Singapore’s food and beverage businesses have been hit hard during the pandemic. And despite the creative takeaway options that have been on offer, it’s been difficult to replace the joy that comes with a festive meal out with friends and family. Luckily for us, many restaurants have managed to stay strong and keep their doors open.
Despite the obstacles, a few ambitious international chefs from around the world have even gone ahead and opened new restaurants in the past few months. Check out a few of the most exciting additions to the culinary circuit.
In November, Odette’s award-winning chef Julien Royer opened a French restaurant in Dempsey. Claudine has taken over the space of The White Rabbit, set on the grounds of a former military chapel built in the 1930s. The new menu offers classic French dishes like Steak Tartare a la Parisienne, made with New Zealand beef and served fries. He has also incorporated more modern dishes, such as the Hokkaido Uni Pasta, prepared with cold angel hair, kombu, smoked egg yolk and fine herbs.
Gaggan Anand has been attracting attention in Bangkok’s dining scene for quite some time. Back in 2017, his restaurant received two stars in the first Michelin Guide Bangkok. The legendary chef has showed no signs of slowing down and lucky for everyone in Singapore, he is the chef in residence at Mandala Club until 31 March 2022. “People come to my restaurant for a rebellious experience, and we want to push their imagination to new frontiers with this residency,” Anand says. He has put together degustation menus based on seasonal ingredients.
Modern Israeli cuisine has recently been transported to a shophouse on Amoy Street. Chef Eyal Shani made a name for himself in Paris, New York and Tel Aviv before opening up this Singapore outlet. The Israeli sharing plates featured on the daily-changing menu are heavily influenced by Mediterranean, French and Italian flavours. Look out for the Naked Heirloom tomatoes topped with olive oil and salt flowers, one of the chef’s signature dishes. Other stand outs include the Burning Yellow Potato topped with sour cream and a sharp cut salad, as prawns prepared in a hazelnut butter and served on a pillow of perfectly smooth hummus
Chef Saurabh Udinia made a name for himself at Farzi Cafe and Masala Library in India. His first restaurant in Singapore focuses on modern Indian cooking and the chef’s love for fire and smoke. Known for experimenting with the grill, the restaurant has been set up with a custom-built woodfired grill and hand-built Tandoor oven. Try a charred lobster with garlic butter and curry leaves or the Magra lamb chops, marinated with mustard oil and Indian spices.
Please check the establishments’ respective websites for opening hours as well as booking requirements before visiting, and remember to adhere to safe-distancing measures while out and about.
The information is accurate as of press time. For the latest travel advisory updates, please refer to the Ministry of Foreign Affairs’ website.
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