1. Nancy Silverton's Osteria Mozza is Now Open at Hilton Singapore
World-renowned Nancy Silverton of one-MICHELIN-Starred Osteria Mozza in Los Angeles and MICHELIN-listed Chi Spacca, also in Los Angeles, has finally reopened Osteria Mozza Singapore last 31 May 2022, at Hilton Singapore Orchard.
The brand new 120-seater features Silverton's signature Cal-Italian cuisine from the original MICHELIN-Starred outpost in Los Angeles, as well as a number of dishes that were crafted exclusively for Osteria Mozza Singapore.
"Singapore’s already insatiable appetite for top-notch dining has grown in recent years. I am excited to create a new Osteria Mozza experience in partnership with Hilton Singapore Orchard and OUE, one that highlights our classics yet is designed especially for Singapore,” says Silverton.
At the heart of Osteria Mozza Singapore is the signature mozzarella bar, quipped with a selection of five different mozzarellas, burratas and fresh cheeses, and an array of imported Italian cured meats (speck, coppa, salami sardo, mortadella and prosciutto di Parma). Antipasti selections include Silverton's favourite trio of Mozzarella di Bufala, Cantabrian anchovies, semi-dried tomato, and cruschi peppers with fett’unta; Smoked Burrata & Peas; and Nancy’s Caesar.
Handmade pastas and wood-fired cooking also take centerstage at Osteria Mozza Singapore and is showcased in dishes such as the Fonduta Ravioli, which is drizzled with 25-years Aceto Balsamico Tradizionale di Modena, and sharing plates such as Whole Branzino alla Piastra, served with an herb salad and charred lemon (Silverton personally has this twice a week in her L.A. restaurant); and Grilled Bone-in Sirloin Tagliata, which comes with Rucola, Parmigiano Reggiano, and Aceto Balsamico.
In the coming months, a selection of nine pizzas cooked in the restaurant’s custom wood-burning pizza oven will be served exclusively at lunch. Osteria Mozza Singapore’s pizzas boast a fine crisp base and ultra-high, airy, and puffy cornicione, with a deep sourdough flavour. Featured pizzas include the Buratta, which comes with roasted tomato, Sicilian oregano, and extra-virgin olive oil; and the Cacio e Pepe pizza is brought to life with Tellicherry and pink peppercorns, pecorino, and house-made ricotta.
Osteria Mozza Singapore will welcome guests for dinner from Tuesdays to Saturdays, from 5:00pm to 10:30pm. For reservations, visit hiltonsingaporeorchard.com/OsteriaMozza or call +65 6831 6271.
2. Fiamma by Mauro Colagreco of Three-MICHELIN-Starred Mirazur Opens at Capella Singapore on 15 June
Presenting traditional family cuisine inspired by his Italian heritage, Mauro Colagreco of three-MICHELIN-Starred Mirazur opens Fiamma at Capella Singapore on 15 June 2022. Described as his warm salute to Italy, the menu of Fiamma exemplifies Colagreco's affection for fresh produce, and the influence of his heritage.
3. Lewis Barker of one-MICHELIN-Starred Sommer Opens New Café Natsu in Joo Chiat
With a soft spot for the café culture brought by his days working in Australia, chef Lewis Barker of one-MICHELIN-Starred Sommer presents Western brunch favourites with a Japanese flair at his brand new café concept in Joo Chiat, in partnership with the Ebb & Flow Group: Café Natsu.
Natsu translates to "Summer" in Japanese, and the café stands along the bustling junction of Joo Chiat and Koon Seng Roads. The ground-level space within a historic post-war shophouse is replete with invitingly plush detailing, but exudes a down-to-earth charm with a rich mix of natural, organic-looking detailing: textured walls that resemble the raked sand of Japanese Zen gardens, terracotta hues contrasted with the deep mesmerising colours of the forest, and ceiling elements inspired by the flow of water.
Dishes are inspired by Western staples, infused with Japanese sensibilities. On the menu, diners can find savoury dishes for quick brunches and slow dinners such as Soufflé Pancakes topped with peaches, roasted almond Hokkaido milk ice cream, and litchi honey. Oysters with negi ponzu and fermented chilli are also available, along with Hamachi with red pepper dashi; a one-dish meal of Confit Smoked Salmon served over sushi rice or quinoa with roasted corn, soybean, avocado, spicy sesame (and supplementary caviar if wished), to Shio Kombu Gnocchi with kabocha pumpkin.
The highlight of sweet treats at Café Natsu comes in the form of a Baked Hokkaido Cheese Tart, which pays tribute to pastel de nata, which Barker fell in love with while working in Spain.
