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Where to eat and what’s new in Singapore: A new healthy bistro in the CBD, Creamier reopens in Toa Payoh, and 100M's breathtaking views

Where to eat and what’s new in Singapore: A new healthy bistro in the CBD, Creamier reopens in Toa Payoh, and 100M's breathtaking views

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Text: Evan Mua


Where we dined this week...

100M Private Dining

Sometimes, dining is more than just the food — the atmosphere often plays a crucial role as well. What better way to indulge your senses, than to dine 100 metres above sea level, at the highest vantage point of Mount Faber? 100M is a unique new private dining experience that offers a breathtaking view of Sentosa and Harbourfront. Complementing the stunning view was 100M's meticulously crafted menu, which started off with a chargrilled eggplant with sakura shrimp and crabmeat, topped with rich melted parmesan. Another dish we were enamoured by was their egg cocotte with a deft blend of flavours from the onion marmalade, truffle velouté and port wine jus — simply an immensely bold shot of umami. Towards the end, executive chef Kenny Yeo unexpectedly appeared, to personally provide a cooking showcase. He presented the highlight of the day ⁠— a seared North Atlantic turbot and veal tenderloin with truffle sauce, in all their tender and juicy majesty, though we might nitpick that the sauce could be bolder and perhaps thicker. However, we'd chalk that up to cooking for so many people, whilst being limited by a small gas stove. Besides, all of that is easily forgiven when USS's ceremonial fireworks blossomed in the night sky behind us, creating a truly vivid and memorable experience. 

Hero dish: Seared North Atlantic turbot & veal rack with truffle sauce
Estimated calorie count: 558

Faber Peak, 109 Mount Faber Rd, Tel: 6377 9688
Lunch opening hours: 12pm-3pm (daily) with $1200++ min. spend
Dinner opening hours: 6:30pm-10pm (daily) with $1800++ min. spend

Grand Shanghai

The restaurant had recently been reborn with a glamorous interior reminiscent of old Shanghai, flawlessly encapsulating the magic of the city in its heyday. Whilst the décor traversed back in time in search of heritage, the menu progressed towards the future with innovation from Masterchef Jacky Tang, as the seasoned savant looked to accommodate the tastes of our highly-globalised city, through incorporating elements foreign to the Shanghainese paradigm. This was immediately apparent from the fresh abalone slice that started the meal, which was served with pomelo vinegar and sake jelly ⁠— introducing a refreshing tartness and acidity that gracefully complemented the brininess of the abalone. But their innovation was perhaps best showcased through two drastically different duck dishes, the first of which was the stunning light and shadow crispy duck ⁠— thin slices of duck skin atop an extravagant syrup sculpture. Each slice crackled resoundingly as we bit down on them, with traces of wasabi which lingered on the palate gratifyingly. The other was the tea-smoked duck, which boasted of a pleasantly complex and fragrant profile from multiple varieties of tea leaves, as well as an unbelievably crispy skin. The ability to interpret two duck dishes with such wildly different methodology is a true testament to chef Tang's culinary nous, and to Grand Shanghai's industriousness as a Chinese restaurant.

Grand Shanghai

Hero dish: Tea-smoked duck
Estimated calorie count: 329

390 Havelock Rd, Level 1 King's centre, Tel: 6836 6866
Lunch Opening hours: 11:30am-2:30pm (Tues-Fri), 11am-2:30pm (Sat-Sun), Closed on Mon
Dinner opening hours: 6-10pm (Tues-Sun), Closed on Mon

Farmers & Chefs

Apart from your standard fish soups and overpriced salad bowls, delicious and wholesome food in the CBD area is scant. That's why this homely bistro at Tanjong Pagar is such a gem — not only is there zero deep frying involved, Farmers and Chefs' menu is a masterful demonstration that latent flavours can be brought out through healthy and wholesome preparation. That was perfectly reflected in their Kurobuta pork loin which, despite light seasoning, was overflowing with juice and robust flavours. For balance, the dish came with a red wine apple compote which delicately balanced the porcine flavours through a touch of acidity. For those looking for something lighter, they also offer up healthy pastas and lunch bowls ⁠— the yakiniku being a standout, with succulent strips of beef that blended oh-so-well with the fluffy rice. Still, with all the amazing lunch offerings, our personal favourite was undoubtedly their incredibly generous farmer's breakfast, which was a hearty combination of an extremely tender sous vide herb chicken, creamy scrambled eggs, rosti, grilled tomatoes, sautéed button mushrooms and ciabatta.

Farmers and Chefs

Hero dish: Kurobuta pork loin
Estimated calorie count: 343

Singapore Conference Hall, #01-04, Tel: 8535 7555
Opening hours: 8am-8pm (Mon-Fri), closed Sat and Sun

Where we're looking to dine...

Creamier

The original outlet shuttered its doors earlier this year, but fortunately for the nostalgics, a new Toa Payoh outlet will be opening — right opposite the original. We are intrigued to see if it'd retain the magic of the original, though the addition of an automated smart-vending machine area meant for the less fortunate is already making it sound promising.

Creamier Toa Payoh

Blk 131 Toa Payoh Lorong 1, #01-02, Tel: 6250 1476
Opening Hours: 12pm-10pm (Tue-Thu), 12pm-11pm (Fri-Sat), closed on Mondays
Soft opening on 8 October

Red Lips

Singapore's fervent mala craze burns brighter than ever, and for people seeking out more mouth-numbing alternatives — Shanghai's largest new-age mala tang chain is landing in Singapore. It is known for a lack of artificial ingredients, as well as its selection of healthy ingredients and low-carb options, perfect for health-conscious diners who still want to indulge in some of that hard-hitting mala.

Red Lips

78 Airport Boulevard, Jewel Changi Airport, #B2-263
Opening Hours: (Sun-Thurs) 7am-12am, (Fri-Sat and Eve of PH) 7am-1am

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