Where to eat in Singapore this week: Butcher’s Block, Rosemead, Luce, and more

New menus take the stage in this week’s dining offerings

As June rolls around, Singapore’s top chefs have been coming up with a spate of new menus that will inspire the palate. Whether it’s American grill cuisine, Mediterranean gastronomy or wood-fired European fare, there’s no shortage of exciting nosh available this week.

Take Si Chuan Dou Hua, which is collaborating with Taiwan’s Michelin-starred Yang Ming Spring to deliver a series of plant-based tasting menus. Rhubarb is no different, with a new dinner menu that champions the best culinary experiences the Mediterranean can offer. Rosemead is one to look out for with its American grill cuisine and simple yet accessible presentations, while Butcher’s Block takes you on a tour of Europe with its new Tour de Force menu. End the week at Luce by Davide Giacomelli, who’s collaborating with Michelin-starred chef Francesco Gasbarro to create an Italian feast in Singapore like no other.

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1. Butcher’s Block

Above Smoked sashimi with seaweed, N25 caviar and herb dashi at Butcher's Block (Photo: Raffles Hotel Singapore)

Be serenaded with the best of spring’s offerings at Butcher’s Block, where chef de cuisine Jordan Keao has come up with the latest edition of the restaurant's signature Tour de Force menu. Available as a five-course lunch or a seven-course dinner, the new menu embraces wood-fired complexity, like the brown crab tartlet, a light appetiser consisting of slow-grilled, handpicked crab flesh from Normandy, seasoned with yuzu jus, brown butter, chives and served in a crab head sabayon in a garlic chive tuile that expertly balances aromatic alliums with acidity and the freshness of the sea. The Wagyu tartare is another premium offering, served with a beef fat financier baked in a wood-fired oven, and topped with caviar to add a briny dimension to the dish.

Butcher’s Block

Western | $ $ |

#02-02 to #02-07, Raffles Arcade, 328 North Bridge Rd, S (188719)

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2. Rhubarb

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Rhubarb deserves a spot on your calendar this week with its new dinner menu, which plays up its Mediterranean roots with a premium selection of starters, mains, and desserts. A taramasalata for instance, a Greek dip made of cured fish roe, forms a powerful umami starter served with prawn and tomato, while a John Dory is served with clam chowder and artichoke to highlight the freshness of seafood and seasonal produce. For extra indulgence, add on a selection of French cheese or a mysterious “chef’s premium ingredient” to add flair to your meal.

Rhubarb Le Restaurant

French | $ $ $ |

3 Duxton Hill, S(089589)

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3. Rosemead

Above Dinner spread at Rosemead

Farm-to-table concept Rosemead is changing it up with its new menu, featuring the fresh highlights of the season and centred on accessible presentations. With executive chef David Tang and chef de cuisine Ammie Khoo’s combined expertise in American grill cuisine, feast on dishes like the plump wild tiger prawns drizzled in tabasco butter, bagna cauda and finger lime, or the Miyazaki Wagyu A4 striploin, Rosemead’s version of a classic American steak and eggs. No seasonal showing is complete without vegetables, which is best seen in the Momotaro tomato, served with olive tapenade, cured sardine and sweet basil to bring out the best in this pristine vegetable.

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Rosemead

$ $ $ $ |

19 Cecil Street, S(049704)

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4. Si Chuan Dou Hua

Above Baked monkey head mushroom and bai ling mushroom at Si Chuan Dou Hua

After three years of the pandemic, Taiwan’s Yang Ming Spring has returned to work with Si Chuan Dou Hua again. From June 5 to July 31, executive chef Sean Hsueh from Michelin Green Starred Yang Ming Spring will be presenting two vegan tasting menus, including Si Chuan Dou Hua’s executive chef Hoo Chee Keong’s Cantonese plant-based creations. Turning away from gluten-based mock meats, the two chefs look instead to seasonal ingredients like Taiwanese bamboo shoots or Italian black truffle for a highly flavourful flair.

Sink your teeth into a forest mushroom medley, which includes a monkey’s head mushroom prized for its tendrils which soak up flavour. Requiring two entire days to soak, dehydrate and marinate, they are freshly baked upon order for a crispy exterior and a tender interior. Seasonal bamboo shoots, another one of Yang Ming Spring’s signatures, are also on the menu, seasoned simply and paired with a tea salt dip on the side. With both menus set to refresh on July 1, you can guarantee the unexpected at the top of Si Chuan Dou Hua’s UOB Plaza branch.

Si Chuan Dou Hua @ Top of UOB Plaza

Chinese | $ $

80 Raffles Place, #60-01 UOB Plaza 1, Singapore 048624

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5. Luce by Davide Giacomelli

Above Fettuccine bolognese at Luce

Celebrate Luce’s first anniversary with an exclusive four-hands dinner on June 9, where Luce’s chef de cuisine, Davide Giacomelli, will be joining hands with Michelin-starred chef Francesco Gasbarro of Osteria Della Bottega in Switzerland. A true Italian feast is in store for you—the fettuccine bolognese by Gasberro, for one, delights with its luscious beef bolognese ragout with homemade fettuccine, while Giacomelli’s polpo e peperonata stuns with its pan-roasted Sicilian-style octopus served with a ratatouille of red and yellow peppers. Even better, creations made in collaboration will be served up, like the confit halibut alla Livornese, made with fresh tomato sauce, Taggiasca olives, pine nuts, and parsley that carries complexity even with the simplest of ingredients.

Luce by Davide Giacomelli

$ $ $ |