The dining scene in Singapore is always exciting, and the possibilities are endless when it comes to tantalising your taste buds. Diet? You can do that after you’ve sampled these offerings.
Mosella: New happy hour, Saturday brunch, and refreshed menu
Mosella at Pan Pacific Orchard offers a refreshed menu of modern Mediterranean fare under the direction of executive chef Pedro Samper and his team. New dishes include Hokkaido Scallop Carpaccio ($20++) with citrus dressing, macadamia, grapefruit, sourdough croutons), the Porterhouse ($188+), a Basque-style grilled one-kilogram T-bone steak for two with a choice of two sides, and The Mangosteen ($14++) dessert with mangosteen cremeux and gel, and an almond financier.
Mosella’s Saturday Brunch features a selection of appetisers, including 48 Months Iberico Ham with Spanish Crystal Bread and Tomato, along with fresh pasta, artisanal cheeses, Mediterranean dishes, and mini Basque cheesecakes. Add live jazz music, and the restaurant becomes the perfect place to while away a lazy afternoon. The brunch is priced from $108++ per adult.
The new Happy Hour food menu, daily from 3pm to 6pm, starts at $12++ for Mediterranean Tomato Bruschetta, $16++ for a Sourdough Beef Pastrami and Cheese Sandwich with fries, and $14++ for Manchego & Truffle Fries.
Mosella is at Pan Pacific Orchard, Level 2, 10 Claymore Road, Singapore 229540. For reservations, visit here.
Butcher’s Block: Spring menus featuring local produce
Chef de cuisine Jordan Keao’s native Hawaiian heritage and zero-waste approach inspire the spring menus at Butcher’s Block at Raffles Arcade.
The Imua Tasting Menu includes classic wood-fired spring favourites and seasonal creations using the freshest ingredients. Some of the pesticide-free vegetables and herbs used are the result of a new partnership with Singaporean indoor vertical farm, farmd. Through a hybrid horticulture method that uses 90 percent less water, it symbolises the restaurant’s food sustainability focus and Hawaiian values Aloha inne (love of the land) and Mlama inne (to care for the land).
The Smoked Sashimi Poke, for example, is inspired by Keao’s hometown of Hilo, with its clear waters and black lava beaches. It features hamachi and tuna belly cuts, Hawaiian roasted candlenut, and ogo, samphire, and dulse seaweed finished with charcoal-infused puffed rice, herb dashi, and seaweed foam. Ice plants from the restaurant’s farm crown the dish.
The Miso Black Cod – a nod to the Miso Yaki dish Keao learnt as the first apprentice of chef Roy Yamaguchi, the “Godfather of contemporary Hawaiian cuisine” – includes Swiss chard, crispy lettuce, and baby kailan kimchi from the farm. A risotto-style congee with white soy, house-cured prosciutto, dusted smoked scallop roe, and chopped chives follows.
Available till early August 2024, the Imua Tasting Menu includes a five-course lunch ($168++) and six-course dinner $218++). Beverage pairings ($118++ for five glasses, $138++ for six glasses) are available. Alternatively, sample the restaurant’s prime angus beef selection, the Spanish Octopus ($51++) or Margaret River Australian Lamb ($55++) from its a la carte spring menu.
Butcher’s Block is at 328 North Bridge Rd #02-02, Raffles Arcade, Singapore 188719. For reservations, visit here.
Ichigo Ichie: New home at Claymore Connect
Ichigo Ichie has moved from InterContinental Singapore Robertson Quay to the first floor of Claymore Connect, a location that offers higher footfall. Helmed by chef Akane Eno and co-owned by The Gyu Bar and Sushi Kimura, the fine-dining kappo restaurant continues to feature authentic Japanese dishes as an expression of Eno’s personal passions: art and food.
The interior blends traditional Japanese aesthetics with sleek modernity through softwood, polished marble, and textured slate. With 12 seats at the main dining counter and six in the private dining room, the new restaurant also includes a tea bar for elegant moments shared over snacks and exquisite brews.
A tea-centric menu with ingredient pairings celebrates Ichigo Ichie’s new chapter. Among the dishes are lotus root with shin-gobo (burdock root), okahijiki (land seaweed), and tairagai (comb pen shellfish), paired with roselle tea jelly and pickled roselle, and lapsang souchong soy-marinated tuna with grain mustard.
