SG60: 8 most creative National Day-themed menus in Singapore

It is patriotic perfection at two-Michelin-starred Saint Pierre as chef Emmanuel Stroobant applies his understated brilliance over two truly exquisite National Day-themed menus on August 9. Lunch presents four courses that start with a dish of teardrop peas, dill, tofu, and lobster kissed by dulse and pomelo, before ascending to Imperial Osietra caviar paired with smoked salmon, lemongrass, and lassi. Luxurious ingredients such as Hokkaido hairy crab and Omi Wagyu beef star in the mains, promising a Singapore chilli crab experience and a carnivore’s dream. To have fireworks as your backdrop, consider the evening seven-course odyssey, which adds Brittany blue lobster swimming in coconut laksa with blue ginger, and turmeric-laced Nagasaki kinmedai curry into the lineup. 

TRY Opt for special wine pairings, curated by Master of Wine Tan Ying Hsien, to ensure each dish arrives accompanied by wines that are telepathically matched

Saint Pierre
Address: 1 Fullerton Road, #02-02B, One Fullerton, S(049213)

When Singapore’s highest microbrewery joins forces with the nation’s reigning chocolate chef-artist, it is nothing short of sky-high gastronomy. In this SG60 tribute, LeveL33’s executive chef Jake Kowalewski and dessert queen Janice Wong have tinkered up something quite audaciously delicious: Chocolate-aged Wagyu beef. The one-night-only National Day-themed menu also includes inventive hawker-inspired creations like spent grain spaghetti in laksa emulsion and chocolate and stout char siu. Besides decadent desserts, Wong amplifies the theatrics with an edible art installation, featuring chilli padi chocolate bonbons and her signature chocolate water rock, for a rousing end to the celebratory meal with a front-row fireworks view.

TRY The chocolate-aged Wagyu beef, aged in Wong’s 52 percent Indonesian single origin coconut curry milk chocolate, is not to be missed and stars alongside cacao and chilli soy glaze, crispy garlic, and smoked tofu puree.

Level33
Address: 8 Marina Boulevard #33-01, Marina Bay Financial Centre Tower 1, S(018981)

If you’re a frequent carnivore at Wolfgang’s Steakhouse, this one’s curated specifically for you. Available only to those bold enough to request this off-menu marvel, Wolfgang’s has taken their signature 100 percent USDA Prime bone-in Black Angus short rib and subjected it to the comforting embrace of traditional pepper herb soup. White pepper, star anise, cinnamon, and assorted Chinese herbs conspire in this slow-simmered special that somehow manages to honour both Manhattan steakhouse gravitas and Singaporean hawker heritage without insulting either.

TRY Insist on a serve of fluffy steamed rice to pair, just like the locals do, and save space for an ice-cold dessert of creamy, smooth coconut ice cream to finish.

Wolfgang’s Steakhouse
Address: 1 Nanson Road, Robertson Quay, #02-01 InterContinental Singapore, S(238909)

Korean chef Louis Han’s love letter to the Lion City doubles down on flavours from the East, distilling memories and experiences since his arrival in 2016. Expect Singapore street food classics with a Korean twist, with mouthwatering creations; think the headliner gochujang chilli crab, which sees the crispy soft shell crabs swim in a chilli-crab-inspired sauce made from gochujang, Cheongyang green chilli pepper, and chopped fermented chilli. On the side, chewy tteok replaces mantou for mopping up all remaining sauce. Other creations include satay, reimagined with a ssamjang rempah glaze and ssamjang peanut sauce, while classic Korean mandu fillings find their way into a stuffed deep-fried chicken wing. 

TRY The refreshing bingsu-ice-kachang crossover for dessert, where the textures of watermelon, mixed berries, and yoghurt come in harmony with hongcho (Korean fermented pomegranate).

Gu:um
Address: 29 Keong Saik Road, S(089136)

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Enter Butterfly Table by Tiap Tiap’s, a mother-daughter duo known for elevated Peranakan home dining experiences, who takes over the buzzy Manhattan-inspired steakhouse for a Tok Panjang renaissance. Happening across six precious evenings in August, diners can expect to break bread over fiery sambal and generous second helpings. At this chic Peranakan reunion, revel in starters of handmade fish keropok, roti bakar, and fuchow fishball, or get hands-on with designing their own kueh pie tee. For mains, confident classics take the spotlight. Think Assam pedas of fresh fish and piquant tamarind broth, telur belanda of fried eggs in sweet-savoury caramelised bean paste, and the spicy sambal stir-fried okra and brinjal.

TRY The head-turning rainbow-hued nasi ulam, adorned with a bouquet of organic and herbaceous blooms, is the highlight of each dinner, which includes indulgent pairings of buah keluak pork ribs and Nyonya curry chicken.

Cygnet by Sean Connolly
Address: 35 Robinson Road, QT Singapore, S(068898)

In this irresistible homage to Singapore’s heritage, Bottega di Carna’s spiced rubbed masterpiece boldly reimagines a local favourite of bak kut teh. Conspiring with Anthony Leow, a second-generation spice craftsman known as The Spice Maker, expect signature aged beef emerging from the Josper grill wearing a cloak of garlic, white and black pepper, star anise, and cinnamon. Reminding of a comforting bowl of Teochew-style bak kut teh, the version replaces the slow-simmered classic by harnessing fire and smoke instead, creating something entirely new yet hauntingly familiar. 

TRY Head into Jungle Ballroom after for the Hyderabad, a resplendently boozy jungle juice, featuring a seven-spice blend of green Szechuan peppercorn, dried Makrut, turmeric, fenugreek, brown coriander, nutmeg, and pink clove.

Bottega di Carna
Address: 16A Duxton Hill, #03-01 Mondrian Singapore Duxton, S(089970)

When the national icon of Hainanese chicken rice becomes siew mai, purists might look away, but for adventurous epicureans, beautiful blasphemy is what comes to mind. At the award-winning Crystal Jade Golden Palace, these wonton skin wrapped parcels open the act for a slew of new SG60-inspired dishes, and capture the essence of two iconic foods in one bite. Other Teochew-inspired creations include the wild coral trout, poached in hot and sour tomato broth, and served tableside; Teochew-style porridge with red roe crab and aged radish, presented in a claypot; and dessert of chilled mango with coconut-infused cheong fun (rice rolls). 

TRY Perhaps most audacious is the deep-fried har gau topped with crispy rice. Imagine classic har gau armoured in golden crunch, delivering a textural bite that is unlike the classic.

Crystal Jade Golden Palace
Address: 290 Orchard Road, #05-22 Paragon Shopping Centre, S(238859)

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