It’s officially birthday season. For me, that roughly translates into bucket loads of feasting, boozing and if I’m happy (read: Sloshed) enough, some flailing about that I like to pretend is dancing. For the few unlucky folks that know me, I feel inclined to state for the record that I will only be accepting gifts in the form of food, alcohol and cold, hard cash. I was in good company at Bontá Italian Restaurant & Bar’s (#01-61 UE Square River Wing, 207 River Valley Rd., 6333-8875) third anniversary party. They’ve also had a facelift and rolled out a new menu with dishes such as Sardinian black mussels in a spicy tomato sauce ($22), homemade pappardelle with wild boar ragout ($26) and oven-roasted rabbit leg wrapped in parma ham ($36).
Yet another event with drinks aplenty was Krish’s (9 Rochester Park, 6779-4644) biweekly themed wine dinner. Chef and sommelier Matthew Baker crafted an indulgent five course meal ($215), “A Discovery of Pinot Noir,” that left me insanely satiated. There were several highlights that really made my night, such as his slow-cooked quail sitting atop some beautifully light herb and Gruyère gnocchi, accentuated by black summer truffles, and a luscious wagyu strip loin with Griottines cherry demi-glace. But it was the deep-fried bone marrow jam that made me a very, very happy girl.
Continuing in the celebratory spirit of things, Fatboy’s the Burger Bar (187 Upper Thomson Rd., 6252-8780) is partying it up for their first hatchday. They’ll be heating things up with “Burgatory,” the latest creation from these devilish minds. But to keep you cool, they’ve paired it with Satan Gold, a Belgian golden ale brew. So swing by and have yourself a “happy meal” ($25) with the boys.
Just settling into their space at Hilton Hotel is Iggy’s (3/F Hilton Singapore, 581 Orchard Rd., 6732-2234). I can’t wait to have a peek at the new digs. Perhaps a birthday meal is in order. Another establishment on my radar is Salt Grill (55/F ION Orchard, 2 Orchard Turn, no phone number yet), which is slated for an October opening. I’ve been told to expect modern Australian with Asian accents, with executive chef Kathy Tindall at the helm.
