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Where’s the Food: March

Bringing you gold, Cocktails, Sashimi and more in our coverage of upcoming menus in March.

By SALT Magazine | 09 March, 2018 | Features, Food, Restaurants
2018-03-09 15:23:47 2018-03-10 00:08:15
Le Binchotan's Uni and Caviar, deconstructed
Le Binchotan’s Uni and Caviar, deconstructed

Le Binchotan

French-Japanese establishment Le Binchotan has gone through a metamorphosis, with head chef Jeremmy Chiam taking the reigns as chef-owner. Named after the famous ubame oak charcoal which imparts dishes with that signature smoky flavour, this ‘bunker style’ 36-seater venue lends itself to intimate dining and juicy conversation. Menu items have changed, but finessed dishes such as the Uni and Caviar ($25), Sakura Ebi Cappellini ($27) and Grilled Hokkaido Scallops ($18) show that class is permanent. The Uni and Caviar in particular was an impressive showcase of culinary technique, with the corn and bacon mousse an intricate combination of bacon, corn, onion sweated perfectly before the addition of the cream. House-smoked sea salt flakes, sturgeon caviar, shoyu pearls accompany a heap of wild-caught bafun uni in an explosion of umami.

Thirsty diners can also keep a look out for the resident Japanese-trained mixologist, who can concoct off-menu, bespoke drinks upon request. Le Binchotan also offers tasting flights for sakes, which may accompany the food if the diner so desires.

115 Amoy Street, #01-04, Singapore 069935. Tel: +65 6224 1045

Minjiang at One North's Stewed Lobster with Eggplant and Minced Chicken with Sichuan Spices in Claypot
Minjiang at One North’s Stewed Lobster with Eggplant and Minced Chicken with Sichuan Spices in Claypot

Min Jiang at One-North

Min Jiang at One-North aren’t just known for their wood-fired Beijing Duck. Paying homage to time-honoured claypot cooking method, Chef Goh Chee Kong has created eight claypot dishes as part of the ‘Claypots of Gold’ promotion. The mention of “Gold” surely connotes some form of opulence, and that’s the case with the Stewed Lobster with Eggplant and Minced Chicken with Sichuan Spices in Claypot ($56). This dish features an unlikely combination of premium lobster with the punchy ‘ma la’ kick  of Sichuan peppercorns and dried chilli. Eggplant slices are thrown in for added bite and robustness in the dish.

Claypot cooking has been used since times immemorial to retain heat and the famous ‘wok hei’ fragrance; as the restaurant celebrates its 12th year anniversary this year, this is a great opportunity for diners alike to experience this traditional technique for themselves. Dishes will be made available exclusively from 17 March to 14 May 2018.

Goodwood Park Hotel

22 Scotts Rd, Singapore 228221. Tel: +65 6774 0122

Where's the Food: March 2

Melt Cafe

Melt Café presents a Japanese Food Fair, showcasing tantalising favourites of the much-loved cuisine from 9 to 18 March 2018.

That shop shelf California Roll a bit too processed for you? Indulge in an endless selection of fresh sashimi and sushi at the Melt Café, Mandarin Oriental’s  Japanese Food Fair. With dinner buffet costing slightly more than your average salmon sashimi (starts $85), you get authentic, made-to-order items that are all things sashimi and sushi. Indulge in the hand rolls with lobster mayo and soft shell crabs, or relish in a lightly seared tuna tataki with tobiko and cress. Feast on delicious street food such as takoyaki coated with barbecue sauce and nori bonito.

Melt Cafe features a salmagundi of selections from their gourmet live stations, situated within the dining compound and also their outdoor garden. Comforting warm bowls of Japanese udon with ajitsuke tamago in clear soya dashi broth, savoury Japanese potato with carrot curry, and Slow-baked miso glazed beef that are sure to satisfy young and old. Complete the gastronomic journey on a sweet note with the dessert selection including decadent Matcha travel cake, Roasted Yaki-imo cake, Green tea raisin bread and butter pudding; Yuzu crunchy pate choux and more. Available only from 9 to 18 March 2018.

Mandarin Oriental Singapore

5 Raffles Ave, Singapore 039797. Tel: +65 6885 3500

Akira Back

Where's the Food: March 5

Vegetarian, and tired of being confined to salads? Now you can experience Akira Back‘s contemporary Japanese-Korean cuisine with their new vegetarian menu. The newly-launch section of the menu features a full selection of sharing plates, hearty mains, sushi, and even dessert–perfect for Meatless Mondays. Start off with their signature mushroom pizza ($20), which combines a crispy thin crust, umami aioli, and thinly-sliced mushrooms. Other highlights include a moreish, truffle-scented barley risotto ($32), with ‘scallops’ made with seared eryngii mushrooms, and edamame pea foam. While sushi purists might have doubts about purely vegetarian creations, the restaurant’s takes on fish-less sushi are surprisingly delicious. Expect everything from grilled eggplant nigiri to maki rolls filled with tempura vegetables in their sushi platter ($55), or head for creations like the Green Monster, a maki roll filled with cream cheese, avocado, and seaweed caviar. For desserts, there’s the A.B.C, a combination of almond cake, berries, and chocolate ganache.

JW Marriott Hotel Singapore South Beach

30 Beach Road, Level B1M, Singapore 189763. Tel: +65 6818 1914

The Dining Room's Kuehntessentially Peranakan Buffet Spread
The Dining Room’s Kuehntessentially Peranakan Buffet Spread

The Dining Room

Embark on a journey of spice and everything nice with The Dining Room‘s Kuehntessentially Peranakan buffet spread. A collaboration between The Dining Room, Sheraton Towers and sixth-generation Nyonya Shermay Lee, this buffet series features a sumptuous spread of authentic Peranakan fare, including perennial favourites like the Ayam Buah Keluak, Udang Nanas Pedas and Nyonya Rojak. All these recipes were adapted from what Shermay Lee’s grandmother, Mrs Lee Chin Koon, has passed down through the generations, so there is little doubt over the authenticity of the dishes. Available every weekend evening from 7 to 29 April 2018.

Sheraton Towers

39 Scotts Road, Singapore 228230. Tel: +65 6839 5621

Where's the Food: March 7
A spread from J65’s What The Fish Buffer Dinner

J65

Hotel Jen’s all-day dining restaurant presents two new, seafood-themed buffet nights ($65/pax): Tuesday Asian Seafood and Thursday What the Fish Buffet. The former will see all manner of oceanic goodness prepared in spicy, complex Asian flavours. Expect dishes like Korean-style baked seafood, prawn curry with mango, and fresh snow fish tikka.  For flavours closer to  home, there’s a palate-tingling baby lobster percik, fried oyster omelette, and of course, Singaporean chilli crab. On Thursdays, you’ll find over 10 different species of fish, prepared in a variety of styles: from local ang goli  fish head, and sambal stingray, to creations like Thai baked snapper seabass with tobiko and wasabi cream, and salmon “puttu” biryani. It’s not just seafood though, the buffets will include perennial favourites like assorted sushi and sashimi, a crustacean seafood counter, and dessert stations–don’t forget to try their signature durian pengat.

Hotel Jen Tanglin

1A Cuscaden Rd, Singapore 249716. Tel: +65 6831 4374

SALT Magazine
The SALT Team is dedicated to bring out the best in food journalism, with culinary prose, evocative photo-essays, and inspiring reads from people who work behind the scenes. Our online portal carries the latest on food and drinks in the region, with an injection of a fresh new spirit to food content and an offbeat attitude.

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