A new wave of big-name chefs from around the world are serving up inspiring international flavours in stunning settings across Singapore
Singapore’s food and beverage businesses have been hit hard during the pandemic. And despite the creative takeaway options that have been on offer, it’s been difficult to replace the joy that comes with a festive meal out with friends and family. Luckily for us, many restaurants have managed to stay strong and keep their doors open.
Despite the obstacles, a few ambitious international chefs from around the world have even gone ahead and opened new restaurants in the past few months. Check out a few of the most exciting additions to the culinary circuit.
Osteria Mozza from chef Nancy Silverton
On 31 May, American chef Nancy Silverton brings Cal-Italian cuisine to the Little Red Dot with Osteria Mozza at Hilton Singapore Orchard. The menu features classics from her original one-Michelin-starred outpost in Los Angeles as well as a number of new dishes crafted exclusively for Singapore. The highlights include a mozzarella bar and fresh house-made pastas, as well as two wood-burning ovens for Silverton’s award-winning pizzas. Leave room for the dessert menu filled with gelato.
Nancy's Caesar features egg, leek and anchovy crostini
SingleThread from chefs Kyle and Katrina Connaughton
Also from California, chef Kyle Connaughton and his wife Katrina will be offering a taste of the Sonoma Wine Country at Fullerton Waterboat House’s Basque Kitchen by Aitor. For one month (1-30 July), the three Michelin-starred restaurant SingleThread will be offering a 7-course culinary journey. The menu is influenced by the time the couple spent living in Hokkaido, Japan. Look out for dishes like uni panna cotta and smoked black cod, as well as Japanese confections. “Traveling to Singapore allows us another way to express our culinary creativity to an international audience and showcase Sonoma’s agricultural footprint and biodiversity, ” says Kyle.
Chef Kyle and Katina Connaughton are proud to bring their local ingredients and the philosophy of SingleThread to Singapore
Claudine from chef Julien Royer
In November, Odette’s award-winning chef Julien Royer opened a French restaurant in Dempsey. Claudine has taken over the space of The White Rabbit, set on the grounds of a former military chapel built in the 1930s. The new menu offers classic French dishes like Steak Tartare a la Parisienne, made with New Zealand beef and served fries. He has also incorporated more modern dishes, such as the Hokkaido Uni Pasta, prepared with cold angel hair, kombu, smoked egg yolk and fine herbs.
Claudine is housed in a former military chapel built in the 1930s
Mandala Club presents Gaggan Anand
Gaggan Anand has been attracting attention in Bangkok’s dining scene for quite some time. Back in 2017, his restaurant received two stars in the first Michelin Guide Bangkok. The legendary chef has showed no signs of slowing down and lucky for everyone in Singapore, he is the chef in residence at Mandala Club until 30 June 2022. “People come to my restaurant for a rebellious experience, and we want to push their imagination to new frontiers with this residency,” Anand says. He has put together degustation menus based on seasonal ingredients.
Ghewar dish with crab and caviar
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North Miznon from chef Eyal Shani
Modern Israeli cuisine has recently been transported to a shophouse on Amoy Street. Chef Eyal Shani made a name for himself in Paris, New York and Tel Aviv before opening up this Singapore outlet. The Israeli sharing plates featured on North Miznon’s daily-changing menu are heavily influenced by Mediterranean, French and Italian flavours. Look out for the Naked Heirloom tomatoes topped with olive oil and salt flowers, one of the chef’s signature dishes. Other stand outs include the Burning Yellow Potato topped with sour cream and a sharp cut salad, as prawns prepared in a hazelnut butter and served on a pillow of perfectly smooth hummus
Revolver from chef Saurabh Udinia
Chef Saurabh Udinia made a name for himself at Farzi Cafe and Masala Library in India. Revolver, his first restaurant in Singapore focuses on modern Indian cooking and the chef’s love for fire and smoke. Known for experimenting with the grill, the restaurant has been set up with a custom-built woodfired grill and hand-built Tandoor oven. Try a charred lobster with garlic butter and curry leaves or the Magra lamb chops, marinated with mustard oil and Indian spices.
Please check the establishments’ respective websites for opening hours as well as booking requirements before visiting, and remember to adhere to safe-distancing measures while out and about.
The information is accurate as of press time. For the latest travel advisory updates, please refer to the Ministry of Foreign Affairs’ website.
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This article was originally published in December 2021
