New restaurants and refreshed concepts to look forward to in August.

This August, with the prospect of a long National Day weekend ahead of us, there’s plenty of time to feast—both on familiar dishes that remind us of home, and on world cuisines by these new restaurants and refreshed concepts.

Pulled pork banh mi bao, Bao Boy - new restaurants August 2019

Pulled pork banh mi bao, Bao Boy

Bao Boy

First there was modern European restaurant Cure, then Asian fusion bar and grill Butcher Boy, and now, Bao Boy, Irish chef Andrew Walsh’s third new venture starring bao, or steamed buns. Says chef Andrew, “As a spin-off of the burger craze, I created steamed bao sandwiches that were added to the menu at Butcher Boy and the feedback was amazing—this gave me the idea of opening a bao-centric restaurant-bar and Bao Boy was born.” Signature baos include the pulled pork banh mi bao ($16) featuring Iberico pork jowl, liver parfait and sriracha; as well as the fried chicken and cheese bao ($16), comprising buttermilk fried chicken, shredded cabbage and a drizzle of citrusy, spicy yuzu kosho.
31 Hongkong Street. Tel: 6226 1395. Lunch and Dinner, Tue-Sat.

Salmon pillow, Koma - new restaurants August 2019

Salmon pillow, Koma

Koma

The latest in a string of concepts launched by Marina Bay Sands and nightlife and entertainment company TAO Group, Koma serves up sushi, robatayaki and izakaya-style bites all in one venue. Entry to the expansive restaurant bar and lounge is via a passageway reminiscent of the cherry red torii gates of the Fushimi Inari Shrine in Kyoto. In the main dining room, a giant Japanese bell decorated with 20 different faces overlooks a bridge and reflecting pool, bringing grandeur and temple tranquility to the space, all in one stroke. Executive chef Kunihiro Moroi will be presenting dishes such as salmon pillow, a puff pastry shell filled with smoked avocado and topped with salmon sashimi and burnt jalapeno peppers; as well as the A5 wagyu beef which has been snow-aged in a yukimuro or snow room in Niigata for 30 days.
#B1-67 Galleria Level, The Shoppes at Marina Bay Sands, 2 Bayfront Avenue. Tel: 6688 8690. Dinner, Mon-Sun.

Tiffin Room interiors - Tiffin Room

Tiffin Room’s refreshed interiors

Tiffin Room

First opened in 1892 in Raffles Place before it was moved to Raffles Singapore in 1910, Tiffin Room’s history goes almost as far back as the Raffles Hotel itself, built in 1887. Just as the tiffin lunch carrier it’s named after is ubiquitous in Indian life, the restaurant has become synonymous over the years with Northern Indian buffets and afternoon high tea. Re-opened at the newly restored Raffles Singapore, the restaurant now offers a lunch buffet ($62) that includes table-side service of a few dishes; a wide-ranging dinner a la carte menu; and a wine list that includes made-in-India wines such as the M/S by Fratelli 2018 Chardonnay and Sauvignon Blanc. Head here for more on our dining experience there.
Grand Lobby, Raffles Singapore. 1 Beach Road.  Tel: 6337 1886

Tendon at Tenjin - new restaurants August 2019

Tendon at Tenjin

Tenjin

A latest addition to the Les Amis Group, Tenjin’s a 44-seater casual Japanese tempura donburi restaurant serving up seafood and vegetable tendons. Only three options are available on the menu—the yasai or vegetarian ($12.80) bowl topped with seasonal vegetables such as pumpkin or aubergines; the jo or prawn and vegetables bowl ($14.80) comprising prawn and vegetable tempura and a Freedom Range cage-free egg; and the toku-jo or premium bowl ($22.80) comprising eel, crab leg, prawn and fish tempura, vegetable tempura and a Freedom Range egg.
#03-08 Shaw Centre, 1 Scotts Road. Tel: 62353312. Lunch and Dinner, Tue-Sun.

Modern Chinese cuisine at Mimi

Modern Chinese cuisine at Mimi

The Riverhouse

Taking over what used to be VLV, River House is a new multi-concept F&B destination in Clarke Quay, comprising modern Chinese restaurant Mimi, alfresco bar and lounge Yin, and nightclub Yang. Known as the oldest building in Clarke Quay, the Riverhouse was first built in in the 19th century. In its heyday, it was a residence and godown that was also believed to be a secret society haunt. Meaning ‘secret’ in Chinese, Mimi serves up modern Chinese cuisine created by chef Sam Chong, who was part of the opening team for Crystal Jade’s former venture in San Francisco. Yin, the alfresco bar by day and lounge by night will offer live performances, tantalising cocktails and bar bites, while Yang, will rev up the night’s atmosphere with dance music and Asian hit songs.
#01-02 Clarke Quay, 3A River Valley Road. Tel: 6261 1189. Mimi: 5-10.30pm, daily (Lunch from 15 Aug. Supper and private dining from Sep); Yin: 5pm-3am, daily; Yang: 10pm-3am, Wed, Fri and Sat. 

Chicken shish kebab, Fat Prince - new restaurants August 2019

Chicken shish kebab, Fat Prince

Fat Prince

Middle Eastern restaurant Fat Prince returns as a larger 90-seater space on Peck Seah Street, with the move of what was their room-within-a-room restaurant, The Ottomani, to another location. On their refreshed menu, highlights include a selection of house baked breads, mezze such as Adana kebab tartare ($18); kebabs such as the chicken shish kebab ($10); and meats from their earth oven such as the slow-cooked lamb shoulder ($32 per 100g). Meanwhile, their newly revamped ‘koktail’ menu features concoctions such as Marsh Attak ($20), comprising 42 Below Vodka, espresso, peanut and marshmallow; as well as the Mary En Rose ($20), made with mezcal, tomato juice, lemon juice and a housemade harissa sauce.
48 Peck Seah Street. Tel: 6221 7794. 11am-12midnight, Mon-Sat.

 

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