Cover Photo: Akanoya Robatayaki
Photo: Akanoya Robatayaki
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Head to these establishments and dig into some of the island’s best eats
The local gastronomic scene is in full swing this week—from binchotan-grilled dishes to juicy steak, there’s bound to be something for every palate. If you’re craving seafood, take a trip to Orchid Live Seafood where a selection of fresh crustaceans awaits. Or, visit the reopened Ocean Restaurant and dig into chef Olivier Bellin’s latest four-course menu featuring responsibly sourced produce. Fourth of July also falls this week, and if you’re celebrating this holiday, make sure to check out Cut by Wolfgang Puck’s exclusive menu.
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1. Orchid Live Seafood
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Crustacean lovers will not want to miss this restaurant’s plethora of Teochew-style offerings, made with fresh seafood. Dig into comforting dishes like sweet Teochew cold crab; steam live soon hock bathed in fragrant soy sauce; and live lobster porridge. The latter is a signature, comprising the luxurious crustacean prepared in a fragrant porridge broth. It’s simmered over low heat for over four hours, resulting in a sweet and flavourful bowl. Book here.
Orchid Live Seafood, 2 Yishun Walk, 03-01 HomeTeamNS Khatib, S(767944), +65 6756 0311
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2. Ocean Restaurant
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French chef Olivier Bellin is the chef-patron of Ocean Restaurant and has debuted a host of sustainably menus that are sure to delight. This includes the revamped four-course dinner menu that puts the spotlight on responsibly sourced seafood, local produce, and house-grown herbs.
Get started with the bivalves tartare crowned with Oscietra caviar. The appetiser’s strong flavours are balanced with bright parsley coulis and refreshing radish pickles. For mains, choose from a range of hearty dishes, including the Wagyu beef, cooked in the Josper oven until fork tender. It’s served alongside creamy duck fat confit potatoes and fragrant seaweed black truffle jus. Dessert is a light and airy strawberry pavlova. Book here.
3. Akanoya Robatayaki
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Indulge in binchotan-grilled dishes at newly revamped Akanoya Robatayaki. Its refreshed menu boasts innovative dishes that highlight fresh seasonal ingredients. Savour creations such as the succulent Hiroshima duck breast aged for two weeks and served with aromatic black garlic puree; and yaki onigiri. The latter is a classic onigiri elevated with braised Ohmi gyu and rich foie gras. It’s then grilled over bincho fire until golden and crisp. Wash these tantalising dishes down with a cocktail or two at the newly installed bar—opt for the For Goodness Sake, a refreshing concoction of sake and house-made white peach kombucha. Book here.
Akanoya Robatayaki, 01-01 Orchard Rendezvous Hotel, 1 Tanglin Rd, S(247905), +65 6732 1866
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4. Cut by Wolfgang Puck
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This popular steakhouse is celebrating America’s Independence Day with exclusive creations available from July 1 to 4. The timely menu features tantalising plates like the veal tongue taco and American Wagyu burger. The former is a mouth-watering taco filled with tender veal tongue, juicy heirloom tomato relish and salsa verde. The latter is a classic burger layered with a perfectly grilled Wagyu patty and accompanied with hand cut French fries. Complement the meal with handcrafted cocktails like the Garden of Eden, a medley of mango black tea infused vodka, lemon and cane sugar. Book here.
Cut by Wolfgang Puck
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2 Bayfront Avenue, #B1-71 Galleria Level, The Shoppes, MBS, Singapore 018972
5. Butcher’s Block
Butcher’s Block’s chef de cuisine Jordan Keao has joined forces with chef Saurabh Udinia of Revolver to craft a mouth-watering Tour de Force menu. The latest four-hands experience will see a sumptuous display of dishes that showcase the culinary expertise of both chefs. Whet the appetite with Wagyu tartare paired with creamy bafun uni and sweet baby corn. Then, be enthralled with dishes such as the luxurious Australian lobster prepared with fiery chilli peppers; and gorgeously smoked sashimi adorned with N25 caviar. Available on June 28. Book here.
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Amanda Goh was the former senior writer for Tatler Singapore.
