Plenty of IG-worthy shots in these joints too!
In food-obsessed Singapore, things in the food scene are always ever-changing. That is because restauranteurs know that keeping it safe and simple for the next five years is not going to cut it, not in this aggressively competitive market where foodies are always looking for new experiences, new tastes and new photo-worthy options. Besides, not only are new menus a good way to entice new diners and retain loyal ones, they are also a way to showcase the chef’s creative talents, as well as highlight premium/seasonal ingredients in refreshing new ways.
Here are some new dishes you should try from 13 restaurants in Singapore for the months of July and August 2019.
Photo: Joy Fang
The new dishes from this elegant but casual eatery are all about communal dining, which means hearty sharing plates that encourage families and friends to bond as they dine and have intimate conversations over dinner. Our absolute favourite is the fork-tender Whole Roasted Boneless Seabass (S$49), which sees fresh locally caught seabass that is slow roasted with capers, tomatoes and lemon herb crumbs to bring out its freshness. It’s deboned (read: kid-friendly), and the flesh is springy and aromatic. Served with grilled vegetables and purple potato croquettes, the latter is simply divine: The purple potato is boiled, mashed, lightly rolled in Japanese panko and fried upon order, and it’s so smooth and soft that it deserves a dish of its own. There’s also the Whole Roasted Free Range Chicken (S$52), in which the cage-free bird is brined in a herb marinate and slow roasted, producing juicy flesh that falls off the bone. It’s served with a buttery, savoury mash. Not new but worth a try is the Spicy Prawn Marinara ($28), a mouthwatering pasta dish that is served with locally-sourced fresh tiger prawns and tossed with sambal belachan, garlic and hae bee hiam. It delivers a punch, spicy kick. We also love the Brussels Sprouts ($15), which would make even the kiddos a fan, thanks to its smoky, charred yet slightly sweet aftertaste.
Now available from from 5pm daily at SPRMRKT at STPI, 41 Robertson Quay, 238236; tel: 9736 4032. Selected items are also available on Fridays and Saturdays from 5pm daily at the Cluny Court outlet, 501 Bukit Timah Road, 02-13 Cluny Court, 259760; tel: 9736 4170.
Photo: Shangri-La Hotel Singapore
Sri Lankan giant crabs are known for their succulent, tender, and sweet morsels of flesh, and if you’re a fan, then you can’t miss these new offerings from Cantonese restaurant Shang Palace. Chef Mok Kit Keung has whipped up a plethora of different flavours highlighting this famed crustacean, with each flavour inspired by a different Asian destination. There’s the Hong Kong-style Sri Lankan crab steamed with Chinese wine, egg white and chicken oil or sautéed with spring onion and ginger; crab steamed with sake and egg to reflect the Japanese culture; the Shanghainese-style crab sautéed with glutinous rice cakes and green soybean; Taiwanese-style crab steamed with glutinous rice with minced pork and dried shrimp served in a bamboo basket; the classic Singaporean chilli crab and black pepper crab; the Filipino-inspired crab sautéed with coconut cream, lemon grass, chili padi and kang kung; the crab sautéed with Thai-style curry gravy as a nod to The Land of Smiles; and the wok-fried crab with chili and curry leaf, which is the chef’s take on the quintessential Malaysian crab dish, Kam Heong Crab.
Available at $12++ per 100g, from July 1 to Aug 31, at Shang Palace, Tower Wing, Lobby Level, Shangri-La Hotel Singapore, 22 Orange Grove Rd, 258350; tel: 6213 4398.
Photo: Chengdu Restaurant
Can’t get enough of the fiery mouth-and-tongue-numbing Sichuan cuisine, but tired of the usual mala offerings? Chengdu’s new dishes offer an intriguing take on things by marrying Sichuan flavours with well-known delicacies. There’s the Roasted Foie Gras ($42.80), where ultra-rich and smooth foie gras is pan-seared and served with king oyster mushrooms, spring onions and red pepper flakes. There’s the fork-tender Salt and Pepper Pork Ribs ($22.80) that are lightly fried and tossed in heady spices reminiscent of Sichuan streetside shaokao (barbeque). There’s also the Braised Tendon with French Bean ($26.80) that’s a fascinating combination of slow-braised jello-like beef tendon, quail eggs, and green chilli in a flavourful piquant sauce, and the Sichuan Eggplant Claypot ($12.80), where deep-fried eggplant strips are topped with various spices and are addictivley crispy, much like French fries.
