Won’t you agree with me when I say that this is one of the more colourful presentations on this blog in a while? All said and done, it is with much sadness that I read in the Sydney Morning Herald that “Becasse joins toll of food casualties“. Let’s hope that Becasse doesn’t suffer the same fate as Bilson’s which shuttered its doors sometime in October 2011. With that in mind, I’m hoping that the culinary scene in Singapore continue to thrives and grow – not just the restaurants, but the hawkers as well.
This post is largely a pictorial as the degustation menus at Becasse are seasonal and subject to change.
In the recently released 2012 edition of “The World‟s 50 Best Restaurants” list, Waku Ghin was placed at 39th – even higher than Chef Tetsuya’s other restaurant in Sydney, Tetsuya (76th).
Dinner at Waku Ghin currently goes for S$400++ upwards for a 10-course degustation menu. Signature items include Marinated Botan Shrimp with Sea Urchin and Caviar and the Australian Wagyu with Wasabi and Citrus Soy.
A less expensive option would be to try the recently launchedsix-course degustation lunch available only on Fridays which is priced at S$250++ per person (available from 12:00pm – 2:00pm).
During the recent Easter study break, I flew back to Singapore on a red-eye flight and the first meal (after a few hours on my own bed catching up on sleep) that I had, was dinner at JAAN. And let me just say, the view up from the 70th storey of the Equinox Complex does blow you away; Singapore has such a magnificent skyline, I’m confident that you’ll be hard-pressed not to agree with me! Of course, it’s just another reminder of the beautiful country that we live in. To be honest, the view is probably the key selling point of JAAN. The food is good but safe. Perhaps, too safe.
Small bites were served upon being seated. In the photograph above, from front-to-back, you have Sesame crusted potato croquet, Grilled chicken skin, and Smoked eel parfait topped pickled apple gelee.
By the way, JAAN is derived from the ancient Sanskrit word for ‘bowl’. I digress.
Saveur – That’s a name that I was hearing quite a bit of on the radio waves. (For the record, I stream my Mediacorp radio channels whilst in Perth!)
When I was back in Singapore during Easter, I made sure not to let slip the chance of visiting this casual “French-Singaporean” restaurant that I’ve heard so much of. Among the positives that I’ve heard, the chance of experiencing authentic French food at very reasonable prices was definitely the high up on the list.
How reasonable, you might ask? A reasonable serving of angel hair pasta goes for S$4, duck leg confit for S$9 and desserts that hover around S$7. That’s cheaper than a bowl of Bak Ku Teh at some up-market hawker joints!
ODP (Open Door Policy) is a bistro concept located on Yong Siak St, hidden in the up-and-coming enclave of Tiong Bahru. The menu is written Tippling Club’s Chef Ryan Clift who has put together a modern bistro fare with a rustic twist.
The Tiong Bahru area used to be…. well for most part of it, still is…. a mature estate. In between old school coffee shops (usually non air-conditioned hawker shops) that sell Teochew porridge and shops that sell daily necessities (i.e. provision shops), it’s amazing to find indie coffee houses and book stores like Forty Hands and Books Actually and Western bistro concepts like this. You could say, this area has somewhat been gentrified in recent months.
To be honest, it’s hard not to see why; it’s minutes away from the nearest Mass Rapid Transit (MRT) stop, a 10 minute drive to the main shopping street, Orchard Road and it has this unique old world charm hardly found in other parts of Singapore.