Three to try: Kaiseki Yoshiyuki, LaBrezza, Raffles Grill
Raffles Hotel, the grand dame of luxury boltholes in Singapore, might be undergoing a facelift, but that isn't stopping it from going full steam ahead with its decadent brunch offerings. From now until August 2017, the Champagne-fuelled Sunday brunch affair previously held at the Bar & Billiard Room will hold court at the Raffles Grill, where a semi-buffet concept sees a handsome spread of seafood on ice, hearty roasts, caviar on blinis, dessert, and selection of cheeses available for your dining pleasure. Canapés, freshly shaved mounds of jamon, and main courses will be served straight to your table, along with an unlimited flow of Billecart-Salmon Champagne.
Raffles Hotel Singapore. 1 Beach Road. Tel: 6412 1816.
For Armando Aristarco, chef de cuisine at LaBrezza, less is truly more. Each dish he's crafted for the newly revamped menu at this breezy Italian restaurant commands your attention with a smart interplay of three key ingredients. Staying true to his Neapolitan roots, Aristarco's culinary approach is all about letting fresh produce speak for itself. Take for example the house-smoked duck breast, served thinly sliced and paired with a sweet apple compote and a tart, rosemary gastrique. Love seafood? Call for the 'Astice, Burrata e Panzanella', a lobster dish featuring generous chunks of sweet, fresh crustacean set on a bed of creamy burrata cheese and his modern take on the humble Panzanella salad. His most impressive dish? A delicious plate of risotto that doesn't rely on the addition of butter or cheese to go from good to great. Instead, he amps up the flavour profile of the dish by cooking the risotto in a flavourful stock, introducing a layer of sea lettuce sauce, and finishing the dish with slices of Hokkaido scallop and caviar.
LaBrezza. Level 2, The St. Regis Singapore. 29 Tanglin Road. Tel: 6506 6884
Unable to fly up to Japan for sakura season? Do the next best thing and settle down for chef Yoshiyuki's sakura-centric kaiseki menu. Paying homage to cherry blossom season, the menu sees the flower gracing the multi-course meal in unexpected ways. A sakura leaf presents itself under a bed of spring vegetables harvested from the mountains, while soft mounds of sakura mochi showcase the flower's bright, aromatic qualities. Each dish arrives artfully plated, with chef Yoshiyuki's knive skills displayed to full measure — be it the intricately carved vegetables or fish that's masterfully sliced to achieve that perfect curl when cooked. A selection of top-shelf ingredients flown in from Tokyo's Tsukiji Fish Market and various parts of Japan complete the experience. In Japanese culinary circles, kaiseki chefs are held to the highest standards, and Yoshiyuki's breadth and depth of experience shines in each element of every dish.
#B1-39 Forum the Shopping Mall, 583 Orchard Road. Tel: 8188 0900
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