Bite-sized updates from the F&B scene.
Bite-sized updates from the F&B scene.
CONVENIENT LUXURY
Like many other fine dining establishments, modern kappo-style restaurant Esora started offering relatively accessible comfort food during the circuit breaker. For head chef Shigeru Koizumi, this meant katsu sandos – Japanese-style sandwiches with fried cutlets of meat or vegetables.
The restaurant, which has reopened for dining in, is bringing back these sandwiches indefinitely for takeaway. Only 100 are made each week, with options like indulgent omi wagyu beef, pork or wagyu potato croquettes.
Avenue 87 also has an interesting drinks list featuring everything from house-made herbal teas to wines and Asian-inspired cocktails, as well as locally brewed mead.
ALL GIN
Ranked fifth according to the list of Asia's 50 Best Bars 2020, Atlas is leveraging on its massive gin collection to offer two new experiences. The first is Gins of the World that presents guests with a flight of three gins from a particular geographical location, which changes periodically and includes places like South America and Japan. It also comes with a selection of garnishes, soda water and tonic so guests can play around to find their favourite combinations.
SKY-HIGH DINING
Zafferano's refreshed chef's menu showcases technique and some pretty unique ingredient choices. Born in Milan and raised in Naples, head chef Andrea De Paolo presents dishes like kinmedai fillet with sweet Delica pumpkin puree, chard and a coconut-basil emulsion. Dessert is another showstopper: a plate of textures and flavours such as shimeji mushrooms, tonka beans, elderflowers and Itakuja chocolate, a Valrhona fruity single-origin creation of cacao beans with passion fruit pulp.
MORE THAN ORDINARY
Australian chef John-Paul Fietchner is back. After stints at two exciting restaurants – 13 Duxton Hill and Bistro November, he is now the new executive chef of V-Dining by V-Zug. Expect a laid-back but edgy fine dining experience with dishes that express his knack for elevating humble ingredients. Tuck into creations like braised taro with parmesan and onions that has the root vegetable boiled, braised, dried, deep-fried, and then shaved and served with whipped parmesan and pickled onions.
SEASONAL TREAT
It's comforting to know that some things, like the arrival of hairy crab season, still remain the same. At Shang Palace, the prized crustacean gets the seat of honour in a six-course set menu with creations like hairy crab braised with diced beancurd and served with spring onion pancake and foie gras with tomato jelly, as well as a complimentary bottle of 8-year-old Chinese yellow wine that's great with the crab alongside the accompaniment of minced ginger and black vinegar.
