Three to try: Iggy's, Kite, FOC Sentosa
It is no easy feat to tackle modern Singaporean and Asian cuisine, but head chef Dannel Krishnan manages to do so with both flair and finesse. There's a lightness of touch to his cooking, which is a pleasant surprise given the typically bold flavours underscoring this region. While gula Melaka (palm sugar) is often used to sweeten Southeast Asian desserts, Krishnan incorporates it into his butters, lending a distinctly sweet and smoky edge to the creamy spread. To fully understand Krishnan's approach to contemporary Asian cuisine, settle down for the 10 or 12-course tasting menu, where you might taste hand-stretched Nagasaki somen topped with grilled unagi, Hokkaido scallop, and tobiko; chicken skin coated with a sweet bourbon glaze and baked till crisp; or his take on kinilaw, a Filipino-style ceviche made with red snapper farmed off Pulau Ubin, coconut calamansi vinegar, and aromatic galangal. The strong sake programme here curated by sommelier Hiromi Muraoka will bid you to linger long after dessert has hit the table.
#01-01, 53 Craig Road. Tel: 6221 5965
Time to get your colourful pom-pom sandals on. FOC, the buzzy Spanish tapas joint on Hong Kong street, has a new sister outlet at Sentosa that's all about lazy, languid weekends. While you'll find the sea at your doorstep, those looking to stay salt-free can take a dip in the outdoor pool before heading to spacious beach cabanas for ice-cold glasses of tropical cocktails (which also come in super-sized portions for up to 16 guests). The Josper grills here take centrestage, turning out all manner of red meat and seafood. Looking to munch on lighter bites? Summer-friendly recipes are available, too. Take for example the King Crab Cannelloni, which swaps traditional pasta sheets for zucchini ribbons, while sweet king crab flesh tossed in Sriracha and a touch of mayonnaise keeps the dish light. For dessert, call for the Gin & Tonic Lime, which sees a ball of lime sorbet anchored with a boozy inner core of gin and tonic.
110 Tanjong Beach Walk, Sentosa. Tel: 6100 1102
Given the slew of new fine dining restaurants that have colonised the dining scene here, there hasn't been much buzz surrounding Iggy's. However, we think there's much to be said for a restaurant that manages to hold its ground for 12 years in the choppy waters of a culinary landscape filled with fickle diners. Even as the grand dame of Modern European restaurants ushers a new head chef into its kitchen, Iggy's relationship with a Tokyo-based Japanese runner remains, ensuring that top-shelf produce from Tsukiji Fish Market makes its way to the menu. Head chef Aitor Jeronimo Orive teases out Iggy's brand of Modern European cuisine with Spanish touches gleaned from his time at Mugaritz, and diners in the main dining room can witness him in action as he plates up his intricate creations. Orive is especially good at turning out a perfectly cooked plate of Spanish rice, as evidenced by his dish of Bomba rice served with Maine lobster, baby squid, squid ink aioli, and dashi foam. Burgundy wines continue to rule the roost in the cellar, mixing rare bottlings with lesser-known Village wines to tempt even the most jaded wine connoisseur.
Level 3. Hilton Singapore. 581 Orchard Road. Tel: 6732 2234
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