HIGH NOTES

A new chef, two freshly minted restau­rants, and a snazzy bar to swig a twisted cock­tail or two

Harper's Bazaar (Singapore) - - THE CULTURE -

IN THE HOT SEAT

There’s a new man in Artemis Grill’s kitchen: Ex­ec­u­tive Chef, Oliver Hyde. Trained by Gor­don Ram­say and Ja­son Ather­ton, Hyde de­vel­oped his unique style of home­made-in­spired meals from his fa­ther and grand­mother—who were chefs too—which has seen him at Miche­lin-star restau­rants in Eng­land and France be­fore his ar­rival here. Un­der his tute­lage, the restau­rant’s mod­ern Mediter­ranean menu will con­tinue to cel­e­brate sea­sonal, sus­tain­able pro­duce and ro­bust flavours, with new dishes like Bay Scal­lops burst­ing with umami flavours from crispy pork belly; and Côte de Boeuf, a deca­dent 1.1kg slab of pre­mium Ja­panese Black rib eye made to share.

TREBLEMAKERS

A 1920s speakeasy meets a 21st-cen­tury jazz bar is what best de­scribes Cool Cats. No gim­micks or pass­words needed—this 60-seater lounge is ac­cessed through a dis­creet door in­side en­ter­tain­mentlifestyle des­ti­na­tion, The NCO Club, and boasts a drinks menu filled with pro­gres­sive clas­sics de­liv­ered with a cross-con­ti­nen­tal twist. Its sig­na­ture Ne­groni is made ex­tra punchy with Mez­cal, a smoky agave liquor; while the Old Fash­ioned is crafted with bit­ters, honey wa­ter in­stead of sugar, and Di­plo­matico Reserva Ex­clu­siva, a sweet rum ma­tured in whisky bar­rels. What sets Cool Cats apart is its reper­toire of live mu­sic, which fea­tures an ever-chang­ing ros­ter of in­ter­na­tional mu­si­cians across jazz, funk, and rhythm & blues. Sin­ga­porean chef, Justin Quek has re­turned to Ma­rina Bay Sands with not one but two tan­ta­lis­ing open­ings: Ca­sual-chic all-day eatery, JustIN - Flavours of Asia; and fine din­ing restau­rant, Chi­nois­erie. An el­e­gant pre­sen­ta­tion of dis­tinctly ori­en­tal flavours, ex­e­cuted with French haute cui­sine tech­niques, Chi­nois­erie’s menu fea­tures dim sum in a cham­pagne emul­sion, five-spice puff pas­try rem­i­nis­cent of pain au miel, and scram­bled eggs made deca­dent with crab meat and pops of caviar. JustIN, on the other hand, fo­cuses specif­i­cally on of­fer­ing lo­cal hawker fare with a touch of op­u­lence.Think Chef Justin’s Sig­na­ture Foie Gras Xiao Long Bao,Wok-fried Maine Lob­ster Hokkien Noo­dle and Durian Crème Brûlée, served with a breezy view of the city sky­line.

From left: Artemis Grill’s Quinoa Falafel. Chef Oliver Hyde

From left: Cool Cats at The NCO Club. Mez­cal Ne­groni

From top: Chi­nois­erie’s Scal­lop with Egg White and Royal Osci­etra Caviar. The al fresco area over­look­ing Ma­rina Bay at JustIN - Flavours of Asia. Chef Justin’s Sig­na­ture Foie Gras Xiao Long Bao at JustIN

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.