Cookbook author and former Microsoft executive Nathan Myhrvold put this region on the molecular cooking and food science map when he created the high-tech cooking lab Modernist Cuisine back in 2011 in nearby Bellevue. Recently, he opened a permanent Seattle photography gallery (open daily from 10am to 6pm) featuring prints of his food- and cooking-focused photography. Food fans can browse large-format, almost disorienting close-ups of bread crumbs, vitamin C, an espresso or a cocktail splashing across a tropical backdrop.
For over a century, this iconic attraction in downtown Seattle has remained the heartbeat of the city’s food scene. It’s easy to spend half a day here meandering through the sprawling collection of shops, craft boutiques, restaurants and farmers’ stalls. Don’t miss the new MarketFront, where you can find craft beers from Old Stove Brewing Co, delicious snacks from chocolate factory indi chocolate and lots more besides. Various craftspeople also sell jewellery, art, clothing and more – perfect options for unique gifts and souvenirs. Step outside to the public terrace and plaza, where patio spaces look out over Elliott Bay and towards the Olympic Mountains.
Opened earlier this year, Estate has quickly made a name for itself as a standout option in the buzzy Capitol Hill neighbourhood, an area packed to the gills with trendy stores and boutiques. Owner David Lee sells a collection of eye-catching men’s streetwear that throws back to the fashion aesthetic of ’80s and ’90s pop culture. Shoppers can find retro designs on items such as leather jackets, graphic T-shirts of bands and cult films and plenty of Pacific Northwest plaid.
In Seattle’s diverse Hillman City neighbourhood, husband-and-wife owners Aaron Verzosa and Amber Manuguid honour their Filipino-meets-Pacific Northwest heritage through ultra-modern takes on traditional dishes such as sinigang, a sour soup made with cranberries grown in Washington State instead of the traditional tamarind; and kinilaw, a raw fish dish served here in a sardine tin to pay homage to the Filipinos who once worked in Washington’s fish canneries. The food unfolds over nine to 11 courses, with seating for only 16 people per night. Verzosa and Manuguid tell stories of Filipino culture and history as they serve each course. The menu relies heavily on Washington produce, including vegetables grown by Filipino-American farmers in Eastern Washington. Interestingly, there’s not a drop of soy sauce or a grain of rice to be found in the building.
Japanese chef Mutsuko Soma – who was born in Tochigi and moved to Seattle to study culinary arts – made her name with soba restaurant Kamonegi. Now, she’s venturing into sake just two doors down at this new bar, a tiny spot with 20 seats inside and a small back patio. Soma is also a certified kikizakeshi (sake sommelier), and guests can sample around 20 different bottles of the beverage – mostly Japanese, with the occasional Washington-made sake available – while nibbling on snacks that feature fermentation – another one of Soma’s pet projects. Bites include local oysters, asparagus and scallops in yuzu vinaigrette, pickled vegetables and a Japanese egg sandwich. Non-sake drinkers can partake in Japanese beer or sparkling wine.
Singapore Airlines will launch non-stop flights thrice weekly to Seattle on 3 September 2019. For more info and to book a flight, visit singaporeairlines.com.
This article was originally published in the July 2019 issue of SilverKris magazine