Café Natsu is located at 283 Joo Chiat Road, 427537.
4. Three Michelin-Star SingleThread's Residency in Singapore
Helmed by Kyle Connaughton and his wife Katina Connaughton, three-MICHELIN-Starred SingleThread is a destination restaurant in Sonoma Wine Country. According to our inspectors: "Exquisite barely begins to describe a meal at this Healdsburg jewel, where every detail has been considered, from the moss and flowers cradling the amuse-bouche presentation to the packets of heirloom seeds that are sent home as parting gifts. Trained in Japan, the Connaughtons adhere to the philosophy of omotenashi, or anticipating a guest’s every need."
The team will be in Singapore from 01-30 July 2022 for their first full-length Asian residency at Singapore’s historic Fullerton Waterboat House. The culinary journey will be guided by local ingredients and the philosophy of the SingleThread dining experience.
The 7-course menu comprises a range of textures, colours, and appearances such as the Mid Summer in Singapore and Sonoma, the first course, which includes an expansive black wooden centrepiece covered in flowers, plants, and tableware containing multiple amuse-bouches. Keeping the Japanese inspiration alive, a donabe served with smoked black cod will also be served, and to end the meal, a wagashi, which is a contemporary style of traditional Japanese confections served with tea.
According to Connaughton, "To be able to create this experience in Singapore is incredible. Our time in Hokkaido was some of the most formative in our lives. Katina and I would sit for hours working on recipes, sharing sake, and talking. It was a way of cooking and a way of life that changed us forever. The experience of gathering around the table with friends and family while enjoying soulful dishes inspired many of the ideas of what SingleThread would one day become. We have this amazing opportunity to create this SingleThread experience and are excited to bring it to Singapore for this limited engagement.”
The SingleThread Restaurant residency will run from 1 to 30 July 2022 at Basque Kitchen by Aitor. Book your seats here.
5. Julien Royer of Three-MICHELIN-Starred Odette Joins Hands with MICHELIN-Starred Restaurant Chefs for Exclusive Dinners
Towards the end of June, chef Julie Royer of three-MICHELIN-Starred Odette will be busy in the kitchen, joining hands with a number of MICHELIN-Starred restaurant chefs.
On 27and 28 June 2022, three-MICHELIN-Starred Odette will welcome Junghyun Park of two-MICHELIN Starred Atomix in New York, to share the kitchen with Royer at his acclaimed restaurant in the National Gallery Singapore. Inspired by modern, ever-evolving global cuisines, Atomix pays respect to Korea’s traditional cuisine and defines what tomorrow’s Korean cuisine culture could look like — all at once. Sharing the Odette kitchen together for the first time, the multi-course menu will fuse Park's contemporary approach to new Korean cuisine and Royer's signature style of Modern French cuisine in a multi-course menu.
“Junghyun Park is a promising, young, and talented chef who displays extraordinary finesse and passion in his style of cuisine. We’re looking forward to having the Atomix team here with us in Singapore,” says Royer. Reservations for the Odette x Atomix dinner are available exclusively by email at enquiry@odetterestaurant.com.
And then, on 29 June 2022, a one-night-only, six-hands dinner featuring Royer, Kyle Connaughton from three-MICHELIN-Starred SingleThread, and Aitor Jeronimo Orive from one-MICHELIN-Starred Basque Kitchen by Aitor will be taking place at Basque Kitchen by Aitor. The three MICHELIN-Starred restaurant chefs, each with their unique cooking styles, will come together to present a nine-course dinner, complete with a wine pairing. Book your seats here.
6. Indulge in a Garden of Flavour at One-MICHELIN-Starred JAG's New Spring Menu
MICHELIN-Starred JAG's Spring découverte (discovery) menu, called La Balade du Végétal or The Vegetable Journey, highlights the plump harvest from France such as green peas, green asparagus, carrots (yellow, orange, and purple), Brittany and purple artichokes, Swiss chards, onions, broccoli and broccolini, celtuce, rhubarb, and berries.
Designed to delight the senses, the vegetables are presented in a variation of flavours and textures in an eight-course menu — from raw to cooked, or textured and concocted into elixirs and teas. It also includes three canapés, freshly baked bread, amuse bouche, vegetable-herb tea, a palate refresher, a cheese experience, pre-desert, and seasonal mignardise offerings.
Book a table at JAG by calling (+65) 3138 8477 or emailing at reservations@restaurantjag.com.
