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Support the local F&B scene by visiting these newly opened establishments

The constant change in Singapore’s dining restrictions due to the ongoing coronavirus pandemic has resulted in bringing the F&B industry on a roller coaster ride. Nevertheless, chefs and restauranteurs have pulled through, coming out stronger than ever with a slew of new restaurants and bar openings. Before the year ends, why not support some of the local F&B scene, starting with these five new establishments?

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1. Caviar Restaurant

One of the world’s most luxurious ingredients—caviar—is the star at this new fine dining restaurant at Palais Renaissance. Opened by restaurateur and caviar enthusiast Jason Ong, the kitchen is run by a young culinary team who incorporate eight exquisite varieties (including Kaluga Queen, Oscietra, Sevruga and Beluga) in their modern European-inspired dishes. 
 
Served as part of the degustation menu are the likes of butter toast topped with royal Oscietra caviar; botan ebi tartare crowned with sliced water chestnut and a dollop of Polenco Oscietra caviar; and sake lees ice cream finished with a mound of sturgeon roe.
 
Meals are complemented with a selection of Champagnes, wines and spirits sourced from all over the world. There is also an option to end the meal with the Caviar Server, which consists of six vodka shots served with a tin of caviar. Book here.
 
Caviar Restaurant | 390 Orchard Road, B1-07 Palais Renaissance, S(238871) | 9888 1217

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2. House of Wèi

Taking over the spot of the now-shuttered Szechuan Court at Fairmont Singapore is modern Chinese restaurant House of Wèi, helmed by master Chinese chef Mok Wan Lok. Diners will get to savour culinary masterpieces, reinterpreted to excite modern-day palates. Dig into his innovative creations, such as the decadent wok-fried venison with Sakura shrimp and fermented soybean sauce. Highly lauded from chef Mok’s working years in Dubai, it showcases fragrant venison wok-fried with aromatic onions and bell peppers, then beautifully coated with an umami-filled fermented soybean sauce. It’s finished with Sakura shrimps for additional sweetness and texture. Book here.
 
House of Wèi | 80 Bras Basah Road, S(189560) | 6431 6156

3. Binary

This gastro-bar is one of the latest additions to Palais Renaissance's F&B offerings. The culinary team takes diners on a gastronomic journey through innovative dishes that showcase both Asian and Western flavours. Here, dishes are prepared two ways—featuring flavours from the east and west. Standouts include the succulent Wagyu striploin, doused in an aromatic red wine sauce or with an umami-filled sake miso marinade.
 
As no meal is complete without drinks, diners can also look forward to an extensive list of tipples, such as the Pandan Colada (Black Tears spiced rum, orange, lemon, coconut water, butters, pandan foam), Lime Praline (Ron La Progresiva rum, Frangelico, fresh lime juice), and exclusively created Binary craft brews. Non-alcoholic drinks are also available. Book here.
 
Binary | 390 Orchard Rd, #01-01a, S(238871) | 9363 0101

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4. Fool

This new modern wine bar, helmed by head sommelier Wolfhart Knipp, is all set to shake up the local drinks scene. The bar presents imbibers with an edgy and dynamic wine list in hopes of championing unpretentious and explorative drinking. Its extensive list, presented in a magazine-like design, incorporates themes of pop-culture references showcasing stories and passion behind each bottle.
 
Notable themes include ‘Lost in Translation’ and ‘Betting on Climate Change’. The former puts the spotlight on high-quality unique wines made with intricate grape varietals. This includes the 2019 Anatolikos Fine Assyrtiko from Thrace, Greece, which features a medium-bodied white wine with flavours of citrus and stone fruit. 'Betting on Climate Change' showcases the effect of climate change on wine production, and it puts the spotlight on regions which were not known for their wines in the past. Book here.

Fool | 21 Boon Tat Street, S(069620) | 6221 1911

5. Crafted

The folks who brought Wolfgang’s Steakhouse to Singapore are set to open this new all-American joint on December 19, in partnership with the aforementioned steakhouse’s co-owner Peter Zwiener. Look forward to comforting delights, starting with the prawn bisque served with a side of toast, and mac n cheese crafted with different types of fromage for a creamy and gooey finish.
 
Expect the proteins here to be as delicious—in particular, the pork collar which has been dry aged for 14 days to enrich the meaty flavours, and the grilled USDA prime black Angus sirloin. Have these share while enjoying your own burgers, too; a standout is the Bull’s Eye, which consists of USDA Black Angus prime beef patty stacked with tomato, onions and cheddar cheese. Finished with a savoury creamed pepper sauce. Book here.
 
Crafted | 26 Beach Road, B1-21 South Beach Avenue, S(189768)

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