Cover Produce

It seems like we are ending the year on a good note, with a host of new dining places that are making our F&B scene even more vibrant

The past two years have been the most difficult period for our restaurateurs and chefs. But as we learn to live with Covid-19, it’s heartening to know that the F&B scene is slowly but surely recovering as seen by the number of restaurant openings in recent months. Let’s do our part to support them, starting with these five dining places. 

Don’t miss: Editors’ Picks: The Restaurants We’re Booking Once Dine-In Restrictions Are Lifted

 

1 / 6

Marguerite

Pollen is no more—taking over its beautiful space at Flower Dome is contemporary restaurant Marguerite, helmed by chef-owner Michael Wilson (previously from Pollen). Within the lush surroundings, you’ll be able to savour a seven-course tasting menu that celebrates craft, provenance and produce. Dig into his innovative dishes, among which are the smoked eel anointed with seaweed vinegar and dill oil. It's served with granny smith apple, horseradish gelato, and heirloom carrots cooked in carrot juice and coated with carrot pulp and muscovado sugar. To finish, it's paired with pickled carrots, marigold oil and roasted Marcona almonds. Book here.

Marguerite | 18 Marina Gardens Dr, 01-09 Flower Dome, S(018953) | 6604 9988 | info@marguerite.com.sg

Don’t miss: Editors’ Picks: The Most Romantic Restaurants in Singapore

2 / 6

Rempapa

Local champion Damian D’Silva is back in the scene with Rempapa, his new dining concept opening on December 10 in Paya Lebar. He’ll be serving up his own brand of ‘Singapore New Heritage Cuisine’, which will comprise heritage dishes that have been tweaked to appeal to all generations. Says D’Silva: “If our heritage and the cuisine it embraces is forgotten, it will forever be lost.”

Standouts from his menu include pork chop curry rice, inspired by the pork katsu-don and made by coating the meat with hand-pounded cream crackers before deep frying. It’s served with a rich curry made with herbs and spices and topped with fresh pickles. 

Rempapa | 2 Paya Lebar Road, 01-01/02/03 Park Place Residences at PLQ, S(409053) | 9459 1603 | papa@rempapa.sg

Also read: Chef Damian D’Silva Is Back With a New Restaurant, Rempapa

3 / 6

Sushi Sato

Our cravings for Japanese food will never be satiated, so it’s no surprise that new sushi-yas keep on popping up on the island even during a pandemic. The latest one is Sushi Sato at Dempsey Hill, the brainchild of master chef Yuji Sato which brands itself as a traditional omakase restaurant.

His cuisine—which he dubs as “Sato style”—is a culmination of his 26 years of culinary experience and his affinity for nature. With his close relationships with suppliers from Japan, he is able to bring in the best produce and seasonal ingredients that are showcased in his ever-changing menu.

Sushi lovers will delight in the pristine slices of fish served as part of Sato’s repertoire. Other standouts include the ika somen, which consists of squid cut up like noodle strands and served in a cold dashi broth alongside strips of mountain yam, ikura, uni, perilla leaf and freshly grated wasabi. Book here.

Sushi Sato | 6B Dempsey Road, S(247662) | 6971 8265 | info@sushi-sato.com

Don’t miss: The Best Japanese Restaurants in Singapore for the Freshest Sushi

4 / 6

Claudine

Chef-patron Julien Royer’s much-awaited casual French restaurant—which has taken over the space formerly occupied by The White Rabbit—has finally opened its doors. The kitchen is helmed by executive chef Julien Mercier and chef de cuisine Loïc Portalier, who whip up delicious French fare as well as some personal recipes from Royer’s family.

Prepare to indulge in the likes of Mozambique langoustine, which is essentially a seafood bisque enhanced with kombu purée and served with crustacean dumplings. For a more traditional option, you can’t go wrong with the vol-au-vent, popularised by the famed Auguste Escoffier. Claudine’s version sees the puff pastry encasing a mix of veal sweetbread, cockscomb and chicken quenelle. Each parcel is then doused in a rich mushroom sauce with a touch of cream and Cognac. Book here.

Claudine | 39C Harding Road, S(249541) | 6265 2966 | info@claudinerestaurant.com

In case you missed it: Here’s What You Can Expect From Chef Julien Royer’s New French Restaurant, Claudine

5 / 6

Curate Cucina Pisana

Resorts World Sentosa’s Curate, which used to host culinary pop-ups helmed by international guest chefs from Michelin-starred establishments, has been transformed into Italian restaurant Curate Cucina Pisana.

At the helm is chef de cuisine Davide Bizzarri, who has crafted a delicious repertoire of dishes that take you to his home city of Pisa. Come hungry and enjoy creations like fusilli di Pisa, a mouth-watering pasta dish drenched in a creamy saffron sauce and tossed with Boston lobster, tomatoes and green zucchini. Or, have a go at the Cervo, or premium venison served in a savoury shallot sauce and accompanied by Valdarno chickpeas and sauteed baby spinach. Book here.

Curate Cucina Pisana | 26 Sentosa Gateway The Forum, S(098138) | 6577 7288 | curate@rwsentosa.com

Also read: 11 Best Italian Restaurants in Singapore

6 / 6

Restaurant Absurdities

Take a break from fine dining restaurants and try this new restaurant, offering a unique but fun dining experience. The premise here is that will travel through six unique rooms throughout the course of the meal for a literal gastronomic journey. Each room was designed to complement the dishes served.

Not much is revealed when it comes to the menu, only the fact that head chef Jason Ang has crafted a novel lineup of dishes crafted from common ingredients but designed to ignite the senses. Book here.

The location is a secret and will be revealed via SMS 24 hours before your meal.

© 2022 Tatler Asia Limited. All rights reserved.