With a new year comes new things to look forward to in Singapore's gastronomic scene. Sergio Herman finally reveals the details of his Singapore concept, while other MICHELIN restaurants in Singapore get ready for Valentine's Day through new menus and featured seasonal produce.
At Saint Pierre, savour a two-MICHELIN-Starred five-course lunch or seven-course dinner with your special someone with stunning views of Marina Bay.
Saint Pierre Launches Valentine's Day Menus
When it comes to the most important day for romance, Saint Pierre has got its guests covered with their special Valentine's Day menu that comes in a five-course lunch or a seven-course dinner.
“This year, we celebrate love and togetherness through our sharing degustation menus, while showcasing the intimate, old-school charm of table-side service. In the same vein, it’s also a homage to our passion for the art of gastronomy and hospitality,” shares Stroobant.
The meal begins with the exquisite N25 Aged Caviar, where a nori powder-infused tartlet filled with celeriac mousse and layered with tarragon gelée is blanketed with N25 aged caviar. Stroobant's signature marron will also be served. The confit Manjimup marron is adorned with lightly pickled Chioggia beetroot (also known as candy-stripe beets), alongside roasted rhubarb, salt-baked Chioggia beets, and a wasabi buttermilk sauce accented with marron and rhubarb oil. Another table-side highlight is Dover Sole, where the fish is roasted in butter and served with lacto-fermented cauliflower cream and cauliflower crudité, and a ginger-and-mushroom-scented coconut broth.
For meats, Pyrenees Lamb Saddle is Stroobant's Valentine’s Day take on lamb en croûte. The dish consists of Pyrenees milk-fed lamb loin, together with confit sweetbread, wild mushroom Duxelles, and toasted sheets of seaweed in a Sichuan pepper-spiced crust. It is finished with parsnip cream and a nori-dashi lamb jus. Barbecued A4 Omi beef striploin will also be available, paired with carrot cream, pomegranate “ketchup”, beef jus flavoured with pomegranate molasses, confit potatoes and pommes soufflées, dusted with cumin and smoked paprika.
To wrap up the romantic meal, a dessert featuring Aomori Apple will be served. The apple is infused with rose-apple juice and fashioned into the shape of a rose, sitting on a disc of frozen tonka bean parfait. Under the parfait are caramelised apple spheres, as well as a crisp and buttery puff pastry arlette. The final touch is a rose and apple sauce that will be poured table-side.
Saint Pierre is located at One Fullerton, #02-02B, 1 Fullerton Road, 049213, Singapore. Saint Pierre's Valentine's Day Lunch and Dinner Menus are available on 14 February 2023, Tuesday. Bookings for Valentine’s Day are now open here.
La Superba — Taglierini made with 32 yolks for every kilogram of flour — and not a drop of water — is served in an intense infusion made of clams and fish stock.
Art Relaunches as Art di Daniele Sperindio and Unveils New Menu
Known for his episodic menus, with dishes that tell a story and inspirations drawn from his personal memories and experiences, Daniele Sperindio draws his diners deeper into his world as he takes over Art Restaurant as its chef-owner and relaunches the restaurant as Art di Daniele Sperindio.
“The ‘Art’ in our name is commonly interpreted as a reference to food as an art form. But it actually alludes to Pellegrino Artusi — the author of La Scienza in Cucina e L'arte di Mangiar Bene (The Science of Cooking and Art of Eating), which was published in 1891 and regarded as the most significant Italian cookbook of modern times,” Sperindio shares. “Rather than a platform to showcase my ‘art’, Art di Daniele Sperindio is a space where I emotionally connect with my guests, telling tales of my land and experiences, expressed through food, from an Italian point of view. Italy is the land of poets, travelers and dreamers. We love to tell stories that inspire, entertain, and connect. This is what I hope to do through my cuisine.”
According to Sperindio, the fourth iteration of his menu of conversation cuisine, and the first for Art di Daniele Sperindio — is a presentation of emotions.
