The Menu Updates From The Hottest Restaurants And Cafes To Check Out
#1: Kumamoto Wagyu at Triple Three Buffet
Wagyu lovers will be happy at Triple Three on Wednesdays. That is the day of the week when the buffet restaurant at Mandarin Orchard Singapore hotel features A4-grade Kumamoto wagyu from Kyushu island in Japan. The spread features the beef in a number of ways, from tataki (above) and stew to teppanyaki and roast. The cuts may not be the most marbled but have good flavour. The tataki – thin slices of lightly seared beef – is a nice way to start the meal, but the best dishes for me are the beef stew and the gyudon because they are made with the fatter cuts. The roast beef is a bit too lean for me but is tasty nonetheless. What doesn’t work is the teppanyaki because the beef is overcooked.
Open: 6.30 to 10pm daily, but Kumamoto wagyu nights are only on Wednesdays
Price: $88++ for an adult, $33++ for a child on Wednesdays Tel: 6831-6288
#2: Fried Chicken Three Ways
Fried chicken eatery Bird Bird moved from Ann Siang Hill to Frankel Avenue late last year. And with chef Anthony Yeoh joining the eatery recently, it has updated its menu and tweaked its recipes. Yeoh was formerly the chef at Cocotte in Wanderlust Hotel, where he served a roast chicken that I loved. Now he is doing fried chicken instead, and it is good too. The menu offers three choices – Southern (above, in foreground), Lebanese and Bangkok Fried Chicken (above, in background) – at $25 for half a bird or $49 for a whole one. The batter for the Bangkok chicken turns out too hard the day I am there and I can’t pick out the aromatics that are supposed to be in it, but the accompanying green chilli nam jim (a Thai dipping sauce made with fish sauce, lime juice and chillies that is sweet, sour, salty and spicy) is very appetising. The Lebanese one is good, seasoned with za’atar (a Middle Eastern spice blend), lime and honey. The honey makes it rather sweet, but dip the chicken in the accompanying toum garlic whip and the flavours even out nicely.
My favourite is the good old-fashioned Southern Fried Chicken. Soaked in buttermilk and dusted with flour seasoned with spices and herbs, it is delicious and boasts moist, juicy meat. It comes with a house gravy made with chicken juices, but I prefer to taste the meat unadulterated. Leave room for dessert. The Durian Softie Pie ($16) I try is a decadent composition of durian pudding topped with toasted milk softie and crunchy bits of almond. There is also white chocolate, caramel and gula melaka as well as a sprinkling of bright yellow osmanthus flowers. It is totally sinful, but so satisfying.
Where: Bird Bird, 97 Frankel Avenue
Open: 11am to 11pm (last order at 9.45pm ) Tuesdays to Sundays, closed on Mondays TEL: 6694-8270
#3: Four Treasure Rice at Kam's Roast
I’m generally happy with the roast meats at Kam’s Roast, but find it difficult to eat there alone because I can pick only one or two meats. Any more and I won’t be able to finish the food. Plus, the bill will be too high. Which is why the Four Treasure Rice ($11.80, above) it recently introduced for takeaways is ideal for me. It’s designed as a one-person meal, with a packet of rice topped with slices of roast duck, soya sauce chicken, char siew and half a salted egg. It also comes with a soup of the day packed in a separate container. The meal satisfies my desire for variety and the portion is generous enough to fill me up.
Open: 11am to 10pm (Mondays to Fridays), 10.30am to 10pm (Saturdays, Sundays and public holidays) TEL: 6836-7788
#4: More Indian dishes at Melt Cafe Promotion
The popular Indian dinner promotion is back at Melt Cafe until Sunday. The buffet restaurant in Mandarin Oriental Singapore already has a regular Indian section (above), but during the promotion, the selection of dishes is bigger. This time, what is new is a live station for chaat, Indian street snacks that are prepared on the spot. At the station, you can also pick up some sora kabab (chicken kabab rolled in roomali roti). Other dishes added during the promotion include saag wala gosht, lamb shoulder simmered in a rich gravy until fork-tender and served with fresh spinach. The usual cold seafood, salads, noodles and Chinese dishes are still available, but the Indian fare alone is enough to fill you up. Especially if you indulge in desserts such as gulab jamun (deep-fried milk dumpling) and phirni (rice cake with cardamom and saffron).