01: Oso Ristorante
Italian restaurant Oso Ristorante which recently relocated to Oasia Hotel in Tanjong Pagar has introduced several updates. The new interiors now showcase industrial light fittings and exposed brick walls adorned with floor-length mirrors. The venue also boasts two private rooms – one a cellar with a capacity of 25 guests, and the other a smaller space that fits a party of 10. Oso’s menu features aged meats grilled over fire with oak wood imported from Italy and a range of modern Italian dishes such as squid ink risotto and seabass poached in salt water. But those looking for that bit of nostalgia from the ‘old days’ of OSO will be glad to find their favourites signatures, such as stracci pasta with wild boar, still on the menu.
Oasia Hotel, 27th Floor. Tel: +65 63278378
Racines (French for ‘roots’), located at the newly opened Sofitel Singapore City Centre, is one restaurant for diners looking for more options on the plate. Helmed by executive Jean-Charles Dubois, Racines offers traditional Chinese and French cuisines handled by two kitchen teams. The open kitchen is equipped with two Marrone stoves from Italy, customised to handle each cuisine. The restaurant uses seasonal local ingredients as well as herbs from the hotel’s garden. Menu highlights include French classics such as a traditional lobster bisque, chargrilled octopus with lime creme fraiche and smoked sweet paprika and a 48-hours slow-cooked wagyu beef cheek. The Chinese menu, curated by chef Andrew Ong, offers sweet and sour kurobuta pork and Noonya-style stir-fried calamari dish.
Sofitel Singapore City Centre, 5th Floor. Tel: +65 6428 5000
03: The Ottomani
Tucked away at the back of Middle Eastern cafe-bar, Fat Prince, is new supper club, The Ottomani. The space was formerly dubbed ‘The Ottoman Room’ but now takes a refined approach towards its cuisine and service. The restaurant is led by new chef Nic Philip, previously head chef at beach clubs in Bali and Thailand. He has also worked at some of London’s top restaurants The Clove Club (#26 on World’s 50 Best) and Nopi. The menu offers a range of snacks and starters such as a beef tartare kebab with cavair instead of the expected mezze plates. Mains such as sticky pork with Turkish coffee rub, are slow roasted in the restaurant’s wood-fired earth pit oven. Look out for cocktails, prepared table-to-table via a pushcart trolley.
48 Peck Seah Street. Tel: +65 9231 9316
04: Fat Cow
Japanese steakhouse, Fat Cow, introduces a new chef’s table experience with its redesigned dining room. A five-course lunch and 10-course dinner omakase menu is only available at the eight-seater bar counter, showcasing chef Shigeru Kasajima’s aptitude with other ingredients such as seasonal seafood and vegetables besides the restaurant’s well-known beef offerings. Menus include starters, appetisers as well as sashimi and nigiri sushi. Best enjoyed with the restaurant’s own exclusive sake.
Camden Medical Centre, #01-01/02. Tel: +65 6735 0308
Cocktail bar Catchfly has released a new menu starting this month, featuring American-styled dishes with an Asian twist. Expect dishes like Shrimp “Po-Boy” Baguette, consisting of shrimps in a baguette, topped with Saigon slaw and buffalo-style chicken wings served with the chef’s blue cheese ranch dip. The menu also offers vegetarian options such as spinach pasta and a new range of desserts such as Bailey’s Mousse made from raspberry and coffee crumble. Top these off with cocktails created by mixologist Liam Baer to complement your dishes.
12 Ann Siang Road. Tel: +65 6222 7183