Cover Photo: Green Rebel

Make the most out of your mealtime with our round-up of timely treats

A new month has arrived and some of the island’s top chefs have been busy in the kitchen curating new menus and dishes. This week, transport yourself to India and savour Himachali-inspired fare at Melt Café. Then, head to Jaan by Kirk Westaway for its latest ‘Reinventing British’ menu, showcasing spring produce. Trying to cut down on your meat consumption? Visit Privé and delight in two new meatless dishes, made from plant-based alternative brand, Green Rebel.

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1. Yi Qian Private Dining

Yi Qian Private Dining is the latest addition to Singapore’s private dining scene, offering mouth-watering Cantonese and Teochew fare. Get started with its crispy prawn fritters, which includes Sakura prawns generously peppered and deep-fried to golden brown. Then, choose from over 100 tantalising dishes, including braised abalone with dried shrimps claypot rice. A hearty and comforting dish, each pot brims with steamed rice coated in silky dark soy sauce, adorned with dried shrimp and braised abalone. Book here.

Yi Qian Private Dining, 2 Leng Kee Rd, 01-04 Thye Hong Industrial Centre, S(159086), +65 6513 6377

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2. Tapas 24

Spanish restaurant Tapas 24 welcomes the spring season with new dishes. Look forward to tantalising tapas-style small plates featuring seasonal Spanish produce. Among these are the refreshing summer salad, comprising a medley of mini mozzarella rounds, fresh cherry tomatoes, and thinly sliced Japanese cucumber; juicy baby scallops atop celeriac puree and green apple vinaigrette; and Bacalao “pil pil”. The latter is an exclusive dish, only available from April 12 to 17, and consists of tender cod sous vide with pil pil sauce (a mix of olive oil, garlic, and cayenne pepper), complete with smoked eggplant puree, smooth pumpkin compote and lightly charred cauliflower. Book here.

Tapas 24, 60 Robertson Quay, #01-04 The Quayside, S(238252), +65 6513 6810

3. Jaan by Kirk Westaway

Executive chef Kirk Westaway’s ‘Reinventing British’ menu is inspired by the seasons. Now that it is spring, he has changed up his offerings to reflect the wonderful produce available during this time of the year. His spring menu commences with a bounty of British-inspired snacks, including the cheese and onion pie. It takes cues from the classic British Cornish cheese and onion pasty, and features light, buckwheat pastry filled with fondue-like cheddar cheese. It only gets better from here with more enticing dishes, including the spring lamb. The dish consists of a gorgeously roasted loin of lamb, brushed with Dijon mustard and coated in herbed crumbs. It is served alongside English green peas encased in an onion. Book here.

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Jaan by Kirk Westaway

City Hall/ Bras Basah
$ $ $ $

4. Privé

This casual all-day café puts the spotlight on plant-based meat, Green Rebel, with two new dishes. This plant-based alternative uses whole foods such as mushrooms and non-GMO soy to replicate the taste and texture of animal protein. It is also designed to be cooked in different methods, from grilling to stir-frying.
Have a taste of this meat alternative with Privé’s latest additions—‘beef’ rendang spaghetti alfredo and Philly ‘cheesesteak’ flatbread sandwich. The former is the café’s take on the classic beef rendang, made with Green Rebel’s ‘beefless’ rendang prepared in a spicy and creamy sauce. The latter is a sandwich layered with seared Green Rebel beefless steak slices, charred peppers, and caramelised onions. Book here.

Privé (multiple outlets), 57 Eng Hoon St, 01-88, S(160057), +65 6776 0777

5. Melt Café

Craving Indian fare? Visit Melt Café and indulge in Indian specialty chef Santosh Kumar’s latest menu, inspired by his hometown Hamirpur in Himachal Pradesh, India. Delight in an array of delectable dishes prepared with aromatic spices and Himachali-style cooking techniques. Standouts include chargrilled marinated chicken accompanied with a mint and coriander yogurt; spiced Indian yam cooked in a tangy onion and tomato gravy; and succulent Chamba-style mutton curry seasoned with coriander and red chili. Available from April 8 to 24. Book here.

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