Sample new spins on classic, local dishes

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 has stood the test of time in tumultuous Singapore, and continues 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.
 

Auntie's Wok and Steam
 


 

Having recently reopened its doors on Level 25 of Andaz Singapore, Auntie's Wok and Steam—known for its special menus and local delicacies—is now bringing new creations and tze char favourites to the table. A nod to sustainability, check out the Rainforest Alliance Coffee Pork Ribs which is made with espresso attained from Bon Cafe’s Fair Trade Rainforest Alliance certified coffee beans.

Then try the Australian Angus Striploin which is doused in a tasty home-made black pepper sauce using Sarawak black peppercorns, and Wok-fried Boston Lobster and Poached Herbal Prawns that features sustainably farmed Vietnamese king prawns in a herbal brine of Shaoxing wine and nutritional herbs such as Angelica root and Star Anise. Finally, indulge in popular dishes which have since seen a comeback, like the Fried Organic White and Brown Rice with crab or asparagus, as well as Auntie’s Laksa, brimming with fresh tiger prawns and fish cakes.
 


 

Long Beach @ Robertson Quay
 


 

Synonymous with quintessential local flavours done well, Singapore’s leading seafood restaurant is taking a different, more contemporary approach with its latest outlet, Long Beach @ Robertson Quay. Along with best-selling dishes like the original Black Pepper Crab, the outlet will be offering a sampling menu that’s meant to allow couples or even solo diners to enjoy a greater variety. On that very menu, find the chunky Grilled Chicken Satay skewer, BBQ Sotong with Spicy Sauce and even the gratifying Chilli Crab which pairs perfectly with mantous.

Seasonal items also await; simply check in with the restaurant to see what’s cookin’ when you head over.
 


 

Neon Pigeon 2.0
 


 

Modern izakaya Neon Pigeon is back, and at its new location on Carpenter Street, experience that same brand of funk to go with its revamped menu. Now known as Neon Pigeon 2.0, the restaurant has elevated its dining concept with an all-new Raw Bar, plus a cocktail bar worthy of the graffiti-clad space it now resides in. So slurp down plump Kumamoto Oysters and devour some Bone Marrow & Uni; all while expecting the unexpected with the seemingly simple Tamagoyaki Omelette.

Fan favourites like the Tokyo Hummus and Sake Glazed Iberico Pork Ribs will return alongside new dishes, served in the same format of Small or Large. As for tipples, think punchy gin sours like the Ichi-go Lightly inspired by Japanese anime character Kurosaki Ichigo, as well as the rum-based, tropical Tiki Otaku.
 


 

Si Chuan Dou Hua
 


 

With its first major makeover since its establishment in 2011 at Parkroyal on Kitchener Road, ever-popular Cantonese and Sichuan restaurant Si Chuan Dou Hua has made some tweaks to its menu as well. New ala carte dishes that pay homage to heritage include Exotic Garden with Black Truffle in Osmanthus Sauce; Steamed Eel with Pumpkin in Homemade Soya Bean Crumb with Dried Scallop; Sakura Shrimps and Prawn Roe Sauce and Osmanthus Jelly with Almond. But fret not, the Signature Beancurd Medley which has turned heads over the years remains a delight and on the menu.
 


 

Tarte by Cheryl Koh
 


 

Thanks to the recent launch of Tarte by Cheryl Koh at Raffles City Singapore, dessert lovers will be able to ring in the new year with some delectable sweets by none other than the award-winning pastry chef herself.

So expect to find a rotating menu of six to eight items; the intricately crafted pastries will come in popular seasonal flavours including the Clementine, Pear Bourdaloue as well as Tasmanian Cherries. There’s even a Raffles City-exclusive; the Pine Nut Paris Brest is a ring-shaped choux pastry filled with praline flavoured cream and topped with pieces of pine nuts to add a savoury and crunchy texture to the otherwise creamy pastry.