I’m in the mood for food, food and more food (when am I not?). If you haven’t overloaded on CNY goodies yet, Bakerzin (#02-09 Paragon Shopping Centre, 290 Orchard Rd., 6333-6347) has rolled out an assortment of scrumptious Japanese-style mochi in just about every flavor imaginable ($38 for a box of 24). These little morsels come in yam, black sesame, green bean barley, sweet potato, orange and matcha red bean. My absolute fave is peanut, hands down. Filled with savory peanut paste that I like to pretend is peanut butter, the soft and chewy, slightly sweetened glutinous rice flour skin—paired with the salty, nutty flavor of the filling—is divine.
Even more sublime is the artichoke and black truffle soup at Guy Savoy (#02-01 Marina Bay Sands, 10 Bayfront Ave., 6688-8513). I could’ve easily polished off several more of the incredibly rich toasted mushroom brioche with black truffle butter. That’s just one of five courses in their newly introduced Menu Elegance ($280), which includes other signatures such as Atlantic black cod with fennel and licorice-infused potato. Aside from their seasonal black truffle degustation menu ($980) and V-day offering ($280), they’ve also launched a bar dining concept that pairs wines from around the world with nibbles. Try a glass of Champagne Guy Savoy with oyster in ice gelée ($30) or a 2007 Chassagne-Montrachet 1er Cru Morgeot Vincent Girardin with salt-cured foie gras, dried fruits and toasted Poilane bread ($50). I hear that celeb chef Guy Savoy himself will be swinging by for a visit sometime in March.
Seems like burgers are the new froyo, with chains like Japanese Freshness Burger and Korean Kraze Burger (#B2-54 The Shoppes at Marina Bay Sands, 2 Bayfront Ave., 6688-7844) popping up around the island. The former already has three outlets at The Central (#01-30, 6 Eu Tong Sen St.), NEX Mall (#B2-48/49, 23 Serangoon Central) and Century Square (#01-37, 2 Tampines Central 5), with plans to open yet another by the end of the month.
For tapas fans out there who’ve yet to sample the offerings at 40 Hands (#01-12, 78 Yong Siak St., 6225-8545), you might want to troop down there pronto. I’ve heard whispers that come March, they’ll be changing things up to serve gourmet hot dogs instead. Tippling Club’s Ryan Clift will be stepping in once again to craft the new food menu. Anyone up for some handsomely-dressed, fat and juicy sausages?
Oh yeah, Happy Val’s Day to those who’ll be celebrating. For those who aren’t buying into all that commercialized crap, good on you!