Singapore Has Reopened To Travelers: Here Are The Best New Hotels, Tasting Menus, And Nature Trails To Plan Your Next Trip

Sentosa will also be the site of an island outpost of the greatest of Southeast Asia’s grande dames, Raffles Singapore. Another Raffles project in Singapore, the Sentosa Resort & Spa will raise the bar for luxury stays in the Lion City later this year with 62 Yabu Pushelberg-designed private pool villas set amid more than 100,000 square meters of lush tropical gardens facing the South China Sea. .

Snacks at Marguerite, a restaurant in Gardens By the Bay

Nikko Easter

Claudine’s opulent dining room on Dempsey Hill

claudine

The best new restaurants in Singapore

In December 2020, the vibrant culture of Singapore’s hawker hub was added to UNESCO’s Intangible Cultural Heritage list, offering yet another reason to head to open-air food courts like Maxwell Food Center and Tiong Bahru Market to eat crab with chili, rice with chicken and coconut. laksa noodles.

But don’t limit yourself to local food: in recent years, some of the world’s best chefs have added flavors from their homeland to Singapore’s gastronomical hodgepodge. One of the busiest openings is Claudine’s, the casual sister of chef Julien Royer’s French restaurant Odette, always packed. Taking over a 1930s chapel on Dempsey Hill, she serves up quintessential French classics and traditional family recipes, most notably a vol-au-vent with dried morels, cockscomb and chicken mousse quenelles. ; there is also a steak tartare that is seasoned table side. The tables at Rosemead, a trendy Californian CBD restaurant by chef David Tang, also fill up fast: At the heart of the concept is a multi-tiered lychee and orange wood grill where seasonal ingredients are prepared and (mostly) Homegrown to be cleverly plated. plates. Order any meat or fish, everything is great, and don’t miss the brioche rolls lacquered with shiitake and bacon fat.

Innovative Indian restaurants are also having their moment in Singapore. At the new Firangi Superstar, chef Thiru Gunasakaran serves up playful riffs on Indian classics (silver madras fried chicken waffles, samosas with wagyu tartare and lime pickle aioli) against an antique-studded backdrop that wouldn’t look out of place in a Wes Anderson movie. At Revolver, which opened late last year on restaurant-lined Tras Street, young chef Saurabh Udinia (who cut his teeth on the top table of Delhi, Indian Accent) works a fiery grill and tandoor oven to char rock lobsters, Marga lamb chops, and barramundi to perfection and pair them with Goan sambal, kulcha flatbread or Indian pickles.

Signature dishes at Claudine by Julien Royer

Esther Pooh

Inside the Solarpunk-style Flower Dome at Gardens by the Bay, Australian chef Michael Wilson opened Marguerite, where he serves seasonal and cross-cultural seven-course tasting menus that might include finely plated morel and pea custard, or chili sauce. sea ​​bass with pause sea ​​snails and passion fruit sabayon. Within the same gardens, Wilson also launched Hortus, where a Mediterranean sharing menu takes center stage.

Other notable newcomers include Small’s, a test kitchen of restaurant king Bjorn Shen serving a bread sushi ‘doughmakase’ (it’s a thing, apparently); KOAL, a pan-Asian steak and seafood grill; NAE:UM, a contemporary Korean spot by Seoul-born chef Louis Han; and Remapa, which draws on Singapore’s wide range of culinary influences with dishes rooted in Chinese, Peranakan and Malay cuisine, reflecting the continued regional internationality of this (finally) reopened city-state’s food scene.

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