Hot new tables & menus to enjoy in Singapore


Sunday roast at Les Bouchons Rive Gauche. Photography: Amelia Ang
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Sunday roast at Les Bouchons Rive Gauche. Photography: Amelia Ang

Whether you’re on the hunt for a romantic dinner spot or looking for a new place to hang with the crew, these hot new tables in Singapore will give you life.

Clearly, you love food as much as we do… why else would you be here scrolling through list of hot new tables and menus. This July, eat your way through Singapore’s newest restaurants and some of the best refreshed menus at old favourites.

NEW RESTAURANTS IN SINGAPORE: JULY, 2019

Hot New Menu: Les Bouchons Rive Gauche

You might not have enough time to book a trip to wine and dine at a beach resort in St. Tropez, but you could decide to have a French Riviera-inspired brunch by the river this Sunday! Yes, Les Bouchons Rive Gauche has just launched the Bouchons Riviera Brunch at the Robertson Quay outpost, complete with Jean Vesselle champagnes that are exclusive to Les Bouchons establishments. Fancy a Bellini or Bloody Mary? Classic brunch cocktails are on the menu too.

Portions are generous and best eaten with a hungry crew. The Bouchons Sunday Roast is a standout, featuring perfectly roasted cuts of lamb leg (trust us on this one – it’s cooked to just the right amount of tenderness), with a mushroom sauce that is simply divine (think a more umami, concentrated version of a cream of mushroom).

We also love the Eggs Mimosa, a devilled egg taken to the next level with the addition of chives and mustard served with sauteed garlic asparagus; and the Escargots De Bourgogne, a skillet of escargots swimming in enough garlic butter to warrant downing a few toasted bread rolls for.
Les Bouchons Rive Gauche, 60 Robertson Quay, #01-02, Singapore 238252
Review by Amelia Ang

Hot New Table: Min Jiang

The iconic Chinese restaurant Min Jiang has not only relocated from One-North to this lush and vibrant enclave but also unveiled a brand new menu (yes, including some signature dishes), and we just had to head over and check it out.

Prawn ‘goldfish’ dumpling and a look at the modern contemporary decor at Min Jiang. Photography: Aditi Gaitonde Fernandes
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Prawn ‘goldfish’ dumpling and a look at the modern contemporary decor at Min Jiang. Photography: Aditi Gaitonde Fernandes

The camera eats first, of course, with familiar favourites presented in a modern way. Take, for instance, the steamed prawn dumpling shaped like a darling goldfish swimming in an egg white sauce. The deluxe dim sum platter is a palate party and includes four unique creations – a meaty prawns and scallops dim sum, a pretty blue pea truffle vegetable one, crabmeat, prawn and vegetable one shaped like a manta ray and one sweet deep-fried glutinous rice crafted to look like the perfect golden pumpkin.

Braised sea treasure with chicken and prawn spring roll; contemporary Asian decor at Min Jiang at Dempsey. Photography: Aditi Gaitonde Fernandes
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Braised sea treasure with chicken and prawn spring roll; contemporary Asian decor at Min Jiang at Dempsey. Photography: Aditi Gaitonde Fernandes

We enjoyed every moment of the braised sea treasure – a Sri Lankan crabmeat soup made with a broth that took four hours to make. In it, is a parcel made with a thin egg white crepe and stocked with Australian abalone, chopped bamboo pith and dried scallops. Served in a hot plate (this soup ain’t going cold anytime soon) and a long prawn and chicken spring roll.

Clearly, on a seafood run, we loved the generous portion of the turbot fish served in two styles. The stir-fried turbot has a hint of truffle but it’s generally infused with nutty shimeji mushrooms flavours. And the deep fried side of the platter is surprisingly not dripping in oil despite being super crispy and beautifully infused with curry leaves. Oh and the stewed egg noodles with local lobster is a stunner. The stunning dish is topped with a fragrant oil that’s fried with shallots, chicken broth, oyster sauce and dark soya sauce creating something that’s equal parts fancy-shamsy and comforting.
Min Jiang at Dempsey, 7A &, 7B Dempsey Rd, 249684
Review by Aditi Gaitonde Fernandes

Hot New Menu: Almost Famous

Almost Famous x Meatless: Chili Crab Sliders and Buffalo Cauliflower, with craft beers West Side IPA and Quench Quake Sour. Photography: Amelia Ang
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Almost Famous x Meatless: Chili Crab Sliders and Buffalo Cauliflower, with craft beers West Side IPA and Quench Quake Sour. Photography: Amelia Ang

We’ve all been there: you spot a chili crab dish on a cafe or bar menu and you decide to give it a shot, only to get bits of frozen crab and a sauce that doesn’t quite hit the mark. Tbh, we’d rather have chef Addis’ smooth, tender, sauce-soaked enoki mushrooms variation over an unsatisfying attempt at bringing less-than-fresh crab meat to life. These Chili Crab Sliders aren’t meat and they don’t pretend to be – though, they do look pretty convincing from afar. The sauce and mantou were incredibly close matches for what you’d get with a traditional chili crab, making for a toothsome dish we’d totally order on our next visit.

