From fresh, seasonal fare elevated with traditional European culinary techniques, to hearty, casual cuisine inspired by the robust flavours of Southeast Asia – these are the up-and-coming restaurants and refreshed concepts to watch out for in Singapore.
Joining the slew of culinary establishments in Tanjong Pagar is Cuisson which offers diners an omakase experience marrying the best of classic French cooking techniques with ultra-fresh Japanese produce.
The elegant restaurant is helmed by Chef Tan Wee Kiat who’s worked at Les Amis Group and Gordon Grill prior to this. Expect a seafood-centric menu that showcases ingredients in their purest form – whether it’s a spectacular amuse bouche of lightly grilled abalone and foie gras ‘mille feuille’ or white asparagus royale with crustacean fragrances. There’s also a delicate creation of unagi juxtaposed with mountain yam and abalone, and served with abalone liver sauce.
The Menu Junsei is an eight-course adventure, with the ‘Textures of Prawns’ interlude exemplifying Tan’s creative approach. A prawn pasta (made from prawn shell), sakura ebi, and carabinero croquette are perfectly complemented by prawn roe and a coral emulsion that pays homage to the humble prawn. The pasta is finally crowned with chilli threads. Diners can also pair these dishes with a label from the extensive wine list.
Another addition to the Joo Chiat neighbourhood is Province, where chef-owner Law Jia-Jun explores the diversity of Southeast Asian ingredients and flavours. The intimate eight-seater is a cosy space designed to encourage interactions and pique the diners’ curiosity.
Fresh, seasonal ingredients and flavours take centre stage in the restaurant’s seven-course prix-fixe menu – made with common produce like carrots and sweet potatoes, familiar favourites like coconut, and soursop, as well as rare spices like mahlesa, found in the mountainous regions of northern Thailand.
The menu draws inspiration from Law’s childhood and culinary journey, as well as people he has encountered along the way. For example, the second course, “Into the Garden”, pays homage to Law’s time at Manresa with David Kinch, an early proponent of farm-to-table cooking – and features ravioli filled with sweet alliums served with a smoky tang-o (garland chrysanthemum) sauce.
The modern seafood restaurant and wine bar in Bukit Pasoh reopens after a two-month renovation with a refreshed look and new menu that is a confident, nuanced exploration of seasonal seafood. Start your dining adventure with oysters at Humpback’s signature raw bar, served on ice and shucked to order.
Moving on to more substantial plates, the marble goby with broccolini, black garlic, and mussels is a must-try – featuring wild-caught marble goby from Sumatra that is pan-seared with thyme and brown butter before finished with a reduction of mussel jus and butter. The wines at Humpback are as delightful as its food, covering a diverse list of over 60 labels designed to pair with the restaurant’s dishes. Aside from traditional vintages from iconic producers, diners will find playful modern interpretations from new winemakers.
Newly opened in the buzzing dining enclave of Joo Chiat is 808 Eating House, a casual and inviting eatery by homegrown chef Eugene Chee. With a tagline like “more fun dining than fine dining”, diners can anticipate a fun menu with familiar yet inventive Southeast Asian dishes that focus on thoughtfully-sourced regional produce.
Bold, punchy flavours are exemplified in dishes such as the Buah Keluak Pork Belly, which is braised for 12 hours in soy sauce and buah keluak until the meat is melt-in-the-mouth tender. Other choice big plates include Braised Lamb Shank permeated with chuan-chuan spices and complemented with burnt eggplant purée, pickled shallots, and watercress; and Mouth-Watering Chicken poached and served with Sichuan chilli oil, toasted peanuts, and scallions.
Tinto
Fans of Spanish cuisine will have something to look forward, as Tinto is set to open its doors on May 9 in Dempsey Hill, just a few steps away from its sister restaurant, the popular Peruvian restaurant Canchita. Tinto’s menu is specially curated by chefs Tamara and Daniel Chavez together with their team. Expect an excellent selection of tapas, paellas, and fideuas (a seafood dish using ‘noodles’ from the Valencia region) as well as high-quality Spanish wines.
Text: Eris Choo
