Freshly Served
Bite-sized updates from the F&B scene.
01 JUST ASK
The reopening of gastronomic destination Waku Ghin has surely pleased many returning foodies. It is also primed to win over a new legion of fans in its new space. While the omakase is a mainstay, there’s now a full bar offering not just craft cocktails, but a la carte dishes prepared with the same care and ingredients presented at Waku Ghin’s exclusive chef’s table. This includes seasonal oysters and fish and chips. There’s also a full dessert display, showcasing creations like matcha tarts and an exemplary Basque cheesecake made with just cheese and eggs. On top of its menus and treats on display, chef-owner Tetsuya Wakuda is happy to accommodate any request – for a price, of course. This includes everything from having the restaurant’s signature dish of marinated botan ebi with uni and caviar at the bar to creating an exclusive birthday cake.
02 SEASONAL TREATS
When it comes to eating Japanese, springtime heralds the peak of some of our favourite ingredients. Fat Cow will be offering a series of spring dishes in its Haru Matsuri menu (until June 30), including minced firefly squid squid wrapped in crisp nori and hamaguri clam shabu-shabu. For the complete experience, opt for the chef’s table omakase with highlights such as a scallop, uni and shiso fritter that comes in a flower crab end served with dashi sauce. Of course, you can’t have a great meal at Fat Cow without beef. We’re fond of the indulgent combination of Himeji A5 wagyu, sukiyaki broth, egg yolk and truffle shavings.
03 LOCAL TOUCH
Shinzo heralds the spring season with a refreshed menu showcasing oceanic delights like rich, umami ankimo made with monkfish liver ankimo made with monkfish liver and mild shirako (cod milt) as part of its Kasen menu. One of the more traditional sushi joints around, most of the chef’s omakase consists of no-frills, ingredient-focused dishes, including meaty anago presented as tempura and nigiri with choice seafood. Even some local touches like a moreish century egg tofu appetiser make an appearance. One of our favourites is amberjack sashimi dressed with furikake, caviar and truffle. The Tuesday omakase dinner comes with complimentary sake pairings.
04 SINGLED OUT
Just like wine, barley grown in Scotland expresses its terroir, too, and it is this belief that stands behind Bruichladdich’s Micro Provenance series. While every release so far has been a delicious journey that explores the nuances of different ages, cask types and more, the latest – Cask No. 1898 – is just a little bit more special because it was bottled for Singapore and Malaysia, and with only 144 bottles available in each country. Unpeated, aged for 10 years in second-fill syrah barrels and bottled at cask strength (59.5 per cent ABV), the spirit teases with notes of blackberries and cinnamon. But don’t take our word for it. Drams are available at The Single Cask, The Wall, Malts, The Cooperage, The Writing Club, CU, The Joint and The Vault.
05 NEW OWNERS
Real estate and lifestyle group Mandala, whose properties include The Yotei in Niseko and the defunct Operation Dagger in Singapore, has acquired full ownership of Straits Clan members club. Under the new ownership, it will be known as Mandala Club. The real news here, however, is that three Michelinstarred Mirazur of the French Riviera in Menton – No. 1 on the World’s 50 Best Restaurants list – will be holding a three-month residency with four menus. The space is being transformed into the lunar phases that inspire the Mirazur philosophy. Expect dishes like lamb confit a mille feuille of salad leaves and seaweed and The Dark Side of the Moon, a monochromatic plate of fish, black garlic and liquorice. While bookings are open to the public, members are given priority.
06 GIN BUFFET
There are over 200 labels of gin at CBD bar Cin Cin and you can try a good part of them with The Gin Treasury, a Saturday-only buffet offering 50 gin and nine tonic options you can mix and match. Under mixed drinks, there are 12 cocktails, including the locally inspired Majulah Singapura, a spin on the Singapore sling prepared with local gin Brass Lion, and Kopi Kaki’s with Kyro dark gin, Mancino Kopi vermouth, Campari and a coffee-flavoured foam.
07 FLYING ONCE AGAIN
Highly-regarded ghost distillery Brora is finally firing up its still after 38 years of inactivity. In the meantime, owner Diageo has unveiled a one-time release of three single malts – Brora Triptych – to commemorate the restoration of the distillery. The collection features three expressions from the past: a 38-year-old bottling that showcases the whisky's distinctive waxiness, an exceptionally-peated 43-yearold and the producer’s oldest-ever public release, a 48-year-old. The set retails at $49,000 and is available from Diageo Rare & Exceptional.