From a revamped fine dining menu by Emmanuel Stroobant to a grungy gastro park by the Timbre group, this month is all about exciting transformations on top of new restaurant openings.
Some of us might cringe at theme restaurants, but this joint paying homage to Alexander the Great and his conquests across continents tries to avoid kitschy cliches with nary a portrait of the Macedonian in sight. Aryaa whips up authentic Greek, Moroccan and North Indian cuisine amid an elaborate space with flamboyant scarlet Moroccan tents and modern oriental interiors. Thankfully, the food has none of that dramatic flair—you’ll be dining on classic dishes like the garides saganaki with baked prawns, tomato and feta cheese ($17), Moroccan tagine served with slow-cooked lamb ($26), and pasrur malai tikka ($16), which has chicken kebab drizzled with cheese, lemon juice and coriander.
Resorts World Sentosa is upping its Michelin game with Curate, a restaurant with an ever-changing menu by visiting Michelin-starred chefs, who will be collaborating with a resident chef and wine reviewers from Robert Parker's Wine Advocate. For its opening this month, chef Massimiliano Alajmo of Italian restaurant La Calandre is making an appearance and the three Michelin-starred culinary wunderkind is known for his focus on seasonal ingredients and molecular plates. Only advanced bookings are accepted and prices range from $220-280 for a four-course lunch to $380-480 for an eight-course dinner.
Fusion bao is hitting Holland Village this month with East-West renditions of the popular Chinese pulled pork bun. For now, there are five different types of bao on the Cantonese-inspired restaurant’s menu: salted egg yolk with prawn, braised pork, smoked duck, kung pao fried chicken and white pepper minced pork patty. Full of Luck Club will only be opening mid-April, so keep an eye on updates on their Instagram.
Fusing both Japanese and European influences, Mo'mor is a modern izakaya serving up tapas and grilled plates amid the lush surrounds of Tanglin Post Office. Veteran chef Martin Woo, who has worked with hotels like Hilton Singapore and Rome Cavalieri, heads this restaurant and the menu is a reflection of his fine dining background. Using premium ingredients from Swiss Butchery, he whips up dishes like Australian wagyu on skewer ($22), charcoal grilled whole Japanese squid served with fermented chili bean glaze ($19), and apple-cured salmon sashimi with yuzu gel, pickled cucumber and olive oil caviar ($16). And then there are the main courses—the slow-cooked charcoal-grilled Iberico pork collar ($30) is both moist and tender, and the Australian grass fed prime rib MB+3, with truffle jus and onion confit ($12 per 100gm), is a fail-safe option for meat lovers.
Relocating from Quayside Isle to One Fullerton, Saint Pierre may have moved from laid-back Sentosa to swanky downtown, but don’t expect a fancier menu. This time, chef-owner Emmanuel Stroobant has gone back to basics with a simple degustation menu that focuses on Asian produce. There are six and 10 courses available for dinner that are categorized into two sections: Earth (with meat and seafood) and Nature (vegetarian). You’ll find uncomplicated dishes named after key ingredients, such as seabass (wild seabass, tomato, shallot, tamarind) and sea water (sea water, edamame, kohlrabi, cauliflower, chlorophyll). The restaurant also offers lunch menus at $85 and $100 per person, with a choice of starters, main course and dessert.
Another new venture by the Saint Pierre group, this intimate sushi restaurant at One Fullerton might make your wallet cry with its pricey menu, but the omakase-style, degustation experience may actually be worth every penny when it comes to quantity. At $380 per person, you get two appetizers, three different types of sashimi, 13 pieces of sushi and four cooked dishes by chef Koji Okada. The restaurant is still in its infancy so to get your money's worth, wait until it's past its teething phase before booking a table.
This 24,000 sq ft non-air conditioned food court by nightlife group Timbre has all the elements of a cool dining hall—graffiti-ed shipping containers and gleaming caravans house hawker stalls like Wong Kee Noodles & Roasted Delights, with areas set aside for restaurants like Portico Platos, a tapas eatery by the Portico team, The World Is Flat by Tanuki Raw, which specializes in gourmet pizza, and Teppei Daidokoro, a yakitori place by chef Teppei Yamashita (of Teppei at Tanjong Pagar). We are particularly excited about a hush-hush new venture by veteran chef Damian D'Silva formerly of Immigrants Gastrobar. It’s also where you can unwind after work—the gastro park is open until 12am from Mondays to Thursdays and 1am on Fridays, with live music from Wednesday to Saturday nights and a bottle shop and bar offering craft beers and whisky.
This story originally appeared on SG the insiders guide to what's on and what's hot in Singapore. If you liked this story, you might also like 41 events you don't want to miss in Singapore this April.