Cover À la carte dishes at Salt & Palm
À la carte dishes at Salt & Palm
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Feast on exciting curations by local and international chefs this week
This week, there are several exciting collaborations between chefs, both local and international, at the top of their game. With new restaurant openings and exclusive new promotions, there’s much to delight gourmands this week.
Kick off the week at Riviera, which is collaborating with Rhubarb Le Restaurant for the second night of its four-hands dining experience. Then head down to Peppermint, where Penang mainstay Auntie Gaik Lean’s Old School Eatery is collaborating with Peppermint to deliver its traditional Peranakan food. But if you’re looking for a more modern take on Asian cuisine, you can’t miss out on Salt & Palm, which opened earlier this month riding the wave of its success in Sydney. If you love beef, you’re in for a treat at Boeuf, which is offering premium Wagyu cuts. Don’t forget to head down to Jia He Chinese Restaurant with a wine and whisky pairing to end your week on a luxurious note.
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1. Riviera
Take in the flavours of the Mediterranean at Riviera. On April 5, chef Rémy Carmignani will be joining hands with chef Paul Longworth of one-Michelin-starred Rhubarb Le Restaurant for an exclusive four-hands French-Mediterranean dinner. In six courses, the chefs take you on a journey through Sicily, Morocco, Spain, and France with select ingredients from Asia. The Tangia Marrakchia, for instance, is a traditional Moroccon Tangia-style lamb shoulder, served with fagottini pasta, lamb consommé, and coriander oil. The result is a richly-spiced dish that’s balanced and earthy.
The Brittany blue lobster is not to be missed as well, which retains its fresh and sweet flavour when paired with seasonal Italian red chard and lobster civet, in a sauce made with Bordeaux red wine and seaweed butter. Dessert is influenced by flavours closer to home, with a kaffir lim pannacotta served with Cameron Highland Chitose strawberries and a mint and pink peppercorn granité (a Sicilian dessert made with semi-frozen sugar and water).
Riviera, 1 Fullerton Road, 02-06 One Fullerton, S(049213), +65 6690 7574
2. Peppermint
Georgetown favourite Auntie Gaik Lean’s Old School Eatery is here in Singapore to deliver a sumptuous buffet of Peranakan treats. From now until April 30, chef Beh Gaik Lean will be collaborating with Peppermint chef de cuisine Leon Yee at Parkroyal Collection Marina Bay Singapore to serve traditional Peranakan and Nyonya food.
Have a taste of chef Beh’s one-Michelin-starred classics like beef rendang, featuring pull-apart tender beef and a delicious kerisik (grated coconut) sauce. The tangy assam tiger prawns are not to be missed, as is the itek sio, a Peranakan braised duck flavoured with tamarind and coriander. The duck is gamy and meaty without being overpowering, and spiced eclectically so that every bite is satisfying.
Peppermint, 6 Raffles Boulevard, 4/F Parkroyal Collection Marina Bay, S(039594), +65 6845 1111
3. Boeuf
Above Boeuf's signature dry-aged prime rib
Boeuf's signature dry-aged prime rib
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Boeuf takes their beef very seriously, curating a selection of grass- and grain-fed prime ribs, dry-aged in-house, then grilled on lava stones and finished in the oven for the perfect bite.
You’ll want to try its signature dry-aged bone-in prime rib, which carries a smoky char from being charcoal grilled, accompanied with a choice of sauces which includes steak butter, pepper, mushroom, or blue cheese. The Belgian-style Australian Wagyu Rump MB5 tartare is heavenly too, served with mayonnaise, capers, shallots, gherkins, and chives. The deal gets even sweeter with Boeuf’s ongoing promotions, which include a three-course set menu for weekdays, and a two-hour free-flow Argentinian Aberdeen Black Angus ribeye on weekends.
Boeuf, 159 Telok Ayer Street, S(068614), +65 8950 5975
4. Salt & Palm
Above Braised short rib at Salt & Palm
Braised short rib at Salt & Palm
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After capturing the imagination of foodies in Sydney, Salt & Palm heads to Singapore to deliver a concept that will stand out from its now-shuttered Australian counterpart. Imagined by brother-sister pair, Blue Waves CEO Mark Soetantyo and Blue Waves executive chef Natasya Soetantyo, Salt & Palm will offer flavours of the East Indies through a progressive menu that redefines modern Asian haute cuisine.
Don’t miss out on signatures like the porchetta. The Australian pork belly is cooked until the meat is tender and contrasting beautifully against the crispy pork crackling. Even better, the pork is doused in a rich coconut gravy infused with Balinese spices. For dessert, opt for the Asian rendition of the crème brûlée. Perfect for vegans, it is made with pandan coconut milk, young coconut meat and jackfruit.
Salt & Palm, 467 Joo Chiat Road, S(427678), +65 8939 9617
5. Jia He Chinese Restaurant
Above Braised 3-head abalone with stuffed sea cucumber and broccoli at Jia He Chinese Restaurant
Braised 3-head abalone with stuffed sea cucumber and broccoli at Jia He Chinese Restaurant
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Sip on wine and whisky alongside a sumptuous Chinese spread at Jia He. There are two menus to choose from—one featuring an Auschentoshan 12-year single-malt whisky, and a more premium menu featuring an Auschentoshan 18-year single-malt whisky. Both offer a light, aromatic Clarendelle Rouge by Haut Brion 2016, and a more full-bodied Penfolds Koonunga Hill 76 Shiraz Cabernet. The menus are designed to be flexible with the alcohol dishes and available at both Jia He Chinese Restaurant and Jia He Grand Chinese Restaurant..
Here, savour a delicate sea perch filet, topped with a grating of spicy and acidic preserved sakura ginger, which pairs well with the lighter Clarendelle Rouge. Sink your teeth into an impossibly succulent Iberico pork accompanied by a tangy citrus sauce, which meets its match in the fuller and more tannic Shiraz Cabernet. Dessert is a refreshing jelly royale with peach resin and aloe vera, which pairs surprisingly well with the sweet Auschentoshan 12-year single-malt whisky.
Jia He Chinese Restaurant, 1 Farrer Park Station Road, 01-14/15/16 Connexion, S(217562), +65 6694 8988
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Ethan Kan was Tatler Singapore’s dining writer.