Available at Chengdu Restaurant, 74 Amoy Street, 069893; tel: 6221 9928.
We all know Brotzeit as one of the best places to head to for authentic German cuisine and beer. The restaurant chain is certainly taking its reputation seriously. It has recently launched a slew of new sausage dishes, including the Farmer’s Sausage ($19), a coarsely ground pork sausage served with roasted potatoes and red cabbage; the Smoked Chicken Cheese Sausage ($19), which has a hint of smokiness that pairs well with the savoury melted cheese; and the Wurstsalat ($10 for appetizer, $19 for main), a traditional German sausage salad with home‐made vinaigrette dressing. The highlight of the new dishes is a cool Würstel Ringelspiel mit Brezn (Sausage Tower with Pretzel) that is an impressive metre‐long link sausage of either Farmer’s Sausage ($36) or Smoked Chicken Cheese Sausage ($32), or both, if you go with the half‐and‐half option ($34). No sausage meal is complete without a cold beer, and Brotzeit’s in-house beer sommelier has carefully paired each dish with a brew that guests can add on for a special price of $8 (0.3L) or $12 (0.5L). The Farmer’s Sausage, for example, goes best with a Wieninger Dunkles Lager Naturtrüb for its nutty taste and dry finish, while the Smoked Chicken Cheese Sausage pairs well with a Wieninger PD 1813 Naturtrüb Zwickl which has a malty and distinctive subtle smoky aftertaste.
Photo: Kinki Restaurant + Bar
In what seems to be the first of its kind in Singapore, Kinki Restaurant + Bar has infused beloved Japanese dishes with plant-based Impossible™ patties to present three unique offerings for its dinner menu. Impossible™ patties are known for its close resemblance to meat — it supposedly tastes and sizzles just like it. Try the Impossible™ Omu Rice Burger ($28++) that serves a savoury and well-seasoned Impossible™ patty packed between a creamy cascade of Japanese omelette, momotaro tomato, lettuce, cheese and fluffy seasoned rice patty. There’s also the Impossible™ Katsu Sando With Apple Curry ($26++) where a deep-fried Impossible™ patty is wrapped in Japanese breadcrumbs and white bread and served with a side of apple curry sauce; and the Impossible™ Okonomiyaki ($28), a savoury pizza made with the Impossible™ patty, grilled to perfection and topped off with a drizzle of Japanese mayonnaise and Worchestershire sauce. Can everyone say “Itadakimasu!”?
Now available at Kinki Restaurant + Bar, 70 Collyer Quay, #02-02 Customs House, 049323; tel: 6533 3471.
Photo: M&S Café Singapore
If you’re a regular at the M&S Café Singapore (Fun fact: Opened in 2016, it’s the world’s first table service café by British retailer Marks & Spencer), you’d be happy to know that it has revamped its menu with over 20 new dishes you can try that include British classics and more. These include lighter meals such as the Fish Finger Sandwich ($16) and Brie & Cranberry Sandwich ($14), and heartier options such as the Wood Fired Chicken & Mozzarella Pizza ($24) and Prawn Bhuna Curry ($23). There’s also a new Cheese Board ($21) for those who want to graze while hanging with their girlfriends.
Now available at M&S Café Singapore, #01-K2 Wheelock Place, 501 Orchard Rd, 238880; tel: 6235 2471.
