SAVORING SINGAPORE
From yakitori to contemporary French cuisine, these are the six places to eat right now.
The Dempsey Cookhouse & Bar
Having already expanded his global food empire to Asia with successful restaurants in Hong Kong, Tokyo, and Shanghai, it was only a matter of time before international food celebrity and Michelin-starred chef Jean-Georges Vongerichten turned to Singapore. At The Dempsey Cookhouse & Bar, part of the handsome new COMO Dempsey development located on the site of old British army barracks, Vongerichten opts for a casual, communal dining approach. The menu features a number of the chef’s signatures— including his indulgent caviar creations—alongside other dishes, like lobster with saffron tapioca and passion fruit, that have been given a refreshing Asian twist ( comodempsey.sg).
Don Ho Social Kitchen & Bar
Arguably Singapore’s hottest food ’hood, the Keong Saik Road area shows no signs of slowing down with the March arrival of this raucous restaurant from local party planners Sunshine Nation. Decked out, as its name suggests, with leafy plants and tropical designs, Don Ho focuses on modern Australian cuisine divvied into share-friendly plates like ox-tongue sliders, ashcured ocean trout pastrami, and smoked sweet potato hummus. With one day’s notice, large groups can feast on a four-kilogram suckling pig roasted whole. Don Ho’s tropical theme extends to the cocktail list, too—sip the Coco Bongo, a mixture of passion fruit, elderflower and vanilla syrup, vodka, and St-Germain ( don-ho.com).
Birders
It’s all about the yakitori at this trendy new joint festooned with pop art and located in the pretty strip of vintage shophouses on Tras Street, a popular after-work hangout. Launched by local celebrity Adam Chen and the team behind “secret” rooftop car-park bar The Great Escape, Birders chars its chicken, pork belly, and other skewers in an open kitchen over charcoal grills. The proteins are complemented by a short but considered menu of small plates that includes curry croquettes, liver mousse, and egg tempura ( fb.com/birderssg).
Salted & Hung
Brisbane native Drew Nocente heads the kitchen at this buzzy Australian-style bistro, which in March earned “Best New Restaurant” honors at Singapore’s annual World Gourmet Summit. A display of hanging charcuterie in the shophouse’s front window is the not-so-subtle hint at Salted and Hung’s dedication to all things cured and smoked, from kangaroo to lamb leg, hamachi collar, and just about every edible cow part. Nocente does his own pickling as well, and he stocks the bar with an impressive variety of Australian wines and bottled craft beers ( saltedandhung.com.sg).
DSTLLRY par Christophe Lerouy
After staking his reputation locally at Singapore’s Michelin-starred Alma by Juan Amador, French chef Christophe Lerouy returns to the upscale dining scene with DSTLLRY, a 21-seater discreetly located in Queenstown. Within an open kitchen surrounded by counter seating, Lerouy offers a six- and eight-course omakase- style set menu showcasing his artful approach to French contemporary cuisine. The entire menu is refreshed monthly, but expect colorful dishes inflected with seasonal Asian ingredients, like wagyu oxtail and foie gras bao with black garlic ( dstllryco.com).
Mojo Singapore
Good vibes abound at Mojo, the first food venture from twentysomething Singaporean actor Shane Pow. During the afternoon, when the place is often packed to near capacity with lunching office workers, Mojo serves healthy protein bowls with options like Norwegian salmon and beef steak heaped with quinoa, Thai papaya salad, and other grains and vegetables. Come nightfall, it morphs into an izakaya cranking out 12 types of yakitori, Japanese sakes and whiskies, and cocktails like the Niwatoko-Ume, a blend of Campari, elderflower essence, and
umeshu (Japanese plum liqueur). Save room for Mojo’s popular umami bomb, the decadent foie gras chahan ( mojosingapore.com).