Nothing beats trying out new food options. Here are some of the best new menus around to try this season.
Chatterbox
Chatterbox’s new menu, prepared by executive chef Liew Tien Heong at Hilton Singapore Orchard, modernises zi char dishes. It includes Grilled Pork Rib with Fruit Sauce and Fried Mantou ($12), Chilli Prawns with Fried Mantou ($28), and BBQ Sambal Seafood Platter ($38) with squid, lala clams, and king prawns.
Also try the Stir-fried Golden Fragrant Garoupa Filet ($24) and White Pepper King Prawns in Hotplate ($30). Peanut Glutinous Rice Balls ($9) are one dessert to order. For a tipple before dinner, try Chatterbox’s Punch ($18) infused with vanilla, cinnamon, lemon, banana, and chilli gin.
Chatterbox is at Hilton Singapore Orchard, 333 Orchard Road, #05-03, Singapore 238867.
Hashida Singapore
Chef Kenjiro “Hatch” Hashida’s 10th anniversary menu, Seasonal Favourites Reinvented, reimagines iconic dishes and presents novel offerings using Japanese summer ingredients. For instance, silky chawanmushi is adorned with vivid ikura, while comforting fish noodles come with uni and caviar.
Grilled hokkigai is accented with black summer truffle, and kombu seaweed rolls feature anago (sea eel). There is even a whimsical Ebi Kimi Zushi (Japanese tiger prawn in a sticky yam and egg yolk roll, baby ayu tempura, and hamo dashi jelly with carrot).
Hashida Singapore is at 77 Amoy Street, Singapore 069896.
Revolver
Using wood-fired and binchotan grills, along with a tandoor oven, Revolver’s team at Tras Street has assembled a selection of irresistibly spiced, fire-kissed dishes. Go all out with the Experience menu ($229++), beginning with an elevated Snack Box (Scallop Tartlet, Duck Dhokla, Shishito & Aubergine, and Japanese Turnip with Artichoke Poriyal).
The menu also includes Paneer with Tomato Relish and Onion Chutney, Australian Rock Lobster Recheado with Goan red rice, Spanish Dorada on toasted fresh coconut, and Sweet & Sour Iberico Pork Pluma. Textures of Lychee – fresh, pearl, and foamed – with jaggery gelato, popping candy, and coconut sago round out the menu. The Bullet 10 series runs until Sept 30.
Revolver is at 56 Tras Street, Singapore 078995.
Goho
Located along Duxton Road, Goho redefines contemporary kaiseki through the seasons through Japanese cooking techniques such as cutting, simmering, grilling, steaming, and deep-frying. Located on the second floor of a shophouse, you need to pass through Rappu Handroll Bar to reach it. Three themed menus are available: Sakura ($98++; nine courses, 11 dishes), Sumire ($138++; nine courses, 13 dishes), and Ume ($188++; 10 courses, 15 dishes).
Highlights include Engawa (grilled engawa; pumpkin purée; tobiko); and Wagyu/Kurobuta (A4 Toriyama wagyu; F1 Australian wagyu, Hokkaido kurobuta pork; shiro maitake; hinata onsen egg; leeks and chilli thread; sukiyaki broth); and Unagi (diced unagi; wariboshi daikon; mango puree; chive sticks).
Goho is at 53A Duxton Rd, Entrance via RAPPU, Singapore 089517.
Griglia
Using a custom charcoal grill, chef Andrea De Paola’s refreshed menu presents dishes seasoned simply with herbs and salts and drizzled with olive oil in shared servings so you can try more.
Finger foods include Confit Tomatoes ($4++) with spiced, crisp sourdough, and avocado, and Smoked Eel ($8++) on toasted brioche with trout roe and horseradish. Eggplant ($19++) with Roma tomatoes and Ligurian basil atop smoked caciocavallo fondue and Romanesco ($14++) with stracchino, bottarga, and Piedmont hazelnuts are two vegetable specials. Mains include Charcoal Grilled Fusilli ($22++), Grilled Bone Marrow ($26++), Whole Mediterranean Seabass ($78++ for two), and 30 Days Dry Aged Porterhouse Fiorentina ($158++ for two). Finish with Capri in a Cake ($14) or Cappuccinomisu ($12++).
Griglia is at 37 Craig Rd, #01-01, Singapore 089675.
