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7 New Restaurants To Try in November 2016

November's hottest tables include Western fare with a Sichuan twist, and paella with a side of view.

01: Birds of a Feather

  • Fortune Skewer in Szechuan Pepper Broth

The Instagram world will rejoice with the opening of all-day dining café and bar Birds of a Feather. For starters, the space lets in lots of natural light via two air-well openings. It also features quirky pockets of space with banquettes, single chairs and a mix of high and low tables, as well as a hand-crafted wall art piece of bulbs and jointed copper pipes. The food here is contemporary Western with a distinct Sichuan influence. Tofu burger with mapo meat sauce, for instance, or angel hair pasta with pork ragout inspired by zha jiang mian (noodles in soybean paste).

Dish to try: Signature Burger that features a charcoal-grilled beef patty, foie gras, cheddar, and a scrumptious chilli soy tapenade

Who: The owners behind Good Wood Café, a successful café chain in Chengdu.

113 Amoy Street, Tel: 6221-7449

02: Otto’s Deli Fresh

  • Juicy kurobuta pork rack

Otto’s Deli is the kind of casual hangout that fits right in with the chill vibes at Holland Village. The focus here is on simple fare made with fresh produce, so this means comfort food like house-made button mushroom soup with a side of toasted brioche and pork cheek baguette – the meat is braised then fried and topped with cheddar – that comes with double-cooked salt and pepper fries. Check out the deli counter for fresh meats and cheeses to take home.

Dish to try: Juicy, succulent kurobuta pork rack and a comforting cup of hot chocolate with hazelnuts

Who: Veteran chef Otto Weibel, who also helps oversee Michelin-starred outfit Oasia at Resorts World Sentosa. At Otto’s Deli, Weibel’s focus is on mentoring and nurturing young chefs fresh out of culinary school.

#02-01 Raffles@ Holland Village, 118 Holland Avenue

03: FOC Sentosa

Think of FOC on Hong Kong Street and Sentosa as day and night – both interiors look vastly different, yet the buzz remains the same. At the new Sentosa outfit, the food is heartier and served with a delicious side of view. Gather some friends, grab a table outdoors – or by the window, if you will, and have fun ordering dishes like spinach-infused paella with cod maw and the classic fish and chips turned refined with the use of flaky seabass and diced potatoes.

Dish to try: FOC Fish and Chips, Anchovies in Olive Oil

Who: Spanish chef Nandu Jubany, who is also behind one-starred Can Jubany restaurant in Spain.

110 Tanjong Beach Walk, Tel: 6100-1102

04: MONTI

Taking over the glass dome where Catalunya once held court is Monti, a new restaurant dishing out Italian fare, sharing-plates style. Pastas take pride of place here (of course), like fresh ravioli stuffed with braised veal and bone marrow cream, for instance. Wash it all down with refreshing cocktails like Mr. Monti, a rum-based tonic highball with grapefruit essence.

Dish to try: Rombo, baked turbot topped with potato discs.

Who: The One Rochester Group and chef Luigi Calcagno, also co-owner of Zibiru in Seminyak, Bali

82 Collyer Quay, Fullerton Pavilion, Tel: 6535-0724

05: Seafood Paradise

  • Baked pork belly ribs with honey pepper sauce

Seafood Paradise, the first restaurant launched by Paradise Group, has recently relocated from its original spot at Defu Lane to its brand new location at Marina Bay Sands. The outlet is now at Level 2 of The Shoppes at Marina Bay Sands.

Dish to try: Tuck into creamy butter crab topped with coconut crumbs, an all time favourite at Seafood Paradise. Firm, sweet dungeness crabs are partnered with a rich sauce spiked with hints of chilli padi and white pepper, and perfumed with curry leaves, and lemongrass.

Who: A familiar face at Seafood Paradise at Defu Lane, Executive Chef Tiew Boon Wee helms this new outlet. He has been with the restaurant group since the Defu Lane outlet was launched in 2002.

 #02-03 The Shoppes at Marina Bay Sands,  Tel: 6688-7051

06: BAM

  • Interior of BAM

Bam, known for its Spanish tapas and sake pairings, has recently introduced its eight-course omakase menu featuring the freshest and finest ingredients. Simply allow Chef Pepe to whip up “surprise” dishes based on whatever is in season. Bam has also taken over the unit next door, so larger parties can now enjoy their meals at the stylish new setting. Alternatively, if you want to watch the chefs in action, score a seat at the original bar counter.

Dish to try: Slippery twirls of cold capellini, topped with crisp sakura ebi, sweet uni and citron confit. Or Spanish sea cucumber with romanesco, dressed in a light sesame sauce with a touch of acidity to brighten the dish overall.

Who: Executive chef-owner Pepe Moncayo was formerly chef de cuisine at Marina Bay Sands’ Santi restaurant (now defunct) and excutive chef at Ola, Cocina del Mar. At Bam, the Spanish chef expertly balances flavours, textures and colours in his modern creations.

38 & 40 Tras Street. Tel:  6226-0500

07: Candlenut

  • Kueh salat

One Michelin-starred Candlenut has found a new home amidst the lush greenery of Dempsey Hills. In its larger space, the modern Peranakan restaurant serves up favourites from its signature Ah-ma-kase dinner tasting menu now available for a la carte order. This means fans of chef-owner Malcolm Lee can now order favourites like red lion snapper fillet with green mango sambal and king tiger prawns with charred garlic chives.  Candlenut is the first of four dining establishments to open at COMO Dempsey. Other names include The Dempsey Cookhouse & Bar by acclaimed chef Jean-Georges Vongerichten, Japanese restaurant Ippoh Tempura Bar and Dover Street Market.

Dish to try: Buah Keluak Wagyu Beef Shortribs, Grilled Snapper

Who: Chef-owner Malcolm Lee

Block 17A Dempsey Road, Tel: 6304-2288

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