From juicy steaks at Swissotel to Saha's modern Indian cuisine at the National Gallery, City Hall is packin' some great restaurants.
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Part of our new Top Tables: Singapore Restaurant Guide 2017. |
Everyone’s got an opinion about Artichoke, and so do we: It’s amazing. Set in a sprawling single-story building in the courtyard space behind Objectifs gallery, Bjorn Shen’s Middle-Eastern-with-attitude restaurant has been a place we keep going back to for the simple but fireworks-inducing dishes like the massive Lambgasm, the skillet prawns with harissa and the chargrilled pork collar with kebab spices, not to mention a host of delightful little mezze. Don’t miss the brunch either. 161 Middle Rd.
il Lido group’s National Gallery restaurant offers one of the city’s great treats: drinking affordably with magnificent views of the Padang and Marina Bay and in such a big-deal historical building. The food menu doesn’t disappoint either: restrained, light dishes with just enough contemporary twists to keep things interesting. Don’t miss the orecchiette with asparagus and guanciale and the grilled octopus with crispy egg and corn. 5-05-03 National Gallery Singapore, 1 St. Andrew’s Rd.
The long-famed pan-Asian small plates restaurant by Samia Ahad moved to a dramatic space in the revamped heritage building. The menu is cleverly divided into five flavor profiles—fresh, familiar, spicy, umami and sweet—which feature dishes like Nepalese minced chicken momo dumpling, roasted tomato relish, Sichuan pepper, and soft shell crab with salted duck egg yolk sauce and curry leaves. The restaurant also has an extensive list of regional whiskies, craft beers, sakes and umeshu. #02-01 Chijmes, 30 Victoria St.
It’s not new and shiny, but chef-owner Gunther Hubrechsen’s consistently great contemporary, simple-yet-refined French food has a loyal following. While the interiors here tend to the minimalist, conservative even, perhaps that’s so as not to distract you from the fabulous fare. The cold angel’s hair pasta with Oscietra caviar is legendary, and the meat mains are also excellent. #01-03 Talib Centre, 36 Purvis St.
Fashioning itself a bit after an elegant Viennese coffee house, Kaiserhaus is inspired by the flavors and cultures of the former Habsburg Empire, covering places like Bohemia, Northern Italy and Switzerland in its menu. Try the classic slow-cooked beef rump, tafelspitz, and the cevapcici, Balkan sausages with goat cheese. The restaurant has also recently partnered with old royal confectioners Zauner for its pastries and desserts. #02-06 Capitol Piazza, 17 Stamford Rd.
Located in a black-and-white house in the leafy heart of Fort Canning, Lewin Terrace is a serious date night spot. Fancy vibes aside, there is an equally fancy food menu featuring changing seasonal offerings that highlight Japanese ingredients with French and Japanese cooking techniques like the Amadai fish, served with black truffle over a Koshihikari rice cake, as well as the reputable wagyu steak, cooked in Nippon-Rossini style. Fort Canning Park, 21 Lewin Terrace.
Modern Indian restaurant Saha moved from Duxton Hill to the National Gallery, offering an inventive approach to a hard-to-change cuisine. Abhijit Saha’s restaurant takes time-honored regional Indian dishes and recasts them in interesting, light and sometimes deconstructed ways for both vegetarians and ominvores alike. Try their take on the Kerala vegetable istew, which comes espuma-style, with citrus pudding and garlic crumbs, or just get one of their tasting menus and let the kitchen take you on a familiar, but entirely new ride. #01-03 National Gallery Singapore, 1 St. Andrew’s Rd.
Fairmont’s Japanese restaurant is a big, well-dressed space that elevates, not just covers, its bases with the teppanyaki counter, a sake/ sushi bar, an intimate live robatayaki station (our pick), in addition to the main dining room. At its helm is Korean executive chef Moon Kyung Soo whose kaiseki dishes are innovative yet restrained, with highlights including a signature mushroom soup served in a siphon. Whatever you’re sampling here, it’ll be money well spent. 3/F Fairmont Singapore, 80 Bras Basah Rd.
Headed by chef-owner Sam Aisbett, this modern Australian-Asian restaurant champions using native Australian ingredients, some of which are completely new to Singapore. For now, the restaurant offers three-, five- and eight –course degustation menus featuring an oft-refreshed selection of progressive dishes like the yellowtail ambjerjack with green apple dashi and seaweed oil, and the slow-roasted Mangalica pork with Australian abalone, smoked onion cream and other delightful flourishes. #01-26/27 Chijmes,30 Victoria St.
The reliable, but unstuffy, steakhouse is known for its selection of Australian Angus and USDA-grade meats. Aside from perfectly seared meats, the menu is kept to steakhouse classics including starters like crab cakes and prawn cocktail, and mains like lamb cutlets and fish. This refined yet relaxed 140-seater restaurant also boasts a wine collection of over 150 bottles. 3/F Swissôtel The Stamford, Singapore, 2 Stamford Rd.
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