FOOD & WINE
Taste: Top Tables for April 2025
by Anton D. Javier
08 Apr 2025
08 Apr 2025
From reimagined Sri Lankan fare to modern Cantonese cuisine, here are some of Singapore’s newest dining destinations that are worth a visit.
- STATION BY KOTUWA
- CASA CICHETI
- THE BLACK PEARL
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Kaliya Chicken Liver, Egg Roti -
Babath Crispy Tripe -
Oysters with Achcharu Granita -
21 Boon Tat Street is more than just the address of Station by Kotuwa, Chef Rishi Naleendra’s latest venture. Those who have been following the location’s evolution could say that it’s a culinary playground; a place of discovery for the Sri Lankan chef who has birthed multiple concepts here over the years – starting with Cheek by Jowl, Cheek Bistro, and most recently, FOOL Wine Bar. Today, it’s a buzzy offshoot of Kotuwa, offering a fun, fresh, and inventive take on Sri Lankan dining.
The beauty of Station by Kotuwa lies in its concise menu, divided into sections that allows diners to build their meal – especially if they’re unfamiliar with Sri Lankan flavours. Choose from options under snacks, starters, mains, sides and condiments, and desserts, and you’ll surely end up with a delicious experience. To awaken the palate, start with the Oysters topped with a punchy Achcharu Granita and the sweet, sour, and salty Pineapple and Green Olive Pachadi. Move on to the Kaliya Chicken Liver with Egg Roti, where velvety chicken livers are tossed in a smoky curry gravy, tender Braised Beef Cheek in a Blackened Coconut Gravy, and the Cauliflower with Kiri Hodi and Toasted Mustard. Of course, sides and condiments like rice, roti, dahl, and an assortment of sambols are a must, which allow you to enjoy each bite in myriad ways.
Visit Station by Kotuwa at 21 Boon Tat Street, Tel: 6221 1911
- STATION BY KOTUWA
- CASA CICHETI
- THE BLACK PEARL
CASA CICHETI
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A selection of antipasti -
Rigatoni Alla Vodka -
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The Cicheti Group, a leader in Singapore’s casual Italian food scene, lends its Midas touch to the Tiong Bahru neighbourhood with the recent opening of Casa Cicheti. Located on the ground floor of a pre-war flat, the Italian joint is fashioned as a neighbourhood trattoria that mirrors the historic housing estate’s charm. Step inside and a wave of nostalgia hits with carefully chosen antique décor, Art Deco elements and silhouettes that are representative of its location, and a respectful reinterpretation of a classic Italian dining room.
Sink into one of the booth seats and let the feasting begin. As you peruse the menu, expect a selection of hearty, unfussy Italian dishes – some classic, some modern. The Antipasti selection includes classics like Carpaccio and Salumi, alongside a creamy Burratina that’s topped with fiery chilli crunch and served with crusty bread. The Insalata Verde, while healthy, is anything but boring – a jumble of leafy greens tossed in a burnt miso dressing and showered with shallots and pine nuts for extra flavour and crunch. A selection of Nea-Romana Pizzas await, with familiar favourites like Margherita and Stracciatella to more unique options like Tonno and the decadent Cinque Formaggi. Best shared among the table is the Rigatoni all Vodka, a creamy, tomato-based pasta concoction with an ‘nduja punch, as well as the Branzino – butterflied grilled local seabass with crispy skin, finished with a warm bagna cauda-brown butter sauce.
Visit Casa Cicheti at 78 Guan Chuan Street, #01-41, Tel: 8479 0060
- STATION BY KOTUWA
- CASA CICHETI
- THE BLACK PEARL
THE BLACK PEARL
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A Seasonal Course From the Experience Menu -
A selection of a la carte options -
Crispy Roasted Pig Stuffed with XO Glutinous Rice -
The Black Pearl is a Chinese restaurant built on the spirit of exploration and contemporary interpretations of ‘Yue’ cuisine, which encompasses various sub-cuisines of the Greater Canton region of China. The warmly lit space, lined with dark wood, brass accents, and softened with pastel colours is a nod to seafaring influences, while remaining inviting and intimate. Helmed by multi-award-winning Executive Chef Dee Chan, the restaurant presents a dining experience that feels both familiar and full of discovery.
The a la carte menu at The Black Pearl allows Chef Dee and his team to interpret Cantonese classics with an innovative approach, where familiar dishes and flavours are further refined. Roasted delights like the signature BBQ Premium Iberico Char Siew and Crispy Roasted Pig Stuffed with XO Glutinous Rice are obvious highlights, alongside more traditional offerings like the Black Pearl Signature Pork Knuckle Jelly and Double-Boiled Homemade Cured Duck Leg Soup with 10-Year Aged Tangerine Peel. Meanwhile, an omakase-style 5-course Experience Menu ($198++/person) is also available and is a sophisticated showcase of seasonal Chinese ingredients that are prepared and presented with contemporary techniques – a thoughtful juxtaposition of Eastern ingredients and Western culinary sensibilities.
Visit The Black Pearl at 333 North Bridge Road, #07-11/12, Odeon 333, Tel: 6022 1022
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