L-R: Cappon Magro, Winter is Coming, and Tourists on Mount Vesuvio
Some of the menu's highlights include a starter of Cappon Magro — traditionally served as a meat-free dish for religious holidays — comprises a galette of stale bread, soaked in vinegar, and then layered with salsa verde, boiled seafood, beets, cabbage, eggs, and olives. The rustic dish is reimagined as a delicate starter where cabbage is replaced by Japanese soy milk yuba. Alaskan King Crab layered with Royal Oscietra caviar replaces the seafood component, while dots of smoked egg yolk, black mint, and petals of salt-baked white beetroot top the dish. This is finished at the table with a snow composed of pear cooked in rose wine, a frequent complement for the original meal.
A pasta course of La Superba aims to showcase the generous bounty of Sperindio's homeland in Genova. Taglierini made with 32-yolks for every kilogram of flour — and not a drop of water — is served in an infusion made of clams and fish stock, a touch of parsley butter, a dot of taggiasche olive purée, and a zesting of yellowfin tuna bottarga. The second element of this course is a Giradito, a long flat noodle stuffed with a ragout made of aged Challans duck, a paste of aromatic herbs and a jellied boscaiola consommé that liquifies upon cooking. As final component, Sperindio's signature Scarpetta course, a slice of artisanal Ligurian focaccia served alongside an assembly of traditional sauces, a braised meat Tocco, basil pesto, and parmigiano.
A dish of honeyed quail, called Winter is Coming, expresses a sense of nostalgia for Sperindio. Here, the quail is glazed and crusted with pumpkin and sunflower seeds, and the thighs deboned and stuffed with pumpkin. And to end the meal, a dessert called Tourists on Mount Vesuvio. Rich buffalo milk gelato is combined with a deconstructed classic Napolitan biscotto all'amarena made from glazed amarena cherries and chocolate. The gelato is served on a whisky-laced toffee and garnished with a bitter cocoa nib tuille, and finished with aged balsamic vinegar.
Art by Daniele Sperindio is located at National Gallery, #06-02, 1 St. Andrew's Road, 178957, Singapore. Make a booking here.
MICHELIN-Starred Buona Terra ushers in the new year with a new menu.
Citruses, Mozambique Scampi, French Turbot, and Duck Highlight Buona Terra's Refreshed Menu
One-MICHELIN-Starred Buona Terra ushers in the new year and the season of winter with a new menu crafted by chef Denis Lucchi. Available from now until March 2023, for both lunch and dinner.
Dishes highlighted are the Carpaccio, which is a celebration of the season’s citruses at their peak. Slices of raw Amberjack intermingle with Calabrian mandarin orange segments, confit Buddha’s hand, citrus caviar, lime powder, and Amalfi lemon purée; finished with horseradish snow and dogfennel.
The Scampi features bincho-grilled Mozambique scampi overlaid with a translucent sheath of lardo, accompanied by sliced puntarelle rolled with Artigiana burrata, and alongside a punteralle salad, preserved Amalfi lemon skin, and black garlic purée. The scampi is matched with a rich winter "baugna cauda" anchovy sauce.
Rombo highlights brown butter poached French turbot and Sicilian red prawns enrobed in Swiss chard, crowned with Oscietra caviar, Liliput capers, and preserved Amalfi lemon. It is served with a mugnaia sauce and parsley oil. Duck also takes centrestage in a dish called Anatra. Dry-aged for 10 days, glazed with Italian acacia honey and coated in herbs and spices, the duck is bincho-grilled bone-in. Carved from the bone, the duck breast is served with salsify presented two ways and finished with sautéed morel mushrooms, black garlic purée, and a moscato sauce.
Buona Terra is located at 29 Scotts Road, 228224, Singapore. Book a table here.
Sergio Herman will open the Singapore post of his Antwerp restaurant, Le Pristine, at the Grand Hyatt Singapore in the third quarter of 2023.
Sergio Herman to Debut in Asia Through Le Pristine Singapore, Slated to Open in Late 2023
Following the talks about Sergio Herman opening a restaurant concept in Singapore, Le Pristine Singapore is set to open at the Grand Hyatt Singapore in the third quarter of 2023. Le Pristine Singapore will mark the debut of the acclaimed chef-entrepreneur in Asia.
The Dutch chef has a slew of MICHELIN-Starred restaurants under his belt including Pure C and AIRrepublic, both in the Netherlands, and Le Pristine in Antwerp, Belgium.
