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3 new restaurants near the CBD to check out in September

D'Silva is back, Gaig sets up on Telok Ayer and La Brasserie gets a fresh revamp.

D’SILVA RETURNS

  • Singgang: wolf herring cooked in a turmeric sauce, a forgotten dish

Perhaps one of the best ways to experience heritage is to tuck into nostalgic dishes whose recipes have been passed down through generations. It’s a pet topic of Folklore chef Damian D’Silva, who is happy to throw in a lecture or two when he’s not busy cooking rendang. The restaurant at new hotel Destination Singapore is simply designed with banquettes and Peranakan kitchen paraphernalia peppered around, but off ers suffi cient atmosphere for a comfortable communal meal. Dishes recall authentic recipes from D’Silva’s Eurasian and Peranakan roots. His Eurasian dish of singgang uses the traditional ingredient of wolf herring which requires three hours to debone before it is slowly cooked in turmeric paste. D’Silva swears by keeping dishes overnight, such as his pork leg and salted vegetables, for a richer taste. The most important ingredient in his dishes is that it all comes from the heart. Level 2, Destination Singapore Beach Road.

(RELATED: 5 new restaurants in Singapore to try in August 2017.)

Damian D'Silva, executive chef of Folklore

Damian D’Silva, executive chef of Folklore


“Today’s younger generation, although more exposed to various cuisines, have not been exposed to food cooked by our forefathers. Instead, they are exposed to hawker food of declining quality. For this to change, we must acknowledge the time and effort to create quality food and increase prices to match it.”

– FOLKLORE EXECUTIVE CHEF DAMIAN D’SILVA


TASTE OF FRANCE

  • Aubergine Caviar Tartine

Fullerton Bay Hotel’s revamped La Brasserie, newly adorned with grey draperies and in shades of sunset orange, introduces a menu of French brasserie classics and southern French fare with Mediterranean influences. The aubergine caviar tartine made with charred eggplant, herbs and Roma tomatoes offers a refreshing start to the meal, as with the balik salmon which is cured and smoked in-house. No detail is too small: The dishes come with bread baked in the wood-fired ovens of the famous Poilane Bakery in Paris. For diners looking to spice up the usual red meat option, steak dinners come with nine choices of mustard such as truffle, lemon zest and honey. The buckwheat galettes with ham and cheese make for great pairings with ciders or white wines, for a casual night out. The Fullerton Bay Hotel, 80 Collyer Quay.

(RELATED: Why these 3 restaurants serve food on custom-made plates.)

BACK IN ACTION

  • Restaurant Gaig - oven-roasted suckling pig

After a consulting stint at La Ventana that ended last year, chef Carles Gaig has opened Restaurant Gaig in Telok Ayer. While sharing the same name as his one-Michelin-star fine-dining establishment in Barcelona, the restaurant takes on a more casual vibe with its bright interiors and wood furnishings. The Catalan cuisine served here bears some similarities: the signature cannelloni with truffle cream sauce uses the same 150-year-old recipe as that served in Barcelona. Tapas, paellas and stews make the bulk of the menu and are great for sharing. With Gaig’s daughter, Nuria Gibert, stationed there as manager, diners can be assured of a warm, amiable experience with informed Spanish wine pairings. 16 Stanley Street.