The recently appointed executive chef of this grand space, chef Lachlan ‘Loki’ Lynch, has conceived a new menu to wow its diners (as though they aren’t impressed enough by the extravagant Great Gatsby-style decor). Ranging from cold selections to hot snacks to mains, specials and desserts, dishes are all European-influenced and created with fresh ingredients from the region. Highlights include a lamb kofta with beetroot yoghurt, bread crumb salsa and sumac onions under hot snacks. Four bite-sized lamb meatballs are topped with a crispy bread crumb salsa and served over a refreshing beetroot yoghurt and sumac onions, before being finished with a lemon dressing. Light and flavourful. There’s also the classic French bistro dish of steak frites with bone marrow butter, capers, watercress and thin fries. A perfect cut of wagyu steak is topped with rich bone marrow butter with aromas of tarragon and worstershire sauce. Pan-fried in creamy French butter, the tender steak is served with crispy fries on the side For a palate cleanser, go with the traditional Greek mezze made from smoked cod roe, the taramasalata with radish, zaatar, green olive oil and bagel chip.Sprinkled with zaatar, an Eastern Europe spice mix containing sesame seeds, cumin and sumac, and drizzled with olive oil made from hardy mammoth green olives, it is served with radishes and crunchy house-toasted bagel chips.
Now available at ATLAS, Parkview Square, 600 North Bridge Road, 188778; tel: 6396 4466.
Photo: Unagiya Ichinoji
Unagi speciality restaurant Unagiya Ichinoji is launching four new dishes to celebrate the best harvests of the season. Dig into the refreshing Ichinoji Cold Somen ($29.80++), a satisfying bowl of somen that is doused in chilled dashi for an invigorating effect and topped with charcoal-grilled unagi, smoked duck and Hokkaido snow crab claw specially flown in from Japan. The dish is paired with with air-flown salmon sashimi alongside tobiko and crab meat, unagi chawanmushi and bean sprout salad. But our vote goes to the Ichinoji Summer Ocean Mixed Box ($36.80++), which is an appetising medley of charcoal-grilled Hokkaido scallop, the restaurant’s signature unagi, and fresh maguro sashimi. Also in the box is a deliciously fresh Hokkaido snow crab claw with tobiko and crab meat that sit on a bed of shredded egg strips. There are also two new chilled appetisers — the Maguro Tartar with Yuzu Jelly ($7.80++) and the Salmon Tartar Ichinoji Style
($7.80++) that will serve as great palate cleansers.
Ichinoji Cold Somen and Ichinoji Summer Ocean Mixed Box is only available from July 1 to Aug 31, while the chilled appetisers will be permanent on the menu. At Unagiya Ichinoji, 30 Robertson Quay, #01-05 Riverside Village Residences, 238251; tel: 6732 1970.
The salted egg trend is not dead. In fact, it’s hotter than ever. American fast food chain is launching a new Salted Egg Fried Chicken for a limited time only, which the American brand says is made of only 100 per cent fresh chicken and a special recipe that took three years to perfect. So you can be sure the taste would be exquisite. Each tender and juicy piece of chicken comes with a crunchy outer layer coated with real salted egg sauce and sprinkled with salted egg crumbs for an ultimate indulgence with every bite.
Available at Texas Chicken outlets from July 11 to Aug 21.
The semi-fine European restaurant is celebrating the prized Manjimup Black Truffle for a whole month, with dishes that play up its pungent and earthy aroma. If you love your dishes dressed with generous portions of freshly shaved or grated Manjimup Black Truffle, its offerings will delight you. Expect dishes such as the deceptively normal-sounding Market Garden Greens ($55++) that comes packed full of flavour, thanks to the decadent pan-seared foie gras, house-churned wild stingless bee honey ice cream and blue cheese; and Pan-seared Hokkaido Scallop ($58++) in butternut mousseline, sautéed lentil sprout and leek nage. Meat lovers will enjoy the fermented black bean marinated Angus Beef Short Rib Pastrami ($75++) which is served with Jerusalem artichoke fricassee and drizzled with truffle jus; whilst sweet-toothed diners will adore the Brie de Meaux Custard Beignet ($40++) and taro paste that is glazed with wild stingless bee honey, and served with a quenelle of crème fraiche ice cream. The dishes are all topped with 5g of freshly shaved Manjimup black truffle, which means they will be satisfying and Instagram-worthy.
Available from July 1 to 31, Mondays to Fridays, 11.30am to 10.30pm, at The Spot Singapore, 5 Straits View, Marina One East Tower, #01-26/27, 018935; tel: 6284 2637.
