The latest celebrity chef restaurant in Resorts World Sentosa is the baby of renowned Dutch chef Richard van Oostenbrugge, who ran the 2-Michelin-starred restaurant Bord'Eau in Amsterdam for seven years. table65 is modelled after his latest project, 212 Amsterdam, restaurant that champions "fun" in the fine-dining experience. A meal at table65 sees diners sitting along an extended chef's table that surrounds the large open kitchen — not dissimilar to a Japanese sushi counter — to watch the chefs work their culinary magic. Dishes here are born of a combination of European techniques and a fair amount of local ingredients, which can be found in plates like barbecued chicken skin with smoked eel cream and local vegetables; and oyster with hazelnut, briny veloute, braised cabbage and salted lemon pearl. The restaurant will also offer some of Van Ostenbrugge's signature dishes, like the "Os a Moelle’ Veal tartare with smoked herring, bone marrow and cockles; and the playful Green Apple dessert, which sees sugar blown into the shape of a transparent "apple" with a green apple sorbet core. Expect plenty of surprises in the course of your meal, including levitating creations and visual projections on your plate.
After a stint at the short-lived Audace, chef Jeremy Gillon has partnered with restaurateur Anant Tyagi to open JAG, a degustation-only restaurant focused on refined European cuisine and the use of specially-flown-in indigenous herbs from the Savoie mountains in France. Gillon explores uncommon flavour combinations, which work in tandem with the herbs for creations like Hokkaido scallops with coucou flowers, basil, coffee syrup, and roasted bread and milk foam; and turbot with kale, guanciale, black olives, and verbena. They've also got 7 and 10 course menus, where Gillon — who boasts 23 years in the industry — will prepare a bespoke meal according diners' dietary preferences and restrictions. Even the cocktail programme here make use of the alpine herbs that they bring in, resulting in tipples like The Deceiver, a shaken drink of hyssop infused rum, st germaine, peychaud bitters, egg white, and lime juice.
Salt Tapas & Bar has rebranded, and is now known as The Botanic, a nature-inspired, plant-focused eatery. Sustainability plays a big part here, from the wine list to the food menu, the latter of which is curated by executive chef Shannon Binnie, a protege of chef-restaurateur Luke Mangan. Tuck into dishes like organic, Middle Eastern-inspired scotch eggs with falafel, tabouli, and yogurt, as well as grilled squid with inked rice, sea herbs, dried tomato and chilli. Being vegan herself, Binnie also knows her way around making a plate of food taste good without meat or dairy. A good quarter of the menu is vegan (with another quarter being vegetarian) with dishes like charred eggplant with tahini, chickpeas, and a punchy chermoula; and vegetable red curry with coconut and tamarind rice. For desserts, there's the cendol pavlova, prepared with coconut, jackfruit granita, mango, and salted gula melaka. The drinks programme also follows a similar ethos with fresh fruit-based cocktails like the signature The Botanic, a sours-style drink with lemongrass, basil and lime-infused gin shaken with egg whites.
252 North Bridge Road, #01-22A, Raffles City Shopping Centre, Singapore 179103. Tel: +65 6837 0995
"Demon Chef" Alvin Leung's latest concept in Singapore is a 150-seater restaurant in the newly-opened Capitol Kempinski Hotel Singapore, where you'll find a mish mash of Asian flavours informed by food from the region. Here, you'll find no traces of Leung's "X-treme" molecular cuisine, but instead dine on comforting, satisfying dishes. On the menu are locally-inspired dishes like smoky, tender grilled pork chops marinated in herbal bak kut teh spices; and Katong-style laksa spiked with umami shrimp oil and floss, served with tea-smoked quail eggs and tiger prawn tempura. Dishes also draw from places like the Philippines and Thailand, with the grilled Hokkaido scallop in adobo butter; and a whole grilled Boston lobster dressed in an inspired sauce made with mangosteens and Thai chilli.