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The Californian-based restaurant will be in Singapore until July 30, offering a delectable seven-course tasting menu
Gourmands in Singapore are in for a treat, as Californian chef Kyle Connaughton has brought his three-Michelin-starred restaurant, SingleThread, here for a month-long pop-up.
He and his core team have taken over the space of Basque Kitchen by Aitor, located in Singapore’s historic Fullerton Waterboat House until the end of July 2022. This is the restaurant’s first full-length Asian residency that showcases the restaurant’s signature creations.
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The experience begins the moment you step foot in the brightly lit main dining room, complete with floor-to-ceiling windows that allow diners to take in the immaculate view of the city skyline as well as the Singapore River.
The opulent space serves as the perfect backdrop for Connaughton’s specially curated seven-course menu that features the seasonal bounty of Singapore and Connaughton’s farm in Sonoma, California.
Above Credit: John Troxell 2019 Photography
Credit: John Troxell 2019 Photography
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Upon being seated, you are immediately greeted with your first course, Mid Summer in Sonoma and Singapore. A SingleThread signature, this course features a beautiful centrepiece adorned with fresh flora and a selection of amuse-bouche. The spread features over 10 different bite sized gems, including tamago topped with creamy uni, pickled oyster, and ST chilli crab. The latter is an exclusive to Singapore and Connaughton’s interpretation of the iconic Singaporean dish.
As the menu is largely influenced by Connaughton’s time living in Hokkaido, Japan, look forward to many Japanese-inspired dishes like the black cod ibushi-gin. The dish sees black cod wonderfully smoked over fragrant cherry blossom wood in a traditional ibushi-gin (clay pots from Iga, Japan). The result is a tender and moist fish that’s redolent with delicious smoky flavours. It’s then lightly coated in sesame seeds and tomato puree. The aromatic dish is complemented with roasted peppers, long onion vinaigrette, and a thin crepe.
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Credit: John Troxell 2019 Photography
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Ending the delectable meal are two sweet courses—one of which is the Shimizu hakuto peach. Locally inspired, this refreshing dessert comprises pandan cream, coconut sorbet, and peach sorbet glazed with ginger gateau. The sweet creation is finished with a side of dukkah, an Egyptian condiment of blended almond, ginger and toasted coconut. Tastewise, it has refreshingly sweet flavours of peach, wonderfully balanced with savoury notes of ginger and coconut.
When you top up, you can enjoy these dishes with specially curated wines, curated by SingleThread wine director Rusty Rustello and Park90.
Connaughton’s SingleThread pop-up runs from now until July 30. Book your seats here.
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Amanda Goh was the former senior writer for Tatler Singapore.