Photo: Udon Kamon
For something a little unexpected, try this bowl of tricoloured chilled udon, which Udon Kamon says is the first of its kind in Singapore. The udon specialty house has combined its three types of Sanuki udon noodles into one bowl: Udon Kamon’s original white udon; the green matcha udon, made with uji matcha from Kyoto; and the red chilli udon, made with Korean chilli powder. Three intriguing new flavours are available — the Mentai Maze Udon ($12.80++), which features the creamy and savoury mentaiko (spicy cod roe) and is topped with an onsen tamago, the Beef Shabu Shabu Bukkake Udon ($13.80++) which incorporates tender and evenly marbled beef short plate imported from Australia, and the decadent Uni Maze Udon ($19.80++) which has noodles coated with a luscious homemade uni sauce and is topped with creamy and savoury sea urchin from Hokkaido.
Now available at Udon Kamon, 3 Temasek Boulevard #03-315, North Wing (Tower 1) Suntec City, 038983; tel: 6266 5338.
Photo: Singapore Marriott Tang Plaza Hotel
These fall-off-the-bone, fork-tender, juicy baby back ribs from Crossroads Cafe will get have meat lovers salivating. Available for a limited time only and in four different flavours, the ribs ($38++) are baked and charbroiled to perfection before being covered with a sauce to provide a complex and smoky mouthfeel. There’s the Sticky Sweet ’n’ Sour Pineapple Baby Back Ribs that is glazed with a piquant golden pineapple sauce for a slightly tangy aftertaste; the Thai Peach Sriracha Baby Back Ribs that marries fiery heat with the fresh fruity flavour of the peach to satisfy spice-lovers; the Chipotle & Jack Daniel’s Bourbon Baby Back Ribs, which dresses the soft meat with a concoction of Mexican chilli peppers and the finest Tennessee whiskey for an intense punch; and the innovative Hoisin Glazed Baby Back Ribs which blends elements from the East and the West, with slabs of baby back ribs marinated for hours in hoisin barbecue sauce made by its chefs in-house. The result for the latter? Meat that is both sweet and savoury and plenty umami.
Available from July 1 to Aug 31 at Crossroads Cafe, Singapore Marriott Tang Plaza Hotel, 320 Orchard Road, 238865; tel: 6735 5800.
Photo: Baan Ying Singapore
Known for its authentic Thai cuisine in Singapore (BTW, it was granted the ‘Thai SELECT Premium’ award by the Royal Thai Government, which is usually awarded to restaurants that boast quality Thai cuisine, beautiful interior and outstanding service), you know you’d get nothing short of the full, genuine experience at this casual dining restaurant. As part of a special ‘One Meal Around Thailand’ initiative, Baan Ying has come up with a number of set menus that incorporate flavours from the various regions in Thailand. Choose from three set menus for two ($58.80++), four ($128.80++) and eight persons ($298.80++). Dishes such as the aromatic Gaeng Hang Leh (Pork Belly Curry) and the smoky Khai Pam (Grilled Omelette) in banana leaf bowl from Northern Thailand; the tasty Soup Makuer (Spicy Thai Eggplant Dip) from North-Eastern Thailand; the addictively spicy Sator Pad Goong (Stir-fried Bitter Bean with Shrimp) from South Thailand; and the tangy, piquant Gaeng Som Pae Sah (Fried Sea Bass in Tamarind Soup) from Central Thailand will hit the spot with its complex mix of sweet, savoury and fragrant flavours. All sets include a welcome drink, amuse bouche, four types of Nam Prik (Thai Chilli Dip) served with seasonal vegetables, Som Tum (Green Papaya Salad) with assorted toppings, palate cleanser shots of frozen Butterfly Pea and Coconut and Crème Brûlée Cha Thai (Thai Milk Tea Crème Brûlée). Wash all of that deliciousness down with some complimentary herbal tea to end the meal.
Available from July 9 to Sept 30 for lunch and dinner at Baan Ying Singapore, 103 Irrawaddy Road, Royal Square @ Novena, #02-07, 329566; tel: 9111 7852. Note that you have to reserve your sets one day in advance.
By Joy Fang, July 2019
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