With a new chef de cuisine in the kitchen, The Knolls at Capella Singapore has recently revamped its menu, placing Mediterranean-influenced dishes next to local and regional classics.
If you’ve never been to the Sentosa hotel’s signature restaurant, it’s a pretty elegant space that looks out on the blues of the pool nearby and an abundance of greenery leading out to the sea beyond. (Plus, that gold commemoratory plaque cementing the exact spot where Trump and Kim had their historic summit last year warrants a visit to the venue — ironic or not.)
The place is peaceful, to say the least. You’ll feel like you’ve left the shores of Singapore and somehow landed in Bali, on a tranquil stretch of sand far from the city. And Chef Ignacio Moreno’s food calls for just that — a quiet spot for you to take in the flavors of each dish and savor the idyllic experience in its entirety.
Drawing inspiration from Spain, Italy, Greece, and the south of France, his new menu spotlights creamy burratina ($30) colored with roasted eggplant, capers, tomato, and holy basil as a starter, followed by a juicy slab of slow-cooked Iberico pork ($38) that’s nicely paired with leeks, romesco, and ratatouille. If you’re going the seafood route, try the plate of roasted seabass ($40) with peas, beans, dollops of black garlic, and a citrus bisque foam.
Those in the mood for something more local can pay a pretty penny for familiar dishes like Hainanese chicken rice or laksa with prawns and quail eggs.
Even if you don’t have the time for a leisurely afternoon meal working your way through the menu, The Knolls offers a “Power Lunch” option ($42-$52) as well. From noon to 3pm, the two- or three-course set includes signatures like the Capella Club with bacon, fried egg, cheddar, and avocado on toasted pain de mie, as well as gluten-free and vegetarian plates such as the quinoa tabbouleh with pomegranate dressing and puffed buckwheat.
For sweets, you’ve got a variety of tiramisu ($18), organic sweet corn crème caramel ($16), hazelnut and apricot gâteau ($16) or ice cream and sorbet scoops ($5 each). But what we recommend is the handful of Spanish churros ($16) that, dare we say, are hands down the best we’ve tried in Singapore.
Unlike the carelessly fried-to-a-crisp dough sticks we’ve had elsewhere, these exquisite bite-sized babies, served nice and warm with dark chocolate ice cream and cocoa sauce, are impossibly fluffy and moist on the inside, enveloped by a delicate, crispy exterior. They’ve been handled with love, and it shows. We’d gladly return just for dessert.
The Knolls is at Capella Singapore
Open daily 7am-11pm
This article, The Knolls at Capella puts out a new menu of Mediterranean dishes, with set menu options for leisurely lunches, originally appeared on Coconuts, Asia's leading alternative media company. Want more Coconuts? Sign up for our newsletters!