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FOOD & WINE
Taste: Feast for the Senses
by Anton D. Javier
27 Jan 2022
27 Jan 2022
New dining experiences to excite and delight – from new and innovative concepts, vegetable-forward menus, and a lot more.
- BLACK COW
- ROSEMEAD
- SMALL'S
- NORTH MIZNON
- OPEN FARM COMMUNITY
Black Cow has made a name for itself for being “that place with the ridiculously luxurious rice bowl”. What that refers to is the Signature Sukiyaki Don ‘All in One’, which is comprised of A5 Wagyu beef, uni, glazed foie gras, caviar, black truffle, and an onsen egg. While the indulgent dish is still on the menu, the restaurant is now positioning itself as a modern sukiyaki and shabu-shabu restaurant that focuses on the best ingredients, whatever the season.
For its current Winter Menu, which runs until the end of the month, expect gloriously marbled beef served alongside seafood at its prime (thanks to higher fat content during the winter months), as well as flawless seasonal vegetables. At Black Cow, the sukiyaki and shabu-shabu sets (choose between A5 Wagyu beef or A5 Hida-gyu beef) are prepared tableside, ensuring proper presentation and preparation, and complemented with dessert and optional add-ons.
Visit Black Cow at 26 Beach Road, #B1-20, South Beach Avenue, Tel: 6386 6720
- BLACK COW
- ROSEMEAD
- SMALL'S
- NORTH MIZNON
- OPEN FARM COMMUNITY
ROSEMEAD
It’s all about cool, casual luxury at Rosemead, which is the Jigger & Pony Group’s latest – and most ambitious – concept to date. Stepping into the grand space calls to mind a modern Californian country home that’s awash in neutral, earthy tones with a custom-built open hearth kitchen in the center. What comes from this impressive kitchen are expertly executed dishes made with ingredients sourced from local and regional producers.
To start the meal, tease your palate with the Chitose Farm Tomato & Basil with Crackling Pork Skin and the Embered Kent Pumpkin that sits atop a vibrantly flavored mole sauce. To share, opt for the Wood-Fired Lamb Shoulder, which is accompanied by moreish slices of garlicky flatbread, a zingy herb salad, and crunchy vegetable pickles that add balance to the smokiness of the meat. Rosemead also boasts an impressive drink menu comprised of inventive cocktails and a unique selection of American wines.
Visit Rosemead at 19 Cecil Street, Tel: 9781 9084
- BLACK COW
- ROSEMEAD
- SMALL'S
- NORTH MIZNON
- OPEN FARM COMMUNITY
SMALL'S
What started off as a four-seater pizza omakase concept two years ago, Small’s has now evolved into a “back-door-access speakeasy-style bar with New York loft vibes” hidden in the heart of the Jalan Besar neighborhood. While pizzas are temporarily off the menu, chef Bjorn Shen recently introduced the “Doughmakase” concept, drawing inspiration from Danish smørrebrød, Basque pintxos, and Italian crostini, with unmistakable Japanese flavor and flair to round it all up.
Diners can look forward to a carb-tastic meal comprised of three snacks, eight to 10 “bread sushi”, a hotpot dish, as well as desserts. Keep an eye out for memorable bites like lightly seared Engawa with stir-fried green papaya salad on top of a charcoal-grilled nugget of bread, Botan Ebi, Dan Dan, and Yuzu Kosho (also on top of bread), and Mekajiki, Heart of Palm, and Ankimo.
Visit Small’s at 115 King George’s Ave, #02-02, Website: bjornshen.com/smalls
- BLACK COW
- ROSEMEAD
- SMALL'S
- NORTH MIZNON
- OPEN FARM COMMUNITY
NORTH MIZNON
The message North Miznon is trying to convey is that Israeli food, at its core, is simple and nourishing. Against the restaurant’s lively atmosphere are dishes that comfort and soothe, simply relying on the freshness of the ingredients and the simplest of seasonings.
A glance at the menu reveals that produce are the stars here, so dive right in and order the whole roasted Fennel bulb dressed in olive oil and sea salt, or the stuffed Burning Yellow Potato that’s topped with a zesty chopped salad and sour cream. Then there is the beautiful Naked Heirloom Tomato Mosaic, where meticulously layered tomato slices are made to look like edible art on a slab. Again, it is very simply seasoned with olive oil and salt. Need carbs with your tomatoes? Then the Tomato Pasta is a must-order, using hand-squeezed Maggie tomatoes simmered with garlic. For dishes with a bit more oomph, the Sirloin roast beef carpaccio on the rock (literally) and Seafood Platter, comprised of crabs, prawns, and calamari, will both satiate and have heads turning.
Visit North Miznon at 110 Amoy Street, #01-01, Tel: 8028 5204
- BLACK COW
- ROSEMEAD
- SMALL'S
- NORTH MIZNON
- OPEN FARM COMMUNITY
OPEN FARM COMMUNITY
Farm Feast is the latest offering at Open Farm Community (OFC), where predominantly plant-based dishes feature produce sourced from a close and trusted network of local suppliers, and if possible, from the surrounding grounds of the restaurant. The menu, which is priced at $88 per person for dinner (minimum two diners), boasts a mix of European-styled plates injected with Asian familiarity, and features an assortment of house-cured pickles, sauces, and sambals.
Menu standouts include Cauliflower Wings, which is OFC’s take on chicken wings, where battered cauliflower florets are fried to perfection and tossed in a tangy tamarind-miso sauce. Meanwhile, SG Grown Radishes is all about texture, where raw, crunchy purple adult and baby radishes are served alongside dollops of cultured cream and sourdough crumble. Mushroom lovers are sure to love the Kin Yan Mushroom Ravioli, which is comprised of mushroom-filled pasta shells dressed with dehydrated eryngii “Bacon”, sauteed mushrooms, and finished with a potato crumble.
Visit Open Farm Community at 130E Mindern Road, Tel: 6471 0306
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