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FOOD & WINE
Taste: Where to Eat Now, April 2024
by Priyanka Elhence
16 Apr 2024
16 Apr 2024
Navigate Singapore’s vibrant dining landscape with this roundup of the latest eats.
- IMBUE
- ALMA BY JUAN AMADOR
- NISHIKANE BY NOBUHIRO NISHI
- BANQUET OF HOSHENA
-
Snacks -
Abalone, ginkgo nut custard, preserved chilli, pine nut -
Signature Malai bread
Award-winning Chef Lee Boon Seng helms the brand new 38-seater Imbue, a contemporary fine dining European restaurant showcasing reinvented Asian classics elevated by refined, homemade Asian sauces. Oyster Mousse, Century Egg Crab, Drunken Chicken, Smoked Squid Sausage Claypot Rice may sound ubiquitous in Singapore, but Chef Lee’s rendition of them as the opening acts of his tasting menus is quite spectacular.
Simply put, expect a unique spin on Asian ingredients, dishes, and flavors, brought together by an innovative fusion of proud heritage, tradition, and modernity. Diners have a choice of two tasting menus: Simmer (8-course/$198++ per person) and Infuse (5-course / $158++ per person) in addition to á la carte, and a Lunch Menu ($58 per person for two courses / $68 per person for three courses).
For mains, Chef Lee offers unconventional creations like the cold Smoked Yellowtail Kingfish, marinated with lapsang souchong oil, lemon balm, and pickled yellow mustard seed, finished with mountain yam and apple buttermilk, and garnished with Davidson plum seasalt, finger lime, and fennel. Likewise, his Abalone and Gingkgo Nut Oil features lightly seared Jeju abalone, pear and cabbage relish fermented in-house, on a bed of light ginkgo nut custard, and fragranced with kelp powder; while the dry-aged Horse Mackerel is inspired by Peking Duck.
A must-try is Chef Lee’s signature Malai Bread, a modern interpretation of the traditional malai gou, or Chinese steamed cake. At Imbue, the steamed creation is sweetened with malt molasses, tinged with sea salt and thyme, paired with salted butter, honey, and a sprinkle of ginseng powder.
Dessert highlights include the Yuba Pavlova with dehydrated black lemon meringue, an Asian twist on the classic Australian Pavlova Meringue; and the Mignardise with a cocktail pairing.
Visit Imbue at 32 Keong Saik Road, Singapore 089137. Tel: 6223 7266
- IMBUE
- ALMA BY JUAN AMADOR
- NISHIKANE BY NOBUHIRO NISHI
- BANQUET OF HOSHENA
ALMA BY JUAN AMADOR
-
Arctic Char -
Toothfish
Newly appointed Executive Chef Yew Eng Tong now steers the ship of this Michelin-starred restaurant. The Singaporean chef is no stranger to international culinary competitions, so it’s quite befitting to see some of his award-winning dishes being incorporated into his new tasting menus, boasting mod-European creations with Asian accents.
With a choice between the 6-course Menu Entice ($198++) or the 8-course Menu Excite ($248++), diners start off with two of Chef’s Creations – a house-made Pie Tee tart filled with chopped cauliflower and cream, with seafood marinated in white shoyu; and a sublime Takoyaki Potato Gratin. The latter is an adaptation of his Bocuse d’Or competition dish, comprising potato with cream and parmesan, a pink garlic centre and a garnish of black garlic purée.
Arctic Char, served as a roulade wrapped with a layer of pickled radish and sushi vinegar jelly, is also an adaptation of his competition dish at Bocuse d’Or 2015; while the pan-seared Toothfish, served with crustacean cream and topped with caviar vinaigrette is a variation of one of the competition dishes by the Singapore National Culinary Team at the Culinary World Cup.
Chef Yew celebrates Singapore with his bread course, through his homemade multi seed Mantou Bun, steamed and fried just before service. Topped with finely blended chai, flax, and sesame seeds, the bread is served with smoked Bordier butter and crab roe espuma dip. Paying tribute to chef consultant Juan Amador, the Blue Lobster Tail dish is created with Chef Amador’s signature purple curry in mind. The final creation sees lobster tail char-grilled with assam glaze and seasoned with curry and Japanese rice seasoning, with lady’s finger poached in ponzu and pickled mustard seed.
