Cover Seafood and meat dishes
Seafood and meat dishes
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Make the most out of your mealtime with our round-up of timely treats
The island’s top chefs pay tribute to spring with inspired menus, showcasing the exquisite produce and ingredients from this season. If you want to get a taste of these delicious dishes, start at Akira Back where the chefs have collaborated with pastry chef Janice Wong for a mouth-watering sweet and savoury six-course menu.
Follow it up with a visit to Osia Steak & Seafood Grill for its five-course seafood and meat menu, or Pura Brasa which has debuted its seafood-themed delights. Better yet, book Manhattan early so you’re guaranteed seats at its Friends of Manhattan series. Next week’s dinner event is the first time the bar will present a food and pairing menu, in partnership with one-Michelin-starred Braci.
Save one day of the week for your dim sum favourites, and Chinese stalwart Wan Hao will satiate your cravings with its classic and contemporary offerings.
Above Akira Back x Janice Wong tasting menu
Akira Back x Janice Wong tasting menu
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1. Akira Back
In celebration of its fourth anniversary, Akira Back chefs Tomoyuki Yiga and Damian Chia have partnered local pastry queen Janice Wong to create a six-course menu inspired by spring.
From Akira Back, you have Dobin Mushi, an umami-packed dashi soup served in a teapot with kinmedai; and Maple Iberico pork jowl smoked in applewood for a smoky finish. As for Wong, her exclusive creations include Kyoto Garden and Nenrin, where the mushroom is paired with foie gras.
Enhancing the dining experience, Wong’s signature desserts—namely Chocolate, Kyoto Garden, Shizuka and Ichigo—will also be available à la carte. Special cocktails have also been created to mark the occasion. Available from March 15 to 28. Book here.
Akira Back
Japanese
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$ $ $
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30 Beach Road, Level B1M, JW Marriott Hotel Singapore South Beach, Singapore 189765
(Related: 6 of the Best Dessert Pies in Singapore)
Above Assorted dim sum
Assorted dim sum
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2. Wan Hao Chinese Restaurant
Satiate your dim sum craving with the Chinese stalwart’s month-long promotion, showcasing the culinary team’s contemporary creations. Highlights include the deep-fried vermicelli prawn roll with avocado and scallop with banana dumpling.
For more classic flavours elevated with premium ingredients, choose the deep-fried Chinese chives Iberico pork glutinous dumpling; steamed squid ink dumpling with tobiko; or steamed rice dumpling with dace fish in superior light soya sauce. Available for lunch until March 31. Book here.
Wan Hao Chinese Restaurant
Chinese
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$ $
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320 Orchard Road, Level 3, Singapore Marriott Tang Plaza Hotel, S(238865)
Above Australian T-bone steak, lobster tail and monk fish for two
Above Grilled bone marrow with avruga caviar, king oyster mushroom and sourdough bread
Australian T-bone steak, lobster tail and monk fish for two
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3. Osia Steak & Seafood Grill
The spring season has inspired the culinary team to create a five-course menu, featuring seafood and meat dishes reinterpreted as haute cuisine. The meal commences with the decadent Blackmore Wagyu tenderloin tartare served with chopped fresh oysters, as well as the grilled bone marrow. It’s crowned with Avruga caviar, king oyster mushroom and served with sourdough bread to soak up all the rich flavours.
But the main event is definitely the Blackmore full blood Wagyu skirt steak and wild red prawn served with fragrant garlic herb butter, roasted asparagus, and golden pineapple salsa. Top up for cocktails or the specially-curated wine pairing. Available until May 31. Book here.
Osia Steak & Seafood Grill
Australian
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$ $ $
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26 Sentosa Gateway, Festive Walk, #02-140 & 141, S(098138)
Above Seafood stew
Above Patatas bravas
Seafood stew
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4. Pura Brasa
Partake in the chefs’ seafood-themed menu that will bring back memories of your trip to Spain. Start with classics like the patatas bravas, comprising layers of deep-fried potatoes topped with creamy sea urchin from Hokkaido, as well as the croquette stuffed with creamy potato and sea urchin.
Come hungry so you can enjoy the mains, too. The Catalan-style Suquet de Peix is a traditional Spanish stew studded with red snapper, mussels and tiger prawns; and the classic paella is given an indulgent spin with the addition of josper-grilled tiger prawns and fresh uni. Book here.
Pura Brasa | 5 Wallich St, 1-16 Guoco Tower, S(078883) | 6386 9678
Manhattan bar team with chef Mirko Febrille of Braci
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5. Book Ahead: Manhattan
The Friends of Manhattan series is back on March 23. It’s the first time bar manager Rusty Cerven and his team will collaborate with a chef, namely Braci’s chef de cuisine Mirko Febrille to create an enticing spring menu complemented by inspired tipples.
Savour Febbrile’s Italian dishes, starting with snacks of gnocchi cacio e pepe; Hokkaido scallops with tropea onions and peperone crusco; foie gras semifreddo and fig vincotto. These are followed by the likes of Mazara del Vallo red prawns with smoked dashi and petit pois; anchovy tortellini with colatura (aged Italian fish sauce); and Tochigi Wagyu accompanied by yoghurt cheese, whey and stuffed morels.
The bar team created cocktails that draw out the nuances of the produce in Febrille’s dishes. Standouts include the bubbly Fiorello, a mix of Haku Vodka, Cocchi Rosso, Tomato Sgroppino and champagne to accompany the snacks, as well as Fragolina, a rich and rounded drink made with Courvoisier VSOP and strawberry milk punch. Book here.
(Related: Singapore's Top 30 Bars)
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
