Make the most out of your mealtime with our roundup of timely treats
Gourmands in Singapore are always in for a delicious treat, thanks to our breadth of dining experiences on offer that span different cuisines. Start with contemporary Middle Eastern restaurant Fat Prince, whose culinary team has refreshed its menu with timeless favourites served alongside new creations. Or, treat yourself to sumptuous Italian fare at Grissini, who is now helmed by 33-year-old head chef Kenny Huang—the first non-Italian chef to lead the kitchen since it was established in 2016. Naturally, he has put his mark on the menu with global influences that make his creations more enticing to the modern palate.
Buffets are also slowly going back to normal, and Edge is the latest restaurant to bring back its buffet lines at its buffet theatres. But if you have gotten used to buffet experiences where dishes are served to your table, head to Escape and revel in its bounty of seafood offerings as well as local and international fare.
After a short hiatus last year, the Crystal Jade Group's Parents' Day promotion has made a return and group executive chef Martin Foo has prepared delectable dishes to surprise mum and dad with.
(Related: 5 Reasons to Visit the Revamped Crystal Jade Palace Restaurant in Ngee Ann City)
1. Fat Prince
The culinary team has refreshed its dinner menu, bringing back some of its most popular dishes in the past to complement new additions. Start with a few mezzes to share; the elevated classics that have returned include the smoked Sicilian olives and the artichoke & herb hummus. The former consists of olives done in three ways (smoked, sundried olive tapenade and kalamata olive tuilles), and the latter is a hearty blend of artichoke puree and chickpeas that is brightened by the acerbic notes of white wine vinegar.
Follow through with the mains, which you can ‘build on your own’ using the various condiments and unique toppings they are served with. For example, the celeriac shawarma is served with warm pita, pickled red cabbage, a special sauce that’s made with celeriac trimmings and truffle, as well as a selection of house-made sauces including harissa, garlic aioli and pickled chilli.
Add in the fried turbot if you want to try some of the new creations What makes the fish so delectable is that it’s first steeped in yoghurt before it’s coated in a pepper-spiced flour and deep-fried to a golden-brown finish. It’s served with lentil shorba and watercress aioli for extra flavour. Book here.
Fat Prince | 48 Peck Seah Street, S(079317) | 6221 3683 | info@fatprincesg.com
