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Here are some newly opened establishments to explore this month
As we enter the second half of the year, Singapore’s dining scene continues to thrive. This month, look forward to new restaurants offering unique dining concepts from European fare with a Nordic touch, to Kappo-influenced omakase. Of course, these new establishments can be found all over the island—Northerners will not want to miss out on hearty dim sum at Ju Signatures in Serangoon Gardens, while Southerners can satisfy their stomach at the newly revamped Ocean Restaurant in Sentosa.
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1. Maison Shuko
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Zouk Group has opened a new six-hands dining destination in Clark Quay. Here, look forward to Japanese-French fare presented by chefs Angus Chow, Jeremmy Chiam, and Justin Foo. These chefs pay homage to local ingredients and Singaporean food producers with a lavish eight-course menu.
Standouts include Crocodile & Crackers; and grilled grouper and soy milk broth. The former features crocodile meat from Long Kuang Hung Crocodile Farm pounded and marinated in lime before tossed in a tangy dressing made with ponzu, shoyu and black garlic puree. It’s then crowned atop black charcoal keropok and garnished with fresh herbs. The latter is a comforting dish comprising grouper from Ah Hua Kelong, charcoal grilled till soft and bathed in a light and creamy soy milk broth infused with dashi. Book here.
Maison Shuko, 3E River Valley Road, 02-02, S(179024), +65 9489 8357
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2. Ju Signatures
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Ju Signatures is one of the newest additions to Serangooon Garden’s enclave. The culinary team, helmed by executive dim sum chef Wong Kok Shyong, takes diners on a gastronomic journey through handcrafted dim sum and Cantonese wok-fried dishes. Dig into innovative creations, such as the wok-fried chilli crab. Wong’s recreation of the classic Singaporean dish sees pillowy mantou moulded to resemble a soup tureen and fried till golden brown. It’s then generously filled with juicy crab flesh bathed in rich chilli crab sauce. Book here.
Ju Signatures, 4 Maju Avenue, S(556682), +65 8876 7498
3. Poise
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Helmed by executive chef Steve Lancaster, this restaurant is the latest entrant in Singapore’s modern European dining scene offering European fare with a ‘light Nordic touch’. Head down for its seven-course dinner menu and anticipate comforting dishes, like the rustic coq au vin. The classic plate comprises tender chicken deboned mid-wing and stuffed with a creamy thyme-chicken mousse. It’s braised with red wine until fork tender. Accompanying the dish are bacon and mushrooms bathed in an aromatic white onion stock. Book here.
Poise, 6 Teck Lim Road, S(088384), +65 8894 4118
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4. Ocean Restaurant
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French chef Olivier Bellin now heads the kitchen at the newly reopened Ocean Restaurant, offering a host of new menus that are sure to satisfy any palate. Opt for Bellin’s six-course dinner menu that put the spotlight on local and sustainably sourced produce. Come hungry and dig into modern European creations like the Wagyu beef, baked in a Josper oven until fork tender. The decadent dish is accompanied with creamy duck fat confit potatoes and aromatic seaweed jus. Book here.
5. Jinhonten
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Head chef Issey Araki helms this newest Japanese restaurant, located in Shaw Centre. Here, he presents Kappo-influenced omakase that puts the spotlight on fresh seasonal seafood from markets in Toyosu, Hokkaido, Kyushu and Fukuoka. While the menu changes every few weeks, diners can anticipate mouth-watering plates like Kuro Awabi (black abalone) steamed for four hours until tender and paired with an umami abalone dashi and liver sauce; and mangatsuo. The latter is a sweet scaleless silver pomfret covered in a thin layer of panko and fried until golden brown. Book here.
Jinhonten, Shaw Centre, 1 Scotts Road, 01-11, S(228208), +65 9635 0973
Amanda Goh was the former senior writer for Tatler Singapore.
