Cover Faraona All'Albese (Photo: Art di Daniele Sperindio)
Faraona All'Albese (Photo: Art di Daniele Sperindio)
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These fine dining restaurants offering both tasting and à la carte menus are made for the gourmand looking for both flexibility and luxury
There will always be a market for fine dining. The difference is that today, diners want more freedom and flexibility to curate their dining experiences—especially as fatigue begins to set in around expensive and protracted degustation and omakase menus. It’s no surprise, then, that à la carte menus have been popping up at fine dining restaurants alongside tasting menus.
“Since the pandemic, we noticed that diners are now seeking variety and options,” says Lee Boon Seng, the chef-owner of Imbue. In this light, we rounded up the best fine dining restaurants offering both tasting menu and à la carte menus.
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1. Imbue
Above Variety of snacks and small plates at Imbue
Variety of snacks and small plates at Imbue
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At this cool restaurant on Keong Saik Road, chef-owner Lee Boon Seng offers contemporary European cuisine with Asian twists in an exploratory tasting menu format. However, those looking to try select dishes from the tasting menu can also order from the à la carte menu, which includes mains such as the Wagyu rump cap, accompanied by burnt bone marrow parsnip purée and beef jus, or the squid sausage claypot rice coloured with a squid ink egg sauce. If you wanted, you could even have an entire meal built on the snacks that typically mark the start of the tasting menu, such as the Lee’s take on the drunken chicken with dou ban jiang emulsion, and the oyster mousse.
Imbue
Address: 32 Keong Saik Road, S(089137), +65 6223 7266
2. Art di Daniele Sperindio
Above Faraona All'Albese (Photo: Art di Daniele Sperindio)
Faraona All'Albese (Photo: Art di Daniele Sperindio)
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Last year in November 2023, Art di Daniele Sperindio responded by popular demand to à la carte menus to accompany its seven-course tasting menu. Recently crowned the Best Italian Restaurant in the World 2024 by Gamero Rosso, the restaurant’s à la carte menus comes in the form of two- to four-course menus for lunch and a four-course menu for dinner; what you choose to eat is entirely up to you. The 32-egg yolk taglierini is an essential here, coming in a variety of preparation styles, while a series of mains such as the A5 Miyazaki Wagyu and poached Sardinian sea bass with langoustine vye for attention.
3. Lộ Quậy
Above Prickly pear mousse dessert at Lộ Quậy, a dessert available on its à la carte menu
Prickly pear mousse dessert at Lộ Quậy, a dessert available on its à la carte menu
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Under head chef Quỳnh Brown’s hand, Vietnamese food is given a breath of fresh air, and while the full experience of her contemporary exploration lies within its “Discover” tasting menu, time-strapped diners can opt for the à la carte menus, which come in two- or three-courses for lunch and four courses for dinner. Choose from a selection of dishes taken from the tasting menu, including Wagyu tartare with quail egg and shrimp salt puffs, the Chilean sea bass with a spicy kick from aji amarillo and citrus, and scallops served with black glutinous rice and foie gras gastrique.
Lộ Quậy
Address: 88 Amoy Street, S(069907), +65 3129 7556
4. Bacatá
Above Ibérico pork presa at Bacatá
Ibérico pork presa at Bacatá
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Those familiar with chef Fernando Arévalo’s food will love what he’s doing at Bacatá, where he channels his Colombian culinary heritage into elevated creations. Accompanying his tasting menu is the à la carte menu, which comes with a wide variety of dishes. Starting off with the otoro empanada is never a bad idea; follow it up with the Ibérico pork presa with tomato relish and Jerusalem artichoke, or the arroz caldoso, a modern version of the Spanish rice and broth dish with smoked eel and uni.
Bacatá
Address: 182 Cecil Street, 03-01/02 Fraser Tower, S(069547), +65 6904 5686
Read more: New Restaurant Alert: Chef Fernando Arévalo channels Colombia in his newest venture, Bacatá
5. Skai
Above Ibérico pork chop at Skai (Photo: Skai)
Ibérico pork chop at Skai (Photo: Skai)
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Executive chef Seumas Smith helms Skai on the 70th floor of Swissôtel the Stamford, where he curates artful tasting menus and à la carte menus. For starters, find a range of fresh seafood like king crab toast or bluefin tuna with sesame ponzu before indulging in mains like the langoustine ravioli, perfumed by lemongrass, lemon verbena, and chartreuse. Those with a taste for steak, come with friends and family to sink your teeth into Skai’s sharing cuts, which includes a luxurious “Taste of Wagyu” platter including Miyazaki Wagyu New York striploin, Westholme full-blood Australian flat iron, and Wylarah full-blood Australian New York striploin.
Ethan Kan was Tatler Singapore’s dining writer.
