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Three to try: Tippling Club, The Black Swan, Fat Prince

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Three to try: Tippling Club, The Black Swan, Fat Prince
Our shortlist of the top eats and treats in town

The Black Swan

While The Black Swan's alfresco garden patio continues to pack in an ever-growing Happy-Hour crowd under its string of fairy lights, there's good reason for you to segue from sundowners to the handsome restaurant indoors. With chef Daniel Sia taking to the helm as The Lo & Behold Group's new culinary director, the restaurant's menu has been recast with an expanded litany of chophouse favourites (there's a stellar Tajima Wagyu striploin to be had, but those hankering for the hefty pleasures of a Porterhouse steak or dry-aged Black Augus prime rib will find reason to sharpen their knives, too) and new dishes to complement the carnivorous selection of prime cuts. Roasted cauliflower 'steak' topped with puffed grains, a slow-cooked egg and black truffle ups the ante on an Ottolenghi favourite while a rich onion broth is served with bone marrow flan and camembert toast. Don't end the night without calling for their deliciously naughty Cookies & Cream dessert. Think white chocolate ganache clipped between dense slabs of dark chocolate shortbread — paired with a boozy milkshake, no less. —DK

the black swan

19 Cecil Street. Tel: 6438 3757

 

Tippling Club

Tippling Club's newly revamped tasting menu lets you pick between a five- or ten-course affair — depending on the voracity of your appetite. Expect to sample a selection of old favourites as well as newfangled creations from chef-owner Ryan Clift and assistant head chef Ayo Adeyemi. With this tasting experience, you'll be well-fed with what appears to be an endless stream of inventive snacks. Standouts include the tomato and basil 'lava lamp' gazpachos as well as smoked, charred peppers that simply melt in your mouth when you bite into them. Each course can be paired with either wines or bespoke cocktails that are well-tailored to enhance the flavours of the accompanying dishes. Make room for Tippling Club's version of foie gras served with apples, pears, dates and walnuts on a pastry-like base. The dish is paired with a clever cocktail called Breakfast of Champions—a concoction of Earl Grey, cereal and vermouth—that gives this fine dining staple a fruity and nutty twist. Equally impressive is the tender slab of lamb served with smoked baba ganoush and goat's curd. If you live for dessert, the steady flow of pre-desserts (our favourite was strawberry cheesecake disguised as a pill prescribed by Dr. R Clift) will delight. There's also sourdough ice cream served with Horlicks — a malty, bittersweet treat that intrigues in more ways than one. —RB

The Tippling Club

38 Tanjong Pagar Road. Tel: 6475 2217

 

Fat Prince

We love how Middle Eastern cuisines embrace vegetables in dips and roasts that are high on flavour, yet light on the waistline. Your brunch options just got wider with a Middle Eastern-inspired brunch that welcomes Aussie staples as well. Fat Prince has introduced a brunch line-up that brings in their sharing staples such as duck fat hummus and quinoa tabbouleh with new scrambled egg skillets. If you're doing your body a favour with a meat-free weekend, the roasted mushroom menemen will fill you up with Antep cheese, candied fennel, crispy kale and crisp potatoes accompanying the scramble. Another excuse to skip the meats is the smoked cheese and pocket pide, which packs all the goodies—caramelised onion, confit garlic and egg—in a boat-like pizza. What's brunch without a caffeine kick? You'll appreciate the know-how of Sarnies, who've lent a hand in crafting Fat Prince's coffee menu. —AI

Fat Prince mushroom menemen

48 Peck Seah st #01-01. Tel: 6221 3683

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