The Eat List (August 2022) – News and updates from the Singapore restaurant scene

The buzz of Singapore’s culinary scene is erupting with a slew of openings, menu revamps, new concept launches and chef collaborations. Month by month, we keep tabs on what you should save stomach space for in 2022. Bookmark this page for regular updates throughout the year!

New restaurants

1. Chez Kai

Chez Kai, run by Chef Yeo Kai Siang, serves Franco-Chinese cuisine. (Photo: Chez Kai)

After running his private home dining and dining service, local chef Yeo Kai Siang opened his brick-and-mortar restaurant, Chez Kai. The cozy restaurant, located in the refurbished Coliwoo Hotel Gay World on Geylang Road, serves “French-Chinese” cuisine that reflects Yeo’s culinary training at Le Cordon Bleu Paris and his experiences working in Michelin-starred establishments in France and the Kingdom. United, as well as working in Chinese restaurants in Paris.

Instead of the typical four seasons, the nine-course tasting menu is themed around the solstice seasons of the Chinese calendar, with dishes influenced by Chinese and French cuisines. Highlights include the chef’s play on ‘Surf and Turf’ which includes a Cantonese-style fish broth reduction made with smoked fish bones, and accompanied by a roast roulade of lamb shoulder with boneless French milk; and its version of egg pasta – with fish stock, scallops and XO sauce.

2. LouLou French cuisine and wine bar

Taking over the space vacated by the famous roast meat restaurant Foong Kee Coffee Shop in Keong Saik Road, this restaurant/bar serves French and Mediterranean cuisines. Hoping to immerse diners in the convivial spirit of meals along the Côte d’Azur, LouLou serves dishes such as French bouillabaisse, stuffed calamari “à la provençale”, prawns flambéed with pastis, “portfolio” of sea bream and bisque sauce, monkfish tail and chorizo ​​casserole.

Redesign of restaurants

1. Yantra

Yantra restaurant reopens with a pan-Indian accent.  (Photo: Yantra)
Yantra restaurant reopens with a pan-Indian accent. (Photo: Yantra)

After a massive year-long overhaul, fine-dining Indian restaurant Yantra will open its doors on August 2. food from the highly diverse food landscape across India. The menu is curated by Delhi-based food consultant and historian Pritha Sen, who has also traveled the country collecting and researching heritage recipes from royal households to tribal villages. Sen hopes to correct the misrepresentation of Indian cuisine, which is often seen as greasy and heavy.

Highlights include Nizam’s Kathi Kebabs, which has grilled mutton skewers topped with a paratha; Kong Shop Khorika Chicken, or binchotan grilled black sesame chicken and a light but tasty Punjabi-style Mah Ki Dal, a black lentil dahl with a side of beurre blanc for extra creaminess. The Old Delhi-style butter chicken is less rich and creamy than those commonly found here, but the tandoori chicken still packs a tangy punch after being drizzled with fenugreek tomato sauce.

2. iKO

Chef Dylan Ong, who runs French-Asian restaurant The Masses and founder of casual French restaurant Saveur, is the new chef-owner of modern Japanese restaurant and bar iKO in Neil Road. After working as a consultant for the restaurant since January this year, Ong has taken the next step to take over the reins of the restaurant, which will reopen in early August. Expect dishes that blend Japanese and European products and cooking techniques, served with sake.

Chef collaborations

Michael Ryan of Provenance awarded 2 hats in Beechworth, Victoria, Australia will headline Oumi's first overseas chef collaboration.
Michael Ryan of Provenance awarded 2 hats in Beechworth, Victoria, Australia will headline Oumi’s first overseas chef collaboration.

In addition to the pop-up chef of Virgilio Martínez and Pía León of Central in Peru, which was recently named No. 2 of the 50 best restaurants in the world (from August 5 to October 30), Jaan welcomes his last chef collaboration before its closure temporary for a two-month renovation starting August 14.

Chef Kirk Westaway will join fellow British chef Adam Handling of the Michelin-starred Frog restaurant in London for a four-handed dinner on August 9-10. Handling’s signature dish is a bread served with chicken skin butter and liver pâté, which has a story tied to his sister, who only ate roast chicken on Sunday lunchtimes.

On August 17-18, farm-to-table restaurant Kappo Oumi, part of the 1-Arden Food Forest by the 1-Group, will host a six-hand dinner with 2-hat award guest chef Michael Ryan. Award in Provenance in Beechworth, Victoria, Australia. Ryan is known for his contemporary Australian approach to Japanese cuisine, which draws inspiration from his more than 30 visits to Japan and the culinary tours he has led in Tokyo, which have been merged into the chef’s guide “Only in Tokyo “.

Chef Arun Mathur of India-based luxury hotel company The Oberoi Group will host a five-day guest chef event at Mandarin Oriental Singapore’s Melt Cafe from August 17. The buffet restaurant, known for its Indian food station, will offer Mathur’s Indian specialties.

On the other hand, two Singaporean chefs are flying to Bangkok for a long-awaited eight-handed dinner with their Thai chef buddies on August 9 and 10. Labyrinth’s Chef Han Liguang and Restaurant Euphoria’s Chef Jason Tan reunite with Le Du’s Chef Tonn and Kyo Bar’s pastry chef Dej Kewkacha for a collaboration at contemporary Thai restaurant Le Du.

Appointment

Master of Wine Tan Ying Hsien is a consultant and wine advisor from Saint Pierre.
Master of Wine Tan Ying Hsien is a consultant and wine advisor from Saint Pierre. (Photo: Saint-Pierre)

Two-Michelin-starred French gourmet restaurant Saint Pierre is upping its wine game by appointing veteran wine educator Tan Ying Hsien as a wine consultant and advisor. Tan is one of 3 people in Singapore to be certified as a Master of Wine, the most prestigious wine qualification in the world. He is the first Singaporean to pass the notoriously difficult wine exam.

The lecturer, judge and writer, who also runs the Taberna Wine Academy, will help curate the restaurant’s list of more than 2,300 bottles, most of which belong to the realm of classic French wines, and provide training for the sommelier and staff at the restaurant. restaurant through blind and thematic tastings. tutorials. Tan works with chef-owner Emmanuel Stroobant on how best to pair the wines with Saint-Pierre’s modern French cuisine with an Asian accent.

Related: The Eat List (July 2022) – Virgilio Martínez & Pía León To Debut Singapore, Maison Shūko, Sonder & More


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