1. Modern Asian Fare At Ce La Vi
Go on a modern Asian adventure at Ce La Vi restaurant with executive chef Joseph Sergentakis’ new menu. Highlights include a Hokkaido scallop and oyster ceviche ($34) with pomelo, calamansi, lemongrass oil and coriander dressing; and seared king salmon tataki ($26) with jalapeno coulis, smoked ikura and crispy taro root – a good balance of flavours and textures.
A popular dish here is the steamed Kuhlbarra barramundi and naam jim dressing ($44), which comes in a robust spicy broth made with bonito flakes and tamarind. For a dramatic finale to your meal, Ce La Vi’s premium dessert platter (above, $32, $56 or $80) – complete with dry ice – offers a chef’s selection of desserts including mango lassi cotton cheesecake; pavlova; and chocolate and hazelnut truffle cake.
A selection of a la carte dishes – which changes on a monthly basis – are also available for Ce La Vi’s weekend Lazy Lunch.
Ce La Vi is at Level 57 Marina Bay Sands Tower 3, 1 Bayfront Avenue MRT: Bayfront. Opens noon to 3 pm, 6 to 11 pm daily. Tel: 6508 2188. Visit celavi.com
Photo: Ce La Vi
2. Dim Sum With The Family At Jade
In addition to the selection of existing dim sum menus (from $68 to $108 a person) at The Fullerton Hotel Singapore’s Jade restaurant, a more family-friendly option is now available.
The weekend Family Day set menu (above) is priced at $48 a person, with a minimum of four people to dine. It includes an assortment of dim sum items such as steamed abalone siew mai; pan-fried spiced chilli crab meat bun; and deep-fried taro stuffed with wild mushrooms and truffles.
Besides dim sum, the sumptuous spread also features a supreme seafood broth with coral beancurd; deep-fried prawns coated with wasabi mayonnaise; and stir-fried sliced beef hor fun in fermented black bean sauce.
The a la carte menu has also expanded, so you can add extra dishes such as simmered housemade green chives beancurd with salted pork and shrimp roe ($20); and crispy roasted pork belly ($18).
Jade is at The Fullerton Hotel Singapore, 1 Fullerton Square MRT: Raffles Place. Opens 11.30 am to 2 pm (weekends and public holidays only). Tel: 6877 8911/12. Visit www.fullertonhotels.com/dining
Photo: Jade, The Fullerton Hotel Singapore
3. Nostalgic Dim Sum Buffet Feast At Si Chuan Dou Hua
Indulge in a dim sum buffet at Si Chuan Dou Hua at Parkroyal in Kitchener Road. The buffet showcases a variety of 40 hand-crafted dim sum delights, along with a dessert bar to complete a satisfying lunch.
Highlights include deep-fried lotus with minced fish; Hakka dumpling with turnip; deep-fried signature pork belly roll with yam (above); and steamed vegetarian dumpling with black truffle.
Diners will also get a serving of dishes such as double-boiled chicken soup with abalone, sea whelk, cordycep flowers and conpoy; flatfish with signature soya bean crumb in osmanthus sauce; and combination of “Chong Qing” diced chicken with spicy dried chilli and chilled chicken in spicy bean paste.
Dessert bar offerings include double-boiled lotus soup with mini glutinous rice balls; chilled osmanthus jelly with honey; and housemade beancurd with wolfberry.
Si Chuan Dou Hua is at Parkroyal on Kitchener Road, 181 Kitchener Road MRT: Farrer Park. Opens until June 17, 11.30 am to 2.30 pm (weekdays), 11.30 am to 1 pm, 1.30 to 3 pm (weekends, eve of public holidays and public holidays). At $38 an adult, $22.80 a child, $118 for a group of four adults. Tel: 6428 3170. E-mail firstname.lastname@example.org
Photo: Si Chuan Dou Hua at Parkroyal in Kitchener Road
4. New Menu At Zafferano
Italian restaurant Zafferano’s new head chef Emanuele Faggi from Tuscany, Italy, has revamped the menu with plenty of delicious new items that showcase his roots. Back in 2013, he came to Singapore to helm Gaia Ristorante at Goodwood Park Hotel and, prior to joining Zafferano, was a chef-consultant at Donizetti restaurant in Milan as well as a private chef.
