Scottish food is a mystery to most people here; a general impression of the country’s cuisine is its reliance on animal lard, haddock, potatoes and oats. But executive chef Guven Uyanik is determined to change that at Usquba. By using ingredients from Scotland and French cooking techniques from his repertoire, he does justice to the produce. The Scottish lobster (S$58), poached in butter and with a drizzle of lobster jus made from the crustacean’s head, is done perfectly. Taking each bite with some of the accompanying peaches and beetroot accentuates the sea critter’s natural sweetness. We also liked the Ravioli of Pork Cheeks (S$21) dressed in port wine reduction. Done al dente, the ravioli pockets open to reveal tender meat sous-vide for 21 hours.
Uyanik plans to introduce new items to the menu every few months like the savoury explosion of cabbage pesto flavoured with lamb he’s experimenting on, but right now, has his eye on bringing in more native meats (the local authorities have very strict regulations on importing game). Trained in the kitchens of Gordon Ramsay and Thomas Keller, Uyanik clearly is adept at what he does and afforded the culinary creative freedom, might be able to make Singaporeans excited about modern Scottish cuisine. ◆ #02-03B, One Fullerton, 1 Fullerton Road. Tel: 65/8723-6378 www.usquba.com