Where to Eat In Singapore This Week: Mott 32, Catfish, Cé La Vi, Cut by Wolfgang Puck, Tsuta
Make the most out of your mealtime with our round-up of timely treats for dine-in or delivery
Now that stay-home mandates have been lifted and dining-in has resumed, gourmands are all eager to rediscover the culinary scene in Singapore. Despite the hiatus, gastronomy still remains as thrilling and dynamic as ever. Lingering dining restrictions may have hindered restaurants from capitalising off the moment, but our innovative chefs have still been working tirelessly to expand the city’s palette with their new offerings. Restaurants across the island are now eager to get back into the full swing of things and are ready to welcome guests again with open arms. From plant-based cuisine and seafood delights to unctuous steaks and Japanese ramen, these are the must-try eats this week in Singapore.
Mott 32 Singapore
Contemporary fine-dining Chinese restaurant Mott 32 Singapore has just introduced a new series of dishes under its sensational culinary repertoire. Gourmands can now experience their first-ever plant-based menu in Singapore, featuring nine scrumptious meat-free dishes. These are essentially adapted versions of their well-loved classics, such as signature smoked “cod” and crispy “chicken” with red peppercorns, dried chilli, and cashew nuts. Try the crispy “eel” served with green beans and crowned with a generous serving of fried shredded mushrooms. Or perhaps get an order of salt & pepper “squid” with coconut meat and crispy baby corn which lends it an intriguing texture. In addition, there are over 20 new creations on the a la carte menu. For an indulgent showpiece, pick the luxurious pacific lobster served three ways and end on a sweet note with nourishing desserts like the double-boiled imperial bird's nest or fresh milk in coconut. Book here.
Contemporary fish grill & raw bar Catfish has just introduced a new Sunday seafood shack brunch menu which is a seafood-lover’s bounty, packed with treasures of the sea. Sample first-rate American 'shack-style' grub including the spicy fish taco which features a generous hunk of panko crumb fish wrapped neatly in a soft tortilla. The taco is lavishly crowned with tangy pickled red cabbage and lashings of peppery pimento mayonnaise. This delightful melange of flavours is essentially a party in the mouth. The mandatory order here is the fish burger made with a firm-grained leatherjacket fish. This "rabbit of the sea" is flanked by two brioche buns and finished with gribiche sauce laced with sriracha. Otherwise, you can’t go wrong with the simple yet flavoursome Catfish lobster roll. A liberal portion of fresh Boston lobster tossed with fresh dill and zesty lemon will please even the most finicky epicureans. Book here.
Catfish | 5 Gemmill Lane, S(069261) | 9069 9207
Cé La Vi
Choose your own adventure at Singapore’s iconic rooftop destination Cé La Vi, with its new dining experience. Expect an abundance of sharing-friendly options with a touch of Asian flavours. For large sharing plates, choose the 300g cast-iron roasted Tuwinga Black Angus beef ribeye served with salted Kampot peppercorns and grilled pineapple. It comes with a refreshing mint-basil salad that cuts flawlessly through the fat of the meat. Equally palatable is the Thai-style binchōtan tiger prawns with coconut clams steamed with chorizo in a hearty lemongrass-coconut broth. Sweet tooths will be glad to know that they serve an excellent dessert. A beautifully assembled hibiscus opera layered with almond joconde, earl grey cremeux, and hibiscus cacao sorbet is not only visually arresting but just as palatable. Book here.
Cut by Wolfgang Puck
Michelin-starred restaurant Cut by Wolfgang Puck rejuvenates its three-course Early Cuts menu to present new seasonal offerings, like a silky English pea soup, adorned with scrumptious chunks of Maine lobster and a huge dollop of marjoram cream. In addition to perennial favourites such as the Maryland blue crab cake and signature USDA prime steak, diners can also indulge in new creations like the flat-iron Snake River Farm American Wagyu and other mouth-watering mains such as the wild field mushroom pasta. End the night on a sweet note with their exquisite praline mascarpone bar, chocolate chiffon, passionfruit guava sorbet, or the homely warm butterscotch apple crumble served with an absolutely divine Tahitian vanilla ice cream. The juxtaposition of hot and cold textures is a complete win. Book here.
Tsuta offers a range of innovative DIY kits that will bring out the home chef in you anytime you feel a craving for piping hot home-style ramen. Neatly packed for your convenience and chilled for extended shelf life, they also come with a set of simple instructions for cooking. There are currently three versions of its famous tonkotsu ramen: Tsuta tonkotsu soba, Tsuta kurobishio tonkotsu soba, Tsuta mala tonkotsu soba as well as a side of gyoza. Its signature Tsuta tonkotsu soba comes with the house icon pork broth cooked to flavourful perfection with pork bone, pork trotter, pork fat, potato, cabbage, leeks, kelp and shiitake mushroom. For something with a slightly more robust flavour, the Tsuta kurobishio tonkotsu soba with burnt garlic oil and black pepper minced meat appeals. Lovers of spicy food will adore the Tsuta mala tonkotsu soba that will leave your tongue and lips tingling with the sweet kiss of fire. Order here.