Singapore’s Food Scene Just Got Bigger…

Five new additions to Singapore’s ever evolving dining scene including Italian restaurant ‘Angeleno’ and Australian-inspired ‘Cheek by Jowl’, ‘Dehesa’ and ‘Empress’.

Dehesa

Dehesa

Dehesa is an escape from the ordinary where diners can expect a complete nose-to-tail eating experience.

With a commitment to whole animal usage, Dehesa is the home of succulent classic cut specialties, as well as delectable and robustly flavoured delicacies made from scratch. The sumptuous menu waves goodbye to convention with Dehesa’s signature platter of cold meats featuring delights such as pig’s head, scratchings and fifi pate, as well as milk-fed lamb sweetbreads and Iberico jowl.

Diners can also savour a range of the chef’s classic dishes, including suckling pig membrillo, salt-crusted sea bream and octopus lardo ratte.

For serious and curious foodies and perhaps those seeking something different from the mainstream food offerings, Dehesa will definitely take their gastronomic journey to a whole new level.

Angeleno

Angeleno

Inspired by the lively Italian family table, Angeleno’s menu encourages guests to share dishes – creating a warm, convivial dining atmosphere. The team sources the freshest seasonal produce from farms across their native California to create exceptional Italian dishes, prepared with traditional rustic methods. All pastas at Angeleno are freshly made in-house with signature Angeleno flour from Abruzzo, Italy.

Highlights of the menu includes the double-portion Tomahawk Pork Chop, a beautiful cut including both loin and belly meat; Lumache Verde, a rigatoni noodle dressed in a hearty spicy lamb sausage and Swiss chard ragu finished with olives, mint, Aleppo pepper and pecorino cheese and the Tiramisu with punchy notes of coffee and alcoholic heat.

Cheek by Jowl

Cheek by Jowl

Led by Head Chef Rishi Naleendra and wife Manuela Toniolo, Cheek by Jowl (which means ‘side-by-side’) pays homage to their decade-long relationship. The space is a reflection of Rishi’s personality as well as his menu – laidback, open and welcoming. Guests are invited to sit by the window with a glass of wine while watching the world go by.

The menu showcases modern Australian dishes, with a tapas-style inclination towards shareable plates and mains. Highlights from menu includes Rishi’s signature ‘Duck & Waffles’ which will be the one dish to remain permanently on the menu while the rest of the dishes rotate with the season, and Rishi’s take on local flavours in the ‘Coconut, Laksa Leaf Ice Cream, Pomelo & Green Chili’ dessert.

Together with his wife, they will be curating a wine list featuring organic and biodynamic wines, which reflects the couple’s beliefs in sustainability and naturalism.

Shoukouwa

Shoukouwa

Head to Shoukouwa to indulge in the pleasure of an authentic edomae sushi experience with space for only eight people!

After spending years honing their craft at famous restaurants around Japan the master chefs here use the freshest produce sent directly from Tokyo’s famed Tsukiji Market daily to ensure the best sushi experience.

The chefs take into account the taste profile of each slice of fish and prepare and assemble the sushi and individual dishes right in front of diners. The sushi presented by the master chefs will be a complete taste in a morsel to be eaten as is – diners won’t be dipping these sushi into any more soya sauce and wasabi.

EMPRESS

EMPRESS

Found in the recently re-launched Asian Civilisations Museum, EMPRESS is a vibrant and modern restaurant featuring a high-ceiling indoor dining area, intimate private dining room and outdoor dining terrace.

Rooted in traditional Cantonese flavours while exploring contemporary presentations, the menu at EMPRESS is set to excite both traditionalists and modernists. Dig into the Crackling Roast Pork, Char Siew, and Sweet & Sticky Pork Ribs, and savour the rich marbling, natural juiciness, tender texture and delicious flavour.

End the meal on a fun note with a dessert selection that is completely unexpected in a Chinese restaurant.

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