Graphic gastronomy served with artful precision and a side of magic.
Graphic gastronomy served with artful precision and a side of magic.
AESTHETICALLY SPEAKING
A splash of natural light, a sprinkling of botany, a chic table setting, and of course, scrumptious dishes—that’s the recipe for the ultimate #foodporn snap. At PS.Cafe, the hearty pastas and decadent desserts are as well-loved as the breezy atmosphere. The café collection’s eighth and newest outpost in Raffles City might just be its most special yet, looking like a greenhouse with lofty glass panels framed by black and white awnings, and a sprawling green wall flanked by trees and planters further inviting the outdoors in. Also making its debut are exclusive additions like Buttermilk Fried Chicken, perfect when washed down with a summery Sangria and finished with a luscious Sticky Date Pudding or Double Chocolate Blackout Cake.
REFINED PALETTE
Like a mosaic of intricate shapes and kaleidoscopic textures, a fine plate of sushi is a culinary masterpiece. A Van Gogh equivalent of this realm is Junya Kudo of two Michelin-starred Sushi Ikko in Hokkaido. The young sushi master chef has partnered with Shoukouwa at One Fullerton to up the ante by providing intensive culinary training and consultancy. Not only will Shoukouwa’s high standards of fine-dining sushi experiences be further refined, guests might even be surprised by a meal prepared by Kudo himself, as he will be travelling in and out of the country every quarter.
STRANGER THINGS
If you hear imbibers at Smoke & Mirrors exclaim, “There’s a cloud on my cocktail!” don’t worry, you’re not drunk… yet. That’s just the kind of mixology magic one can expect at National Gallery Singapore’s rooftop bar, what with its new menu of innovative drinks, The Playful Eye. The aforementioned nephology spotting is actually Cloud & Air, a honeyed, white port-based concoction with citrus smoke that floats up to a milk meringue topper. More adventurous palates can opt for Kurokawa (“black river” in Japanese), an umami-filled drink with a wave of rausu kombu (seaweed) infused vodka, shaken with gomasio (black sesame and salt) and ponzu tincture for acidic punch, then garnished with micro tomatoes and sea grapes to let the tart and briny flavours linger.
