Eat New in April: Elevated pan-Asian dishes and communal-style roasts

, Eat New in April: Elevated pan-Asian dishes and communal-style roasts

This April, discover communal-style roasts and greens, new lunch menus, and pan-Asian favourites with bold flavours.


Kee’s: Modern European meets pan-Asian

, Eat New in April: Elevated pan-Asian dishes and communal-style roasts

Kee’s, a neo-bistro and bar has opened at heritage hotel 21 Carpenter, which was built in 1936 as a migrant remittance house. Its culinary director is none other than chef Andrew Walsh, founder and CEO of Cure Concepts, a group that includes Michelin-starred Cure. 

With its breakfast, lunch ($36++ for two courses, $40++ for three courses) and a la carte menus, Kee’s offers a selection of bold yet familiar flavours paired with signature cocktails and stellar wines. Among the standouts are Tuna Tartare ($18++) with Vietnamese coconut dressing and puffed quinoa; Japanese Red Sea Bream ($40++) with a herbaceous green curry emulsion and coconut rice, and Slow Braised Beef Cheek Rendang ($32++) with coconut rice and tangy snake bean achar. 

The Pistachio Cake ($14++) topped with pistachio crumbs and Madagascar vanilla ice cream, as well as Kee’s Tiramisu ($16++), finish the meal. A selection of signature cocktails and wines are also available. 

Most notably, the restaurant is open from 7am to midnight, which means patrons are welcomed to pop in for a quick bite or linger the whole day.

Kee’s is at 21 Carpenter Street, Singapore 05998. For reservations, visit here


Fysh At Edition: Get ready for a Sunday feast

, Eat New in April: Elevated pan-Asian dishes and communal-style roasts

The Singapore Edition’s seafood-focused steakhouse, Fysh, elevates the weekend tradition with the Sunday Fysh Roast by award-winning chef, restaurateur, and author Josh Niland. 

The menu showcases the freshest seafood, juicy roasts, and fresh greens, all mostly cooked on a charcoal Josper grill. The Fysh Trolley brings the day’s cuts and desserts to your table, including Tarte Tropézienne, Chocolate and Murray Cod Fat Caramel Tart, and Trifle of Red Fruits with Rose Cream and Rosé Jelly.

Among the mains are Flowering Zucchini & Pecorino Pie, and Dry-Aged Mooloolaba Yellowfin Tuna for four with a generous serving of sides, including rib-eye steak, merguez sausage and glazed skirt steak.

The Fysh Roast experience is available every Sunday from noon till to 2.30pm at $108++ per person. For an additional $88++, you can opt for the Australian Bubbles package and enjoy free-flowing Yering Station Yarrabank Cuvee Brut 2017 (Yarra Valley). A Flowing Champagne package at $118++ per person gets you free-flow Billecart-Salmon Brut Réserve NV. Both packages include coffee, tea, juices, soft drinks, selected wines, spirits, and cocktails.

Fysh At Edition is at The Singapore Edition, 38 Cuscaden Road, SG, Singapore 249731. For reservations, visit here


HighHouse: Set lunch with a view

, Eat New in April: Elevated pan-Asian dishes and communal-style roasts

On Levels 61 and 62 of One Raffles Place, OUE Restaurants’ HighHouse is a day-to-night culinary destination merging food, music, art, cocktails, and conversations. 

Executive chef Sam Chin and the team have curated small and large sharing plates inspired by the Pacific Coast, such as Whole Spanish Dover Sole with Homemade Chai Poh and Sakura Pork Belly in Massaman Curry with Sticky Rice. The food is best paired with champagne or signature cocktails, such as the Peruvian Clarified Pisco Punch with Key Lime Foam.

HighHouse’s new set lunch menu (two courses at $48++ and three courses at $58++) include starters such as Dutch Kingfish Carpaccio, and Grilled Indonesian Squid with cowhorn pepper sauce and sweet and sour pineapple salsa.

There are several main courses to choose from, including Salted Olive Orecchiette with Piquillo peppers, garlic almonds, and Chinese olive cream sauce and Char Siu Pulled Chicken Tortilla with guacamole, sesame cabbage slaw, bawang goreng, and aioli.

There are two dessert options: Churros (three pieces) served with homemade molasses, pink Himalayan peanut butter, and chocolate chilli dips or Chitose Strawberry Mille Feuille with mascarpone chantilly, strawberry gel, and Tualang honey glaze.

HighHouse is at 6 Shenton Way, #10-08A, OUE Downtown 2, Singapore 068809. For reservations, visit here.

67 Pall Mall: The Resident Chef Series’ latest chef extraordinaire

, Eat New in April: Elevated pan-Asian dishes and communal-style roasts

Barcelona-born chef Carlos Montobbio of Esquina is the fourth chef in 67 Pall Mall Singapore’s Resident Chef Series. From now till June 2024, he will be showcasing the flavours and techniques he delivers at his Spanish tapas bar and restaurant, and collaborate with 67 Pall Mall’s chefs on creations that combine Esquina’s signatures with nostalgic flavours from his childhood.

Each of his three menus for the club’s members and their guests will feature contemporary Spanish and Catalan flavours. For the April menu, Montobbio serves a moreish deep-fried Croquetas de Jamon with Manchego cheese and saffron aioli, and Boniato al Caliu, a childhood favourite with sweet baked potatoes, smoked quail eggs, and and ají amarillo mayo.

Secreto Iberico is a tribute to the convivial barbecue gatherings of his hometown. A butcher’s best-kept secret, the cut is grilled over charcoal to medium doneness. Its natural flavours are enhanced with padron peppers, romesco sauce, and soppressata (Spanish sausage).

In May, Montobbio will update the spread with his favourite spring ingredients such as Spanish asparagus and strawberries. Members and their guests can also look forward to more Esquina signatures in the upcoming months, such as the Hokkaido seafood paella and Spanish suckling pig.

67 Pall Mall is at 1 Scotts Rd, 27-00 Shaw Centre, Singapore 228208.