There are some exciting new openings. Timbre+ which houses 35 different restaurant and hawker concepts (some food-truck) style in a single space, Redpan which is conceptualised between DP Architects and The Food Explorer Group, Captain K Seafood Tower with 9 layers of steamed ingredients, and Oscar’s with a revamped space and menu featuring a 4-metre long salad bar.
Local veteran Chef Martin Woo has started a modern izakaya Mo’mor at Tanglin; while Portico opens two concepts – Prime at Dempsey and Platos at Timbre+, led by the young Chef Nixon Low.
10 New & Hot Restaurants Singapore April 2016 – Food Trucks, Korean Seafood Tower and Sarawak Noodles (April Cafe Guide here: 10 New Cafes In Singapore April 2016)
6 Raffles Boulevard, Marina Square #02-03/04 Singapore 039593 (City Hall MRT)
Tel: +65 6255 5850
Opening Hours: 9am – 10pm (Mon – Fri), 11am – 10pm (Sat, Sun, PH)
This is a unique collaboration, between home-grown architecture practice DP Architects (whose works include Esplanade, Resorts World Sentosa, Republic Polytechnic) and The Food Explorer Group behind Cookyn Inc and Grub.
Some of the recommended dishes include the Hae Bi Hiam (spicy dried shrimp) Pasta, Truffle Floss Fries and Char Siew Fries and the Hainanese Pork Chop.
Its dinner menu has just included some new offerings, such as “100% Natural Pork Belly” Bak Kut Teh, Beef Short Rib Satay, and Salmon Kuning – all said to be aligned to the theme of local fun dining. Redpan (Marina Square)
10 Dempsey Road #01-20 Singapore 247700
Opening Hours: 11:30am – 11:30pm (Tues – Sun), Closed Monday
Portico Prime is newly opened at Dempsey (near the foundation at Block 10), serving robust modern European dishes with some localised flavours.
Other than the very popular High Tea set, go for the 4-course Portico Signature menu gathers some of the best dishes by the young, promising (and muscular) Chef Nixon Low and his energetic kitchen team, who gives modern French food a spin of local elements. And they do it well.
The starters include a Collection of Heirloom Tomatoes and Caramelised Leek and Potato Soup; choice of Main – Pan-seared Pulau Ubin Barramundi, Locally-Farmed Chicken done 2-ways, Tochigi Prefecture Wagyu A4 Ribcap (supplement $30); and Deconstructed Blackforest as dessert. Portico Prime (Dempsey Road)
A Portico Special Weekday 3-Course Set Lunch is available at an exclusive price of $30++ (U.P $35++), and 10% OFF Ala-Carte items for readers of DanielFoodDiary.com. Quote “DanielFoodDiary” and follow @PorticoSG on Facebook or Instagram to enjoy the offer. Till 15 April 2016.
73A Ayer Rajah Crescent #01-32, JTC LaunchPad @ one-north Singapore 139957
Opening: 6am – 12am (Mon – Thurs), 6am – 1am (Fri – Sat), Closed Sun
Live music performances from Wednesday to Saturday nights
Probably the most happening food area right now in Singapore. It’s hot – I mean both literally and popularity. This 24,000 square feet area is housing 35 different food places – 14 restaurant brands and 21 hawker stalls.
Most of the hawker stalls will serve a variety of local delights from repurposed graffiti-painter containers, while some of the restaurant brands dish out casual fares from (stationary) caravans – food truck style.
Some of the names you can expect include Portico Platos (Spanish Tapas), The World Is Flat by Tanuki Raw(revamped pizzas), Dancing Crab Shack (lobster rolls and shrimp po’boy sandwiches), Chit Chaat Chai (North Indian Street food), Big Bern’s American Grill (American food by Botak Jones), Kush (mod-sin skewers and rice bowls by The Quarters), Teppei Daidokoro (Japanese rice bowls), Iskina Cebu (food from Philippines), Dusk by Slake (Peranakan-inspired food), Garçons (Modern French food), Soon Huat (Bak Kut Teh), Two Wings (fried chicken) and Food Anatomy (layered food such as lasagna). Timbre+ (Ayer Rajah Crescent)
Face To Face
180 Kitchener Road, City Square Mall #02-23/24, Singapore 208539
Tel: +65 6509 0182
Opening Hours: 11am – 10pm
Face To Face is a well-known brand with presence in Kuala Lumpur, Johor Bahru and Selangor in Malaysia, and recently officially opened at Singapore’s City Square Mall.
Besides the signature Sarawak Noodles and Pan Mee, new creations that cater to Singaporean’s demanding taste buds are also introduced here – Curry Chicken Pan Mee, and Genki Herbal Chicken Soup Pan Mee.
Their noodles are handmade daily without any preservatives, cooked using the traditional Sarawakian age-old Jook Sing technique, served in a modern looking eatery.
