Cover The Coconut Club
The Coconut Club
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Here are some of the best spots to visit for a hearty meal with your loved ones
Each month, chefs around the island come up with new and innovative creations that keep us coming back for more—and this month is no different.
Start with a trip to Sinpopo’s new outlet at Tang Plaza, and savour traditional Malay and Peranakan dishes. You could also head to Eggslut for its new sandwich offerings, before indulging in delicious brunch are at The Coconut Club’s new Siglap outlet. Plus, those with a penchant for Japanese fare will not want to miss out on Hamamoto’s new omakase menu and Kinki Restaurant + Bar’s reinvented Japanese dishes. Below, we spotlight all the best dining spots to check out this week.
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1. Eggslut
Above Butcher's sandwich with beef patty
Butcher's sandwich with beef patty
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This American egg sandwich joint has introduced new sandwiches that put the spotlight on chorizo. Delight in a plethora of novel offerings such as the butcher’s sandwich, which sees flavourful chorizo stew and the joint’s signature fluffy scrambled eggs stuffed between buttery brioche buns. Make the sandwich even more decadent with a layer of succulent beef patty, for an additional cost. Save room for the berries cheesecake slut, a sweet and tangy dessert with beautiful layers of mixed berries cream cheese, and vanilla cream cheese. Rich flavours are balanced by a citrus sphere, made from passionfruit, banana and mango. Head down early as the sandwich is available from February 9, while stocks last.
Eggslut, 6 Scotts Road, 01-12, S(228209)
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2. Sinpopo
Above Baked miso cod hor fun
Baked miso cod hor fun
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Sinpopo has found a new home at Tang Plaza, and it offers local dishes with a contemporary twist. A plethora of new and signature dishes await, among which are the beef cheek rendang cooked with aromatics and house-made rempah; and the fei po char siew (pork belly). The latter is an outlet exclusive dish that comprises juicy pork belly marinated overnight in a sweet sauce and roasted to achieve a beautiful char. It’s finished with a generous glaze of sweet house-made sauce. End the meal on a sweet note with traditional desserts–fans of durian will not want to miss out on the durian pengat, elevated with a rich caramelised custard crème.
Sinpopo, 310 Orchard Road, 02-22/27/29 Tang Plaza, S(238864), +65 9785 1749
3. Hamamoto
Above Ise ebi
Ise ebi
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Chef Kazuhiro Hamamoto is welcoming the new season with omakase menus that are dictated by nature’s bounty. Visit the one-Michelin-starred restaurant and dig into tantalising dishes like the gutsu gutsu, a claypot that brims with juicy hotaruika (firefly squid), tender takenoko (bamboo shoots) and minty kinome herbs. Look out for the matsubagani (male snow crabs) too; obtained from Hokkaido, these crustaceans are prepared shabu shabu style—sweet crab legs are shelled and poached in a flavourful dashi. Have a bite and revel in the rich and robust flavours of the crab meat.
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4. The Coconut Club
Above Dry laksa and apom berkuah with pisang pengat
Dry laksa and apom berkuah with pisang pengat
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Easties have good reason to be excited, as The Coconut Club has opened its second branch in Siglap. While you will be able to find its signature nasi lemak and local favourites at the new outlet, try its new and outlet-exclusive weekend brunch menu instead. Sweet and savoury Malay and Peranakan offerings are available, including the fragrant dry laksa that sees rice noodles cooked in a rich coconut milk rempah; and chewy fermented rice pancakes paired with a sweet gula Melaka sauce and bananas simmered in coconut milk.
The Coconut Club, 97 Frankel Avenue, S(458222), +65 8028 3486
5. Kinki Restaurant + Bar
Above Lobster pao fan
Lobster pao fan
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Take a trip to Kinki this weekend and delight in a selection of reinvented Japanese classics. Start the meal with its refreshing salmon sashimi salad topped with crunchy tempura shimeji mushrooms and lightly shoyu-marinated Norwegian salmon slices. Then, dig into other dishes like the engawa yuzu aburi nigiri that features delicate flounder fin torched until aromatic, thenlayered with fluffy rice and yuzu citrus.
For something warm and comforting, the lobster pao fan comes with Canadian lobster tail on a bed of Japanese rice mixed with edamame. The dish is doused in the restaurant’s secret umami-filled broth. Those looking to treat themselves can go for the chirashi don, replete with a selection of sashimi such as kinmedai (Japanese alfonsino), hotate (Hokkaido scallops) and salmon. The rice bowl also comes dotted with Polanco Oscietra caviar.
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Amanda Goh was the former senior writer for Tatler Singapore.