7. Esora Celebrates a Japanese Summer with Its New Menu
Helmed by head chef Takeshi Araki, and supported by chef de cuisine Noboru Shimohigash, one-MICHELIN-Starred Esora presents an experiential journey evoking the sensory pleasures of a Japanese summer. Inspired by both chefs' shared passion for nature, the season of summer is celebrated through the application of modern techniques to Japanese traditions.
Summer at Esora brings a bumper of foods such as unagi (freshwater eel), hamo (pike eel), Kuruma ebi (Japanese tiger prawn), green yuzu, tomatoes, and sweet corn. The one-MICHELIN-Starred restaurant will also serve dishes that are reminiscent of the chefs' summer memories, which have become the inspiration for the new menu.
For example, in the Hassun, which is a 4-part platter, the sweet corn flan (one of the four components) is made with steamed corn that is grilled with a house-made sweet soy sauce with dashi and eggs. This Corn Chawanmushi, inspired by Araki’s favourite snack of grilled sweet corn with burnt soy sauce at the Natsumatsuri (Summer Festival), is topped with uni (sea urchin).
One of the mainstays at Esora is the Omi Wagyu, served with a seasonal garnish. This dish is inspired by Araki’s barbecue experiences on his summer hikes in the mountains. The wagyu lightly marinated with miso and red wine, and served simply alongside grilled summer vegetables with wasabi and salt.
Other seasonal fruits to be expected in Esora's summer bounty include watermelons, plums, grapes, mangoes, and peaches. To close the meal, a pre-dessert of Hiroshima Lemon, inspired by the popular lemon spritz, is expressed in the form of a salted lemon sorbet. The meal ends with a two-part summer-inspired dessert; a warm and cold creation. Summer peaches are blended, warmed, and served with scooped globes of fresh peaches and plums, and a kakigori presents shaved ice, topped with freshly diced mangos and a blend of fresh mangoes from the Miyazaki prefecture.
Esora is located at 15 Mohamed Sultan Road, 238964, Singapore. Book a table at Esora here.
8. Savour Vibrant Catalan Fare with MICHELIN-Listed Gaig's Refreshed Chef’s Menu
With the arrival of spring in Catalonia comes an awakened bounty from nature, and at MICHELIN-listed Gaig, executive chef Marti Carlos Martinez pays homage to the vitality of the warm seasons in the form of a refreshed five-course Chef’s Menu that celebrates the vivacious soul of Catalan cuisine. In this new menu, Martinez weaves his region’s heritage and time-honoured flavours into his dishes.
A starter of Crudo di Gambero Rosso, comprising red prawn tartare, takes its inspiration from Colagreco's discovery of the prawn in the San Remo region along the coast of Northwest Italy, shortly after arriving in nearby Menton, France, to set up Mirazur. At Fiamma, the prawns are lightly seasoned with citrus and are completed with kumquat and fava beans.
Of the wide variety of main courses, Colagreco casts focus on the Pescato Del Giorno, or Fresh Catch of the Day, which he presents with influences from the region of Liguria, which is known for its seafood. At Fiamma, the fish is first grilled on the fire grill before being finished in the oven. Completing this highlight, it is served with seasonal vegetables, olives and capers, a sauce of lemon juice & fish stock, and fresh herbs.
Fiamma opens on 15 June 2022. For reservations, email fiamma.singapore@capellahotels.com.
Highlights of the menu include a starter of duck foie gras terrine and multi-spherical anchovy that continues the Catalan tradition of mar i muntanya with French duck liver and L’Escala anchovy served with green apple and confit onion purées. Martinez's take on a squid ink rice and silken floral presents a modern take on the Spanish paella. Draped over the dark rice is a sliver cuttlefish adorned with locally grown flowers from Edible Garden City; an illustration of the warm seasons.
In Spain, nose-to-tail gastronomy forms an intrinsic part of the culture that is slowly fading away. To sustain his nation’s heritage and to minimise waste, Martinez presents Spanish suckling pig in an array of elaborations in the main course. Different techniques are applied to showcase the best qualities of each element. The brain is braised, roasted, and is served as part of the canapé with carabinero. The pig's fat is rendered with bacon and transformed into a tea-light candle, which slowly melts into a warm dip for freshly baked bread. The loin is oven-baked till its skin is crisp, and the tail is deep-fried for a contrast of rich, sticky collagen and soft tendon. Mango chutney with a splash of lime juice and vinegar offers acidity with each bite. Not forgetting the suckling pig’s trotters and bones, which are reduced with butter to concoct the accompanying jus.
Book a table at Gaig here.