3 Temasek Boulevard, #03-312, Suntec City Mall Tower 1, Eat At Seven, Singapore 038983 (Promenade MRT)
Opening Hours: 11:30am – 3pm, 5:30pm – 10pm Daily
Sundubu is a type of Korean jjigae featuring tofu cooked with a variety of ingredients such as vegetables, meat and seafood. Interesting that this is found in a Japanese-concept restaurant, at Eat At Seven Suntec City.
There are a total of 24 Sundubu types offered here, from Japanese Oyster, 5-Vege, Kimchi, Seafood, Asari Clam, Kuro-Buta, Miso Butter, Cheese to Curry. Each Sundubu bowl comes with ingredients of house-made Tofu, Egg, Spring Onions, and Asari Clam.
For a warm spicy bowl of comfort. Tokyo Sundubu (Suntec)
95 Tanjong Pagar Road Singapore 088516 (next to Blue Ginger Restaurant)
Tel: +65 62217118
Opening Hours: 11:30am – 2:30pm Last Order 2pm, 6pm – 12am Last Order 11pm (Mon – Sat)
11:30am – 2:30pm Last Order 2pm, 6pm – 10:30pm Last Order 9:30pm (Sun, PH)
Hokkaido Izakaya purports serving quality Hokkaido dishes cooked with fresh ingredients specially imported from 4 cities in Hokkaido: Yakumo town, Akkeshi town, Furano town, and Kamishihoro town.
The menu featured the best-selling Kakiage Tempura Soba ($14), Sea Urchin wrapped with Wagyu Beef ($35), Milk Hotpot with Salmon ($18) and Kinki Shabu Shabu ($28), supposedly reliable choices for a fail-safe dinner.
The signature soba is prepared fresh at the restaurant, made with buckwheat flour, stock cooked using Hokkaido soba powder. Hokkaido Izakaya (Tanjong Pagar)
Conrad Centennial Singapore, 2 Temasek Boulevard, Singapore 038982
Tel: +65 6432 7481
Reservation Online – Oscar’s
For fans of Oscar’s at Conrad Centennial Singapore and Sunday Brunches, the restaurant is back from a revamp and facelift with new exciting inclusions.
The Supercharged Sunday Brunch is available every Sunday from 12.30pm to 3.30pm, located on the lobby level.
Other than the live cooking stations and fresh seafood, check out the premium roast “London Duck”, suckling pig at the carving station, specially created crab recipes by their top Chefs, foie gras, new desserts decadence (crepes suzette and liquid nitrogen ice cream) and healthy blitz of juices and shakes.
Exclusive to readers of DanielFoodDiary.com – 1 dines free with every 3 paying adults. Quote “OscarsDFD” during reservation to enjoy this offer. Prior reservations required.
56 Tanglin Road, #B1-01, Tanglin Post Office, Singapore 247964
Tel: +65 6463 8080
Opening Hours: 11am – 11pm (Mon – Wed), 11am – 1am (Thurs – Sat), 11am – 11pm (Sun)
Mo’mor is a contemporary izakaya with Japanese and European elements helmed by local veteran chef Martin Woo.
The dishes here celebrate the interplay of texture and flavours, which includes Charcoal Grilled Whole Japanese Squid, Australian Wagyu on Skewer, Apple Cured Salmon Sashimi, Hokkaido Scallop Tartare, Plum Tomato Ceviche, Pan Roasted Chilean Seabass, Slow Cook Charcoal Grilled Iberico Pork Collar and Matsusaka Wagyu Striploin.
11 Unity Street #01-12 Robertson Walk Singapore 237995
Tel: +65 6235 4049
Opening Hours: 12pm – 11pm (Mon – Thurs), 12pm – 1pm (Fri), 11:30am – 1am (Sat), 11:30am – 11:00pm (Sun)
Lucca’s specialises in Tuscan cuisine from Lucca, a city in Tuscany, and prides that the food served is based on what they would eat daily back home.
The pizza dough is made using special grade flour imported from Italy, ravioli handmade within the store, and fresh gelato not from powder mixes.
Quite an authentic experience, coming complete with those iconic red-white checked table cloth.
Captain K Seafood Tower
30 Prinsep Street, #01-02, Singapore 188647
Tel: +65 6255 2270
Opening Hours: 11:30am – 2:30pm, 6pm – 10pm (Mon – Sun)
Captain K inspired by the Korean style of steamboat, is attracting long queues.
Layers of seafood are stacked, cooked layer by layer from top to bottom. The logic is as the seafood is steamed, the juices are collected at the base, forming a flavourful soup base.
The soup bases come in three variations, from a classic Kombu Dashi stock, house-made kimchi stew, to Korean inspired ginseng broth.
A 9-tier recommended for 8 pax is priced at $288.90, comprising of scallops, prawns, squid, oysters, lobsters, clams, mussels, crab and finally the soup base, in that order from the top to bottom layers.
For smaller groups, 3 tiers ($52.90), 5 tiers ($98.90) and 7-tiers ($188.90) are available.
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