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FOOD & WINE
Taste: Decoding Decadence
by Anton D. Javier
07 Oct 2020
07 Oct 2020
The month of October is sure to whet your appetite with these indulgences worth trying: From an exciting take on brunch, tasty interpretations of gluten-free Brazilian dishes, to a timely revamp of a 12-year-old fine dining institution.
- CHEEK BISTRO
- RIVIERA FORLINO
- THE BUTCHER'S WIFE
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Not Hot Chicken -
Lobster Po Boy -
Mushrooms on Toast
The dining phenomenon known as brunch has enamored people for years, but offerings from different restaurants, which more often than not, lack imagination, has caused it to slow down significantly. Some have decided that enough is enough — especially when it came to paying a premium for something as plain as mashed avocado on toast.
Thankfully, Cheek Bistro has upped the ante when it comes to the beloved brunch menu, offering a playful and modern Australian take on well-loved favorites. Mention brunch and eggs immediately come to mind. At Cheek Bistro, the menu opens with egg dishes with oomph, starting with the Shakshuka, which is a comforting melange of eggs, tomatoes, red peppers, chickpeas, yoghurt, and toasted sourdough. For some Middle Eastern flair, opt for the Son In Law Eggs, where oozy eggs come with grilled pita bread, hummus, and a house-blend dukkah spice. Meanwhile, the Mushrooms on Toast, which features blue foot mushrooms and Vegemite custard atop sourdough, is accompanied with the silkiest soft boiled eggs swimming in a comforting mushroom consommé.
For something hearty that's sure to wake up your tastebuds, the Not Hot Chicken hits all the right notes. The dish is almost like a pinball that hits all flavor profiles with smoky heat from the fried buttermilk quail, tartness from the dill pickles, and sweetness from the crisp waffles and smoked maple syrup. And for something truly indulgent, the Slipper Lobster Po Boy has all the elements you'd want for a weekend treat: Battered slipper lobster, a buttered soft bun, crunchy iceberg lettuce, and spicy a spicy chipotle sauce.
The perfect ending to an almost faultless meal at Cheek Bistro would be the Rosemary Panna Cotta. The delightfully herbaceous custard helps to cut through the richness of the brunch dishes, and is then rounded out by slices of seasonal figs and a scoop of homemade ricotta ice cream.
Visit Cheek Bistro at 21 Boon Tat Street, Tel: 6221 1911
For more information, click here
(Related read: Where to eat now)
- CHEEK BISTRO
- RIVIERA FORLINO
- THE BUTCHER'S WIFE
Riviera Forlino
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Handmade Tortellini -
Lobster & Shellfish Bouillabaisse -
Best seat in the house at Riviera Forlino
Forlino has had the distinction of being one of Singapore's best fine dining restaurants for 12 years, offering exquisite Italian dishes in one of the most picturesque settings around. While carrying on as it did might have worked in the long run, the restaurant was not one to rest on its laurels and chose to reinvent itself instead: First with the sprucing up of interiors, followed by a brand new chef alongside an innovative menu, and finally, a slight change to its name — Riviera Forlino — which calls to mind diverse flavors of the Mediterranean coast.
Under the helm of Executive Chef Rémy Carmignani and Executive Pastry Chef Nicolas Vergnole, Riviera Forlino brings diners to the sun-drenched coasts of the Mediterranean Peninsula with a seafood-forward menu. These include elegant starters like the Wild-Caught New Zealand Langoustine with tomato jelly and tomato vinaigrette, resulting in a delightful marriage of sweet and tangy flavor profiles. Then there is the Lobster & Shellfish Bouillabaisse, which is a refined version of a fisherman's stew — a tumble of blue lobster, scallops, and tender fresh catch come together with garlic parmentier and a tarragon and orange crust, finished off with a table side service of lobster soup.
The Handmade Tortellini is sure to be an instant favorite, with its toothsome texture and a filling of Moroccan Tangia-style Lamb Shoulder with hints of cumin and preserved lemons. For the protein, the Grain-Fed Bresse Pigeon impressed with its tenderness and accompanying beetroot textures, onion blanc-manger, and chicken liver sauce. To finish, we were treated to the Rosa 1530, a dessert so new, it wasn't even on the menu. On your visit, make sure to ask for it because it is best described as summer in a sphere, comprised of ruby grapefruit terrine, hibiscus gel, Codigo Tequila granite, and a light vanilla ganache.
Visit Riviera Forlino at 1 Fullerton Road, #02-06, One Fullerton, Tel: 6690 7564
For more information, click here
- CHEEK BISTRO
- RIVIERA FORLINO
- THE BUTCHER'S WIFE
The Butcher's Wife
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Crispy Pigs Ears -
Dadinhos de Sago -
Grilled Octopus
The Butcher's Wife has gone through several iterations over the years, with this latest one being the most successful yet, in my opinion. This success can be credited to Mariana Campos D'Almeida, the Paris-trained, Brazil-born chef who now heads the kitchen. At this Tiong Bahru hotspot, Chef D'Almeida brings with her passion and flavors fueled by South America.
Don't let the gluten-free menu turn you off — there is nothing here with the texture of cardboard. Instead, Chef D'Almeida digs deep into her Brazilian background and fuses it with Southeast Asian ingredients, as well as fermentation techniques, resulting in moreish, flavorful dishes that are sure to impress. The perfect introduction to the menu is Dadinhos de Sago, which are deep-fried cubes of tapioca granules stuffed with salted cheese and paired with a striking red dragon fruit chutney dip. Then there's the Crispy Pigs Ears on wild pepper leaves and topped with pickled ginger flowers. Akin to a taco, fold everything together for the perfect bite.
As for mains, opt for the Grilled Octopus, where the tentacle is barbecued until tender and served alongside homemade white kimchi, sweet manioc puree, and grilled broccoli. The Wagyu Picanha calls to mind something you'd find at a Brazilian barbecue and is accompanied by burnt cauliflower puree, green papaya salsa, and crushed dehydrated banana, which is reminiscent of Chef D'Almeida's favorite side dish of fried plantains coated in manioc flour.
Visit The Butcher's Wife at 19 Yong Siak Street, Tel: 6221 9307
For more information, click here
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