations) or email info@basquekitchenbyaitor.com (for dinner at Basque Kitchen by Aitor on 1st November).
Seared Scallop with Artichoke, Radicchio, Sea Asparagus and ‘Bagna Cauda’ (Photo: Buona Terra)
Buona Terra Celebrates Fall with Its Autumnal Resplendence Menu
For resident chef Denis Lucchi of one-MICHELIN-starred Italian restaurant Buona Terra, autumn reminds him of visits to his uncle's land, where he would forage abundant harvests of the season such as chestnuts, mushrooms, and berries. Their unsurpassed flavours are etched in Lucchi's memories that shape Buona Terra's new autumn menu.
With an array of dishes teeming with seasonal ingredients such as fresh Ovuli, Chanterelle, and Porcini mushrooms, a medley of root vegetables, chestnuts, and figs, diners can delight in specials such as the Seared Scallop with Artichoke, Radicchio, Sea Asparagus, and "Bagna Cauda" — an anchovy sauce from Northern Italy usually enjoyed in the colder months as a warm dip. The Pigeon with Beetroot, Pear, and Moscato Sauce features a 10-day dry-aged pigeon cured with spices, and then char-grilled over binchotan and glazed with Italian acacia honey. For dessert, Chestnuts, Hazelnut Cake and Rum Chestnut Ice Cream is served with a base of rum-soaked sponge, topped with a florentine of hazelnut and almond praline with white chocolate. Whipped Gianduja chocolate ganache follows, and the dessert is rounded off with a rum chestnut ice cream.
Buona Terra's autumn produce will be featured on the menu till mid-December 2022. Make your booking here.
Available for a limited time only, Hairy Crabs will be served at Min Jiang at Dempsey. (Photo: Min Jiang)
Celebrate Hairy Crab Season at Min Jiang at Dempsey
MICHELIN-listed Min Jiang at Dempsey celebrates the indulgent hairy crab season with a selection of dishes that showcase the prized crustacean.
Available for a limited time only, or until the crabs run out, the Cantonese-Sichuan restaurant will feature a new dish of Crispy-fried Hairy Crabmeat with Prawn Ball at its Dempsey post, along with other hairy crab mainstays such as Steamed "Xiao Long Bao" with Hairy Crabmeat; Steamed Hairy Crab; Steamed Hairy Crab with Glutinous Rice served in Bamboo Basket; Homemade Tofu with Hairy Crabmeat, Assorted Mushrooms and Seasonal Greens; Baked Hairy Crabmeat in Mushroom; and Rice Crisp with Hairy Crabmeat and Egg White.
Also available at Min Jiang at Dempsey is the "Hairy Crab Joy" set menu, which is available for dine-in during both lunch and dinner. At S$168++ per person (minimum of two persons), guests can enjoy a slew of hairy crab dishes with other plates to complement the experience. The "Hairy Crab Supreme" set menu, which is priced at S$188++ per person (minimum of two persons) includes a more lavish selection of dishes for a more indulgent experience.
Guests can book a table at Min Jiang at Dempsey here, or place their online orders for delivery or self-collection via https://minjiangdempsey.oddle.me or contact the Min Jiang at Dempsey directly at (65) 6774 0122 or mjdempsey@goodwoodparkhotel.com.
L-R: Hokkaido Scallops on Cordyceps Flower & Spinach Rolls in Spicy Sesame Sauce; Iberico Pork Roll wrapped with Crispy Seaweed with Pickled Sliced Green Mango & Homemade Specialty Sauce (Photo: Raffles Hotel Singapore)
藝 yì by Jereme Leung Introduced Refreshed Menu
MICHELIN-listed 藝 yì by Jereme Leung presents a revitalised menu of refined contemporary Chinese culinary creations, served alongside the restaurant's signature favourites with a modern touch, while retaining traditional flavours and classic styles.
Presented by Jereme Leung himself, the menu is conceptualised together with executive Chinese chef Yap Poh Weng, showcasing dishes that are described to be inspired by deeply rooted culinary traditions and storytelling.
On the menu, diners will find some of Leung's favourite drinking snacks that include a Pan-fried Cuttlefish Cake on Quinoa with Spicy Tangy Salsa and Deep-fried Marinated Pork Belly with Black Garlic. Other new delicacies on the menu feature an appetiser of Hokkaido Scallops on Cordyceps Flower and Spinach Rolls in Spicy Sesame Sauce — a cold dish originating from the coastal province of Zhejiang that pairs Hokkaido scallops with intricately handmade rolls of cordyceps flowers and spinach. The delicacy is complemented with a spicy sesame sauce and ikura.
For the mains, specialties include Roasted Crispy Chicken with Linseeds, Walnuts, and Lemon Juice, a traditional Cantonese dish that is popularly enjoyed with peppered salt. Leung has incorporated linseeds, a superfood known for its strong nutritional properties, for a healthy touch. The Iberico Pork Roll wrapped with Crispy Seaweed with Pickled Sliced Green Mango and Homemade Specialty Sauce is a creation that showcases 10-hours of careful slow-cooking, while retaining the flavours of the restaurant's homemade brine. Completed with a layer of seaweed and fried till golden, the dish features a contrast between the tender meat and crispy seaweed.
Book a table at 藝 yì by Jereme Leung here.
