Where to Eat in Singapore This Week: Mo Bar, Buona Terra, Maetomo Japanese Cuisine Kaiseki & Sushi and More
Make the most out of your mealtime with our round-up of timely treats
As we head into the last week of November and into the final month of 2021, why not treat yourself by indulging in some seasonal delicacies in Singapore.
While waiting for the vaccinated travel lane (VTL) to Japan to open (fingers crossed!), why not visit Maetomo Japanese Cuisine Kaiseki & Sushi and delight in seasonal flavours with chef Akihiro Maetomo’s kaiseki (traditional multi-course Japanese dinner) menu. Or, start the festivities early with a visit to Mo Bar and savour a festive afternoon tea experience? You can also end the week on a luxurious note and revel in seasonal white truffles.
For the month of December, indulge in a festive afternoon tea experience while admiring the views of the city skyline at Mo Bar. Enjoy the likes of charcoal toast topped with roasted pumpkin, quesadilla roll featuring succulent turkey and pepper jack cheese; and smokey black forest ham with red cheddar cheese and honey mustard.
Sweet tooths can also delight in an assortment of desserts, such as its refreshing cream cheese bavarois (Bavarian cream) with blueberry jelly; fluffy Earl Grey Chantilly with cherry compote and chocolate souffle sponge; and rich forest berry mousse. Available Monday through Friday (3pm to 5pm) from December 1 to 31. Book here.
Mo Bar | 5 Raffles Avenue, S(039797) | 6885 3500
Luxuriate in seasonal white truffles at Buona Terra with resident chef Denis Lucchi’s four and five-course experience menus. Available for lunch and dinner, indulge in contemporary Italian cuisine starring this aromatic and earthy truffle, such as its light and subtle white truffle egg soufflé; creamy tagliolini with butter emulsion, parmesan cheese and white truffle; and poached egg with white truffle, smoked potato and mushrooms.
Its housemade casoncelli with braised oxtail is a must try. This dish features handmade pasta filled with tender slow-braised oxtail, crowned with shavings of luxurious white truffle. Book here.
Maetomo Japanese Cuisine Kaiseki & Sushi
Helmed by chef Akihiro Maetomo, this Japanese eatery reconceptualises washoku (traditional Japanese dining concept) by creating dishes with a modern twist. Through his menu and immaculate skills, chef Maetomo brings out delicate flavours of seasonal ingredients to create an alluring umami experience for his guests. Look forward to its kaiseki (traditional multi-course Japanese dinner) menu which puts the spotlight on fresh seasonal ingredients meticulously prepared by chef Maetomo himself. Standouts include its charcoal grilled Wagyu Tomahawk steak, charcoal grilled Kyoto style cod fish, and Hokkaido sea urchin with egg custard. Book here.
Maetomo Japanese Cuisine Kaiseki & Sushi | 39 Scotts Road, Sheraton Towers Hotel Singapore #01-01, S(228230) | 6219 3990
In case you missed it: On The Pass: Chef Shigeru Koizumi of Esora Wants to Create A New Type of Japanese Cuisine
Curate Cucina Pisana
Start the festivities early with Curate Cucina Pisana’s four-course festive dinner menu, available from now to January 2, 2022. The menu features traditional Italian dishes, interpreted by chef de cuisine Davide Bizzarri. Begin the meal with wonderfully grilled Fremantle octopus on a bed of braised white cannellini beans, before indulging in rich venison striploin marinated in dark cocoa. Leave room for dessert and dig into traditional Italian Christmas desserts, including soft nougat torrone (Italian nougat) and light cantuccini (biscotti) cookies. The menu also comes with wine pairing. Book here.
Curate Cucina Pisana | 26 Sentosa Gateway The Forum, #01-231 & 232, S(098138) | 6577 7288
Book in Advance: Hanare by Takayama
Slated to open on December 8 is Hanare by Takayama, a casual concept by chef Taro Takayama. Here, the spotlight shines on kamameshi, a traditional Japanese rice dish cooked in an iron ‘kama’ pot. Drop by for lunch and enjoy its unagi kamameshi, featuring tenderly grilled premium Kagoshima freshwater eel accompanied with fresh seasonal vegetables. Diners can complement the dish with appetisers including its tender soy sauce marinated firefly squid, crunchy dried stingray wing and authentic dashimaki (Japanese egg omelette) featuring chef Taro’s secret dashi soup recipe.
Diners can also pair their meal with a bottle of sake from Hanare’s extensive sake list. For easy pairing, opt for Kokuryu expressions which contains well-rounded notes with hints of fruit and minerals. Book here.
Hanare by Takayama | 391 Orchard Road #03-07, Takashimaya Shopping Centre Ngee Ann City, S(238872) | 8298 9369