From the team behind Nude Seafood comes Nude Grill, a restaurant serving contemporary European cuisine in the Central Business District.
The newly opened Nude Grill is in many ways similar to its three-year old sister restaurant Nude Seafood. Both establishments revolve around nutritious one-dish meals served up quickly to a grab-and-go CBD lunch crowd, before slowing down to a more languorous pace in the late afternoon with communal dinner plates built for sharing.
To start, we recommend the foie gras parfait, encased in a stiff longan glaze and a dash of passion fruit gel that lifts the heady creaminess of the liver. Available at an accessible $14, this is what co-founder Hong Junchen calls a “democratised foie gras”. Add the beef tartare with chye poh, aka preserved radish, ($19), and heirloom tomatoes from the highlands of Chiang Mai, served here with umeshu jelly and slivers of sakura ebi ($15).
In the spirit of social dining, order the house special Friendship ($69) to share, comprising succulent slices of A4 Kagoshima black wagyu accompanied by Yorkshire pudding with a buah keluak (black nut) lava centre. Not to be missed as well is Secreto of Iberico Pork ($35), tender pork slices and the first cherries of the season nestled with slow-roasted pumpkin, tang oh (chrysanthemum leaves) and smoked potato foam.
Wash it all down with a pint of home-grown craft beer Brewlander, available on tap (from $15) and in bottles (from $14), specially curated wines from Berry Bros & Rudd (from $15 per glass), or one of the signature cocktails. Go for Amber Geisha ($18), a yuzu sake and Tanqueray gin concoction; or try the Harry Potter-inspired Pumpkin Butterbeer ($21) with Kraken spiced rum, Brewlander porter and hot pumpkin seed foam.
And if that doesn’t fill your tummy, head next door to Chill, a cosy watering hole that’s also by the Nude brand, for an extended cocktail programme and a soon-to-be launched menu that draws inspiration from iconic night markets around Asia.
#01-22 Marina One, 5 Straits View. Tel: 6581 9306;
This was first published in Wine & Dine’s December 2017 issue – The Festive Issue, ‘Restaurants’