From inventive Asian cuisine to flawless steakhouse classics, here are our top dining spots for the month.
Le Clos — Wine House & Restaurant
The latest hotspot to open at New Bahru is Le Clos — Wine House & Restaurant, a fairly large 70-seater venue that still feels intimate thanks to its dim lighting, plush seating, and foliage all around. Here, you’ll “come for the wine and stay for the food”, with a selection of wine that supports small growers and producers. “Each bottle in our selection is the result of a meaningful partnership with winemakers and suppliers who share our commitment to quality,” reveals founder Jean-Christophe Cadoret. Here, you are encouraged to peruse the extensive selection in Clos’ temperature-controlled cellar, comprised of a vibrant selection of reds, whites, and even Champagne.
As for the food, it is simple yet moreish, guaranteed to pair well with the selection of wines. Standouts include the Croq’ Basque, where crispy, twice-baked pizza dough sandwiches the delicious trio of Chorizo, Confit Onions and Roasted Piquillo Peppers. For sharing, go for the Morisseau Mussels with triple-fried Homemade Fries and the Macka’s M4 + OP Rib Black Angus with Bordelaise Sauce, which is Clos’ take on steak frites. For something to help freshen the palate, a side of the Watermelon, Feta, and Mint salad is a must, and is finished with mint oil and roasted pine nuts.
Le Clos — Wine House & Restaurant is at 46 Kim Yam Road, #01-18, New Bahru, Singapore 239351.
Club Rangoon
Immerse yourself in rich Burmese food culture at the recently opened Club Rangoon on Duxton Road. Opened by Hong Kong-based hospitality group Common Abode, the restaurant’s menu is concise, yet truly immersive, and based on family recipes that the group’s co-founder, Nelson Htoo, grew up eating and enjoying. The dishes here are brought to life by Chef “Noom” Charrinn Singdaechakarn, highlighting the key flavour pillars of chin (sour), ngan (salty), and sat (spicy), all while using authentic Burmese ingredients and cooking techniques.
Start your flavour adventure with perfectly executed starters like the Dirty Egg Bites, where hard-boiled eggs with a jammy yolk are topped with a moreish tomato chilli curry, followed by Shan Htamin Jin – turmeric rice balls with fermented fish, tomato paste, and caramelized shallots. Then there’s Laphet Thoke, the iconic fermented tea leaf salad, where each bite is an explosion of flavour and texture thanks to the delightful mix of tea leaves, radicchio, cabbage, tomatoes, broad beans, garlic chips, and roasted peanuts.
For heartier options, go for the Wagyu Beef Cheek Dan Bauk – a Burmese-style biryani comprised of slow-cooked beef cheek and fluffy rice flavoured with saffron, Burmese masala, fried shallots, curry leaves, cashews, and pomegranate seeds. And for a taste of Myanmar’s unofficial national dish, don’t miss out on the Mohinga – a noodle dish that’s typically enjoyed during breakfast made up of rice noodles in a hearty spiced catfish and lemongrass broth, finished with pearl onions, banana stems, grilled catfish fillet, and a savory chickpea fritter for added crunch.
Club Rangoon is at 76 Duxton Road, Singapore 089535.
Wild Blaze
Wild Blaze, a modern steakhouse on Tras Street, is redefining traditional steakhouse dining with an innovative touch. Led by chef-owner Nic Wong, the 44-seater restaurant takes over Brasserie Gavroche and offers a fresh take on classic comfort fare, incorporating high-quality ingredients and indulgent elements. Its elegantly designed interiors balances refinement with warmth, all decked in cream, beige, and gold tones, white marble accents, and plush seating. The restaurant is also boasts a custom-built dry-aging room, which allows for precise control of PH levels and aging conditions to enhance the tenderness and flavour of its meat offerings.
Wild Blaze’s uncomplicated menu caters to a wide range of diners, from meat lovers to pescatarians, offering dishes that are all about tradition and bold flavours. Highlights include a comforting French Onion Soup that’s generously topped with melted gruyere cheese, Dover Sole served with a bright sauce of lemon and capers, and the 50 day-aged Wagyu MB7-8 Shimo Ribeye that’s grilled over a mix of apple, cherry, and lychee wood, perfectly highlighting its natural flavours. For those seeking an indulgent finish, the dessert menu includes classics like Raspberry Mille-Feuille with housemade raspberry compote and Pistachio Orange Blossom – a rather sweet confection that takes reference from the classic baba au rhum.
Wild Blaze is at 66 Tras Street, Singapore 079007.
A version of this article first appeared in Portfolio.