Le Pristine Singapore will build on the success of the original, MICHELIN-Starred casual fine dining outpost in Antwerp, which was awarded a MICHELIN Star in its first year of operations. According to our MICHELIN Guide Inspectors, Le Pristine in Antwerp is synonymous with Herman’s stylish hallmark; serving world class cuisine and a vibrant hotspot. The restaurant is reminiscent of an upmarket brasserie with a high ceiling, polished table service, and a hip interior that mingles designer and vintage features. In the ubiquitous open-plan kitchen, Chris Blom, a disciple of Herman's, quietly gets down to business, blending Italian romanticism and seafood delights with great sensitivity — balanced, fresh, and acidic, even surprising at times.
The restaurant is also renowned for serving contemporary European cuisine accentuated with fresh produce from Zeeland, The Netherlands — where Herman was born, and the region known for its exceptional quality of seafood.
“A restaurant is not just about food,” explains Herman. “It’s a blank canvas where we can truly celebrate being creative. Ideas can radiate out from every corner of the restaurant, from the aesthetics of our food to the design of the furnishings and even the choice of music, which is the driving force in setting the mood and ambience. It’s our debut in Asia and starting strong is so important,” he emphasises. “We’re going to put some of our brightest minds from Hyatt and Sergio Herman Group together to make some magic.”
Le Pristine Singapore is slated to open in the third quarter of 2023.
Nouri offers a new weekday lunch menu that constantly refreshed. (Photo: Shaun Liew)
Pressed for Time? Nouri Now Offers a Two-Course Lunch Menu
Championing a concept of “crossroads” cooking, Ivan Brehm of one-MICHELIN-Starred Nouri explores how cultures, ingredients, and geographical locations intersect with a menu that unfolds like a narrative. Motifs such as vanilla and turmeric are repeated throughout, and lighter flavours build up to a tour-de-force climax. The marble table and conjoining chef’s counter are the preferred front row seats to interact with and watch the chefs work.
This January, Nouri has recently unveiled a new two-course lunch on weekdays, with menus that change weekly. Priced at $68++, add-ons are also available for guests who wish to have a heartier meal or to end with a dessert course. The new lunch programme continues to offer seasonal produce created by the Nouri team.
The weekday lunch menu unfolds with the restaurant's signature opener of Bread & Broth, a rye sourdough paired with a clear broth made with seven types of vegetables and accompanied by a silken cheese dip. This welcome snack highlights and symbolises the breaking of bread — part of the restaurant’s philosophy in sharing experiences.
The meal is then followed by two courses — a starter and a main, which change weekly in tandem, depending on the produce available. Guests can expect dishes such as Hamachi Tiradito with charred heirloom tomatoes, tamarillo broth, and aromatic oils; and Duck and Physalis, a 15-day dry aged magret of duck, parsley root purée, and caramelised physalis with sand turmeric pickle.
Nouri is located at 72 Amoy Street, 069891, Singapore. Book a lunch at Nouri here.
L-R: Martí Carlos Martínez, Carles Gaig, and Núria Gibert Gaig
Catalan Cuisine Lovers, Chef Carles Gaig will Present a One-Night-Only Dinner Featuring the Gaig Barcelona Favourites
For one night only on 19 January 2023, MICHELIN-listed Restaurant Gaig celebrates the homecoming of chef Carles Gaig whose name is synonymous with Catalan cuisine. An advocator dedicating his life to preserving the culinary traditions of Catalonia while forging new and innovative gastronomic experiences, Gaig revolutionised his 120-year-old family business in 1989.
For one night only, Restaurant Gaig presents an immersive repertoire showcasing favourite dishes from Restaurant Gaig Barcelona in the MICHELIN-listed Singapore location.
Starting the evening is the Cauliflower Royale with black truffle; followed by Carabinero prawn carpaccio, avocado, corn, apple and caviar, inspired by Gaig's signature dish — Trio of Seafood Tartare. The main course features veal head, tripe, and leg with chorizo and chickpeas, where the traditional head-to-tail recipe encapsulates flavours dating back to more than a century ago. The evening ends with a dessert, paying homage to the winter fruit, Mandarin orange. Crafted in various iterations — sorbet, sponge, and fresh segments, topped with persimmon gel.
Gaig is located at 16 Stanley Street, 068735, Singapore. Book your seat for this special evening here.
All images are from the restaurants.
