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Bao burgers, laksa with onsen eggs: Restaurants with new dishes to check out

Singapore’s dining scene is back in the swing of things. With new dishes on the menu, these restaurants have returned with a bang.

Bao burgers, laksa with onsen eggs: Restaurants with new dishes to check out

Housemade Bao burgers. (Photo: Ce La Vi)

Since dining restrictions were lifted in Singapore, chefs in the city have been busy in the kitchen, whipping up enticing new dishes and creative menus to whet our appetites. As you rediscover Singapore’s best dining spots, jot these restaurants down in your list of places to check out. And friendly reminder – don’t forget to stick to the rule of five.

15 STAMFORD BY ALVIN LEUNG

Greenland Shrimp. (Photo: 15 Stamford by Alvin Leung)

Chef Alvin Leung is known by his moniker the Demon Chef, having invented his own style of cooking he calls “X-treme Chinese”. Leung’s eponymous Singaporean restaurant, 15 Stamford by Alvin Leung, located at Capitol Kempinski, has unveiled a new menu, offering more of his signature interpretation of Asian cooking style.

Dishes that caught our attention include the tangy Greenland Shrimp appetiser (S$28) and Laksa with Smoked Onsen Quail Eggs (S$32), a glorious bowl of thick bee hoon in creamy coconut broth, brimming with chargrilled tiger prawns and jasmine tea-smoked onsen quail eggs.

CE LA VI

Ce La Vi SkyBar has launched a casual dining concept, featuring bao burgers and accompanying small bites. (Photo: Ce La Vi)

Rooftop dining hotspot Ce La Vi has introduced a new casual dining concept to the SkyBar. Pair your cocktails and beers with the bar’s newly-launched bao burgers, a tantalising fusion of Asian bao and Western burgers.

The housemade bao buns are steamed to order and seared on a hot cast iron pan on one side to achieve a crispy, caramelised interior while maintaining the soft pillowy bao exterior. Flavours include the Black Angus BBQ Beef (S$16), Truffle Wagyu Beef Sukiyaki (S$22), Chicken Karaage (S$15), Salted Egg-Crispy Prawn (S$16), Tempura Sea Bass (S$18), Iberico Pork Char Siu (S$18) and vegetarian-friendly Sichuan Eggplant (S$14).

Round off the meal with a selection of accompanying small bites, such as Boneless Korean Fried Chicken with crushed peanuts, sesame seeds and yoghurt (S$18) or the Crispy Pork Belly Dumplings with ginger, garlic and chilli oil (S$18).

DB BISTRO & OYSTER BAR

Moroccan Chicken Tagine. (Photo: db Bistro & Oyster Bar)

Starting from Sep 1, celebrity chef restaurant db Bistro & Oyster Bar at Marina Bay Sands will hold a two-month Boulud Sud pop-up, an ode to Chef Daniel Boulud’s love for the rich cultures embodied in Mediterranean cooking.

The pop-up menu will showcase the distinctive nature of Mediterranean cuisine, characterised by the bold use of herbs, spices and fresh produce. We’re excited to try the spice-laden Moroccan Chicken Tagine (S$68++ for two pax), Salt-baked Branzino (for two pax, market price) and the smoky Octopus a la plancha with Marcona almonds (S$28++).

GORDON GRILL

Crispy Bavarian Pork Belly. (Photo: Gordon Grill)

From Aug 22 to Sep 21, embark on a gastronomic exploration of German flavours at Gordon Grill, located at Goodwood Park Hotel. Available as both a three-course (S$68++ per pax) or four-course set menu (S$88++ per pax), or a five-course degustation (S$98++ per pax), the creations highlight lesser known dishes from the different Germanic regions, refined for today’s cosmopolitan palate.

Bavarian favourites on the menu include Bavarian Sauerkraut Soup, Crispy Pork Belly and Panseared Halibut Fillet with Mustard Dill Veloute and yellowfin tuna. Also featured on the menu are delectable German desserts, namely Red Grits served with a luscious bourbon vanilla sauce and Dark Cherry Crumble Cheesecake with Hazelnut Ice Cream.

JAAN BY KIRK WESTAWAY

At Jaan by Kirk Westaway, dine surrounded by views of Singapore's scenic landscape. (Photo: Jaan by Kirk Westaway)

Michelin-starred restaurant Jaan by Kirk Westaway reopened its doors on Aug 19 after some renovation works. While there’s no details on the exact dishes yet, a press release from the restaurant stated that Executive Chef Kirk Westaway will introduce “the latest edition of his widely applauded Reinventing British menu, placing fresh seasonal ingredients at its core”.

For lunch, diners can choose either a four-course (S$118++) or a five course set menu (S$158++). With an eight-course set menu (S$288++), dinner is a more lavish affair, set against the backdrop of Singapore’s scenic cityscape.

READ> Remember the good ol' days of buffet spreads? They're back. Well, kind of 

Source: CNA/st(ds)

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