Adoni’s first venture in Singapore, which is a partnership with F&B group Foragers, serves up his own brand of cuisine elevated with European cooking techniques
After almost three years of limited social interaction, most of us are yearning for dining experiences where delectable food and drinks are served with a side of entertainment. At Aniba, the latest Middle Eastern restaurant opened by F&B group Foragers (which brought us Miznon and North Miznon) and Israeli celebrity chef Meir Adoni, the fun begins once you find the hidden entrance along Battery Road.
Take the lift to the fifth floor and once the doors open, you will find yourself in a dimly lit, cavernous entryway coated in what looks like glittering scales. This leads to a whole new world that seamlessly blends traditional Middle Eastern elements (such as the Jerusalem star at the bar and ancient symbols carved out on the walls) with modernity. Thus, the space (which comprises a cocktail lounge, restaurant and private room) is decked out in dark wood tones and atmospheric lighting that puts the spotlight on the expansive open kitchen. Executive chef Ido Zarmi leads the culinary brigade, and like an orchestra, they put out a mesmerising ‘show’ of dishing out one delectable dish after another.
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It is a meal worth staying for, as Adoni curated a menu that showcases his signature dishes and reinvented classics, prepared with European culinary techniques he learned in progressive across the globe. These include Arzak in Spain, Alinea in the US and Noma in Denmark. A signature in Adoni’s other restaurants is the eggplant carpaccio—a seemingly simple dish that is amped up in terms of presentation and flavours. How? The fire-roasted eggplants are thinly sliced, artfully laid out on the plate, and sprinkled with the likes of chopped pistachios, fresh herbs, coriander and tahini for a range of flavours and textures.
Adoni entices diners, too, with familiar items like pani puri, where round crisp shells are loaded with diced hamachi, dried tomatoes, curry leaves and a citrusy yoghurt-yuzu foam to round out all the flavours. In the crispy katayef, the Lebanese pancakes shaped like dumplings encase a delectable filling of grouper, pine nuts, harissa and cilantro, and the best way to eat it is to dip it in the Thai-style vinaigrette for a tangy-fiery kick.
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