Where to eat in Singapore this week: Le Bon Funk, Meadesmoore, Hanazen, Pangium, Binary

Executive chef Victor Loy is gracing our palates with indulgent plates from his newly curated menu. Keep your eyes out for the 45 days aged vintage bone-in prime rib MS 3, a beautifully marbled cut obtained from free-range dairy cows. Have a bite and revel in rich, beefy flavours. While those who prefer white meat can go for the bone-in Mangalica porterhouse, a Hungarian pork loved for its marbling. It’s marinated in a medley of coriander, sage, bay leaves and dried lavender flowers before charcoal-grilled until charred.

Meadesmoore, 21A Boon Tat Street, S(069620), +65 6227 2247

Chef Yusuke Takada of two-Michelin-starred Osaka restaurant, La Cime, has opened a new dining concept in Singapore. Here, find charcoal-grilled Japanese dishes served with a French twist. A plethora of dishes are available, like the sweet awabi abalone that has been sous vide with radish, kombu and sake for 12 hours, before caramelised on the binchotan. It’s served with chicken gizzards dressed in a garlic chives butter. Don’t miss out on its Singapore-inspired dishes too, like the Singa-Dog a starter that pays homage to La Cime’s Boudin Dog. The local version sees chicken floss and chicken liver encased in batter and fried. It’s paired with a fragrant buah keluak sauce.\

Hanazen, 30 Victoria Street, 01-21/22 Chijmes, S(187996), +65 9820 2963

In case you missed it: A Taste of Home: Mathew Leong on his favourite local eats

Chef-owner Malcolm Lee continues to pay homage to contemporary straits cuisine with a new menu. The meal begins with snacks like the Hokkaido scallop tossed in white peppercorn curry, fruits achar and jelly fish. Once your palate has been whet, dig into comforting plates like Lee’s rendition of tau yu bak. Originated in Fujian, China, this dish comprises delicate layers of sea cucumber, pork patty and braised pork jowl. It sits on fluffy rice and comes drizzled in a light and savoury sauce. Rich flavours are balanced with sour chilli. Save room for dessert and savour glutinous rice balls filled with a sweet peanut paste.

This gastro-bar is celebrating its first birthday with the introduction of a new menu. While classics are still available, like the signature kubaneh pull-apart bread and sous vide octopus, look out for new additions too. Fans of western flavours can opt for the whole spatchcock chicken marinated in a luscious blend of rosemary and thyme, and oven roasted to achieve a crisp skin and succulent flesh. While those penchant for Asian fare can try the Iberico presa, marinated in a Vietnamese spice blend and accompanied by Vietnamese fish sauce.

Binary, 390 Orchard Rd, 01-01a, S(238871), +65 9363 0101

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