“Something old, Something New”
At the exclusive preview of the well-anticipated restaurant week here in Singapore, we had the privilege to try out some of the finest cuisines from which the participating restaurants have to offer.
Singapore Restaurant Week returns for the tenth time from 14 -22 March 2015, featuring a bigger selection of quality restaurants in Singapore. On average, dining in such high quality restaurants here in Singapore would definitely set us back by quite a bit.
However, during the exclusive period of Restaurant Week this year, look no further, for we all now can experience exquisite cuisine at only a fraction of the original prices. During Restaurant Week, some of the finest restaurants will serve a special 3-course set dinner for a fixed price of S$35++ and 3-course set lunch for S$ 25++.
Reservations for Singapore Restaurant Week can only be made via restaurantweek.sg. Bookings are handled real-time, anytime from now till the end of restaurant week.
Amidst the many prestigious restaurants available for Restaurant Week (full list in link), we previewed some of the restaurants who participated in the media launch.
UNA
At UNA, you will be able to experience the modern Mediterranean flavours of tapas and main dish dining set in the lush gardens, glass trellises and elegant colonial interiors of One Rochester. Exec Chef Jean-Philippe Patruno translates his multi-cultural European heritage into his food as well, to bring you some interesting interpretations of tapas.
We tried samples of their signature menu for restaurant week, which included chef specials such as the Octopus Galician (Smoky tender grilled octopus on a bed of ratte potatoes with paprika) and the Pluma Ibérica.
For me, the star of their menu has got to be the Pluma Ibérica, with its tender yet succulent meat. The meat held in all the juices from its smoky but subtly sweet marinade, and was further enhanced by the Chef Jean-Philippe Patruno’s well-perfected cooking technique.
You can find UNA’s specially crafted menu for Restaurant Week here.
UNA: No. 1 Rochester Park, Singapore 139212
Lime House
Lime House was another delightful wonder, with Consultant Chef Hasan De Four whipping up some of his special creations such as the Snapper Ceviche with Spiced Escovitch, and the Shrimp with Tropical Fruit Salsa. He was able to turn otherwise pretty basic dishes to something exotic and extremely refreshing, living up to Lime House’s Caribbean style of food.
With innovative twists incorporating zests of lime and pomegranate seeds into the Snapper Ceviche, this citrus delight left guests craving for more. No wonder there weren’t anymore left when I went back for seconds.
Check out what other dishes Lime House has up their sleeves for their Restaurant Week menu here.
Lime House: 2 Jiak Chuan Road, Singapore 089260
Portico
Offering interesting spins on local delights, Head Chef Nixon Low and crew brings to us interesting innovations from everyday, local fare. Specials include the all-new, revamped ‘Milo Dinosaur‘ (above) and “Bak Kut Teh” we Singaporeans hold so dear to our hearts.
Bring back the nostalgic memories of early morning childhood prata hunts with this revitalising new reinvention of the classic dessert drink, sporting hints of popping candy and mochi, with many different textures and temperatures that will guarantee a whole new sensation. The Cold Terrine Bak Kut Teh is a jelly-like, gelatine ‘explosion’ of intense flavour that completely mirrors the robust flavours of the traditional dish.
With such interesting reinventions to our local menu, look no further to see what Portico has to offer in their Restaurant Week Menu here.
Portico: 991 B Alexandra Road, #01-10/11, Singapore 119970
Lewin Terrace
Lewin Terrace is a Japanese-French fusion restaurant featuring French and Japanese techniques and a produce-driven approach. Showcasing star specials such as the Ika Somen (Traditionally sliced squid) and Buri Daikon (combination of yellowtail and white radish boiled together in soy sauce, topped with ginger foam).
The new take on the Ika Somen by chef Ryoichi Kano includes replacing the traditional way of eating the noodle-like squid with wasabi and soy sauce, to one that invigorates the tastebuds. He incorporated a squid ink crisp biscuit and potato puree atop the squid, matching these few different textures and flavours to make it even more flavourful and interesting.
Check out Lewin Terrace’s Restaurant Week Menu here.
Lewin Terrace: 21 Lewin Terrace, Singapore 179290
Pizza Fabbrica
Pizza Fabrica’s ‘Birramisu’ was admittedly, one of the best tiramisu’s I’ve tried here in Singapore. You can try the Birramisu, which is made with Hitachino Espresso beer instead of the usual coffee liquer, for dessert for their restaurant week dinner menu.
Pizza Fabrica’s skill and fine quality ingredients used in the delicate and step-by-step preparation of their different dishes they had in store for us during the event was enough testimony needed to assure us that their food is of a certain high calibre.
You can find their Restaurant Week Menu here.
Pizza Fabbrica: 69/70 Bussorah Street, Singapore 199483
—————————
Our personal favorite based on this event was definitely UNA, which really showcased chef Jean-Philippe’s in-depth authentic cooking knowledge combined with innovative recipes.
Don’t miss out on Restaurant Week 2015, happening 14 – 22 March 2015.
