6 of the best dishes that spark joy in fine-dining restaurants 

Chocolate and berries: Saint Pierre

Saint Pierre

1/6

Dish: Manjari chocolate tart, chocolate mousse, raspberry, lychee gel, raspberry coulis, lychee sorbet

One of chef-owner Emmanuel Stroobant’s favourite childhood food memories is savouring a chocolate-raspberry macaron. He loved the contrast of the rich, dark chocolate against the naturally sweet, tangy flavour of the raspberry. This memory inspired him to create the Saint Pierre’s Manjari Chocolate dessert.

The chocolate sable base is adorned with fresh raspberries, Manjari chocolate mousse, spherification of raspberry coulis, lychee gel, and lychee sorbet. The dessert is complete with raspberry coulis and fresh raspberries sourced from Carpentras, France.

Mood boosting ingredient: Dark chocolate is a good source of antioxidants. It has been found to lower the stress hormone cortisol, and enhance the production of feel-good endorphins. It also contains tryptophan which stimulates the mood-boosting hormone serotonin. Berries are also rich in antioxidants or flavonoids which may reduce symptoms of depression.

Fatty fish: Tentsuru, The St. Regis Singapore

The St. Regis Singapore

2/6

Dish: Nodoguro Fillet from Kyoto with homemade Karasumi shavings

Inspired by Japan’s springtime matsuri or festivals, Master Chef Daiki Kawaguchi introduces new spring delicacies at this fine dining tempura restaurant.

One of the tempura items that Tentsuru serves is the Nodoguro (blackthroat sea perch) fillet from Kyoto partnered with homemade karasumi (salted mullet roe) shavings. Other fatty fish lightly coated with tempura batter and fried include the white-fleshed kinmedai from Chiba, and silver skinned Tachiuo from Tokyo.

Mood boosting ingredient: Omega-3 fatty acids found in fatty fish can promote favourable mood and reduce anxiety and depression symptoms.

Find out more here.

Oysters: Jaan

Jaan

3/6

Dish: Irish oyster with Jerusalem artichoke

To begin your dining experience at Jaan, Chef Kirk Westaway presents poached Irish oyster served with Jerusalem artichoke ice cream, a burnt lemon purée, and micro salad greens. The creation is finished with Japanese turnip Kabu, which has been pickled for a light and clean finish.

Mood boosting ingredient: Oysters are rich in essential nutrients like omega-3 fatty acids and help improve overall circulation. They are also rich in zinc, which is a great mood stabiliser and calms us down.

Find out more here.

 

Related: Chef Kirk Westaway comes into his own at the revamped Jaan, an ode to his Devon roots

Avocado: Canchita

Canchita

4/6

Dishes: Vegetarian ceviche

Canchita's vegetarian ceviche comprises welcome textural contrast on a plate. Tuck into a mixture of hearts of palm, cherry tomatoes, sweet potato puree, corn and creamy avocado bound by the citrus-based sparkling Tiger’s Milk. Their Solterito creation comes with fava beans, tomatoes, fresh cheese and black olive salad with avocado puree and quinoa.

At Canchita’s Latin Power Brunch that happens on weekends – you will get to enjoy a range of ceviches from Peru and Mexico alongside Mexican street food. Think: Tostadas de pulpo – crispy corn tortillas with octopus, smoked chilli mayo, avocado puree and beans. Or the Vuelve a la vida composed of prawns, fish, calamari, crab, tomato, Tiger’s Milk and crispy corn tortillas.

Mood boosting ingredient: Creamy avocados are packed with nutrients including choline, which the body uses to regulate the nervous system. The healthy fats in this ingredient help to reduce anxiety. Avocados are also rich in vitamin B, which has been linked to lower stress levels. Flavonoid in quinoa is said to have a significant anti-depressant effect.

Find out more here.

Beetroot: Odette

Odette

5/6

Dish: Heirloom Beetroot Variation

Odette’s current Heirloom Beetroot Variation [different presentation from the photo] features beetroot in a variety of forms including salt-baked, thin discs of candied beetroot, meringue, jelly and sorbet accompanied by stracciatella ‘artigiana’ burrata, pickled onion, pearls of EVOO, and pomegranate.

The beetroot undergoes different modes of treatment to bring out varying degrees of the earthy and sweet flavours in a spectrum of textures. Chef Julien Royer’s team utilises all trimmings of the salt-baked beetroot to make a beetroot puree. They make a jelly out of beetroot juice and local honey, with plain stracciatella as well as one with a hint of horseradish for spice and complexity.

Mood boosting ingredient: Beetroot is rich in betaine and tryptophan – both of which are known to improve our mood. Betaine helps cleanse the liver, and the amino acid produces serotonin, the feel-good hormone.

Find out more here.

 

Mushrooms: Restaurant Born

Restaurant Born

6/6

Dish: Chicken Liver, Smoked Oil, Forest Mushroom

The fourth course in Restaurant Born’s nine-course menu is the Chicken Liver with Smoked Oil and Forest Mushroom.

Chef Zor Tan pays tribute to his mentor, Chef Andre Chiang who is known for his Foie Gras Parfait. At Born, Chef Zor recreates this dish by presenting his own interpretation of the iconic dish. Chicken liver is elevated into an indulgent flan. It is first soaked in milk and the fat is removed before blending with egg, butter, cream, and salt, then steamed until set. The flan is topped with quickly sauteed, finely cut earthy morel mushrooms and finely diced celeriac/ The dish is finished with a reduction of roasted chicken stock, chopped chives and smoked oil.

Mood boosting ingredient: Mushrooms are high in vitamin D which helps to boost our moods. Vitamin D also has anti-depressant qualities.

Find out more here.