Guests at new Bayswater Kitchen have the option of taking home the lobster shells from their seafood meal, in order to make broth with it, using a recipe provided by the restaurant.
Guests at new Bayswater Kitchen have the option of taking home the lobster shells from their seafood meal, in order to make broth with it, using a recipe provided by the restaurant. Before that, try the Fisherman’s Feast: an array of lobsters, mussels and fish with linguine cooked in seafood stock. 2 Keppel Bay Vista.
A TRACE OF ASIAN
New head chef Toni Valero takes Spanish restaurant La Ventana down the fine-dining route. Instead of tapas, the El Celler de Can Roca alumnus dishes out modern European with Asian influences. The pan-seared Hokkaido scallop with miso biscuit crumble impresses with a puree of cauliflower accented with subtle pandan notes, paired with sparkling cava. #01-01, 16A Dempsey Road.
MEATS REDEFINED
Binchotan-grilled spring lamb is a must-have starter for diners at Wakanui Grill Dining. The Japanese franchise still offers New Zealand dry-aged beef and lamb in its new location at Marina One. The speciality Ocean beef here is grass- and grain-fed Angus, offering leanness and marbling for balanced flavour. The wine list see mostly New Zealand wines, sourced from boutique wineries. #04-02, Marina One The Heart West Tower.
MAKING TRADITIONAL MODERN
Shang Palace sees a refreshed, modern menu with new head chef Mok Kit Keung, formerly of the two Michelin-star restaurant of the same name in Hong Kong. He introduces ingredients less seen in Chinese cuisine, say French quail or foie gras, served with black garlic on top of stewed coral trout. French wines are the highlights here. Lobby Level, Shangri-La Hotel Singapore.
