The best summer menus in Singapore to try now

Resident chef Denis Lucchi’s newest summer menu at Buona Terra celebrates the best of summer produce across the Mediterranean and beyond, touched by his memories of his childhood in Lombardy, northern Italy. An aged Japanese kinmedai (golden eye snapper), for instance, is grilled over binchōtan and accompanies Lucchi’s twist on an eggplant parmigiana—eggplant purée enveloped in braised eggplant and topped with sun-dried Italian tomato purée, charred eggplant skin powder, and micro basil. With a sauce made of Artigiana burrata and basil oil, the dish is delicate and bursting with the flavours of Italy; these add a delightful umami to the kinmedai. 

Don’t miss house signatures like the seared Mozambique langoustine, which for summer is accompanied by a quenelle of tartare made of Carmello tomatoes, Italian strawberries and preserved Amalfi lemon skin. Garnished with fennel strips and leaves, Sicilian green almonds, shiso flowers and liquorice powder, the fresh and plump crustacean is brightened by the acidity of the tartare and a sea urchin sauce.

Thanks to the close relationship he has with premium Japanese suppliers, master chef Yuji Sato of Sushi Sato has crafted new summer omakase menus featuring only the best ingredients like Hokkaido uni, horse mackerel and barracuda. Here, shari (sushi rice) is made with three Japanese red vinegars and Tsuyahime rice from the Yamagata prefecture, making for the perfect sushi that has won Sushi Sato acclaim. Menu details are limited, but expect an unconventional omakase experience, with Sato’s penchant for changing up the rhythm with dishes like grilled fish or sashimi in between courses.

Sushi Sato, 6B Dempsey Road, S(247662), +65 6971 8265

Head chef Takeshi Araki displays an intimate appreciation of each season’s intricacies at Esora, and summer is no different. Drawing from the seasonal bounty of Japan––such as fatty hamo (pike conger) caught only in a narrow period between June and August––Asaki’s summer menu is a tribute to Japan’s vibrant summers. Highlights include the summer hassun, an elaborate platter of seasonal kinmedai (golden eye snapper) from Shizuoka, tachiuo (beltfish) from Nagasaki, and warm abalone in liver sauce. This is followed by the hamo soba, which sees eggplant ingeniously wrapped around the hamo and fried tempura-style, then served alongside house-made soba and a dipping sauce made of hamo stock. Last but not least comes Esora’s summer dessert, which includes a seasonal Miyazaki mango served with house-made almond milk ice cream, brandy butter crumble and mango sauce. 

Not your ordinary kaiseki bar, Goho’s newest summer menu presents the core fundamentals of Japanese cooking in innovative ways. Raw Japanese seabass, for instance, is served in a yuzu nikiri gel for a burst of acidity, while the Wagyu short rib is expertly grilled with wild mushrooms and Shishito pepper, then plated with Hinata egg yolk. Don’t miss this season’s donabe, which comes with pickled wasabi stems, assorted pickles and a lobster miso soup for an extra touch of umami. 

This summer heralds an exciting time for La Dame de Pic as it welcomes its new chef de cuisine, Alexandre Alves Pereira, alongside new summer menus “Experience” and “Elegance”. With the use of French gastronomy infused with Asian influences, Pereira’s delicacies include an ebi chawanmushi––made with shrimp tarama (cured roe dip) and mezcal, then paired with kiwi, cucumber and marigold––and exquisite mains like pigeon in a green curry of laksa and pistachio. Particularly noteworthy is the higher-end “Elegance” menu, which includes a John Dory marinated with cardamom leaves and paired with a seashell nasturtium ravioli with a cédrat and lovage beurre blanc. One of Pereira’s creations for the Krug x Lemon campaign, the exclusive dish is best paired with the Krug Grande Cuvée 171éme édition, which the one-Michelin-starred restaurant carries.

Revolver has launched its new Bullet 10 menu for summer, matching executive chef Saurabh Udinia’s wood-fired gastronomy with plump produce of the season. Take a look into the menu’s snack box, which includes seasonal Japanese turnips suffused with the char of fire, and elevated by the flavours of artichoke and coriander seed. The Iberico pork pluma served with a delightful sweet and sour sauce is also not to be missed. Last but not least, there is Revolver’s signature kulchettes, this time topped with tandoor-roasted pulled quail. 

A spirited summer awaits at Noka, a modern kaiseki restaurant perched at the top of Funan mall. From now till mid-September, chef Ryosuke Deguchi’s summer menu will delight the senses, showcasing ingredients that are grown locally and air-imported a few times every week. The Singapore sushi roll, for one, sees fresh negitoro (minced raw tuna) with daikon and garden flowers grown in Funan’s rooftop garden, while a red miso glazed duck shines with local lion’s mane mushroom, eggplant, and a mango sauce that adds a touch of sweetness and acidity. And since summer is all about dessert, Noka has in store Japanese sweet potato with sake kasu ice cream and a surprising addition of tang oh (garland chrysanthemum), making for a distinctive blend of flavours.

Noka, 109 North Bridge Rd, 07-38 Funan, Lift Lobby A, S(179097), +65 6877 4878

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