From German-style ‘Dutch Baby’ pancakes to gastropubs and pop-ups bent on culinary experimentation – here’s our guide to the Hottest Food Openings in Singapore.
Experimental and highly seasonal dishes are created at Portico, which now has a fine dining and more upmarket sister restaurant to compete with. The dishes at the newly-opened Portico Prime are likely to be generally fussier and more exclusive than at Portico and the four-course lunch menu will change weekly, featuring such delights as Pan-Seared Sea Bass with Carrot Ginger Puree and Leek and Potato Soup with Smoked Eel and Brioche.
The Coffee Academics
Here’s one to send London’s coffee aficionados spiralling into insecurity: Hong Kong coffee house The Coffee Academics have opened in Singapore – their first international outpost – and it’s all about the coffee. Coffee education workshops and bespoke events fill some of their huge 3,000 square foot plot – but rest assured it’s mostly just loads of room for versatile and excellent brewing, and a lot of coffee drinking. Seasonal brunches are served to accompany.
The Bao Makers
London is treating bao steamed buns like royalty at the moment – and the traditional Chinese dish is just as trendy in Singapore. This swanky modern café and bakery is minimal and modern to look at, with lovely high ceilings and a black and white colour palette. The short and concise menu features classic bao buns (Pork Belly, Chilli Crab, Nanban Chicken and Bulgogi) and an intriguing but simple selection of mains, inspired by the overlap between the cuisines of Italy and Asia.
Fumee translates ‘to smoke’ in French and this place prides itself on being something of a sensory overload. It is a modern type of pub at heart, with hamburgers, chicken, mac ‘n’ cheese, steaks, beer-battered calamari and beef short ribs fusing Western influences. But it’s also a wine cellar and deli counter with charcuterie. A friendly and accessible feel welcomes students, locals and visitors to sit inside at over 300 covers, or outside on an expansive terrace.
This new pancake stall is part of The Bedok Marketplace and serves German-style ‘Dutch Baby’ pancakes for lunch and dinner. Batter is baked twice daily, and the finished product is a buttery sweet pancake, similar to a crepe, often eaten simply (with vanilla and cinnamon) at breakfast time. But a versatile range of toppings make the Dutch Baby pancakes served here a contemporary way to enjoy lunch or dinner: try one with cinnamon apple; mixed berries or go for the Classic Dutch Baby – with fruit coulis and ice cream.
Editorial from JustOpenedLondon.com