Looking for a new place to eat at this June? Here are some new restaurants to check out in Singapore this month.
Yellow Pot, a modern Chinese restaurant and bar at Six Senses Duxton, places emphasis on the healthy aspects of its cuisine and its use of organic and sustainably sourced ingredients.
The menu includes sesame-coated Braised Duck Spring Roll ($14++, above), duck, chicken and pork belly cooked under dry heat in a traditional hickory wood-fired Apollo oven; and chicken soup ($12++), slow-cooked with a shimeji-stuffed tomato.
The seafood and meat dishes are intended for sharing and are portioned accordingly.
Crispy Sichuan Chicken ($24++) is a stir-fry dish, with dried red chillies, roasted peanuts, spicy bean paste and Sichuan peppercorns.
The Steamed Kuhlbarra Barramundi ($22++) is served with ginger-scallion pesto, while the Wok-seared Organic Grass-fed Beef Tenderloin ($36++) is coated with a honeyed crushed Tellicherry peppercorn sauce and crispy garlic.
Tea aficionados can choose from a selection that includes Yunnan Black Tea Dian Hong Gold ($12++) and a full-bodied High Mountain Oolong ($22++), grown in the alpine tea zones of Taiwan.
The bar menu offers cocktails with Eastern influences ($22++ each) that incorporate Chinese herbal ingredients and sweet botanical accents.
Bar bites include Lemongrass Pork Sliders ($12++), Curry Marinated Prawn Ball Xia Qiu ($14++)and Sichuan-style Popcorn Chicken ($14++).
88 Duxton Road
A collaboration between chef Vinny Lauria and Young Master Brewery of Hong Kong, the restaurant and bar in Keong Saik Road serves housemade comfort food paired with a comprehensive drinks menu featuring craft beer, cocktails and all-natural wines.
Highlights of the dinner menu include freshly shucked oysters ($6+ a piece), sourced from Singapore’s only oyster farm off Pulau Ubin; Smoked Mushroom Salad ($12+), featuring local fungi from Kin Yan Agrotech; General Tso’s Frog Legs ($14+), a twist on the iconic American-Chinese dish; and Marrow Bruschetta ($22+), in which hashima is paired with oxtail marmalade on toast. The key ingredients in the latter two dishes are sourced from Jurong Frog Farm.
Other dishes include the Butter Roasted Chicken ($25+); the BCM Tagliatelle Bolo ($22+, above), handmade pasta with pork ragu, liver and pickled shiitake; and the signature Mac N Cheese ($18+), topped with scallion and a house-cured egg yolk.
There are 19 craft beer taps, with a core range of brews from Young Master Brewery, including Days Of Being Wild, brewed with dried cherries ($12+ to $20+).
Bar manager Yadhaven Santheran’s cocktail menu spotlights small-batch spirit producers, offering highballs, signature cocktails, boilermakers and after-dinner digestifs ($15+ to $24+).
#01-01, 55 Keong Saik Road
Un-Yang-Kor-Dai, a concept from the Thai city of Khao Yai, has opened an outlet here in South Bridge Road.
It specialises in authentic north-eastern Thai or Isaan cuisine, with signature dishes such as the PenLaos Signature Grilled Chicken (whole $21++; half $11++), which follows a time-honoured recipe from Thailand, in which the skin is seasoned with white peppercorn and fresh coriander.
For Isaan cuisine, there is Korat-Style Fried Rice Noodles with chicken ($13.50++). The al dente dry noodles are fried on the spot, with a potpourri of Thai chilli paste, fish sauce, bean sprouts and chives.
The restaurant, which adopts an open-kitchen concept and is decorated with community artworks and handicrafts, also makes three special sauces by hand: Isaan Spicy Dipping Sauce, Special Spicy Sauce and Sweet and Sour Sauce. The first sauce is paired with the Isaan Beef Tenderloin Steak ($32++, above) for a spicy kick.
Other dishes include Tom Yum Kung Num Kon ($18.90++), with fresh prawns and coconut milk; Fresh Crab With Red Curry Sauce ($49++); Steamed Whole Sea Bass In Spicy Lime Sauce ($28++); Phad Thai Tom Yum With Seafood ($14.90++); and Grilled Pork Neck ($14.90++).
#01-02, 57 South Bridge Road
The new multi-concept restaurant and bar at Swissotel The Stamford features a bistro dining restaurant; beer bar; and grab and go section.
The casual bistro’s all-day menu includes Country-Style Ragout ($12++), made with a fragrant mushroom medley and served with crusty housemade sourdough bread; and Housemade Gnocchi ($18++, above).
At the beer bar is a selection of craft beers from Singapore, Japan, Australia, Japan, Jamaica and Britain, such as Love Trap Lager ($13++) and Rye & Pint Sunday’s Brew ($15++).
Grab and go items include The Traditional Shepherd’s Lamb Pie ($8 nett)and Saltbaked Taproot Salad with feta cheese, fresh spinach and walnuts ($12 nett).
Level 1 Swissotel The Stamford, 2 Stamford Road
Ding Xian Hot Pot
Ding Xian Hot Pot is the newest addition to Suntec City’s Eat At Seven enclave and is the first a la carte hotpot restaurant in Singapore to offer both Blazing Magma Soup (Japanese spicy white miso soup) and Spicy Mala Soup.
There are three other soup bases – Clear Chicken Soup, Tom Yum and Herbal Bak Kut Teh. Ingredients, priced from $2, include A4 Australian wagyu, snow crab legs and housemade meat, prawn, fish and collagen balls, in normal and spicy options.
There are also platters such as the seafood combo ($38.80++) and meat combo ($48.80++).
Ding Xian also offers cooked food, such as Seasonal Mala Grilled Fish ($10.80++) and Braised Mala Chicken Feet ($4.80++, four pieces). There is also a Value Hotpot Lunch ($12.90++).
#03-315 Suntec City North Wing, 3 Temasek Boulevard
Located in Marina One, the multi-concept venue includes an all-day cafe, restaurant and bar. Executive chef Lee Boon Seng, formerly of Osia, whips up contemporary European and Southeast Asian sauce-centric cuisine.
Appetisers ($14++ to $30++) include Hand-chopped Beef Tartare, while mains include Glazed Local Duck Breast ($28++). For dessert ($14++ to $20++), there is Licorice Root Ice Cream (above) and Frozen Salted Chocolate Peanut.
The bar offers bite-sized items such as Steamed Pizza ($18++) and bigger plates such as the Charcuterie Platter of 5J pure jamon Iberico ham, wagyu bresaola, coppa ham, olive and pickled vegetables ($46++). Drinks include speciality coffee from Toby’s Estate and cocktails by the resident mixologist.
#01-26 Marina One The Heart, 5 Straits View
Text: Straits Times