Asia takes centre stage this season with new menus that reflect the changing natural rhythms of nature.
Iru Den: A love affair from Taiwan to Singapore
Iru Den’s menu has evolved since it opened in 2021 at Scotts Road – a reflection of chef-owner Javier Low’s culinary journey over the years marked by following his heart despite the odds.
What began as a menu of premium Japanese ingredients cooked with a Japanese-European approach is now a celebration of Taiwan’s rich agricultural diversity. The new autumn menu (dinner only, from $128++ for six courses to $258++ for the Chef Experience 10-course menu) highlights Taiwanese produce and flavours with Japanese-European techniques. A good example is the Ciabatta served with 10-year-old cai pu (preserved radish courtesy of Low’s mother-in-law) and brown butter. Blended in butter, the cai pu adds a rich depth of flavour when spread on housemade ciabatta.
The Plum dish has aged Kampachi (great amberjack) sourced from Penghu in Taiwan, served with marinated Taiwanese plum, while Carabinero (Spanish red shrimp) from Yilan features a special XO sauce made from Taiwanese flying fish innards. The signature donabe has dry-aged Pacific saury (autumn knife fish) from the waters of Kaohsiung – a fish primarily harvested in autumn when its oil content is high and the meat fresh and tender.
Iru Den is at 27 Scotts Road, Singapore 228222.
Na Oh: Flavours of Korea
Na Oh by chef Corey Lee of three-Michelin-starred Benu presents its first seasonal menu refresh since its opening in June. The restaurant, located within the Hyundai Motor Group Innovation Center Singapore, highlights the flavours of autumn through a traditional Korean dining experience.
The approachable four-course prix fixe menu ($78++ per person) includes a selection of starters with an option to choose the jinjitsang (traditional Korean meal served with various side dishes): Hwe-dupbap (Assorted Raw Seafood and Vegetables over Rice), Charcoal Grilled Pork Bulgogi, or Seolleongtang (Long-Simmered Beef Soup with Fresh Noodles). A vegetarian option is also offered. The meal ends with Gotgam and Walnut Tartlet with Goguma Sikhye, a delicious tartlet made using ingredients that are strongly associated with autumn in Korea: walnuts, gotgam (Korean preserved persimmon), sikhye (malted rice punch) and roasted goguma (sweet potatoes).
Na Oh is at Hyundai Motor Group Innovation Center Singapore, 2 Bulim Ave, Singapore 649674.
Tandoor: New Hyderabad Set Menu
Now till Nov 30, indulge in rich and aromatic flavours of Hyderabadi cuisine with the limited-time exclusive Hyderabad Gourmet Trail Set Menu ($65++ per adult / $30++ per child). The set menu kicks off with Tarkari Aur Palak Ka Shorba for a spinach and mix vegetables soup, followed by Samosa Channa Chaat, featuring classic samosa served with chickpea curry, drizzled over with mint and tamarind chutneys, and garnished with crunchy noodles (sev).
Next up are the assortment of kebabs, done Hyderabi style. The non-vegetarian platter comprises classic kebabs such as Zafrani Murgh Pankhi for tender chicken breasts stuffed with cottage cheese, and tandoor-fired Lamb Chop with Mustard. For vegetarians, indulge in Zafrani Paneer Mattar Ka Tikka (cottage cheese stuffed with spiced green peas kebabs), and Shabnam ke Moti (cheese-stuffed tandoori mushrooms).
Mains include Nihari Gosht, traditional slow-cooked lamb shanks cooked overnight in special Nihari spice masala; and fiery Jhinga Chettinad for spiced stir-fried prawns. The limited-time menu ends with the Triple Sensation Dessert, featuring a medley of Saffron Pistachio Kulfi, Rose and Cardamom Panna Cotta and homemade Coconut Ice-cream.
Tandoor is at Holiday Inn® Singapore Orchard City Centre, Level B1, 11 Cavenagh Road, Singapore 229616.
Text by Nida Seah and Priyanka Elhence.
