It’s all about authentic flavours and fusion fares: New eats to try in April 2022

This April, step into beautiful juxtapositions of old-world charm and fresh contemporary cuisine. From towering skyscrapers to quaint colonial bungalows, here’s where to embark on your next epicurean journey.

Gary’s

Gary’s is the eponymous restaurant of chef Gary Wu who has return to Singapore after years of serving dignitaries and VIPs in Brunei. Nestled amidst the lush surrounds of Rochester Commons, the restaurant is all about good food in a quaint and serene location. Whether you prefer to dine indoors or al fresco, the charming colonial setting is matched by a creative menu of Italian fine cuisine with a Japanese sensibility.

Immerse in a gastronomic mix of old-school charm and modern contemporary dishes such as Red Prawn Tartare with Okura, Cherry Tomato and Wakame; Boston Baked Lobster with Gruyere, Parmesan and Uni Beurre Blanc; as well as chef Gary’s famed pre-order-only Silver Hill Duck served with Grilled Zucchini, Baby Potato and Red Wine Jus.

Les Bouchons Rochester

If you are craving for classic French cuisine and quality steak frites, head next door from Gary’s (look for the heritage black and white bungalows). It may be the French restaurant’s third outlet after Ann Siang Hill and Robertson Quay but the location immediately offers an effortlessly relaxed and casual chic ambience that harks back to French bistros and steakhouses. 

Diners will be drawn to a range of quality meats on the affordably priced Plats and À Partager sections – new and exclusive to Les Bouchons Rochester – that include a Mixed Salad and free flow of homemade French fries.

Delicious new entrées include French Heirloom Beetroot Salad and Terrine de Foie-gras “Maison” – Foie-gras Terrine served with Onion Chutney and Toast; while newest stars on the Plats walk of fame include the Grilled Sirloin Wagyu – Japanese Hokkaido Black Wagyu MB +6/7; Grilled Lamb Chop with Herbes de Provence; Poulet aux 40 Gousses d’Ail – Traditional 40 Garlic Roasted Chicken and more.

Path

Path presents diners with a multi-layered experience that balances French fine-dining techniques, comforting East Asian flavours, and that indefinable je ne sais quoi that comes from a strong personal perspective.

Chef de cuisine Marvas Ng builds the flavours of his Signature Butter-Roasted Herb-Brined French Poulet by adding into the brine a selection of Chinese herbs such as dang gui, dang shen and chuan siong. After 16 hours, the whole chicken is generously slathered in unsalted European butter, roasted thereafter, before being served with Hong Kong Scallion Salsa and Daikon Sword Leaf Lettuce Roll.

Other must-trys include Hand-Dived Hokkaido Scallops and USDA Prime Beef Tartare “Tartlet” and Premium “Kuhlbarra” Fish Maw.

Sol & Luna

Located at the newly opened CapitaSpring, Sol & Luna shines the light on four classical cuisines from the Latin-European region – Italy, France, Portugal and Spain – in a seamless menu of timeless recipes, available from sunrise to sundown. Diners are welcomed atop the skyscraper to fuel up with a quick breakfast, or indulge themselves all throughout the day with some tapas, a grand lunch or dinner, and drinks.

The epicurean adventure features a curated selection of the best of each cuisine, such as the Grilled Radicchio with Taleggio, Balsamic & Pistachio from Italy; Smoked Duck & Foie Gras Rillette from France; Piri Piri Chicken Thigh from Portugal; and the “Escalivada” Ragout from Spain.