It’s new menus galore around town, with some of our favorite places launching build-your-own options and new dishes. First up is the The Study‘s versatile new lunch menu, which allows diners to pick any dish from the a la carte menu. Dishes like Iberico pork and foie gras scotch egg; lamb rump with peas, broad beans and pesto; and desserts like donuts with cinnamon sugar and salted caramel can be mix-and-matched to create a one- ($22), two- ($30) or three-course ($35) set lunch.
On the local food front, The Clifford Pier is launching a month-long menu from Aug 7 featuring Hainanese kurobuta pork chop in soy-ginger gravy, Nonya chicken curry with roti jala and kong ba bao made with caramelized pork belly slices in a garlicky soy gravy, all a decent $23.
Perennial Peranakan favorite Violet Oon’s Kitchen is celebrating its second anniversary with five new dishes like babi chin with sambal nanas (braised pork belly in coriander seed served with pineapples); kledak masak lemak (made with sweet potato leaves and sweet potatoes in a coconut milk broth); and the fusion durian chendol panna cotta.
This one’s not for mortals exactly, but we still think it’s pretty cool: Tippling Club has unveiled a new private R&D dining space, Bin 38, on the second floor. Meant to serve as a boundary-pushing test kitchen for chef-owner Ryan Clift, it contains three sections: a 34-seat cocktail lounge, an open plan kitchen with shiny granite counters and the 12-seater private dining room. Alas, it’s private bookings only (with a hefty $5000 minimum spend), personal invitations or the eight-course Penfolds’ dining experience (a cool $675 per head).
