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FOOD & WINE
Top Tables for September 2024: Asian Sensations
by Anton D. Javier
02 Sep 2024
02 Sep 2024
These new restaurants are a celebration of Asian cuisine and flavors that are not commonly found in Singapore. But with strong concepts and bold flavors behind them, they’re sure to take the little red dot by storm.
- HAYOP
- CLUB RANGOON
- SUSHISAMBA
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Wagyu and watermelon sinigang -
House crispy sisig -
Halo-halo
A question that always stumped me was, “Where can I get good Filipino food in Singapore?” For years I would give uncertain, half-hearted replies – but that’s all in the past now that Hayop, a modern Filipino restaurant, opened to much fanfare in the heart of Amoy Street.
Brought in by The Moment Group from the Philippines and operated in collaboration with Russell Yu of Iki Concepts and Gwen Lim of Patisserie G, Hayop (which translates to ‘beast’ or to refer to something as amazing) is a celebration of and a great introduction to the best of the best when it comes to Filipino cuisine, culture, and hospitality.
For the unfamiliar, Filipino food is typically served family style and is on the richer side, so gather a food- and fun-loving group of friends to best enjoy the experience. Sour and savory flavors are prevalent in Filipino cuisine, and this is expertly showcased in dishes like Ensaladang Hayop, a winged bean salad tossed in a salted egg yolk vinaigrette, Adobong Dilaw, where Duroc pork belly is simmered in turmeric, garlic, and coconut vinegar, and the Wagyu and Watermelon Sinigang, comprised of fork-tender Grass-fed NZ Wagyu bone-in shirt rib, an assortment of vegetables, and a comforting tamarind-watermelon broth. Hayop also serves jazzed up renditions of everyday comfort food, so make space for dishes like Manam’s Crispy Palabok (deep fried glass noodles with a savory seafood sauce), Crispy Sisig that pairs well with a bowl of garlic rice, and Inasal na Panga (charcoal-grilled tuna jaw marinated in annatto, calamansi, ginger, and lemongrass).
- HAYOP
- CLUB RANGOON
- SUSHISAMBA
CLUB RANGOON
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Mohinga -
Laphet Thoke -
Wagyu beef cheek dan bauk -
Immerse yourself in rich Burmese food culture at the recently opened Club Rangoon on Duxton Road. Opened by Hong Kong-based hospitality group Common Abode, the restaurant’s menu is concise, yet truly immersive, and based on family recipes that the group’s co-founder, Nelson Htoo, grew up eating and enjoying. The dishes here are brought to life by Chef “Noom” Charrinn Singdaechakarn, highlighting the key flavor pillars of chin (sour), ngan (salty), and sat (spicy), all while using authentic Burmese ingredients and cooking techniques.
Start your flavor adventure with perfectly executed starters like the Dirty Egg Bites, where hard-boiled eggs with a jammy yolk are topped with a moreish tomato chilli curry, followed by Shan Htamin Jin – turmeric rice balls with fermented fish, tomato paste, and caramelized shallots. Then there’s Laphet Thoke, the iconic fermented tea leaf salad, where each bite is an explosion of flavor and texture thanks to the delightful mix of tea leaves, radicchio, cabbage, tomatoes, broad beans, garlic chips, and roasted peanuts.
For heartier options, go for the Wagyu Beef Cheek Dan Bauk – a Burmese-style biryani comprised of slow-cooked beef cheek and fluffy rice flavored with saffron, Burmese masala, fried shallots, curry leaves, cashews, and pomegranate seeds. And for a taste of Myanmar’s unofficial national dish, don’t miss out on the Mohinga – a noodle dish that’s typically enjoyed during breakfast made up of rice noodles in a hearty spiced catfish and lemongrass broth, finished with pearl onions, banana stems, grilled catfish fillet, and a savory chickpea fritter for added crunch.
Visit Club Rangoon at 76 Duxton Road, Tel: 8190 8827
(Related: Put Macau on the top of your foodie destination list)
- HAYOP
- CLUB RANGOON
- SUSHISAMBA
SUSHISAMBA
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Seviche assortment -
Samba chilli crab rolls -
Crispy lobster taquitos -
SUSHISAMBA, known for its predominantly Nikkei cuisine offerings, has finally opened with a bang in Singapore. The glamorous dining destination is located atop the 52nd floor of Capital Tower and is housed in a sprawling 12,000-sqft space and boasts jaw-dropping 360-degree views of the city’s skyline and seawaters. What’s more, the space was designed by acclaimed architectural firm KokaiStudios, bringing to life a spectacular 3D printed bamboo installation that’s intricately crafted with 9,000 pieces. This design element is complemented by dramatic lighting, plush seating, as well as lush greenery tucked in various corners.
Japanese, Peruvian, and Brazilian flavors take center stage in SUSHISAMBA’s menu, where a vibrant assortment of mouthwatering seviches and iconic SAMBA rolls meet decadent Peruvian specialties and luxurious sashimi platters. Highlights include the signature SAMBA Singapore Roll, filled with Maine lobster, mango, avocado, and drizzled with aji honey truffle. Then there’s the Crispy Taquitos – crowd-pleasers that are filled with an assortment of ingredients, such as Yellowtail and Avocado and Lobster with Japanese Tartar and Yuzu.
(Related: What's In My Portfolio - James Burton of Sunset Hospitality Group)
For a taste of South America, there’s the Arroz Chaufa, a Peruvian take on fried rice with jumbo asparagus and served in a claypot, Sea Beam with Truffle Leche de Tigre and Sweet Potato, and Salmon with Aji Amarillo.
Visit SUSHISAMBA at 52nd floor, Capital Tower, 168 Robinson Road, Tel: 6550 2290
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