Food and Travel (Singapore) - - New Bites -

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

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