Singapore's Top Restaurants - - Australian -

Aus­tralian chef Sam Ais­bett has made quite a mark with his gor­geous restau­rant clad in dusky shades of pink, beige and mint, and taste­ful gilded ac­cents. His food— best de­scribed as mod­ern Aus­tralian—is a cre­ative melange of flavours that draw from his ex­pe­ri­ence work­ing in some of his na­tive coun­try’s best restau­rants in­clud­ing the award-win­ning Quay and Tet­suya's, and from the South­east Asian pro­duce he buys from a nearby wet mar­ket.

At White­grass, he serves tast­ing menus that fea­ture dishes like Korean-in­spired bim­bim­bap, com­pris­ing com­pressed cu­cum­ber, smoked sal­mon gelee, chrysan­the­mum petals, trout eggs and sea­weed. He also uses some uniquely Aus­tralian pro­duce like fresh­wa­ter mar­ron, which he serves with frozen pomelo, lemon cream, yuzu, and a ‘boil­ing’ cold to­mato con­sommé with herb oil.

The ser­vice at this fine diner is im­pec­ca­ble, and the wine list holds plenty of op­tions from some of Aus­tralia’s best vine­yards.

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