This is the month to shake off everything that has been tying you down and revel at the approaching finishing line of the year.
October introduces a myriad of limited-time dining options, ranging from upscale restaurants to established eateries scattered throughout the island. Between the piquant appearances of sea urchin, truffle, fried chicken, and every Asian’s weakness, fried rice, it is safe to say that the forecast for the rest of the month ahead is decadent.
Irish Brown Crab
Foregrounding the best of Malaysian flavours and produce, La Brasserie’s newest guest chef introduces an off-kilter depth to the inherently refined cuisine. Chef Su Kim Hock, the chef proprietor of Restaurant Au Jardin, will be in town until this Sunday to offer a relentlessly natural menu of ingenious creations. Highlights include his Irish Brown Crab, which features succulent hand-picked crabmeat lifting a pillow of Hokkaido uni, and the Botan Ebi, an exceptional marker of his culinary expertise in both its intricate construction and improvisation with seasonal ingredients.
La Forêt Noire au Jardin
Leave space for his La Forêt Noire au Jardin, a delicate rendition of blackforest cake which comes with a light chocolate mousse made with Seniman Batang Kali cocoa from Pahang, cherries, wood sorrel, and a beautifully handcrafted chocolate crisp.
La Cuisine Naturelle by Guest Chef Su Kim Hock
When? Now till 13 October
$50 onwards per person for a two-course lunch menu, $98 onwards for three-course dinner menu
The Fullerton Bay Hotel, 80 Collyer Quay, Singapore 049326
Delicia Pumpkin Korma with Korma Curry & Preserved Cape Gooseberry
Fans of the ice-cool V Dining will know that their four-hands headliners operate on a tight schedule: one night of epicurean pleasure and they are gone. Next Thursday, Chef Ayo Adeyemi, Head Chef of Tippling Club with previous stints at Michelin-starred restaurants such as Taj Campton Place Restaurant and The Hinds Head, will be joining Chef Lee Jing Peng in the kitchen to serve an exclusive five-course menu of daring, progressive dishes.
Coupled with the sleek abilities of the luxurious Swiss appliances from V-ZUG, anticipate a night of playful ying-yang synergy between the two chefs’ bold creations, such as the Delicia Pumpkin Korma with Korma Curry and Preserved Cape Gooseberry, and Aged Bresse Quail with XO Cabbage and Hazelnut.
Four-Hands Dinner by Chef Ayo Adeyemi & Chef Lee Jing Peng
When? 17 October, 7pm to 9.30pm
$150 onwards per person for a five-course dinner menu
Scotts Square, 6 Scotts Road #03-13, Singapore 229209
Buttery Charred Foie Gras Hitsumabushi with Black Truffle Flakes
If we had to define the dream donburi for Singaporeans, Man Man Unagi’s upcoming autumn creation will come close to hitting all the right elements. Exclusive to the collaborative dining effort housed at Clarke Quay Central, the Buttery Charred Foie Gras Hitsumabushi with Black Truffle Flakes is exactly as it sounds: a generous bowl of polished, fluffy rice tossed in fragrant truffle oil, stacked under a thick layer of grilled eels, black truffle pieces, and topped off with a slice of seared foie gras.
If you are having this mammoth bowl for lunch, be prepared to explain to your colleagues why you are taking the rest of the year off to deal with constant food coma. Also, available at all their outlets, Tendon Kohaku will be bringing back their fan-favourite seasonal special Hokkaido Autumn Salmon until end of November.
When? 16 October till 30 November & 31 December
Clarke Quay Central, 6 Eu Tong Sen Street #B1-52/53, Singapore 059817
XO Fried Rice with Shrimps & Eggs
The perennial favourite, and by a lead of 70%, for fried rice in Singapore, Din Tai Fung will be celebrating their victory by releasing a limited-time dish for the rest of October. The XO Fried Rice with Shrimps & Eggs is utterly delectable and addictive, thanks to its liberal use of their housemade XO sauce with scallops and dried shrimps, and incredible mouthfeel from the combination of roasted flat fish, crunchy shrimps and creamy eggs. While it is not as spicy as one might expect from its sauce, it is the perfect, well-tossed canvas to pair with a couple of their famous xiao long baos and extra chili for that fiery kick.
When? Now till 31 October
Available at selected outlets, including Paragon, Jewel Changi Airport, Parkway Parade, JEM & Suntec City
Monga Fried Chicken
Hailing from the land of bubble teas and golden comestibles, Taiwan’s renowned fried chicken brand Monga has landed at the basement of JEM. The eatery, founded by Taiwanese celebrity Nono and king of the homeland’s fried chicken, Mingdao Liu, is already a cult favourite for its thick, moist chicken fillets, addictive batter, and standout seasoning. Fun fact: one whole chicken only equates to two pieces of Monga fried chicken cutlets as they are precisely portioned into a signature thickness of minimum 2cm.
The King with Signature Chips
There are three choices, all prepared freshly: The King, which is its original blend of salt and pepper; Hot Chick, dusted with chili paprika power concocted from Anaheim peppers; and The Taiker, which features Japanese sauce and seaweed powder from Okinawa. Other highlights include the Fried Chicken Skin, Sweet Potato Fries with Plum Powder, and the Osmanthus Oolong Tea as a refreshing palate cleanser.
When? Now till otherwise specified
JEM, 50 Jurong Gateway Road #B1 – K10, Singapore 608549
This article Bite Sized Beef: Shake Up October With 5 Excellent Dining Options appeared first on Popspoken.