01: Sip on This At Kakure
For a quiet night out, head to Kakure located on the second floor of Ki-Sho restaurant. The new watering hole is an intimate space decked out in warm rich wood and earthy tones, and offers over 50 labels of small-batch sake not commonly found here. Try the bar’s very own house sake, the Tatenokawa Junmai Daiginjo, Nakadori Kisho Label, a sweet delicate brew that goes well with anago and kinki fish. Don’t leave without ordering the buta kakuni from the bar bites menu. The shoyu-braised pork belly is melt-in-your-mouth goodness and goes well with a creamy Amabuki junmai ginjo.
Level 2 Chateau TCC, 29 Scotts Road.
02: Find Flavour in Lightness at Paradise Teochew Restaurant
Paradise Teochew Restaurant plays up light-handed seasonings and minimal use of oil. Take a dish of steamed diced chicken wrapped in egg white crepe, for example. The delicate crepe is pan-fried at a consistent temperature, then quickly wrapped around a generous portion of fragrant steamed chicken, with bits of Chinese ham and diced water chestnut included for an added crunch. Also good is a crispy sweet and sour noodle done Teochew-style. The noodles are specially carted back from Hong Kong by Paradise Group’s CEO Eldwin Chua (read The Peak’s interview with him), and is best enjoyed dipped in vinegar for a tangy finish.
#03-01 Chinese Swimming Club, 21 Amber Road.
03: Open Up at Ash & Elm
Ash & Elm takes over Intercontinental Singapore’s former all-day buffet restaurant Olive Tree. The 150-seater features three live stations, including a charcuterie, cheese room and an open grill, for a more interactive dining experience. Try the bacon and pumpkin flatbread made fresh in the restaurant’s wood-fired oven, or go big with the beef tasting platter, where cuts like Bavette d’Aloyau, Australian ribeye and New York striploin are grilled over Manuka woodchips and charcoal for a smoky edge.
Level 1, Intercontinental Singapore.
04: Stellar Line-up at Jaan
Jaan has a new star in the making. Chef de cuisine Kirk Westaway, who was personally asked by Julien Royer to join him at Jaan, has taken over the reins after four years of working under the French maestro. Westaway, who emerged the winner of the San Pellegrino Young Chef 2015 for Southeast Asia, retains the same elegance signature of the restaurant, but delivers flavours of intensity, contrasting with his predecessor’s light-handed style. Level 70, Swissotel the Stamford Singapore.
05: Bar’s Been Raised at Tapas 39