A new spring season calls for lighter flavours, inventive dishes and refreshed menus. Here are our top picks.
Akanoya Robatayaki
Akanoya Robatayaki, the Japanese bincho grill restaurant by Akashi Group, has been bringing authentic robatayaki experiences to Singapore since 2008. Now it has gone through a revamp to offer a more modern, enhanced robatayaki experience, thanks to second generation restaurateur and chief operations manager Javier Goh. A complete renovation has fitted the 2,100 square feet restaurant with additional booths, private rooms and a bar. The main robatayaki dining counter still takes centrestage where diners can pick from the “marketplace” display a selection of about 50 of the freshest seasonal ingredients imported from Japan. Chefs at the open kitchen then grill the ingredients over bincho charcoal.
For a newer, modern take on robatayaki cooking, the restaurant has introduced an a la carte menu of “composed dishes”, including ones that feature aged meats, and pickled and fermented vegetables. Highlights include Kamo (Hiroshima Duck Breast and Pumpkin) that has been aged for two to three weeks in the restaurant’s ageing cellar, and Maguro No Hohoniku (BlueFin Tuna Cheek, Kabayaki, Mizuna) that boasts a fatty and deep tuna flavour due to the five-day ageing process. Complement your meal with up to 40 carefully sourced sakes from off-the-radar breweries all over Japan.
Make your reservations here.
Gaggan Anand at Mandala Club
Fans of Gaggan Anand, here’s your last chance to enjoy the legendary Indian chef’s culinary magic. Extended to the end of June, the residency at Mandala Club presents Gaggan Anand’s Greatest Hits, a collective of core creations that made their debut between 2010 to 2019. The dishes on this menu will be nothing less than the most outrageous, riotous – and delicious. A warning though, for the uninitiated, the audacity of some of the dishes may be triggering. From the amuse bouche of Yogurt Explosion to the provocative Lick It Up, one thing’s for certain – everyone will come away with an unforgettable experience.
Make your reservations here.
InterContinental Singapore x Sigi Skin
InterContinental Singapore and Sigi Skin have collaborated to present a uniquely vegan afternoon tea with items inspired by superfood ingredients found in Sigi Skin’s award-winning skincare. The Vegan Afternoon Tea: Sigi Skin Edition, available from now till 30 September at The Lobby Lounge, features a plethora of specially concocted high tea delicacies. Like Sigi Skin products that harness the power of vegan superfood ingredients to give users happy, healthy skin, the Vegan Afternoon Tea aims to create awareness that vegan superfood can be healthy and delicious at the same time too. It comprises a curated menu of 10 superfood-infused savouries and sweets to indulge your taste buds. Highlights include Acai Blueberry Vegan Cheesecake, Banana Oatmeal Cake, Goji Berry Scone, and Tomato Concasse with Plant-based Meatball Skewer. Takeaway orders are also available.
Get more details here.
Jaan by Kirk Westaway
The newly minted two-Michelin-starred restaurant at Swissotel The Stamford continues to “reinterpret British gastronomy through a modern and innovative lens” with new dishes. For the spring season, heartier ingredients make way for fresh shoots, green leaves and lighter flavours which are achieved through an elevated and delicate approach. An embodiment of this seasonal change is the White Asparagus and Caviar where cold, fine slices of white braised asparagus sit atop an asparagus custard and are finished with pearls of Kristal caviar and locally sourced flowers. Seafood make an entrance with Scottish Langoustine and Cornish Seabass, followed by Spring Lamb sourced from Rhug Estate in North Wales. The latter features a roasted lamb loin that has been brushed with Dijon mustard and coated with herbed crumbs.
Make your reservations here or email jaan.bookings@swissotel.com.
Yi by Jereme Leung
Delight in the new seasonal Spring Menu presented by masterchef Jereme Leung, and conceptualised together with resident executive Chinese chef Yap Poh Weng. Available till 19 June, it features the best of nature’s freshly harvested greens in a range of dishes. The menu features dishes traditionally enjoyed in China, including chef Jereme’s hearty bowl of Double-boiled Chicken Soup with House-made Sichuan Style Spinach Tofu and Stuffed Bamboo Fungus, as well as main courses such as Hand-made Noodles with Braised 8-head Abalone, Goose Palm & Mullet Roe Shavings in Scallion Oil. Two must-try dim-sum dishes are Steamed Mugwort Glutinous Dumplings stuffed with Water Chestnuts and Mixed Mushrooms (the limited seasonal availability of mugwort makes it a treat) and Steamed Watercress Dumplings with Prawn and Mullet Roe. Finish the meal with the refreshing Basil Ice Cream and Green Tea Pudding with Purple Sweet Potato Cream.
Make your reservations here.
