Dessert is a grand affair at Dutch Baby Cafe
Dining out with your children? Check out these fun and fabulous restaurants that will have them clamouring for more.
DUTCH BABY CAFE
Eating out can be hard if you have picky eaters in the family. Whether you’re after sweet treats or hearty staples, Dutch Baby Cafe’s offerings will satiate the taste buds of young and old. Served in hot cast iron pans straight from the oven, the cafe’s signature pillowy soft pancakes with crispy sides are a sight to behold.
Those with a sweet tooth will appreciate the cafe’s signature Caramel Apple, Banana Chocolate or Mixed Berry pancakes, while savoury fans will enjoy the Maple Grapefruit or Caesar Bacon pancakes, generously peppered with succulent slices of meat. Add freshly brewed coffee and fresh fuit tarts into the mix for a cosy spot of afternoon tea. If you’re in the mood for something more substantial after a big day out, try the Baked Cheese Curry Rice, which comes in three variants—Keema (minced meat), Eggplant and Lemon Chicken—or the fusion udon. www.dutchbabycafe.com.sg.
Toast and tortillas for little tykes
Super Loco’s name couldn’t be more apt, for it sends palates crazy—in the best way possible, of course. Its menu of authentic Mexican dishes boasts fresh and robust favourites like spicy, cheesy meat-filled burritos and build-your-own tacos, which arrive at the table in Instagram-worthy fashion; not to mention with a sunny backdrop of Robertson Quay. Children, too, get their own selection of delectable bites, plus “Lil’ Amigo” parties with a host of fun activities on selected holidays. www.super-loco.com.
Head to Jamie’s Italian for a hearty family meal
Trust Jamie Oliver—the celebrity chef and restaurateur who started Jamie’s Food Revolution, a global movement to feed ourselves for a better future—to take a kids menu seriously. Children, after all, are at the heart of this father of five’s global petition for improved food education in schools and households. At Jamie’s Italian, dishes for the little ones are designed to coax them into eating healthier with vibrant hues and flavours.
Think Fish in a Bag, baked with blanched green beans, tomatoes and potatoes; and Secret Seven Tomato Pasta, comprising homemade pasta smothered in Jamie’s seven-veg tomato sauce, topped with a cheddar cheese crust and herby breadcrumbs. All kid’s dishes come with Shake-Me salads, turning eating greens into a fun-filled experience. www.jamieoliver.com/italian/singapore.
Jamie’s Italian balances carbs with greens for the kids
Soak in the nostalgic atmosphere at Three Buns
Housed within Potato Head Folk at Keong Saik Road is Three Buns, a gourmet burger joint that serves up deliciously messy feasts for the entire family. Those looking to indulge can tuck into the Truff Ryder, which comes with a grade A5 Kagoshima wagyu patty, seared foie gras, black truffle cheese and lots of sauce sandwiched between toasted demi brioche buns; while the D.O.
Double G is a next-level hot dog with a prime beef frankfurter, miso mustard, ketchup and onions two ways. Another surprising winner of a burger is James Brown, aka the “Codfather” of soul, featuring a black cod fillet patty, mushy peas and housemade tartar sauce in a rice bun. Besides the fact that every element is made from scratch here, Potato Head Folk makes a donation to Soul Food Enterprise, an organisation that educates children with special needs through creative cooking, for every burger sold. www.threebuns.com/singapore.
Bond over yummy nosh and live tunes at Timbre@Gillman
Nestled within the art enclave of Gillman Barracks, this is the perfect spot for live gig-loving parents looking to unwind, while young ones are kept safely and happily occupied. Every weekend, from 4pm to 8pm, this alfresco dining venue turns into a family fun-filled destination with its Super Social BBQ event, which serves up a selection of freshly grilled items like Chargrilled Lamb Chops with Cilantro Pesto.
Here, you’ll find indoor and outdoor fringe activities to keep the kids entertained. With face painting, bouncy castles, bubble blowers, and thematic arts and crafts available, they’ll hardly have time to get bored, while you kick back with an ice cold beer or a frozen mojito, and chill out to live music by home-grown bands. www.timbregroup.asia/super-social-bbq.
Power up at DC Comics Super Heroes Cafe
DC COMICS SUPER HEROES CAFE
A tribute to the Justice League of heroes, this themed restaurant (the first and only DC Comics Super Heroes Cafe in the region) is divided into dining, café and retail sections. After browsing the range of limited-edition apparel, accessories and souvenirs, chill out at the Superman-inspired café and quench your thirst with the Wonder Woman tea, or perk up with The Flash espresso.
Feeling peckish? The lightweight Green Lantern salad will do your body wonders. For heartier options, there’s the scrumptious Batman’s Dark Knight meal (a wagyu beef burger set served with a charcoal bun, nacho cheese, fresh tomatoes, tapenade spread and a mesclun salad on the side) or Superman’s Free Range Chicken Burger, served with a soft buttermilk brioche bun, and peanut butter spread generously atop the juicy patty for an interesting contrast of flavours. www.marinabaysands.com/restaurants.
The James Brown burger
JAMES BROWN JNR
by Adam Penney, Executive Chef, Three Buns
INGREDIENTS: • 1-2 rice buns, or plain squidgy buns • 4-6 good quality fish fingers (I have always been a fan of Birds Eye) • 100g best quality mayonnaise • 40g sweet dill pickles • 20g capers • 60g frozen garden peas • 4 washed and dried baby romaine leaves • 15g butter • 5g parsley leaves, rinsed and patted dry • 1 lemon • Salt, pepper, sugar.
TO BUILD THE SANDWICH
Carefully air fry or shallow fry the fish fingers in a sauté pan. Cut the buns in half, toast lightly, on both sides, set on a plate. Add 10g of mayonnaise to the bottom bun of each, add a lettuce leaf, split the mushy peas between both buns, add another lettuce leaf on top, add the tartar sauce to the top bun. Place the fish fingers on top of the lettuce, cover with the top bun.
FOR THE TARTAR SAUCE
1. Rinse the capers in water, drain and pat dry, chop roughly. Place in a small mixing bowl.
2. Dice the pickles to about 3mm in size. Add to the capers, finely grate the lemon zest, add a pinch to the capers, mix in 80g of mayonnaise, thinly chop the parsley; add to the tartar sauce.
FOR THE MUSHY PEAS
1. Soften the butter.
2. In a small saucepan, cover the peas with cold water; add a pinch of salt and sugar.
3. Bring just up to the boil, strain off the water. Add the butter, mash with a fork, mix until coarse but creamy; set aside.
BY CHIA SIHAN AND DANA KOH.