Two others are unagi donabe topped with Japanese white corn and complemented by Dong Ding oolong tea, and genmaicha ice cream served with soy jelly, mango, and rice puffs.
Eno has even selected five teas – gyokuro, hojicha, kuromoji-flavoured Japanese black tea, lapsang souchong served with camomile, and lemongrass stalks with cardamom – to enjoy at the end of the meal as an introduction to the tea bar.
The five-course lunch costs 138++ per person (12pm to 2.30pm), and the seven-course lunch costs $188++. A nine-course dinner (7pm to 10.30pm) costs $350++ per person. Upon request, a special dinner set is available for $428++ per person.
Ichigo Ichie is at 442 Orchard Road #01-16/17, Claymore Connect Singapore 238879. For reservations, visit ichigoichie.com.sg/reservations.
Kaarla: Casual Australian Japanese grill and bar
1-Arden’s flagship wood-fire grill and bar has undergone a revamp, offering a slate of new Australian-Japanese dishes set at affordable prices to fuel post-work dinners.
Led by executive chef Lamley Chua, the menu is defined by the use of fresh and wild ingredients, including greens harvested at the group’s 10,000 square-foot urban farm. The menu features Snacks (conventional bar grub), hot and cold Small Plates like Crudo of Hamachi ($18) and Salt Cured & Smoked Kangaroo ($26), and Mains such as Black Angus Grain Fed Sirloin ($48) and Natural Pork Loin ($36). The downsized drinks menu focuses on classic cocktails with four signatures including Garden Mojito and Wood-Fire Smoked Negroni.
Kaarla is at 88 Market Street, CapitaSpring, #51-02, Singapore 04894. For reservations, visit here.
Luce: New Italian-focused buffet and a la carte menu
New chef de cuisine Andrea Rossi brings a new chapter to Luce at InterContinental Singapore. Northern and Southern Italian flavours with locally sourced ingredients are the stars of the buffet spread. Roman-style pizzas beckon, including La Formaggio & Pere Pinsa (with mozzarella, taleggio and provolone) and La Tartufata, its aromatic counterpart with black truffle paste, button mushroom carpaccio, and mozzarella.
The lunch buffet must-tries include Broccoli and Gamberini Calamarata, Frecanto’ di Verdure (a Southern Italian vegetable ragout infused with fresh garden herbs) and Seppia in Umido (a Venetian tomato and red wine-based cuttlefish stew).
Dinner’s heartier options feature Le Costine di Maiale in Umido (pork baby ribs braised in red wine reduction with wild mushrooms), La Cernia alla Zingara (oven-baked sea bass with marinated olives, tomato ragout, peppers, and capers), and Girelle di Pasta al Forno Emiliana stuffed with ricotta, cream cheese, and asparagus.
Dessert is delightful both day and night. Try the Luce-misu with mascarpone espuma and crunchy feuilletine and Gelato e Sorbetti with Madagascar vanilla ice cream with forest berries.
The lunch buffet (Monday to Saturday, 12pm to 2:30pm) begins at $58++ for adults. The dinner version (Sunday to Thursday, 6pm to 10pm) begins at $78++, while Fridays and Saturdays are $89++ for adults.
An even more indulgent buffet awaits on Sunday. The Sunday Champagne Brunch Buffet features more authentic Italian fare and ample pours of Bauget-Jouette Champagne. Price starts at $118++ per adult.
New a la carte dishes offer a glimpse into Rossi’s most cherished memories spent along the nearby coastal towns of Venice. These include his Il Filetto alla Rossini ($108++) with wagyu beef tenderloin, French foie gras, silverbeet, shaved black truffle, and truffle jus; La Culatello e Fichi ($38++), a tomato-based pizza with bocconcini, fresh figs, fior di latte, aged balsamic vinegar glaze, and culatello (the most prized salumi from Parma), and Al Foie Gras ($52++), which combines Piedmont carnaroli rice, prosecco, green asparagus, and aged parmigiano.
Luce is at InterContinental Singapore, Level 1, 80 Middle Rd, Singapore 188966. For reservations, visit here.
Original published date: Jun 10, 2024
