These restaurants go above and beyond, lacing their menus with drawings and notes by the people behind the establishment.
The Rabbit Stash
Chef Matthew Mok of four-year-old restaurant The Rabbit Stash plans all dishes for his new menu with sketches. While these are largely for the chef’s eyes only, a drawing which depicts a shophouse on a tree stump graces the menu. Elements of the line drawing tell a story about the restaurant: for example, the shophouse references its first location. The tree stump, on the other hand, is re-created in the amuse-bouche as a small carved log.
Level R, Wangz Hotel.
Private dining restaurant Scotts 27 prides itself so much on service personalisation that all menus are handwritten cards by its management consultant, Edith Lai-Bompard. This is for both form and function, as dishes change daily, depending on the produce chef Julien Bompard gets.
27 Scotts Road.
One-year-old bar Anti:dote at the Fairmont Singapore hotel may have undergone a menu revamp but mixologist Tom Hogan’s drink sketches remain untouched. The new menu depicts the approximate ingredients needed in a drink, so you’ll never have to guess what goes into your tipple.
Level 1, Fairmont Singapore.
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