WORDS JEREMY CHUA
WORDS JEREMY CHUA
Fusion cuisine fans may wish to check out Neon Pigeon’s new Spring menu, which has 12 new dishes with Japan esein spired flavours. Said dishes include Duck Tonkatsu, which is served with ponzu sauce, crispy soybeans and pickled cucumber. For dessert, try the Seaberry Bombe. Made from sea buckthorn, this mousse is presented with a sweet matcha sponge and glazed with white chocolate, topped with toasted meringue and chocolate buckwheat crumble.
Executives looking to unwind after a hard day’s work could consider heading to Propeller, a rooftop bar in Bay Hotel. Apart from new cocktails, the bar’s updated menu now offers fare such as Indonesian grilled chicken and vegetables, lamb rack and roasted potatoes, as well as Marmite chicken and Doritos pizza (left).
Diners who want to treat their dads this Father’s Day could head down to il Cielo at Hilton Singapore. Go for the Japanese Degustazione (Italian for “tasting”) menu, a five-course set with dishes such as Carpaccio di Kinmedai, Giapponese Orata Grigliata, and Spaghetti ai Ricci di Mare (below). The latter is a delectable combination of homemade pasta with Hokkaido sea urchin, Sardinia bottarga and yuzu. Prices start from $118 per person.
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