Who says you can’t teach an old dog new tricks? As much as we love the spate of new F&B joints popping up everyday, there’s some respect to be had for a restaurant that’s stood the test of time in tumultuous Singapore, and continued to keep things fresh for its loyal fans. Every month, we scope out some of your best-loved places for the new menus they’re bringing to the table.
Ding Dong
Kuih Pie Tee
Newly appointed Head Chef Miller Mai is changing things up at Ding Dong with 18 new menu items. Asian flavors continue to take centerstage with dishes like Kuih Pie Tee ($15) with chilli crab filling, Curried Pumpkin Soup with crayfish ($16) and the really addictive You Tiao ($16) stuffed with otah. Don’t miss out on the Beef Short Rib ($38) too, that’s laced in a yummy buah keluak sauce. Accompanying the refreshed menu is a revamped cocktail list by Group Bar Manager Joe Schofield, that’s now themed according to Asian destinations like Thailand, China and Japan. Try the Philippines-inspired El Nido, a rum based slushie that deceptively packs a punch. 115 Amoy St.
Labyrinth
“Ang Moh” Chicken Rice
With groundbreaking Chef Han Li Guang at the helm, reinvention is a never-ending process—and Labyrinth is all the better because of it. While well known for mimicry of classic hawker favorites before, the neo-Sin fine dining establishment’s latest offering harks back to the root of Singapore cuisine by shining the spotlight on locally sourced ingredients. You’ll wanna go for the new 10-course Experience Tasting Menu ($178). Get to try the “Nasi Lemak” Cheong Fun, where free-range eggs and sambal is wrapped in a thin rice and tapioca skin. Then there’s the cute and satisfying Heartland Waffle where your usual void deck bakery style waffle gets stuffed with duck liver pate and goji berry jam. The cheeky “Ang Moh” Chicken Rice—where chicken rice manifests in dumpling form—is worth looking forward to, and is served with chef’s grandma’s secret chilli sauce. The course comes with pre-appetiser snacks and petit fours too. #02-23 Esplanade, 8 Raffles Ave.
Mezza9
Clam and Lobster Bake
If you fancy yourself a fan of farm-to-table, you’ll be pleased to know the Grand Hyatt grill has revamped its menu with a green focus. Shining the spotlight on conscious eating, the new additions were inspired by ingredients that can be sourced sustainably; anything green comes from the hotel’s own rooftop garden, or organic growers in Singapore and Cameron Highlands. The Asian dishes are the star of the revamp, particularly the spicy Nuea Yang Thai Beef Salad ($48) that’s definitely more beef than salad and the Seafood Fried Rice ($28). If you’re sharing, the hefty Clam and Lobster Bake ($128) is another good option; and make room for the airy Banana Crepe ($18) and Peach Compote ($17) desserts. Grand Hyatt Singapore, 10 Scotts Rd.
Morton’s of Chicago
7oz American Wagyu Filet Mignon with Fire Roasted Poblano Butter
The all-American steakhouse in Mandarin Oriental keeps its Spring refresh simple—with five classic but well-done (pun not intended) new dishes to its meaty menu. Even within the five, we have favorites: the Burrata Grilled Asparagus and Baby Heirloom Tomato Salad ($32), the Nueske’s Bacon Steak with Peach Bourbon Glaze ($20) that’s basically ang moh char siew, and the whopper of a steak, 7oz American Wagyu Filet Mignon with Fire Roasted Poblano Butter ($108). Pro tip: as good as it tastes, don’t over-indulge in the starter onion bread. 4/F Mandarin Oriental, 5 Raffles Ave.
Neon Pigeon
Duck Tonkatsu
If it’s been a while since your last trip to Keong Saik Road, Neon Pigeon has an exciting new Spring menu. The ubiquitous Head Chef Justin Hammond wanted to “keep things fresh… because Japanese flavors tend to be strong”; and the lightness of the 12 new items are certainly in keeping with the restaurant’s Japanese-inspired menu. For the peckish, there’s the lightly salted Hamachi Tartare ($16), fish seasoned with creamy miso-tofu dressing and topped with a quail egg, and Spicy Baby Corn ($12) glazed with miso sauce. Otherwise, the charcoal-Grilled Barramundi ($18) topped with spiced mentaiyaki sauce and Duck Tonkatsu ($18) are both devastatingly good; the latter in particular for its perfectly crisped batter, tender ground duck breast and punchy ponzu sauce. And if you don’t end with the multi-textured Seaberry Bombe ($12) dessert of mousse in sweet matcha sponge, you’re doing it wrong. #01-03, 1 Keong Saik Rd.
Open Farm Community (OFC)
Crab & Prawn Laksa Pappardelle
Spa Esprit’s farm-to-table Dempsey restaurant has a new head chef (and sous chef) on board and with it comes a new menu. It still celebrates all things locally sourced and produced, and locavores will find even more to love now. Start with the Citrus Cured Hamachi ($18), where sushi grade Kingfish is garnished with pickled ginger blossoms and shredded green papaya from OFC’s own urban garden. Then get the Crab & Prawn Laksa Pappardelle ($28) that’s topped with a soft-shell crab tempura for a taste of familiarity done with a modern twist, before moving onto the Thai Milk Tea Tart ($12) for a sweet ending. Be sure to pair your meal with a glass or bottle from their new natural wines list, that’s now bigger and better than before. 130E Minden Rd.
PS.Cafe Raffles City
Smashed Avocado Toast
The PS brand cannot be stopped—and its legions of fans are totally fine with that. After two new venues in a year, PS.Cafe has launched a brand new breakfast menu exclusive to its Raffles City branch. Available on weekdays from 9:30-11:30am are morning carb staples like Two Eggs on Toast ($11) with kale pesto, Smashed Avocado Toast ($14), and even a local addition PS. Kaya Toast ($5.50), served on house-made organic ash white sourdough. #03-37, Raffles City Shopping Centre
Racines
Artisanal Beancurd “Yong Tau Foo” with Lobster Mousse
The French and Chinese cuisine restaurant at Sofitel Singapore City Centre has enlarged its repertoire of signature dishes with tantalizing additions like the Gratinated Spanner Crab Canneloni ($34) featuring plump crab meat drenched in comte cheese, Roasted French Pigeon ($44) that’s marinated in red wine for three hours before being cooked confit and sous vide style, and the must-try Artisanal Beancurd “Yong Tau Foo” with Lobster Mousse ($34). If you’re a fan of their old signatures like the 48-Hour Slow Roasted Wagyu Beef Cheek and the Hainanese Chicken Rice, don’t worry, they’re still there for you to enjoy. 9 Wallich St.
Sun with Moon
Zensai Mori
Has it really been 13 years since this Wheelock Place stalwart first opened? Their 2018 grand menu includes brand new creations and spins on old favorites—like the redo of the signature kamameshi, now the Niku Atsu Hotate & Unagi Kamemeshi ($26.80). There’s also, for meat lovers, the Beef Miso Dare Sukiyaki ($25.80) using diced US Ribeye cubes, and the combination platter of Japanese Wagyu, US Tenderloin and pork steak called Steak Moriawase ($45.80). Speaking of platters, we’re definitely most intrigued by the all-new Zensai Mori ($16.80), a revolving plate of seven mini appetizers that includes grilled unagi with cream cheese and seared mini tuna steak. #03-15/17, Wheelock Place