This vegan menu update is a collaboration between Almost Famous and Meatless (where chef Addis hails from), so expect to see dishes that use meatless ‘meats’ like the Chili Tater Tots and Beyond Sloppy Sliders. But an unexpected plate that caught our attention was the Buffalo Cauliflower: a tempura dish that was surprisingly soft (in a good way!) on the inside. Turns out, the florets are first cooked in a broth before being fried and topped with vegan mayo made from scratch. The result is an interesting bite and a palate cleanser of sorts that paired well with stronger flavours on the table.
Almost Famous Craft Beer Bar, 30 Victoria St, #01-06, Singapore 187996
Review by Amelia Ang

Hot New Menu: Basque Kitchen by Aitor

Everyone’s talking Basque and perhaps the first to bring the unique cuisine to our island is chef Aitor Jeronimo Orive, formerly from the Michelin-starred kitchens of The Fat Duck and Mugaritz. At his Amoy Street restaurant where chef Orive’s love for his native cuisine meets his modern gastronomic skills, he recently launched a new multi-course tasting menu that totally caught our attention. Before we begin: Tx is pronounced Ch… you’re welcome.

The pastel green txakoli sphere made with sparkling, acidic Basque Country produce wine and a hint of pandan is a fitting introduction to the restaurant. For bites, snack on buttery and crispy sourdough topped with sweet tomatoes and oh-so-salty anchovies presented on a sea of pebbles. Or a mouthful of tempura scallops with prawn aioli and shaved scallop roe to colour. And we wished there was more of that complex crispy pig tail topped with dill jelly that’s to be eaten wrapped with a shiso leaf.

A delicate slab of suckling pig and a salty anchovies on sourdough snack. Photography: Aditi Gaitonde Fernandes
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A delicate slab of suckling pig and a salty anchovies on sourdough snack. Photography: Aditi Gaitonde Fernandes

For mains, we dove into txangurro that tastes as intriguing as its presentation. Served cold and in a bowl that reminds us of river stones, Sri Lankan crab meat is encased in clear and delightful tomato essence jelly. Next stop, the vegetable bomba rice with all its buttery richness incorporates every shade and taste of green. We hear the oxtail version is equally popular. The hake fish fillet, lightly battered and seared perfectly, comes with a side of kokotxas – a gelatinous textured fish throat and a Basque delicacy – pairs well with sweet pepper sauce. And finally, the delicate slab of suckling pig with skin so crackling it’s almost musical paired with vanilla cauliflower and some buttery jus.
Basque Kitchen by Aitor, 97 Amoy St, Singapore 069917
Review by Aditi Gaitonde Fernandes

Hot New Menu: Antoinette

Left: Crispy Pork Belly Confit, Right: New cake selection including (clockwise) Fluffy, Bananier, Earl Grey Bubble Tea, Velvet Rouge, and Kyoto. Photography: Amelia Ang
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Left: Crispy Pork Belly Confit, Right: New cake selection including (clockwise) Fluffy, Bananier, Earl Grey Bubble Tea, Velvet Rouge, and Kyoto. Photography: Amelia Ang

We didn’t think we’d want the honey on our savouries, but Antoinette won us over with the Schiacciata. This bistro-style starter presents a traditional flatbread filled with melted camembert, pecorino and bits of aromatic truffle, served with honey and a sunny side up. Maybe it was the specific type of honey, maybe it was the addition of the truffle, but whatever it was, this combination worked – and was inhaled in minutes. Another crowd-pleaser, the pork belly confit featured comforting, homely flavours of braised savoy cabbage and deliciously silky pomme puree (read: mashed potatoes) alongside the tender pieces of meat with perfectly fried, crispy skin.

With one fork in savoury French cuisine and the other in decadent gastronomy, you have to expect unmissable cakes too. We fell in love with Fluffy, a cloud-shaped cake that seriously tasted as good as it looked. The airy and velvety exterior is a vanilla-scented white chocolate mousse, hiding the heart of kirsch-soaked almond genoise, strawberry chocolate cream and a layer of passionfruit lemon jelly. The result is a lightweight dessert that had just the right amount of sweetness and tartness to make it more addictive than expected. PSA: They even have a full-sized version that would make a fab birthday cake. A party-sized edible cloud? Hell yes.
Antoinette, Mandarin Gallery 333A Orchard Rd, Singapore 238897; 30 Penhas Rd, Singapore 208188
Review by Amelia Ang

Hot New Menu: Firebake

Seafood risotto and wagyu cheeseburger at Firebake. Photography: Aditi Gaitonde Fernandes
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Seafood risotto and wagyu cheeseburger at Firebake. Photography: Aditi Gaitonde Fernandes

Extra reasons to head to one of our favourite brunch spots on East Coast Road. Firebake, Konstantino Blokbergen’s woodfire bakehouse and restaurant, launched a refreshed lunch menu and even added a few new items. Apart from opening on weekends from 9am onwards, it’s also serving a two- ($22++) or three-course ($25++) set lunch from Tuesday to Friday. Can’t start a brunch without a brekkie favourite – toasted milk buns with kaya butter paired with traditional Greek coffee (psst: ask if you can watch them make it in the sand bath). Open-faced and big on flavour tartine are change toppings every week.

Milk buns with kaya butter and Greek coffee. Photography: Aditi Gaitonde Fernandes
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Milk buns with kaya butter and Greek coffee. Photography: Aditi Gaitonde Fernandes

Got comfort food on your mind? There’s nothing quite like the seafood risotto. We could dig into a whole bowl solo… the seafood broth rich in squid, prawns and mussels topped with lovely charred fish grilled on charcoal (+$5 to the lunch set). Then there’s the big fat Australian wagyu cheeseburger with a surprisingly nice touch. Konstantino has introduced a thick tomato-based beef sauce, inspired by traditional Greek pastitsada stew, to add that extra spunk. Don’t skip the desserts – there’s a delightful lemon lavender cake, a wholemeal butter scone or a scoop of homemade ice cream or sorbet to pick from.
Firebake – Woodfired Bakehouse & Restaurant, 237 E Coast Rd, Singapore 428930
Review by Aditi Gaitonde Fernandes

 





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