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FOOD & WINE
Taste: New and Notable Restaurants to Try in November
by Anton D. Javier
01 Nov 2024
01 Nov 2024
From inventive Asian cuisine to flawless steakhouse classics, here are our top dining spots for the month.
- ASU
- WILD BLAZE
- LE CLOS
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Crystal Dumpling and Yin Yang -
Ngor Hiang -
Wagyu Rawon, buah keluak sauce, yam rice -
Experiencing Chef Ace Tan’s take on Asian cuisine is an extremely enjoyable affair; one where memories, technique, and creativity take center stage. The soft-spoken chef’s food speaks volumes, waiting to be discovered at the recently opened ASU, a stylish fine dining establishment hidden away in Labrador House at the Labrador Nature Reserve.
The fine dining restaurant currently offers a 7-course menu ($168++, with the option to expand it further with delicious add ons) that draws inspiration from Chef Tan’s personal memories – in particular, growing up with an extended family that ran a Traditional Chinese Medicine (TCM) shop. A meal here is at once nostalgic and innovative, starting with the Crystal Dumpling, which calls to mind a har gow dumpling with its golden chives and lobster filling, but encased in a crisp shell inspired by Spanish crystal bread. The TCM element comes in strong in Jessica’s Duck Soup – a refreshing and nourishing concoction of stuffed Amela tomato, ginseng, preserved mustard greens, and free-range duck.
As you work your way through the menu, you’ll realize that Chef Tan is also greatly inspired by local delicacies, reinterpreting classics like the Ngor Hiang wrapped in delicate homemade yuba skin; the Oyster Bao topped with a crisp tuille – a nod to his favorite Fuzhou oyster cake from Maxwell Market; and the Wagyu Rawon that features F1 Wagyu striploin finished with a concentrated buah keluak sauce and served with a side of yam rice.
- ASU
- WILD BLAZE
- LE CLOS
WILD BLAZE
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Harris Ranch USA Prime Ribeye -
French Onion Soup -
Dover Sole -
Wild Blaze, a modern steakhouse on Tras Street, is redefining traditional steakhouse dining with an innovative touch. Led by chef-owner Nic Wong, the 44-seater restaurant takes over Brasserie Gavroche and offers a fresh take on classic comfort fare, incorporating high-quality ingredients and indulgent elements. Its elegantly designed interiors balances refinement with warmth, all decked in cream, beige, and gold tones, white marble accents, and plush seating. The restaurant is also boasts a custom-built dry-aging room, which allows for precise control of PH levels and aging conditions to enhance the tenderness and flavor of its meat offerings.
Wild Blaze’s uncomplicated menu caters to a wide range of diners, from meat lovers to pescatarians, offering dishes that are all about tradition and bold flavors. Highlights include a comforting French Onion Soup that’s generously topped with melted gruyere cheese, Dover Sole served with a bright sauce of lemon and capers, and the 50 day-aged Wagyu MB7-8 Shimo Ribeye that’s grilled over a mix of apple, cherry, and lychee wood, perfectly highlighting its natural flavors. For those seeking an indulgent finish, the dessert menu includes classics like Raspberry Mille-Feuille with housemade raspberry compote and Pistachio Orange Blossom – a rather sweet confection that takes reference from the classic baba au rhum.
- ASU
- WILD BLAZE
- LE CLOS
LE CLOS
The latest hotspot to open at New Bahru is Le Clos – a fairly large 70-seater venue that still feels intimate thanks to its dim lighting, plush seating, and foliage all around. Here, you’ll “come for the wine and stay for the food”, with a selection of wine that supports small growers and producers. “Each bottle in our selection is the result of a meaningful partnership with winemakers and suppliers who share our commitment to quality,” reveals founder Jean-Christophe Cadoret. Here, you are encouraged to peruse the extensive selection in Le Clos’ temperature-controlled cellar, comprised of a vibrant selection of reds, whites, and even Champagne.
As for the food, it is simple yet moreish, guaranteed to pair well with the selection of wines. Standouts include the Croq’ Basque, where crispy, twice-baked pizza dough sandwiches the delicious trio of Chorizo, Confit Onions and Roasted Piquillo Peppers. For sharing, go for the Morisseau Mussels with triple-fried Homemade Fries and the Macka’s M4 + OP Rib Black Angus with Bordelaise Sauce, which is Le Clos’ take on steak frites. For something to help freshen the palate, a side of the Watermelon, Feta, and Mint salad is a must, and is finished with mint oil and roasted pine nuts.
Visit Le Clos at 46 Kim Yam Road, #01-18, New Bahru, Tel: 9387 4969
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