Memories of foraging in the Italian countryside form the emotional core of executive chef Denis Lucchi’s autumn menu at Buona Terra, who crafts modern yet hearty flavours with the finest Italian produce. Take the humble artichoke and radicchio, served alongside sea asparagus and seared scallops and elevated with a creamy bagna cauda sauce for a burst of umami. Don’t miss out on the highlight of the menu, a 10-day dry-aged pigeon glazed with acacia honey, accompanied by heirloom beetroots and a moscato sauce. 

Executive chef Marvas Ng’s culinary journey continues at Path with exciting new menus launching in October to welcome the turn of the seasons. Unrelenting with his modern East Asian flavours touched with French finesse, must-tries on the menu include the “Straits Bounty”, where local marble goby fish is brined and gently steamed before being served with blanched angelica, cordyceps, and morel mushrooms. Theatricality at Path is a given, and it shows in the 15-day aged US duck, where 25-day old green and red lettuce leaves are cut in front of diners for an elaborate presentation.

This autumn, chef de cuisine Matteo Ponti’s pays homage to his hometown in northern Italy with progressive Italian cooking and pristine produce. For instance, the Queen of San Daniele is a river trout cold-smoked with wood, berries, and forest herbs for a beautiful aroma, served in a brown butter cone filled with alpine butter and burnt lemon cream. You can never ignore pasta at Braci, and this season sees Ponti’s homemade pappardelle in a pork ribs reduction with guanciale nibs and charcoaled cardoncelli mushrooms. Don’t forget the tiramisu tartlet, which is made of a cocoa shortcrust, espresso ganache, and marsala jelly. 

Read more: Singapore’s top chefs share their favourite summer recipes

Chef Jun Takahashi’s famed Tokyo restaurant has finally made its way to Singapore, with his protégé of eight years Rinto Sasagawa helming its debut menu. Only the freshest ingredients are used here, with dishes such as a platter of unagi (freshwater eel) and anago (saltwater eel) simply cooked to preserve their natural flavour. Look out for seasonal nigiri sushi like sweet shrimp and even bluefin tuna, as well as its signature abalone handroll, dressed in liver sauce and topped with Rishiri Murasaki uni. 

Sushi Takahashi
Address: 4 Mohamed Sultan Road, S(238955), +65 8877 0501

At Vue, executive chef Sam Chin’s European gastronomy brings out the best in premium autumnal ingredients. Flavourful morel mushrooms are in season, and here, they are turned into fritters and served with grated mimolette cheese and citrus black garlic espuma. Grilled zucchini also forms an insatiable main with girolle mushroom, poached radish and mountain caviar. But if you’re craving something heartier, Vue’s signature Kumamoto A5 black Wagyu sirloin will please with its sides of truffle mash and red wine jus. 

Expect the unexpected at modern kaiseki bar Goho, which has brought the best of Japanese seasonal ingredients to the table with its new menu. Grilled octopus, for instance, is served in a spiced pumpkin curry purée, making for a bold exploration of autumnal flavours. Elsewhere, swordfish is given the katsu treatment, which is perfectly fried in a bonito panko and dressed with a dollop of smoke vinegar sauce. Even hamachi sashimi is given a twist, served as it is with a Toretawa egg yolk sauce.

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