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Fynn’s Stel­lar at 1- Al­ti­tude’s eight- course An­tipodes Menu re­flects Chef Christo­pher Millar’s Aus­tralian her­itage, ex­pe­ri­ences and culi­nary ad­ven­tures. Each course show­cases his per­sonal style of cook­ing: us­ing mod­ern tech­niques to get the most out of t

Expat Living (Singapore) - - Wine & Dine -

Who’s cook­ing: Tal­ented Sin­ga­porean Chef Aun Lim. Un­til re­cently the creator of awe­some pizza at Cicheti on Arab Street, he has now turned his skills to the menu at Fynn’s.

What’s cook­ing: Serv­ing up mod­ern Aus­tralian cui­sine that would be right at home in Mel­bourne or Syd­ney, Fynn’s of­fers ex­cep­tional food at value-for-money prices. Sit in­side or out­side – it’s a re­laxed vibe that pairs a muted beach theme with friendly ser­vice. Choose from an eclec­tic mix of global dishes that pay trib­ute to Aus­tralia’s mul­ti­cul­tural in­flu­ences. We started with mar­i­nated olives ($6), and Hokkaido scal­lops ($12.50) on a bed of cau­li­flower puree – an in­ter­est­ing con­trast of flavours. For mains, we stuck to old favourites: sir­loin steak ($27) with porcini but­ter and fin­ger­ling pota­toes, and crab­meat taglierini ($26) in a spicy sauce; all the pasta is made in-house. A reli­able drinks menu lists wines, beers and other easy-drink­ing choices; but do check out the cock­tail menu de­vel­oped by the clever team be­hind Re­gent Sin­ga­pore’s Man­hat­tan bar – and don’t miss the su­perb Se­cret Gar­den ($18) cock­tail.

Must-try: The Span­ish oc­to­pus ($17) with lemon­grass and spicy ap­ple slaw (I usu­ally avoid oc­to­pus in case it’s too chewy, but this was sen­sa­tional); and the choco­late semifreddo ($13) – a jumble of bit­ter choco­late mousse, crunchy sponge and semifreddo, topped with Mal­don salt and pink pep­per­corns – amaz­ing!

Need to know: Fynn’s is open for lunch and din­ner on week­days, and serves a weekend brunch menu from 11am to 4pm. It’s just a few me­tres from the Es­planade MRT sta­tion en­trance.

21 Boon Tat Street 6221 1911 | cheek­byjowl.com.sg

Who’s cook­ing: Colombo- born Chef Rishi Naleen­dra, who’s had stints at Mel­bourne’s Taxi Din­ing Room, Tet­suya’s and Yel­low by Brent Sav­age. Af­ter sub­se­quently land­ing in Sin­ga­pore, he took up the head chef role in the now-de­funct Maca, from where he was head­hunted to helm this Mod Oz eatery.

What’s cook­ing: We had the highly rec­om­mended Chef’s Menu ($88) of four snacks and five mains, most of which are on the à la carte menu. Ac­cord­ing to Chef Rishi, the kitchen tries to up­date both menus ev­ery few months, while re­tain­ing sig­na­tures like the slow-cooked lamb shoul­der ($38) with grilled zucchini, green olive sauce, herbed yo­gurt and puffed rice. Not big on lamb my­self, I thor­oughly en­joyed the pan-seared bar­ra­mundi ($32) in­stead. Fea­tur­ing lo­cally farmed fish, prawn bisque foam, caramelised onion puree and charred let­tuce, this well-ex­e­cuted dish had lovely tex­tures and flavours. Our meal ended on an in­ter­est­ing savoury-sweet note: the fresh and bold plums dessert ($15) in­cluded burnt co­conut husk, co­conut sor­bet, sherry curd and Sichuan pep­per.

Must-try: The mack­erel ($22) – lightly charred mack­erel fil­let set atop green tea jus, horse­rad­ish sauce and burnt lemon pow­der. Its savoury bite and tangy nu­ances proved a win­ning com­bi­na­tion.

