If the restaurants give you deja vu, here’s why.
YOU CAN’T KEEP A GOOD CHEF DOWN
WHO Fung Chi Keung
WHAT Kai Garden Chef Fung
Chi Keung, the man who introduced colourful xiao long bao to Paradise Group outlets, has branched out on his own. He now runs fine-dining Cantonese restaurant Kai Garden, where he can practise his flourishes on traditional Chinese dishes with complete autonomy. Especially good is a piquant dish of braised chicken with flower crab, where the unusual pairing of common fowl with a Chinese delicacy works, thanks to a robust gravy and slices of roast pork that tie the dish together. #03-128A/B Marina Square.
FROM STEAK TO SUCKLING PIG
WHO The Prive Group
The Prive Group has expanded from its steakand- burger roots to venture into Chinese cuisine. Empress at Asian Civilisations Museum bears the hallmarks of a Prive restaurant, with its scenic location overlooking the Singapore River and al fresco dining option. The menu offers Chinese standards like char siew (crackling roast pork), braised abalone and lobster e-fu noodles, but more interesting are dishes that showcase the group’s know-how of Western cuisine, such as fried brown rice with pine nuts and asparagus, and chempedak-infused creme brulee. 1 Empress Place.
A TURN AT JAPANESE
WHO Les Amis Group
Following the success of Vietnamese eatery Nam Nam Noodle Bar and Spanish tapas joint La Taperia, Singapore fine-dining pioneer Les Amis Group expands its casual-fare line-up to cover Japanese cuisine. Retro-chic Jinzakaya is a good after-work watering hole that serves an extensive selection of grilled foie gras and wagyu skewers, as well as donburi (Japanese rice bowls), to go with the drinks. Sake labels are curated by the group’s tipple expert Raymond Lim, who is partial to introducing boutique breweries. Get the fruit-based sakes that come in blood orange and yuzu flavours for a refreshing change. #01-08/10 Owen Link, 1 Farrer Park Station Road.