Chef Faggi pays attention to minimising food wastage, so any food discards such as the skin of onions, tomato and carrot, and used coffee beans, are made into powder. These elements are cleverly used in dishes for plating and added flavour.
Some stand-out starters include the raw Hokkaido scallops ($32), sprinkled with dried capers powder, topped with avruga caviar and served with saffron sauce; and raw Mazara red prawns ($32), served with warm ricotta, tomato confit, cocktail sauce espuma and drizzled with basil oil. For mains, meat-lovers will enjoy the 150 days grain-fed Black Angus beef tenderloin gratinated with liquorice and capers (above, $58), celery root puree, grilled leeks and burnt onion powder.
Zafferano is at Level 43 Ocean Financial Centre, 10 Collyer Quay MRT: Raffles Place. Opens 11.30 am to 3 pm, 5.30 pm till late (weekdays); 6.30 pm till late (Saturdays), closed on Sundays. Tel: 6509 1488. E-mail email@example.com
5. Exquisite Delicacies At Forbidden Duck
Forbidden Duck, helmed by chef-restauranteur ‘Demon Chef’ Alvin Leung who’s known for his three Michelin-Starred Bo Innovation in Hong Kong, is not to be missed if you love duck and Chinese delicacies.
Like its Hong Kong counterpart, the highlights here are the Peking Duck and the Signature Slow Roasted Duck which is slow-cooked in an oven for three hours for irresistibly pink, tender and juicy meat, before being roasted at higher temperatures in the last 30 minutes to yield its crispy skin. You enjoy the duck meat with butterfly-shaped steamed buns flavoured with calamansi, accompanied with various condiments such as hoi sin sauce with calamansi, sesame oil, garlic, sugar and smoked sea salt. Only a limited number of slow-roasted ducks will be made available daily.
Although the highlights are the duck dishes, do not miss trying out some of the unique fusion dishes here. We especially love the Seafood Rice in Aromatic Duck Soup – a comforting dish features fragrant rice in a flavourful broth simmered with juicy duck meat, and also the Sri Lanka Crab in White Pepper Broth, inspired by the local favourite delicacy, features the iconic Sri Lanka Crab in Chef Leung’s fiery white pepper broth, balanced with a touch of calamansi.
Forbidden Duck is at 8A Marina Boulevard, #02-02 Marina Bay Link Mall. Opens 11.30 am to 3 pm, 6 to 10 pm. Tel: 6509 8767. Email firstname.lastname@example.org
Photo: Forbidden Duck
6. Spice Up Your Day With Qi – House of Sichuan
Next to Forbidden Duck is Qi – House of Sichuan, the one Michelin-Starred establishment from Hong Kong. Spice lovers will revel in the most fiery dishes here, some of which contains Head Chef Wong Chun Fai’s special chilli and pepper blend.
“The secret (to great Sichuan cuisine), is using traditional chili and peppers imported from Sichuan, as well as ginger and garlic, to bring out the authentic, sophisticated flavours of the cuisine,” says Chef Wong. At Qi, spices are specially imported from Sichuan, and the restaurant is committed to the same cooking style as Qi’s restaurants in Hong Kong to bring authentic Sichuan dining to Singaporean epicureans.
The appetisers like Chili Oil Wantons ($12) and Bang Bang Chicken in Spicy Peanut Sauce ($13) have enough zing to excite your taste buds without being overwhelmingly spicy. But if you want to test your mettle, go for the Braised Garoupa Fish Fillet in Chili Oil Soup!
Qi – House of Sichuan is at 8A Marina Boulevard #02-01, Marina Bay Link Mall. Opens 11.30 am to 3 pm, 6 to 10 pm. Tel: 6634 8277. Email email@example.com
Photo: Qi – House of Sichuan