Two young chef-owners, Ace Tan and David Lee, have joined the fray of fine-dining with a new Asian concept, Restaurant Ards. Ards is not only an acronym for “Asia, Roots, Distinct, Singular”, the name is also a pun for “art” as in culinary art. The fiercely Asian restaurant is run by an all-Asian team, and will proudly feature fresh produce and ingredients from the region. Illustrating this is their Ear of the Sea dish, a 18-hour braised abalone served with homemade noodles marinated in cured kombu, fresh yuzu and sea succulents. For texture and earthiness, a crispy, aromatic mushroom granola tops the dish. For the full experience, opt for the 15-course tasting menu titled 《创心》/ “Piquant Illustration” ($188/pax). Diners can expect a series of six snacks such as soy bean skewers served on charcoal grill, and Mum’s Chicken Soup which highlights the delicious juices collected from a steamed, herb-stuffed chicken. Save room for the 33 Ingredients, a rice dumpling featuring 20 different types of unique grains. For now, the official opening date seems to be set at 15 September 2017.
76 Duxton Road, Singapore 089535. Online reservations can be made via restaurantards.com
Chef Andrew Walsh struck out on his own with CURE after helming the kitchen at Esquina for several years, and he has done it again with Butcher Boy. His second and newest venture on Keong Saik Road is an Asian-inspired bar and grill which places equal emphasis on food and drink. Small plates like the Aubergine Satay with Green Mango and Coriander ($18) and Burrata, Nashi Pear, Kale, Beetroot Slaw ($12) use familiar ingredients to produce robust flavours. Meats here like the US Grain Beef Short Rib ($33 for 180g/$66 for 360g), US Grain Ribeye ($42 for 250g/$84 for 500g) and Grilled Market Fish, Vietnamese Style ($38) are paired with five different Asian sauces: Sambal, Black pepper, Vietnamese (similar to nuoc cham), XO Sauce and Yuzu Bearnaise. In keeping with the Asian-inspired theme, many of their concoctions come with distinctive Asian touches as well. Cocktails like the Street Side Milk Punch ($18), served in a plastic bag like your take-away at the kopitiam (local coffee shop) makes for a fun and cheeky touch. Drawing from Walsh’s Irish background, roast will be served on Sundays.
31 Keong Saik Road, Singapore 089138. Tel: +65 6221 6833
Despite their name, this unassuming izakaya has barely any pretensions, instead serving classic kushiyaki and bar bites done right. There’s a wide range of smoky, moreish skewers (from$3), from yakitori staples to seafood like grilled mackerel fillets. Small plates and bites include edamame ($4) with the option of Maldon sea salt or truffles (additional $2), as well as tempura (from $9). Looking for a full meal? They also have value-for-money set meals (from $11.90) that come with your choice of different tempuras or kushiyaki. To sate your thirst, there are Asahi beers on tap, as well as over 55 sakes to choose from. Can’t decide? The friendly bartender will be more than happy to help.
6 Marina Boulevard, #01-15 The Sail @ Marina Bay, Singapore 018987.
PS.Cafe One Fullerton
Cafe stalwarts PS.Cafe adds another location, this time at a swanky waterside venue at One Fullerton. The 160-seater offers languorous views of the river in addition to exclusive dishes and perennial favourites. New on the menu are items like a chargrilled skate served with green harissa and broccolini that proves that healthy does not equate boring; as well as moules vin blanc (mussels in white wine sauce). To complement their idyllic location, they’re also serving up a slew of ‘grilled sticks’ featuring items like prawn and crab otah as well as chorizo kofta, which are perfect as dinner starters or bar snacks. Drinks exclusive to the locale include the Doctor’s Orders ($21), a spruced-up version of the modern classic Penicillin, featuring Laphroig and Famous Grouse, honey, ginger, lemon juice and candied ginger.
1 Fullerton Road, #02-03B/04 One Fullerton, Singapore 049213. Tel: +65 8812 3198
Coming Soon: Blackwattle
Unlisted Collection continues with it’s onslaught of new restaurants; this time with a bar/restaurant concept in collaboration with the chef-owner of the much-lauded Automata in Sydney, Clayton Wells. While there’s no word on the food at Blackwattle yet, the 50-seater restaurant will have a menu that reflects Automata’s contemporary, boundary-transcending cuisine, thanks to Well’s experience in the kitchens of places like Tetsuya’s and Noma. Expect a 5-course tasting menu, a la carte options, as well as a full bar programme with classic drinks done right and a wide range of bar snacks. Automata’s current sous chef Joeri Timmermans will helm the kitchen at Blackwattle.
97 Amoy Street, Singapore 069917.