Sump­tu­ous… AND HEALTHY

There’s no rab­bit food to be found at th­ese eater­ies that serve up nu­tri­tious fare with flair.

Simply Her (Singapore) - - Home & Food Cook’s Day Out - BY LIM TSIAO HUI

TAN­GER­INE

Level 1, Espa, Re­sorts World Sen­tosa, tel: 6577-6688. Open daily, 10am-10pm Pop by this restau­rant run by Espa, the ul­tra-luxe spa at Re­sorts World Sen­tosa, for a spot of re­lax­ing calm – the in­door din­ing area is en­closed by floor-to-ceil­ing win­dows that over­look a heli­co­nia gar­den, while the al­fresco area sits on a shel­tered tim­ber deck in front of a large pond and the spa vil­las. THE MENU If you are count­ing calo­ries, the menu spells it all out for you. De­signed by hus­ban­dand-wife celebrity chefs, Sam and For­est Leong, with in­put from Espa’s nu­tri­tion­ist, the menu changes ev­ery three months. Most dishes are a mar­riage of Western and Asian styles and in­gre­di­ents. There’s noth­ing overly rich in the five sal­ads, two soups, six mains and three desserts. Nor are there long-cook­ing stews, to pre­serve the nu­tri­ents in the food. • We went with Chef Sam Leong’s Asian In­spired Pomelo and Co­conut Salad with Prawns ($16) which had shreds of chilli, onions and shal­lots driz­zled with peanuts and adorned with flo­ral petals – a won­der­ful combi of tex­tures and flavours. • Salmon “Sashimi-style” with Mush­room in Clear Thai Healthy Broth ($18) is ac­tu­ally a re­fresh­ing tom yam soup with­out the usual heavy spici­ness.

ONAKA

#01-32 Alexan­dra Re­tail Cen­tre, tel: 6270-2012. Open Mon to Fri, 11am-10pm; Sat, 10.30am-10pm I or­dered Wa­ter­melon Sashimi and it turned out to be sous vide (slow­cooked in a wa­ter bath) wa­ter­melon slices, shaped to look like the raw deal. Ex­pect such sur­prises at Onaka, which caters to reg­u­lar din­ers, veg­e­tar­i­ans, ve­g­ans, and those on egg-, dairy-, or gluten-free di­ets. THE MENU A lav­ish spread by Chef Ja­son Vito, rang­ing from dishes with su­per­foods such as

quinoa, avocado and sprouts to fu­sion mains like Mar­itime Bar­ley Risotto ($23), and re­ally luxe fare like Alaskan King Crab ($38). • Con­fit Byaldi ($18) is a rata­touille on a size­able por­to­bello mush­room and a bed of quinoa pi­laf. The chunky mush­room added good bite while the grains filled me up nicely. What was un­ex­pected was the gar­nish of bal­samic vine­gar jelly that cuts through the more in­tense flavours of the dish. • Chicken in the For­est ($28) is free-range chicken from France, brined, then cooked sous vide for an hour and paired with a mush­room ragu and salad greens. It’s smooth, ten­der and flavour­ful. • The desserts re­ally top the meal. Try the mac­arons made with pureed beetroot or spinach, and or­ganic choco­lates ($14 for an as­sort­ment of mac­arons, choco­lates and berries). I had them with or­ganic camomile tea (there’s or­ganic cof­fee too) and never felt healthier af­ter a feast.

Chef Sam Leong's Asian In­spired Pomelo and Co­conut Salad

with Prawns

Salmon “Sashimi-style” with Mush­room in Clear Thai

Healthy Broth

Con­fit Byaldi

Chicken in the For­est

Onaka

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