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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
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.