Arts & Culture

Something Old Something New – Nosh Updates

 

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THE DISGRUNTLED CHEF

26B Dempsey Road, Tel: 6476 5305

www.disgruntledchef.com

It’s good that the chef Daniel Sia is disgruntled – as long as it keeps him churning out new dishes so we are never bored. The Disgruntled Chef‘s refreshed menu sees Sia bringing European farm goodness to the table: Duck Cassoulet (a Southern French Dish traditionally paired with Lyonnaise sausage and AOC-protected buttery coco beans), Merguez (spiced lamb sausage), steamed mussels in white whine and spinach and potato ruvueltos. Complete your meal at the recently transformed terrace, now an alfresco bar, where you can sip artisanal cocktails such as Passion’75, Red Velvet and White Peach Bellini for brunch.

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THE WHITE RABBIT

39C Harding Road, Tel: 6473 9965

www.thewhiterabbit.com.sg

Like the Alice in Wonderland imagery the restaurant is inspired by, we’re glad that the kitchen is “curious and curiouser” about its menu, dishing out new creations that look as enticing on paper as it tastes on the tongue. Follow The White Rabbit on a culinary adventure set by head chef Benjamin Tan with new additions: Seabass en Papillote and Dorper Lamb Rack.

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BRASSERIE GAVROCHE

66 Tras Street, Tel: 6225 8266

www.brasseriegavroche.com

We can’t gush enough about how good the food is here, but don’t just take our word for it. Brasserie Gavrche has recently received the stamp of approval from the French government with the Restaurateurs de France label which is conferred on French restaurants that represent the best of French gastronomy after a stringent vetting process. Fresh from the win, chef Frederic Colin presents a new menu with a nod to Parisan classics (recipes from his grandfather’s restaurant in Paris) that includes the to-die-for Pate en Croute et Foie Gras.

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STELLAR AT 1-ALTITUDE

1-Altitude, 1 Raffles Place (former OUB Centre), Tel: 6438 0410

www.1-altitude.com

Later is better than never with Stellar at 1-Altitude launching their very first Sunday brunch. The Wine Lust Sunday Brunch is a series of brunches with changing weekly menus. Wines include up to 12 labels from Italy, Spain, Chile, Australia and New Zealand with food made to pair with the wines showcased that particular week. Expect to see brunch staples such as Salmon Benedict, Claypot Chicken Rice and Slow-Roasted Wagyu Rump paired nicely with free-flow of wines.

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JAMIE’S ITALIAN

Vivocity, #1-165/167, Tel:6733 5500

www.jamieoliver.com/italian/singapore/home

Jamie’s Italian is on a roll since it opened less than a year ago. The novelty hasn’t worn off and a reservation is best to avoid the lunchtime crowd. But instead of resting on its laurels, the home-style comfort food restaurant is back with a seasonal revision of its menu, adding more than 15 mouth-watering dishes to its menu that includes Basked Sustainable Halibut, Smashed Pea and Broad Bean Bruschetta and the deservedly named Epic Brownie.

 

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OLIVIA CASSIVELUAN FANCOURT

1 Old Parliament Lane, #02-02, Tel: 6333 9312

www.ocf-singapore.com

After we broke the story of omakase-style dining a few months ago, another restaurant has taken the plunge on ‘chef’s menu’ territory with its new Carte Blance dinner menu. At Olivia Cassivelaun Fancourt (or OCF for short), the French offering is given a bespoke twist created entirely on the spot by executive chef, Jonathan Koh, previously from three-star Michelin Le Jardin De Sens. If your taste buds are tired of the classics, the seven-course dinner is sure to please.

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JAAN

Level 70, Equinox Complex, Swissotel The Stamford, Tel: 6837 3322

www.swissotel.com/hotels/singapore-stamford/dining/jaan/

Chef Julian Royer brings nostalgia to the table with an array from the autumn and winter harvests. Inspired by the fruits and vegetables found during the cold season from his hometown of Cantal; Expect the sequel to his famed Jaan Garden menu to be filled with fall favourites: Jerusalem and Chinese artichoke, chevil and parsley root and specialty smoked ham from Auvergne. His Beetroot Collection has the humble root prepared in a melange of ways – lightly blanched, seasoned, pickled, as a sorbet, meringue, coulis and as thin slices with burrata cream.

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THE QUEEN AND MANGOSTEEN

Vivocity #1-106/107, Tel: 6376 9380

www.queenandmangosteen.com

Queen Elizabeth II may have had her moment in the spotlight with her diamond jubilee last year; another Queen is taking centre stage with her fifth year, The Queen and Mangosteen launched a new menu of modern British gastropup fare such as Truffle Crème Brulee and Seared Scallop with Wild Rocket Leaves, Wagyu Beef Burger and Wild Fire Spiced Duck Confit. These may not be your traditional British menu items, but any good  queen knows that progress is the way to go.