Where to dine: The Butcher's Wife, Majestic Bay, Fratelli

Where to dine: The Butcher's Wife, Majestic Bay, Fratelli

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Text: Janice Sim Gayatri Bhaumik

A shortlist of top eats and treats in town

The Butcher's Wife

Fans of Open Door Policy, you might still be mourning its unforeseen closure But here to fill the void (quite literally), is Spa Esprit Group's latest venture, The Butcher's Wife. Establishing itself as a full fledged gluten-free restaurant, the bold notion aspires to be a delightful avenue for folks with gluten-intolerance and celiac disease. Of course, that doesn't mean compromising on flavours. In fact, going strictly GF has begun to feel like an undercover act. The trick is to go unnoticed for eschewing gluten, which is what The Butcher's Wife has masterfully accomplished. For instance: your snacks still involve bread — or in this case, fluffy focaccia, dressed with onions, tomatoes and thyme. If you're after something different (goodbye, done-to-death mushroom soups), go for their chilled almond soup — a rich concoction drawing unlikely flavours from fresh crab meat and tangy apple slices. We also enjoyed their fork-tender grilled octopus jazzed with celeriac foam. If you're feeling ravenous, split a decadent plate of rib-eye steak with your partner-in-crime. Although, you might want to discreetly steer those triple-cooked chips that come on the side, all to yourself. Some things are just not meant to be shared. — JS

Where to dine

19 Yong Siak Street, Tel: 6221 9307
Tel: (Tues-Fri) 12pm-2.30pm, 6pm-11pm, (Sat-Sun) 11am-3pm, 6pm-11pm

Majestic Bay

It's proved popular since opening some six years ago, but Majestic Bay is getting a breath of fresh air in the form of a new head chef, new signature dishes, and an exclusive seasonal menu. Chef Chee Hin Yew, who helmed Majestic's flagship restaurant with Chef-Owner Yong Bing Ngen, has taken over the kitchen at Majestic Bay, turning his hand from traditional Chinese dishes to inventive seafood fare. And naturally, he's introduced a menu of new signature dishes that showcase his creative pairing of traditional dishes with modern flavours and presentation. Each dish is an unexpected, pleasant surprise, but treat your palate to the standouts. Start with the crispy sea prawns in light soya sauce and smashed garlic — all delightfully succulent and flavourful —  and the lobster in homemade champagne sauce which features a sweet burst of citrus. Save space for the Malaysian free-range chicken rice, claypot style, served with serious flair. Chef Chee made a special trip to Kuala Lumpur to perfect this dish. Only four are made each day, so if you want to indulge, be sure to order ahead.

Need more excuses to indulge? The restaurant is also currently offering a special menu of Peranakan-inspired dim sum dishes through the end of August. Once again putting a modern spin on classics, expect to feast on bites like fish otak-otak beancurd roll, laksa xiao long bao, and the less-sweet-than-normal chendol siew dai. Of course, the restaurant's beloved dishes are still on the menu. So if you drop in, you'll still be treated to the signature seared Singapore chilli crab meat buns and the oh-so-Instagrammable yellow duckling bun with Nutella and yam. — GB          

Majestic Bay Singapore

Majestic Bay's Peranakan Dim Sum Highlights menu is available until 31 August.
Below the Flower Dome, #01-10 Gardens by the Bay, 18 Marina Gardens Drive, Tel: 6604 6604
Opening hours: 11.30am-3pm, 5.45pm-9pm


There's Italian food, and then there are the sumptuous dishes whipped up by Enrico and Roberto Cerea. And it appears the brothers are looking to up the ante at Fratelli with the introduction of new dishes inspired by family traditions and the Michelin-starred cuisine of Da Vittorio, their outpost in Lombardy. Incorporating fresh Mediterranean seafood, tender poultry, and artisanal Italian produce, these dishes bring the best of Lombardy to Singapore's tables. But if you were expecting pasta and pizza, you'd be happily mistaken. Created with fine-dining flair and modern aesthetics, this is nothing like your nonna's spaghetti and meatballs.

Start light with the Cappucino di Porcini e Tartufo, a thick, lush soup with — yes, you've guessed it — porcini mushroom and black truffle. Once you've acclimatised to the richness to come, dig right into the risotto, a creative twist on the average risotto — with Lombary's taleggio cheese and a unique purple potato mash — that's equally satisfying and perfectly balanced. For mains, don't go past the Pollo. A hearty dish where organic corn-fed chicken is paired with beetroot ketchup, sautéed mushrooms and a marsala wine sauce, there's almost too much going on. But a couple bites of the juicy chicken liberally smeared with the ketchup or wine sauce will win you over very quickly. Finish on a sweet note with the Il Nuovo Cheese Cake. This is a very stylised, deconstructed take on the dessert, liberally infused with raspberry. It's unexpected, but with one flavour broken down with different textures, it's a satisfyingly complex dish. — GB


Level 2, Hotel Michael, Resorts World Sentosa, Tel: 6577 6555
Opening hours: 12pm-2.30pm, 6pm-10.30pm (closed Tuesdays)

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