The pandemic has upended almost every aspect of our lives, and the way we wine and dine has not been spared either. Thanks to Covid-19 restrictions and its lockdown effects, many local chefs and food entrepreneurs are now offering new dining styles.
In fact, we’ve observed a multitude of new concepts launching in the past year. These range from pop-up eateries to private dining, as well as home-based kitchens offering delivery services. Some even have waitlists spanning months — a testament to their immense popularity.
With chefs having more time on their hands to rediscover their love for cooking and a desire to connect with others through food, some are also turning this time into a window of opportunity for their passion projects.
“Private and pop-up dining is definitely trending, being a way for the industry to adapt to the new normal,” says Marcus Tan, co-founder at pop-up restaurant Firebrand.
“There is now a way for cooks to do what they love in their own home, and cater to diners that are hungrier than ever for a good meal post-circuit-breaker.”
So where can one check out these new dining options? Below we spotlight five interesting spots with unique POVs towards food that you should add to your go-to list.
What: Home-based private dining at Katong with a menu focusing on Japanese, Spanish and Italian flavours. Its inaugural run in Sept featured gyoza, ramen, and beer pairings.
Who’s behind it: (From left) Head chef Meiwen Tan, a home cook who trained at the Tokyo Sushi Academy; Nicholas Anand Pereira, who’s sous chef and in charge of operations; and Isabelle de Braux manages the front of house and marketing. Pereira and de Braux are also part of travel company Amala Destinations.
Why bother: All three founders are Katongers from birth, and position the dining experience as embodying the laid-back spirit of the area. This means unhurried meals, casual conversations and a sense of community. Even if you’re not a Katong native, the globally-inspired, ever-changing menu is sure to entice.
Chef’s recommendation: Cote de beouf – a decadent hunk of meat, mellowed by an Asian marinade for a longer finish.
How to book: Message them on Instagram at @katongdiner. A six-course meal costs $150 per person. They are booked through January 2021, but are working towards a new concept in February.
What: Home private dining with dishes inspired by its founder Eugene Sito’s love for cooking over a fire. The alfresco dinners are held on the roof terrace of his parents’ home.
Who’s behind it: Eugene Sito, a recent SIM UOL graduate and self-taught chef who has been cooking since the age of 14. He currently works full time at his dad’s automation business and does private dinners every weekend.
Why bother: The dining experience is cosy and communal, which means rubbing elbows with strangers and clinking wine glasses with friends by the end of the night − as Sito describes it. Smoke and fire are incorporated into dishes like wagyu rump and smoked short ribs. Oh, and did we mention he’s booked out till March 2021?
Chef’s recommendation: Smoked sio bak features pork belly that has been cured like bacon, then roasted with lychee at a low temperature for hours.
How to book: Via Google form on The Humble Pit’s Instagram profile at @thehumblepit. Meals are priced at $80 per person and Sito is working to open up more dining slots come Phase 3.
What: Private dining concept with a focus on Southeast Asian cuisine. The seven-course meals include free-flow cocktails by home-based mixologist Melissa Koh (@buttercupmixes). The Matriach’s Kitchen also conducts cooking classes featuring Thai and local food.
Who’s behind it: Chef Jazmyn Widjaya, who took a three-year hiatus from the private dining and food catering scene to start a digital business. After losing many clients during the pandemic, Widjaya decided to channel her creative energies toward cooking classes and private dining again.
Why bother: Widjaya’s keen eye for design makes this more than a typical home dining session. From intricate table settings to perfectly framed prints and well-paired candle scents, the experience is visual and aesthetic as much as it is gastronomic. Her Cook & Dine sessions also teach attendees how to host the perfect meal (yes, this includes decor and food presentation).
Chef’s recommendation: Mussels – done with spicy tom yum and green lipped mussels.
How to book: Sessions may be booked through the website. Prices depend on the number of guests, and a meal costs $600 for five persons.
What: A social initiative featuring pop-up dining and home-based food delivery. Diners are invited to taste the heritage of the Orang Laut, sea-faring tribes who lived around Singapore and the Riau archipelago.
Who’s behind it: Firdaus Sani, a 32-year old and fourth-generation Orang Laut. Firdaus started the business two months ago as a passion project to preserve the heritage of his grandparents who inhabited Pulau Semakau (now Semakau Landfill).
Why bother: While the food offered may be found in many Malay households, Firdaus hopes to tell the story of the Orang Laut people so it never gets forgotten in time. Dishes retain the preparation methods used by Firdaus’ grandparents, like grinding ingredients with a stone mortar. The initiative also held its first pop-up session in Oct to spread awareness of the Orang Laut cuisine and heritage.
Chef’s recommendation: Gulai nenas is a dish of sweet pineapples in peppery prawn broth.
How to order: Food delivery is available on weekends on their website, with sets costing $98 and $148 respectively.
What: Private dining at – you guessed it − Prinsep Street. Expect a five-course dinner with each meal following a specific theme like Indian or Italian. On Sundays, there’s also a collaborative three-course brunch and drinks menu with the chef’s friends in the culinary scene.
Who’s behind it: Chef Boon Kuang (BK for short), who graduated from Le Cordon Bleu in London and worked at well-known restaurants like Salt Grill & Sky Bar, Esquina, and Meatsmith.
Why bother: With a monthly-changing menu, dinners at Prinsep are dynamic, interactive and experimental. For instance, certain dishes have key ingredients removed (last month’s theme was Italian without tomatoes) to pique diners’ curiosity. Chef BK will also share the inspiration behind his dishes, coupled with a mini feedback session afterward.
Chef’s recommendation: Burrata – the whipped burrata comes with torched fruits, reduced balsamic and pistachios.
How to book: Make your reservation via Instagram at @prinsep.sg. Dinners cost between $90 and $150 per person depending on the theme and ingredients used.
Text: Rebecca Wong/Female