One of the great hotbeds of culinary experimentation, Singapore has a flourishing restaurant and bar scene that shows no sign of slowing down.
Much like London, the emphasis is on fine dining but in relaxed, smart-casual environments where contemporary interiors – and exciting, innovative menus – reign supreme.
Just Opened London give us the lowdown on the unmissable tables in Singapore right now.
Tantalisingly, Aryaa markets itself as the place ‘where history meets cuisine’.
The dishes on the menu are classic staples from the Mediterranean and the Middle East, think tajines, moussakas and lamb gyro, rather than risk-take modern spins. There’s a section on the menu dedicated to the “North Indian Subcontinent” and dishes are available a la carte or for set lunches.
Rather tentatively, the theme of ‘history’ relates to Alexander the Great’s exploratory conquest through the Med and the Middle East but we wouldn’t worry too much about that. Go at night to exploit the restaurant’s dark hues and cosy corners.
Sentosa Island now has one of the city’s highest-engineered concept restaurants.
Its shimmery name, ‘Curate’, refers to the evolving menu which will be…curated…by visiting international chefs and the kitchen has only one requirement: you’ll need a Michelin star.
Chefs will run short residencies of about a week, and in-between the in-house chef will cook dishes inspired by the latest ‘curation’.
Local dishes with flecks of Asian fusion are available at this modern type of food (or hawker) market, where informality reigns and catch up coffees are as popular as sit-in meals.
The chilli crab, red snapper and Roti Prata are popular provincial choices to try, but Big Street’s USP is really its accessibility – come in until 5am and feast.
Emmanuel Stroobant’s European restaurant, Saint Pierre, has had many guises and many takes on food. Now, it opens again on the Marina Bay waterfront as a dressier affair, with 6 and 10-course tasting menus to the themes of ‘Nature’ and ‘Earth’.
Always the experimenter, Stroobant is trying to revitalise weary classic dishes that are rarely played with, with an emphasis particularly on French cuisine.
‘Do you think it’s therapeutic to ‘swish swish’ meats in broth?’ said one Instagrammer photographing his meal at Sakurazaka recently, the new do-it-yourself sukiyaki (Japanese hot pot) place in town.
Choose from five base broths, which range from western to eastern influence, including the key tonkotsu. Order wagyu, or other meat cuts to boil in your broth and you can begin with rare steak cooked on boiling hot stones at your table!
I SEE, I SEE
I SEE, I SEE
A whole eatery confined to selling…popsicles?! We mustn’t trivialise the importance of ice-lolly-licking in Singapore where it’s boiling hot all-year-round. Frozen doubly quickly, to (supposedly) create finer ice crystals, the flavours at I SEE I SEE are broad and varied.
How about earl grey and pistachio, strawberry Hokkaido milk or the popular floor-filling hit, cheesy raspberry?
Waa Cow! is a strange name for an eatery, but we’ll let this mad cow off the hook because of its tantalisingly simple offering: smoked wagyu steak over rice, served as either large or small.
Seafood variants are available and there are queues round the block so go at a sensible time or you’ll be left outside screaming WAA COW!
Editorial from JustOpenedLondon.com