Set­tling In

Here are four new play­ers that did not make it into the guide in time, but look set to im­press in the com­ing months

Singapore's Top Restaurants - - Contents -


Along with new ca­sual diner Justin, Chi­nois­erie is chef Justin Quek’s come­back project at Ma­rina Bay Sands. The Asian-french fine din­ing restau­rant seats 70 in a sump­tu­ously ap­pointed space, while its menus show­case pre­mium in­gre­di­ents sourced from around the globe. Think dishes like dim sum in Cham­pagne emul­sion, five-spice puff pas­try, and a de­cep­tively sim­ple plate of scram­bled eggs topped with crab­meat and caviar. The wine list is ex­pected to be ex­ten­sive too. Pre­pare to be pam­pered as Chi­nois­erie will be pulling out all the stops with ex­quis­ite table­ware, sil­ver cut­lery and ta­ble­side trol­ley ser­vice. The Shoppes at Ma­rina Bay Sands, B1-13/14/15, 2 Bayfront Av­enue Tel: 6818 1914

The Gyu Bar

Started by the peo­ple be­hind Sushi Kimura at Palais Re­nais­sance, The Gyu Bar is an up­scale yakiniku restau­rant sit­u­ated at the Novo­tel and Mer­cure ho­tels on Stevens Road. Upon ar­rival, guests are served a cup of com­pli­men­tary house sake. For more, one can choose from their se­lec­tion of over 40 pre­mium sakes avail­able by the carafe, in­clud­ing rare Ko­magura organic sakes from Fukuoka. The meats are an­other high point. The own­ers use pre­mium Ku­mamoto beef as the meat is more ten­der and flavour­ful with­out be­ing overly fatty as com­pared to other wagyu va­ri­eties. A good way to savour the meat is to go for the omakase beef plat­ter, which fea­tures as­sorted beef cuts of the day such as chuck roll, top round, short rib, rump and tongue. 30 Stevens Road, #01-08 Tel: 6732 0702

Restau­rant Ibid

From chef Woo Wai Leong, win­ner of the in­au­gu­ral Masterchef Asia in 2015, comes Restau­rant Ibid. "Ibid" lit­er­ally means 'in the same place', and for Woo, is short­hand for how his food ref­er­ences his roots and ori­gins. As a Sin­ga­porean Chi­nese, he is equally in­flu­enced by child­hood mem­o­ries, his Chi­nese her­itage and Western culi­nary tech­niques he has picked up. Rather than mod­ern Sin­ga­porean or Chi­nese, he prefers to la­bel his cui­sine 'Nanyang-style' in as­so­ci­a­tion with Nanyang artists like Ge­or­gette Chen. Through a lunch a la carte menu, and four-, six- and eight-course sets for din­ner, Woo puts up plates that are in­spired by a key Chi­nese in­gre­di­ent and built upon with his mem­o­ries of the past and present. 18 North Canal Road Tel: 9151 8698

Ma Cui­sine

Step into Ma Cui­sine, and you get the feel­ing you've stepped into a chic Parisian wine bar, com­plete with its own trea­sure trove of cel­lars, a Madeira room and a Port room. Som­me­lier-owner An­thony Charmetant and chef-owner Mathieu Es­coffier's pas­sion for vino is in­fec­tious, set­ting the mood for the dis­cov­ery of rare and un­usual quaffs. Ma Cui­sine's over 600-la­bel strong cel­lar in­cludes clas­sics and rare vin­tages to wines from lesser-known new­gen­er­a­tion wine­mak­ers. Es­coffier has pre­pared a short menu of French clas­sics and Bur­gun­dian spe­cials to go with these wines. 38 Craig Road Tel: 6224 1838

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