Redefining Local Delicacies
KIN
Everything old is new again, as head chef Damian D’Silva – his father is Eurasian and mother, Peranakan – continues to explore heirloom recipes he first savoured while growing up in a household that cherished family get-togethers and multi-cultural flavours. Kin’s latest highlights are a throwback to the dishes the chef’s paternal grandfather used to cook at home.
Cuttlefish Kang Kong, which was affectionately known as “Uncle Bob” among the D’Silvas, features blanched and preserved cuttlefish and kang kong served with honey pineapples, and a moreish sweet and sour sauce of fermented shrimp paste, plum sauce and calamansi. King Prawn with Dry Sambal, meanwhile, features an elegant and piquant sambal crafted with only dried chilli, assam, salt and sugar, and cooked for 4 hours.
D’Silva’s new dishes are accompanied by fresh concoctions like Chilli Padi, a tequila-based cocktail with calamansi as well as green and red chilli padi.
Straits Clan Lobby, 31 Bukit Pasoh Road, Singapore 089845; reservations available here.
Treats To Sweeten Your Day
2AM:DESSERTBAR
Homegrown pastry queen Janice Wong, who helped put the Lion City on the global gourmet map with her guest appearance on last season’s Top Chef, has rolled out a Strawberry Sakura High Tea. Led by nibbles as dainty as they are delicious – including mousse cake, mochi, monaka and daifuku, among others – the spread will attempt to help curb some wanderlust with sakura blooms flown in direct from Japan’s Nagoya for this experience. Available for three weeks starting 6 March.
21A Lorong Liput, Singapore 277733; reservations available here.
This Is What A Rainbow Tastes Like
TABLESCAPE
Hearty modern European cuisine too pretty to be eaten? One’d be forgiven for tarrying at Tablescape, especially with a starter like Botanic Garden. The zesty whiff of vegetables tossed in olive oil, pommery mustard, raspberry vinaigrette and white onion gives way to a lovely smoky nuance from charcoal-grilled aubergine. Ready your camera also for Gnocchi, made with potato so soft and rich it melts immediately in the mouth. All this finds balance in the hint of oceanic umami courtesy of broccoli, mussels and a zingy foam from wasabi, anchovies and fish stock.
Level 3, 10 Coleman Street, Grand Park City Hall, Singapore 179809; reservations available here.
Exclusively only for OCBC VOYAGE Cardmembers
THE MACALLAN PRIVATE DINING EXPERIENCE
Set amid the colonial grandeur of the Raffles Arcade, The Macallan Experience at Raffles Hotel Singapore is the whisky-maker’s spiritual home in the island-city – replete with barrel room and gallery archive of the oldest and rarest bottlings. Described by Francois Saurel, regional managing director for Asia-Pacific at Edrington (parent company of The Macallan), as “far more than a brand exhibition”, this aims to share the stories and heritage that made the whisky so exceptional.
This month, you can enjoy a flight of The Macallan whiskies with a multi-course menu by 藝 yì by Jereme Leung. Known for Chinese provincial gems that he remasters with healthy seasonal produce and modern cooking techniques, Leung has carefully put together delicacies such as Buddha Jumps over the Wall; Dried Scallops, Seafood and Egg White Fried Rice in Bamboo Leaf, as well as Oven-Baked Cod Fillet Glazed with Australian Leatherwood Honey, to be paired with The Macallan Estate, Boutique Collection, Classic Cut and Easter Elchies Black.
Accessed via a hidden door – in what certainly sets the tone for an indulgent evening out (yes, even with safe distancing) – The Macallan Private Dining Room offers elegant environs with suspended bubble-shaped lamps, a glistening refectory table and a super-chic ante room.
$288+ per set menu; 1-for-1 offer for OCBC VOYAGE Cardmembers. Available only on 18 and 19 March 2021, maximum 2 pairs per customer; limited to the first 12 pairs. Raffles Arcade at Raffles Hotel Singapore, 328 North Bridge Road, #01-04 to 10, Singapore 189673; reservations available at VOYAGE Exchange at 6593 9999. More details here.
Exclusively only for OCBC VOYAGE Cardmembers
CHINOISERIE MODERN ASIAN BY JUSTIN QUEK
Quek, one of Asia’s leading celebrity chefs holds court at this French-Asian fine dining establishment. Here, he whips up exquisite creations that reflect his passion and insights into the Asian food culture and traditions – and honed by his training in haute French cuisine.
For this private dining experience, the menu features elegant numbers like Maine Lobster “Marco Polo” with capellini pasta, Escalope Duck Foie Gras sauteed with raisin sauce, and Charcoal Grilled Galician Aged Beef with Seasonal Vegetables & Kampot Black Pepper Sauce.
$150++ per set menu; 1-for-1 offer for OCBC VOYAGE Cardmembers. Available from 1 to 31 March 2021 (lunch and dinner), maximum 2 pairs per booking per customer. Booking must be made 2 days in advance. B1-15 Galleria Level, The Shoppes at Marina Bay Sands, Singapore 018972; reservations available at VOYAGE Exchange at 6593 9999. More details here.