New restaurants and new menus to look forward to in October 2019.
As the seasons change from muggy summer to mellow autumn, we’re greeted with new openings that showcase regional cuisines, marry technology with tradition, and more. Meanwhile, chefs around town have plenty of seasonal produce to play with in their new menus for the last quarter of the year. Here’s looking ahead to a very delicious October.
Still as convivial as it was in its days as the Bar and Billiard Room (BBR) but now with a Mediterranean theme and a contemporary feel, BBR by Alain Ducasse at Raffles Singapore is starting a brand new chapter. On their a la carte menu (menu pricing: $70 per person on average), expect light and flavourful Mediterranean signatures such as pissaladière, one of chef Ducasse’s favourites and a common snack anywhere along the coast from Nice to Monaco; pulpo a la gallega, or Galician-style octopus with paprika and olive oil; as well as a hearty Cataplana de Marisco, or Carabineros shrimp and shellfish stew. For details of our dining experience there, head here.
1 Beach Road. Tel: 6337 1886. Lunch and dinner daily.
Known as Tamashii Robataya until a while ago, this modern Japanese restaurant and bar on North Canal Road returns after a refurbishment as Tamashii, a kappo-style concept. Chef-owner Patrick Tan says the over-the-counter style of dining lets the chef have even more interaction with the diners and the opportunity to serve up a greater variety of dishes prepared with different cooking methods. Have a glimpse of what to expect from an eight-course dinner tasting menu here.
#02-01 The Offshore building, 12 North Canal Road. Tel: 6222 0316. Lunch and dinner, Mon-Sat.
Robo chefs are not a thing of the distant future, says EPIC Food & Beverage, a tech company who have recently launched Hawkee restaurant at Frasers Towers. The kitchen in this 90-seater is helmed by robot chef ‘Diana’ and her team who prepare 12 local dishes (from $6) such as Hokkien mee, cray fish bee hoon and gong bao chicken (developed in collaboration with Tasty Court Restaurant). With a tap on the menu board, you’re ready for lift-off.
#02-01/02 Frasers Tower, 182 Cecil Street. Tel: 6222 0316. Lunch and dinner, Mon-Fri; Lunch, Sat.
View this post on Instagram
Taikoo Lane Hotpot at Chinatown Point serves up Sichuan and Cantonese flavours. Expect eight different broths, ranging from Sichuan beef tallow-based spicy mala to Chengdu green pepper and collagen nourishing pork bone. Ingredients such as handmade beef ball, seafood, lobster noodles and enoki mushrooms liven up the pot.
#B1-16 Chinatown Point, 133 New Bridge Road. Tel: 6970 0966. Lunch and dinner daily.
By the same people behind Kai Garden at Marina Square, Kai Duck is inspired by all things Peking duck. Says group executive chef Fung Chi Keung, “While we pride ourselves on serving sumptuous dishes such as garoupa in lobster soup and whole Cantonese-style Peking duck at Kai Garden, we recognise that there is demand from younger consumers for something that’s similar but more affordable, flexible and doesn’t compromise on taste.” Look out for Kai Duck’s signatures such a sliced Peking duck with crackers ($4.80 each; minimum four), crispy bun with sliced Peking duck ($9.80) and the Peking duck salad hand roll ($4.80 each; minimum four).
#05-10/11 Ngee Ann City, 391 Orchard Road. Tel: 6235 5419. Lunch and dinner daily.
MO BAR celebrates its one-year anniversary with a Black and Gold Afternoon Tea (from $48 per person or $88 for two persons) which runs until 31 October. Named after the bar’s elegant colour scheme, MO BAR’s Black and Gold Afternoon Tea presents an selection of light bites paired with Malacca Gold BOP black tea from TWG Tea. An afternoon tea journey here starts with golden tins of—not caviar—but dainty coffee spheres matched with a pear purée. A two-tiered curate stand featuring immaculately coiffed black-and-gold bites follow. Expect savouries such as wagyu pastrami with Japanese pickle, Boston lobster roll; and cured and smoked hamachi with seaweed cracker. For sweets, enjoy decadent desserts such as chocolate pâte sablée with dark chocolate mousse and the dulcey puffed rice topped with a chocolate caramelised banana sphere. For reservations and enquiries, email firstname.lastname@example.org or call 6885 3500.
4F Mandarin Oriental, Singapore, 5 Raffles Avenue. Tel: 6885 3500. 3-5pm, Mon-Fri.
Chef de cuisine Yohhei Sasaki, noted by several of his peers for his handle on Japanese Italian cuisine, started his career in Tuscany. Nostalgia for this food and wine country has him serving up a new five-course degustation menu (from $138), featuring highlights such grilled squid stiffed with minced Viareggio prawns. His new autumn menu (from $118 for four courses), on the other hand, is inspired by forages through Tuscan forests. A dish of confit quail tartare, smoked foie gras terrine and porcini powder, plated to resemble a dense forest floor, is just one of the highlights.
Level 24 Hilton Hotel Singapore, 581 Orchard Road. Tel: 6730 3395. Lunch, Mon-Fri; Dinner, Mon-Sat.
Since a refresh in July, Blue Jasmine returns as a no-pork-no-lard Thai restaurant. A few new dishes to look forward to include phad kee mao (from $14), a savoury-sweet fried kway teow with chicken, beef or seafood; a bold-flavoured green papaya salad with salted egg ($12), and a mild red curry of chicken or beef (from $24). Pair the spread with classic cocktails, wines, mocktails and other drinks.
Park Hotel Farrer Park, 10 Farrer Park Station Road. Tel: 6824 8888. Breakfast, lunch and dinner daily (Fridays and Saturdays—Anchan Thai buffet).
A new spot for Sunday champagne brunch (from $148) arrives with 15 Stamford by Alvin Leung’s new Fancy at 15 Sunday Brunch. Chef de cuisine Douglas Tay, formerly from Osia Steak and Seafood Grill, RWS, will be serving up freshly shucked oysters; charcuterie boards of jamon Iberico, beef bresaola and more; seafood and pastas; as well as luscious beef cuts such as oyster blade, striploin and tomahawk. Dessert is no less decadent, spanning crepes, ice cream, tarts, cakes and other sweets for the sweet-toothed.
Lobby Level, The Capitol Kempinski Hotel Singapore. Tel: 6715 6871. 12-3pm, Sun.