Disgruntled Lemon Curd

Taste Singapore

SENS by Martin Woo

Taste Singapore is a brand new retail and dining concept at Holland Village by the folks behind Swiss Butchery and Frisch Seafood. Within the venue is the new Sens, which offers Japanese Izakaya style dining. On level 2 is Otto Deli’s Fresh an all-day casual European restaurant by veteran Chef Otto Weibel. At Sens, you can pair a range of sashimi, sushi and teppanyaki with unique Japanese craft beers, sakes and wines. At a nominal cooking fee of $8/100gm, the chefs at Sens and Otto’s Deli Fresh will whip up a meal using the ingredients purchased at Taste with a complimentary side.

110 Holland Avenue Basement 1 S(278997) Tel: 6264 8389. www.taste.sg

Le Binchotan

Located at the back alley of Amoy Street, Le Binchotan, a French-Japanese tapas bar is now offering all-day dining (11.30am to 12am, Monday to Friday, and 3pm to 12am every Saturday). Expect to dine on roasted beetroot tossed with orange-sherry vinaigrette, toasted hazelnuts and honey, followed by charcoal-grilled Toriyama A4 wagyu skewers (from Japan’s Gunma prefecture) drizzled with ume liqueur and port reduction. Or try another meaty option comprising pork collar tenderised in brine for 24 hours, skewered, then grilled over binchō-tan (white charcoal) and brightened up with a unique yuzu pepper purée. Otherwise, simply let the chef ‘surprise’ you with an omakase menu (three-, four- or five-course).

115 Amoy Street #01-04 (entrance via Gemmill Lane). Tel: 6221 6065.

The Disgruntled Brasserie

A spin-off of The Disgruntled Chef, this brasserie at The Club Hotel on Ann Siang Road has recently launched a revamped all-day dining menu of small and large plates, great for sharing.

Unique items include the foie gras and peanut butter miso, accompanied by blackcurrant, poached grapes and brioche, and the salt-baked beetroot and smoked burrata with cinnamon raisin puree, candied almonds and horseradish. From the large plates section, tuck into the pan-roasted barramundi served with grilled asparagus, cured seaweed potato hash and warm tartare sauce. Or the Iberico pork collar partnered with caraway milk poached caramelised cabbage, Jerusalem artichoke puree, grilled scallion and star anise jus. For something hearty and comforting, slurp up the seafood bouillabaisse teeming with barramundi, clams, mussels, shrimps, and squid.

Round off with the decadent Baileys Crème Caramel with Remy Martin cherry compote, cocoa rice crisps and Kahlua ice cream; or the zestier but equally delicious homemade shiso leaf ice cream in the lemon curd paired with biscuit, wildberries and vanilla Chantilly cream.

28 Ann Siang Rd, Singapore 069708
. Tel: 6808 2184. http://disgruntledchef.com/outlet/club