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FOOD & WINE
Taste: A Celebration of Flavor
by Anton D. Javier
01 Jun 2022
01 Jun 2022
Dining out is especially exciting this month with the arrival of notable new restaurants and the unveiling of exciting new menus
- CALIFORNIA REPUBLIC
- LEVEL33
- FORMA
- OUMI
- RESTAURANT JAG
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Grilled oysters -
Meatballs al Angeleno -
Celery Root Cappellacci
The vibe and food offerings at California Republic are cool and casual, just like the great American state it’s named after. The restaurant, which is the newest concept under The Dandy Collection, is all about simplicity and quality – characteristics that shine through in must-order dishes like the Grilled Oysters slathered with a piquant Hog Island Chipotle Bourbon Butter, Smoked Bucatini with a silky pork ragu and bone marrow sauce, and the Lazy Man’s Cioppino, which is brimming with seafood like sea bass, clams, mussels, calamari, and prawns. A side of West Coast Garlic Mops (pull-apart garlic bread served on a hot cast iron pan) is a must order, especially with all the delicious sauces that need to be “mopped” up, once everything else has been happily shared by everyone at the table. California Republic’s cocktail program is quite impressive, taking into consideration an individual’s alcohol preference, through an assortment of drinks that feature full-, half-, and zero-proof versions.
Visit California Republic at 88 Amoy Street, Tel: 9784 9487
- CALIFORNIA REPUBLIC
- LEVEL33
- FORMA
- OUMI
- RESTAURANT JAG
LEVEL33
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Signature Raw and Chilled Seafood Platter -
Local seabass -
New Social menu
LeVel33, the world’s highest urban microbrewery, welcomes Executive Chef Jake Kowalewski, bringing with him a produce-focused approach to the menu, in addition to incorporating beer and brewing elements, as well as notable sustainability efforts. Chef Kowalewski’s creations shine at the Dining Room, which is the microbrewery’s more sophisticated space. In addition to sipping on special and seasonal brews, LeVel33 patrons can look forward to outstanding new dishes like the Signature Raw & Chilled Seafood Platter, comprised of oysters, sashimi of Hokkaido scallops, kingfish, amaebi, and sustainably sourced Fremantle octopus, served with pumpernickel bread and delicate blinis on the side. We also loved the Heirloom Tomato starter, which combines sweet, juicy tomatoes on a bed of creamy Stracciatella cheese. For meats, we recommend the In-House Koji Aged Wagyu Tri-Tip, which boasts irresistible umami and a bolder, beefy flavor.
Visit LeVel33 at #33-01, Marina Bay Financial Centre Tower 1, Tel: 6834 3133
- CALIFORNIA REPUBLIC
- LEVEL33
- FORMA
- OUMI
- RESTAURANT JAG
FORMA
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Gnocco Fritto -
Tortellini in Brodo -
Struncatura Ammollicata
The Cicheti Group, known for Italian concepts like Bar Cicheti and Wild Child, team up with Ben Fatto, Singapore’s foremost pasta artisan, to open Forma: A trattoria in the buzzy Joo Chiat neighborhood that specializes in handmade pasta and various Italian dishes. The beautiful corner shophouse Forma is in stands out at its Tembeling Road location, making it an exciting space to enjoy a selection of pastas – seven traditional pasta dishes, to be exact, which are based on regionality. Toothsome pasta options include Tortellino, Struncature, and Orecchitte, and are accompanied by equally exciting Antipasti options, such as Gnocco Fritto (fried lard-enriched dough with thin slices of lardo), crunchy Polpette di Baccalà balls stuffed with salted cod and mashed potatoes, and Prosciutto de San Daniele e Melone. The selection of meats at Forma can also momentarily transport you to a mercato setting in Florence if you go for showstopping options like the Bistecca alla Fiorentina and Bistecca di Tomahawk.
Visit Forma at 128 Tembeling Road, Tel: 6513 2286
- CALIFORNIA REPUBLIC
- LEVEL33
- FORMA
- OUMI
- RESTAURANT JAG
OUMI
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Foie gras monaka -
Kabocha uni tofu -
Oumi is one of the dining concepts within the 1-Arden F&B and lifestyle destination at CapitaSpring, specializing in contemporary Japanese Kappo cuisine and features a menu that’s enhanced by fresh produce harvested at the Food Forest right outside its door. Here, you can opt to sit by the kitchen counter to watch the skilled chefs at work, or by the window, which boasts unbeatable views from the 51st floor. Once you’ve made yourself comfortable, peruse the menu that brings together dishes known for their homey, comforting flavors, as well as Oumi exclusives that allow the culinary team to flex their creative muscles. There is the Tempura Crepe, a picturesque dish where a crisp base of tempura flour and Gruyere cheese is topped with avocado, Sakura ebi, and flying fish and campi roe. Meanwhile, the familiar Buta Kakuni dish is comprised of braised pork belly, Japanese Eringi mushrooms, and Philippine spinach from the food forest. While on the pricier side at $350, the Ise Ebi (Australian Rock Lobster) is worth the splurge, which is first enjoyed as sashimi, with the remaining flesh and shell used in either a donabe or bouillabaisse.
Visit Oumi at 88 Market Street, CapitaSpring, #51-01, Tel: 8338 3251
- CALIFORNIA REPUBLIC
- LEVEL33
- FORMA
- OUMI
- RESTAURANT JAG
RESTAURANT JAG
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Cauliflower and carrot -
Spring Raddish, hysop, pike eggs -
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Spring vegetable spread
The beauty of dining at Restaurant JAG is that it changes your mind about eating vegetables through its vegetable-centric discovery menu. The One Michelin-Starred French fine dining restaurant does an impressive job of taking their guests on a journey to experience the ever-evolving flavors of vegetables, whatever the season. For its latest menu, Chef Jeremy Gillon presents La Balade du Végétal or The Vegetable Journey, highlighting fresh produce from France, which include green peas, green asparagus, carrots, artichokes, onions, broccoli, and more. The epic dining journey (comprised of around 17 items) starts with canapés of Snow Pea and Sweet Pea, as well as Cauliflower and Carrot. Beautifully colored radishes follow through, combined with savory pike roe. Variations of fava beans and garlic, served with plump lobster, is buttery, sweet, and full bodied. As for mains, it’s easy to fall in love with the subtle flavor of the artichoke, expertly paired with lamb and finished with calamansi vinegar and black olive oil.
Visit Restaurant JAG at 76 Duxton Road, Tel: 3138 8477
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