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New Fare: Scottish, Balinese and Thai Cuisines

Bird Bird and Naughty Nuri's spice up the scene, while Edinburgh chef Mark Greenaway is due to serve up at Best of British gala dinner.

SCOT’S GOLD

Few chefs can stick a price tag of £2,000 (S$3,900) on a simple Christmas pudding. But that’s what Edinburgh chef Mark Greenaway did, when he was asked to come up with dessert fit for a millionaire by transnational lottery Euromillions last year.

The extravagant 24K gold leaf-covered caramel apple might not be on the menu when Greenaway heads down to prepare the opening gala dinner for Best of British on June 3, but given the chef’s love for treating Scottish produce with modern techniques like spherification, one can expect dinner to be no less than entertaining. Best of British, which runs from June 3 to June 11, features a line-up that includes a cabaret show and comedy night. More information at www.britishclub.org.sg.

SAME SAME BUT DIFFERENT

WHO Massive Collective, the group that brought in Korean-Mexican chain Vatos Urban Tacos.

WHAT Naughty Nuri’s. At Naughty Nuri’s in Ubud, Bali, the smoky barbecued ribs and dirty martinis are eaten off wooden tables in a rickety shack. The local offshoot of the 11-year-old eatery is more sterile in terms of ambience, set in the air-conditioned comforts of swanky Capitol Piazza, but the menu remains the same.

The signature rack of ribs is slathered in house-made kecap manis chilli sauce, and the signature Nuri’s martini is mixed by Ricky Paiva (a name recognised by regulars of Manhattan bar in Regent Singapore). #01-84 Capitol Piazza.

NOT SORRY FOR THE FIRE

WHO Bjorn Shen, chef-owner of Middle Eastern restaurant Artichoke.

WHAT Bird Bird, Palace of Thai Chicken.

Bjorn Shen’s penchant for telling it as it is has manifested in the form of his second restaurant, Bird Bird, an unapologetic ghetto-style Thai eatery with overturned milk crates as seats. The food takes after that of the northern region, which means more aggressive flavours that ramp up the spice ante – the Bangkok fried chicken with green chilli and som tum (green papaya salad) is proof. Cooling-down options include a coconut ice cream sundae topped with corn and generous bits of crispy chicken skin. 8 Ann Siang Road.

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