The menu at Claudine, chef‐patron Julien Royer’s latest French restaurant, which is named after his mum, was inspired by the simple joys of home cooking. In fact, it is a collection of quintessential French recipes and dishes that he grew up eating, one of which is his mother’s chou farci. “The stuffed cabbage is the dish that she would cook to make the entire family happy and leave everyone smiling,” he shares. His mum would prepare it by first blanching the Savoy cabbage leaves until they were soft and tender, before layering with a mixture of leftover pork, brunoise carrot and dried prunes to “balance out the richness”. Royer elevates this recipe with the addition of Gascon bacon and a slice of foie gras for extra indulgence. The dish is then assembled layer by layer to recreate the shape of the cabbage before it is slow braised in its own juices and basted with pork jus to amplify the flavours. Best shared with loved ones. “This hearty recipe conveys our sense of the joys at home,” says Royer.

Claudine, 39C Harding Road, S(249541), +65 6265 2966 

Also read: Here’s What You Can Expect From Chef Julien Royer’s New French Restaurant, Claudine

Yardbird Southern Table & Bar is famed for its classic American comfort foods which, of course, includes fried chicken. Its Lewellyn’s Fine Fried Chicken is crafted from a 100‐year‐old recipe by founder John Kunkel’s grandmother.  “It’s a secret family recipe that we haven’t tweaked and that’s what makes it so good,” he shares. To ensure its authentic taste, the Singapore culinary team went through many rounds of experimentation to find the right type of poultry, flour and ingredients for the brine. “We start with a 27‐hour brine,” expounds Kunkel, before the chicken parts are dredged in a secret seasoned flour and pressure‐fried until the meat is juicy and the skin, crispy. It is served on its own with a house‐made honey hot sauce, or as part of the signature Chicken ‘N’ Watermelon ‘N’ Waffles, which comes with cheddar cheese waffles, spiced watermelon and bourbon maple syrup.

Don't miss: 5 Best Korean Fried Chicken Joints in Singapore

Davide Bizzarri, the chef de cuisine of Italian restaurant Curate Cucina Pisana, comes from a family of food lovers. Hailing from Pisa, he vividly recalls his mother preparing an Italian feast at the weekends, comprising favourites such as sausage ragout and tiramisu, cooked using family recipes passed on from one generation to the next. These fond memories have led Bizzarri to include one of his childhood favourites, the maccheroni di Toscana with sausage ragout, on his current menu. “I made some adjustments to the recipe based on the availability of ingredients here in Singapore,” he shares. So instead of importing pork sausages from Italy, he sources the base ingredients locally to cure his own sausages in‐house. These form the base of the ragout, which is slow‐cooked for four to five hours until all the rich and meaty flavours are imbued in the sauce, before the al dente maccheroni is mixed in.

NOW READ

The Best Lunch Spots in Singapore’s CBD

How Founder and CEO of 67 Pall Mall, Grant Ashton, Hopes to Elevate Singapore’s Wine Culture

10 Mouth-Watering Food Shows to Binge-Watch on Netflix Now