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FOOD & WINE
Top Tables for February 2024
by Anton D. Javier
31 Jan 2024
31 Jan 2024
Cool and casual yet big on flavors and techniques – these are the restaurants you need on your radar this month.
- DEW BY WHITEGRASS
- BUTCHER’S BLOCK
- TRIBAL
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"Chef Smoked The Salmon" -
"Hamachi on the Way" -
Tomatoes On Stracciatella
Michelin-starred Whitegrass recently opened Dew by Whitegrass, a casual offshoot at CHIJMES, which boasts a menu made up of an assortment of small plates and an extensive variety of sake. At this new concept, diners can expect something similar to an izakaya-style experience in a contemporary, stylish atmosphere – perfect for long, lingering lunches or dinners.
At Dew by Whitegrass, Executive Chef Takuya Yamashita and Sous Chef Keita Seno present an assortment of tasty bites perfect for grazing, especially if you’re coming down with a group of friends. Savory standouts include the Cheese Choux Puff, Tomatoes on Stracciatella, Pink Ocean (a platter that combines smoked salmon and Hamachi), crispy Potato Bombs in three flavors (plain, anchovy butter, or curry), and the Yuzu Kosho Seaweed Pasta that harmoniously combines luscious creaminess with the addictive heat of yuzu kosho. Complement these with an assortment of sakes, each boasting different flavor profiles, sourced from prefectures like Gifu, Mie, Tokushima, and more.
Visit Dew by Whitegrass at 30 Victoria Stree, #01-27A, CHIJMES, Tel: 9067 3891
- DEW BY WHITEGRASS
- BUTCHER’S BLOCK
- TRIBAL
BUTCHER’S BLOCK
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Korean BBQ with Wagyu Tartare, Scallop with Parsnip Blini, Kumquat Kosho & Shiso, Roasted Beetroot Tartlet with Taleggio & Macadamia -
Dry-aged Duck, Black Garlic & Grilled Dumpling -
Pumpkin Pie, Burnt Marshmallow Ice Cream with Petit Fours -
Hawaiians have known a thing or two about food sustainability even before it became a buzzword. Just ask Chef Jordan Keao who draws on his heritage and presents it in a contemporary way at Butcher’s Block at Raffles Arcade. At this restaurant that places emphasis on wood-fired cooking, nose-to-tail butchery and a zero-waste approach takes center stage (bones are simmered to create jus; fish bones and scales are dried and fried to impart more flavor; produce and herbs are liberally used as garnishes or pickles), resulting in a newly unveiled tasting menu called IMUA – Hawaiian for ‘moving forward with strength and spirit’.
IMUA begins with a trio of snacks (Scallop Parsnip Blini, Korean-inspired Wagyu Tartare, and Roasted Beetroot Tartlet), immediately showcasing Chef Keao and team’s culinary finesse and know-how, which is then followed by something a little more familiar – Smoked Sashimi Poké with kukui nut, ogo seaweed, and herb dashi. The meal moves on to an assortment of proteins, with standouts like Dry-Aged Duck aged for seven days with black garlic puree and a pan-seared dumpling and A5 Saga Beef paired with a silky kabocha squash and bone marrow puree. To finish, Chef Keao slips in some North American indulgence with a Pumpkin Pie on a five spiced dough paired with burnt marshmallow ice cream.
Visit Butcher’s Block at 328 North Bridge Road, #02-02, Raffles Arcade, Tel: 6337 1886
- DEW BY WHITEGRASS
- BUTCHER’S BLOCK
- TRIBAL
TRIBAL
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Bincho Scallops -
Seafood Rice Pot -
Santori Chicken -
The Ebb & Flow Group, responsible for celebrated dining establishments like Sommer and Willow, recently unveiled Tribal – a modern Asian grill where diners can expect convivial gatherings over wood-fired sharing plates, hearty rice pots, a rotation of beef cuts, as well as a cocktail program and impressive selection of wines. The concept is helmed by Executive Chef Keith Wan, while the arresting interior was conjured up by award-winning architecture firm Andra Matin Studio and Indonesian weaving atelier, BYO Living.
East and Southeast Asian flavors are celebrated at Tribal, where dishes emphasize innate flavors with rustic yet satisfying simplicity. Here, expect culinary influences from China, Japan, the Philippines, Indonesia, and Thailand to name a few. The menu begins with the Small Plates section, serving up options like Yellowtail Umai in a punchy Sarawak-inspired dressing, Beef Tartare with Thai chili paste, and Bincho Scallops with XO sauce. Moving on to mains, the To Share portion’s highlights include the roasted Santori Organic Kampung Chicken, Blue Fin Tuna Collar with a sticky-sweet ikan bakar glaze, and grilled 14-Day Dry Aged Duck served with pureed mountain yam and sansho duck jus for a bit of a kick. Still hungry? Then fill up on Sharing Rice Pots – where claypot rice meets donabe – featuring variations like the umami-packed Wild Mushrooms, Wagyu, or Seafood.
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