Need to know: Re­serve a ta­ble in ad­vance; the place was packed when we vis­ited on a week­night!

Level 3 Swis­sô­tel The Stam­ford, 2 Stam­ford Road 6338 0261 | wooloo-mooloo.com/sg

Who’s cook­ing:

Head Chef Di­nesh Na­galingam.

What’s cook­ing: When a freshly baked, com­pli­men­tary loaf of bread ar­rived at the ta­ble, I had to quickly re­mind my­self not to eat the whole thing! For starters, we opted for the amaz­ingly fresh colos­sal crab lumps ($34) served on a bed of ice­berg let­tuce with Louis dress­ing and mus­tard may­on­naise; and the lob­ster bisque ($28) – smooth, creamy, and served with a dash of co­gnac and some lob­ster meat.

For mains, we couldn’t re­sist the clas­sic steaks – an Aus­tralian An­gus (War­rnam­bool, Vic­to­ria), grass-fed, eight-ounce cen­tre-cut of filet mignon ($52); and an Aus­tralian Black An­gus (Stan­broke, Queens­land), 120-day grain-fed, 12-ounce rib eye ($70). Both were per­fectly medium-rare, and we en­joyed them with sides of sautéed wild mush­rooms in gar­lic but­ter ($14) and creamy corn ($16). All steaks are served with jus, pep­per­corn, mush­room and Madeira sauces.

Though we could barely squeeze dessert in, we tried the crème brûlée with fresh mint, straw­ber­ries and blue­ber­ries ($19) and the clas­sic Wooloomooloo hot choco­late cake with vanilla gelato ($14).

Must-try: Those fa­mous steaks were some of the best we’d ever eaten! Also, Wooloomooloo does serve other lovely dishes such as roasted spatch­cock chicken ($50), bar­ra­mundi fil­let ($58) and Dor­per lamb cut­lets ($72).

Need to know: The new lunch menu starts from $22 per per­son, and the weekend brunch menu goes for $48 (or $98 with Prosecco). En­joy great food with a per­fect view of stun­ning Ma­rina Bay through floor-to-ceil­ing win­dows.

In­gre­di­ents for pesto • 110g rocket leaves • Hand­ful of fresh basil leaves • 1 gar­lic clove, peeled • 50g Parme­san, grated • 125ml ex­tra vir­gin olive oil • 50g pine nuts, toasted • Freshly ground black pep­per

In­gre­di­ents for salad • 2 ta­ble­spoons bal­samic vine­gar • 5 ta­ble­spoons olive oil • 100g rocket leaves • Salt and pep­per

In­gre­di­ents for tarts • 250g puff pas­try, ready to roll • 300g grated Em­men­tal or Gruyère cheese, or a mix of both • 4 ta­ble­spoons grain mus­tard • Olive oil • 8 to 10 reg­u­lar toma­toes, sliced • 2 ta­ble­spoons fresh thyme • 1 egg

In­struc­tions for pesto the 1. In a food pro­ces­sor, blend rocket, basil, gar­lic, Parme­san and olive oil un­til it’ s a smooth yet grainy con­sis­tency. You can also pound it with a pes­tle and mor­tar in­stead. to 2. Add the pine nuts and sea­son taste with black pep­per, then blend or pound the pesto again un­til well com­bined.

#B1-21 South Beach Av­enue, 26 Beach Road 6384 1878 | fynnsrestau­rant.com will cleanse your palate. Other high­lights in­clude the the

And the bold, – sourced from Stel­lar’s very own cat­tle raised in North­ern Vic­to­ria, Aus­tralia, and served with black­cur­rant ketchup. End with the “ba­con and eggs” dessert – sheep’s milk yo­ghurt with el­der­flower honey and “ba­con soil”. The menu is $ 190 pe

MAY 2017

MAY 2017

MAY 2017

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