Cooking has evolved exponentially – and grown more complex – since Man first discovered the joy of roasting meat; Today, we’re seeing the food fashion pendulum swing back to this uncomplicated, wood- fired method of cooking. While we’re sad to see our favourite Josper grill-centric Foodbar Dada close its doors a few months back, several newcomers are stoking the flames of our interest.
63CELSIUS
When one door closes, another one opens – this is true with Joseph Wong, owner of the now-defunct Foodbar Dada and his new venture, 63Celsius. The evolving menu focuses on the simple- is-best philosophy, as in the case with the grilled USDA prime rib eye, served unseasoned to fully emphasise its full, natural flavours. For your carb fix, the 63Delicia Rice is a shellfish-braised Spanish rice dish with scallops, baby peas and grilled prawns. And if you’re missing that Josper grill goodness from Foodbar Dada, opt for the Josper-grilled pork tenderloin, a signature favourite.
Asia Square Tower 2, #01-03, 12 Marina View, tel: 9639 7862
ONE-NINETY BAR
Though technically not a restaurant, Javier de las Muelas’s One-Ninety Bar at The Four Seasons Hotel Singapore is jumping in the wood-fired dishes bandwagon as well. Besides its award winning, hand-crafted cocktails (expect nothing less than superb brews from the brain behind Dry Martini Bar in Barcelona), the bar has two standout delicacies from its wood- fired oven: wood-fired focaccia and truffle mascarpone cheese, and wagyu mini sliders with onion marmalade and horseradish mayo. Say who that bar bites can’t be a gourmet experience?
Four Seasons Hotel Singapore, 190 Orchard Boulevard, tel: 6831 7671
CICHETI
The Spanish may have their moment with tapas and the Greeks with methezes, but the Italians are back in the spotlight with their own brand of small plates. Traditionally served in Venice’s bacari (wine bars), cicheti are signature snacks of regional favourites. The oven is wood-fired, using the Acunto Forni oven (which has the capacity to be fired up to 600 degrees Celsius) for their Neapolitan pizzas and some main dishes. Traditional picks include polpette di carne (sautéed meatballs in home-made tomato sauce), gamberi grassi in garlic butter sauce and pappardelle ragu (pasta served al dente with slow-braised lamb shoulder ragout).
52 Kandahar Street, tel: 6292 5012, www.cicheti.com
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