10 new restaurants to try in Singapore
Singapore has an ever-evolving food scene with new restaurants and chefs entering the country year round. This year has got some exciting new additions and I've personally been very eager to try the new restaurants and menus and to write about them. A number of people asked for "fresh" places a few days back for Valentine's Day and I thought I might as well share the list I made for myself. I hope it helps and you try these new anticipated gems too. All I have to say and show is taken from articles and editorials and websites and are first impressions. I'm yet to try them out myself.
Bon appetit!
Famous for their restaurant 212 in Amsterdam, chefs Richard van Oostenbrugge and Thomas Groot open table65, replacing the popular Joel Robuchon Restaurant at Resorts World Sentosa. Table65 offers an interactive experience, with a focus on bringing out the true essence and flavours of the food ingredients using visual projections on your dining plates and levitating creations. A modern take on European cuisine, including their widely Instagrammed Apple dessert.
SKAI is a contemporary grill with sprawling views, situated on the 70th floor of Singapore’s acclaimed Swissôtel, The Stamford. The city views, seamless service and bespoke beverages make for the perfect ambience to savour the new menu curated by Executive Chef, Paul Hallett. With a produce-driven menu, artisanal beef cuts and beautiful pastries created by Chef Koo Jee, Winner of the Singapore Pastry Cup 2017, there is a lot to look forward to at SKAI.
Detail is the key in JAG, another gem tucked in Duxton Road."Inspired by the beauty and nature of the mountainsides in Savoie, France, 40 indigenous herbs are thoughtfully selected from the region then exclusively flown into Singapore. Every dish is intimately created to highlight the distinctive trait of each herb". The brainchild of Michelin-starred chef Jeremy Gillon, JAG promises a unique experience that is rooted in France with its degustation choices.
The first word that came to my mind when I read about Sideways and went through their social media handles was earthy. And thank encapsulates it perfectly. "Eclectic, modern wood fired food". It is housed in a 100 year old shophouse and if you aren't convinced already, maybe the menu will help. I can't wait to try the halloumi cheesecake, charred asparagus, crispy artichokes, zucchini fritters, the sourdough and to sip on the Forest of Thyme Martini. The brick walls and food await.
Edgy and fun. A celebration of the best of the wine world and the best of seasonal produce with a menu evolving with the day's best produce. "Chef-Owner and Burnt Ends alumnus Keirin Buck presents a communal dining programme that is unfussy yet deeply satisfying. From house-cured charcuterie to contemporary fine plates, every dish is an embodiment of his fanatical attention to detail". Enough said.
Critics acclaim Restaurant Zén in spite of the S$450++ price tag. It is the Singapore outpost of the three-Michelin-starred modern Nordic restaurant by chef-owner Bjorn Frantzén from Stockholm. It dwells in the three-storey shophouse space in Bukit Pasoh that was vacated by Restaurant Andre after it closed down in February 2018. It promises Scandinavian influence and the best of local produce. Definitely an experience to savour.
Couldn't do the concept justice, quoting the website seemed safer.
"Preludio is a constantly evolving restaurant that operates in stages represented by chapters. The word preludio, which may be translated as “introduction” or “prelude”, alludes to the constant beginning of something new. We present a fresh perspective on fine dining, where embracing a culture of constant change and innovation helps ignite the spirit of creativity and betterment". Monochrome is on now.
Chef Mano Thevar means to uplift and twist Indian cuisine at Thevar. As Time Out Singapore says, "We're not sure why it took so long, but Singapore finally has a contemporary Indian restaurant to call its own. Inspired by his travels around South Asia, his Penang heritage and his time working in Singapore, chef Murugan Thevar has come up with creative yet satisfyingly delicious plates at Thevar". Podi Spice Chips, Tamarind Dip and Butter Mushroom Naan, Panner Cheese caught my eye.
The Mast’ Of Mozzarella & Co. has a fantastic concept. Everything revolves around cheese. Freshly made buffalo milk cheese, right on site. Numerous crostini options, artisan pastas, salads and so much more. Everything on the menu means to champion traditional hearty Italian dishes. Order the Tris Di Bufala ($28) a tasting platter of its signature cheeses, which includes burrata, mozzarella and a limited edition flavoured burrata that you can smear on schiacciata, a Tuscan-style flatbread.
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When Pizzeria Mozza left Marina Bay Sands a few months back, a dent formed in the Italian food scene in Singapore. I still miss the Pizza and the delicious salads. Nostra Cucina promises to repair the dent and bring equally delectable Italian food to the table. The lunch dining special sounds like a steal at S$30++/person between Monday and Friday. Not bad for a 2 course meal and to get a sense of the food.
