From a Middle Eastern supper club to a swanky dining spot which serves up both French and Chinese cuisine, here are the newest restaurants to dine at over the weekend.
Racines, which is housed in the spanking new 223-room Sofitel Singapore City Centre, offers both French and Chinese dishes. Racines, which means roots in French, is helmed by the hotel’s executive chef, Jean-Charles Dubois. The menu centres on traditional French classics and refined Chinese delicacies, using custom-built Marrone stoves from Italy. On the menu’s French side, dishes include Cuisses de Grenouille ($26, above left), pan-fried boneless frog legs with pink garlic, parsley and wild mushroom emulsion; and Poulet ($98, serves three to four), roasted corn-fed chicken with ratte potatoes and heirloom carrots.
For Oriental dishes, tuck into stir-fried frog legs done two ways – with spicy Szechuan salt (above right); and scallions and Chinese wine ($58 each, serves two) – wok-fried black pepper crab ($110, serves two) and Nonya-style stir-fried calamari ($68, serves two). Desserts include Paris-Brest ($16), a hazelnut praline mousseline, choux and caramelised hazelnuts; and Red Bean ($16), which is made of azuki bean cream, orange peel, mochi and green tea ice cream.
Where: Level 5 Sofitel Singapore City Centre, 9 Wallich Street
Open: 6.30am to 10.30pm (weekdays); 6.30am to 11pm (weekends)
Info: Call 6428-5000 or go to www.sofitel-singapore-citycentre.com/gastronomy/racines
Diners will discover innovative local flavours at this 120-seat Singapore-fusion restaurant. Dishes include the Oven Roasted Half Chicken ($22), which is perfumed with cajun spices and yuzu dressing and served with Lyonnaise potato and garlic shimeji mushrooms; and Beef Rendang ($23, above), a hearty pot pie of New Zealand beef skirting topped with crisp puff pastry. Seafood lovers can opt for the Seared Barramundi with Asparagus, Curry Foam and Turmeric Pilaf rice ($22); and Dashi-battered Pacific Dory, with fried and salted egg dressing ($18).
For a sweet finish to your meal, go for desserts such as the Alaskan Coco Thai Milk Tea Gelato ($9), which has pandan sponge topped with torched meringue and is served with mango puree and toasted rice puff; or Iced Coconut Yam Parfait ($8), which is made with fried pumpkin mochi and garnished with ginkgo nuts and fried shallot crumble. The restaurant is owned by Mr Toh Kok Jin, a licensed traditional Chinese medicine practitioner who started the now-defunct Pitchstop cafe at Nanyang Technological University.
Where: 03-01, 11 Slim Barracks Rise
Open: 11.30am to 11pm daily
Info: Call 9186-0685 or go to www.facebook.com/pg/Coalesce.Sg
The 40-seat Middle Eastern supper club features modern interpretations of the time-honoured cuisine by Australian chef Nic Philip. Signature dishes include Adana “Kebab” Tartare ($19, above), which has a grain-fed beef steak tartare with caviar; and Burnt Carrots ($21), which comprises goat’s cheese, kohlrabi and sunflower seeds. The meats are roasted in a custom-designed wood-fired oven.
Do not miss the Sticky Pork Belly ($21 for 100g), which is seasoned with Turkish coffee, palm sugar and Szechuan pepper; and Lamb Shoulder with Spiced Molasses and Sumac Gremolata ($24 for l00g). Conclude the meal with desserts such as Goat’s Milk Sorbet ($14), topped with strawberries, pomegranate, sumac and milk crisps; and Rose Mahlabi Espuma ($16), served with sago, white chocolate, mango and pistachio. The Ottomani is run by The Dandy Partnership, a food and beverage company that also runs restaurants such as Neon Pigeon in Keong Saik Road, Summerlong in Robertson Quay and Fat Prince in Peck Seah Street.
Where: 48 Peck Seah Street
Open: 6.30pm till late (Mondays to Saturdays), closed on Sundays
Info: Call 9231-9316 or go to www.theottomani.com
This story first appeared on www.straitstimes.com
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