After a duo of Asian-inspired desserts, the indulgence comes to an end with a delicate trio of Petit Fours, featuring Pandan Financier, a mini Calamansi Tart with light charcoal burn, and homemade Mochi Bread with ginger and crème anglaise.
Visit Alma by Juan Amador at 22 Scotts Road, Goodwood Park Hotel, Singapore 228221. Tel: 6735 9937
- IMBUE
- ALMA BY JUAN AMADOR
- NISHIKANE BY NOBUHIRO NISHI
- BANQUET OF HOSHENA
NISHIKANE BY NOBUHIRO NISHI
Formerly called Nishikane, this premium Japanese Kappo dining restaurant on Stanley Street is under new management, and is renamed as Nishikane by Nobuhiro Nishi, a moniker for Japanese Chef Nobuhiro Nobu, a 6th generation chef from his family.
Heading the 3 1⁄2-year-old restaurant, Chef Nobu is inspired by the spirit of shuhari, the Japanese term for the three stages of mastery – learning the fundamentals, breaking with tradition, and parting with traditional wisdom. With his family recipe book sitting firmly at the main dining area, Chef Nobu is dedicated to serving elevated Japanese dishes with modernity and flair, while at the same time paying tribute to tradition and the seasons that he grew up with.
Of note is the Appetiser platter, which captures the seasons and nature’s changes on five small plates and sets the tone for the meal. For example, during autumn, he specially sources five types of leaves – nanten, maple, gingkgo, kaki, and pine – to bring the season to the table.
Other signature dishes which evolve with the changing seasons include the Iced Fukui Soba, grown using mountain water from Chef Nobu’s hometown in Fukui, served in a delicate hand-carved block of ice (to keep the temperature of the noodles constant at just above freezing point); Abalone, served in Chef Nobu’s homemade awabi kimo (liver) sauce; Donabe, made from Koshihikari rice from Niigata, slow-cooked with with charcoal grilled buri (yellowtail) belly, kou haku daikon (red and white radish), garnished with the traditional Kyoto kujo negi (spring onion).
And finally, the Dessert platter, which breaks from the usual Japanese dessert of fruit or wagashi, is inspired by a French dessert trolley, showcasing popular favorites like strawberry and anko wrapped in mochi, deconstructed apple pie, vanilla pudding, and homemade sea salt milk ice cream monaka.
Visit Nishikane by Nobuhiro Nishi at 10 Stanley St, Singapore 068729. Tel: 9179 4355
- IMBUE
- ALMA BY JUAN AMADOR
- NISHIKANE BY NOBUHIRO NISHI
- BANQUET OF HOSHENA
BANQUET OF HOSHENA
LUCE at InterContinental Singapore brings the Banquet of Hoshena, an innovative illusionary feast, to Singapore for the first time. Having just launched in March, this immersive 3D and interactive culinary adventure celebrating the mystical land of Hoshena promises to be unlike any other, seamlessly weaving magic and culinary artistry through its 7-course set dinner menu ($198++/ per person).
The plot of the evening revolves around The Queen of Hoshena embarking on a noble quest to restore her kingdom's lost radiance, and each elaborate course corresponds with the storyline, with each dish representing an emotion of the story. Expect fairies and volcanoes to come alive on the table, as 3D visual technology, image mapping, experiential props and effective storytelling through flavours, ingredients, sights, sounds and tastes make the unique experience.
The evening kicks off with a starter of Pizza Soufflé, featuring sweet datterino tomatoes, mozzarella di bufala PDO, 24-month Parmigiano Reggiano, and Thai basil. Textures of Celeriac, Angus Beef Tartar, Light Vichyssoise, Raviolo Aperto, and Slow Poached Halibut in Grape Seed Oil follow suit for the enchanted evening. The culinary odyssey finally culminates with a decadent Cocoa Tuile Mille-Feuille, accompanied by Coffee Chantilly and chocolate ice cream.
Visit LUCE at InterContinental Singapore at 80 Middle Road, Singapore 188966. Tel: 6338 7600
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