The Weekly Grub: 5 Things to Eat & Drink in Singapore This Week
PUBLISHED October 27th, 2016 06:00 am | UPDATED May 14th, 2018 11:51 am
This week, explore the wonderful flavours of Japan’s Tochigi prefecture, clink glasses with a draft master from Suntory, tuck in to hairy crabs, and more.
An Exploration of Tochigi with Chef Seiichi Shinbo
Taste the widely-acclaimed Tochigi Wagyu beef for yourself as Seiichi Shinbo, esteemed Head Chef of Ginza Tochigi Chalte restaurant in Tokyo, helms the Fat Cow kitchen for three nights only, starting this Thursday. Inspired by his home town of Tochigi, the exclusive eight-course dinner offers a selection of fresh foods that includes Tochigi Wagyu Temari Sushi, Grilled Seabream with Soy Foam and Butter Sauce, and naturally, Tochigi Wagyu Steak with Japanese Wafu Sauce.
An Exploration of Tochigo Dinner is happening from 27 to 29 October 2016, priced at $180++ per person. Fat Cow is located at 1 Orchard Boulevard, #01-01/02, Camden Medical Centre, Singapore 248649, +65 6735 0308.
Tippling Club x Suntory Beer & Whisky Pairing Dinner
Leading Japanese brewing and distilling group Suntory will be joining forces with Ryan Clift’s Tippling Club for a gratifying five-course spread of delectable signatures, premium beers, and award-winning whiskies. Think an inspired interpretation of our favourite Chilli Crab and a Fish & Chips Risotto while Suntory’s Draft Master Hiroshi Ono reveals the secret to a perfect serve. After dinner, mingle with the master himself along with nibbles and tipples, up for grabs at $10 nett.
Beer & Whisky Pairing Dinner is happening on Tuesday, 1 November 2016, priced at $190++. BIN 38 is located at Tippling Club, 38 Tanjong Pagar Road, Singapore 088461, p. +65 6475 2217.
Hairy Crab Season at Szechuan Court
The hairy crab season is back in full swing! At Szechuan Court, Master Chef Mok Wan Lok and his team will delight you with classic hairy crab recipes alongside modern creations, available a la carte or in two attractive set menus. Perennial favourites include the signature Steamed Whole Hairy Crab with Shiso Leaf and the Stewed Hairy Crab with Aged Chinese Wine, for those who prefer the natural sweetness of the meat and roe. Making its debut this year is the piping hot Handmade Ramen with Hairy Crab Roe in Golden Pumpkin Soup – a delightfully comforting dish.
The Hairy Crab Menu is available until 24 November 2016. Szechuan Court is located at Level 3, Fairmont Singapore, 80 Bras Basah Road, Singapore 189560, p. +65 6431 6156. Open Mon-Fri 12pm – 2.30pm, 6pm – 10.30pm, Sat-Sun 12pm – 2.15pm, 6.30pm – 10.30pm.
E!GHT Korean BBQ’s Big Hot Plate
In conjunction with E!GHT Korean BBQ’s new outlet at Shaw Centre comes another addition to the meat menu: a glorious 360g slab of Hungarian Mangalitsa pork belly lightly seasoned with salt and black pepper before being tossed on the grill. The Big Hog Plate ($45) is then cut into chunky cubes that are crispy on the outside while being scrumptiously juicy on the inside. Served together with a traditional chewy mugwort rice cake, the best part is that you don’t have to do any of the cooking yourself (read: no smelly clothes)!
E!GHT Korean BBQ is located at 1 Scotts Road, #04-20/21,Shaw Centre, Singapore 228208, +65 9018 9212 and 6 Eu Tong Sen Street,#02-79 The Central, Singapore 059817, +65 8692 1188.
Brunch Menu Launch at SPRMRKT Kitchen & Bar
Weekend brunch is now available at SPRMRKT Kitchen & Bar (read our full review here), and it’s definitely beyond the regular eggs benny. In line with the restaurant’s glocal dining concept, Head Chef Jonathan Ong captures the essence of contemporary American fare and translates it into his local childhood favourites, with dishes like Oyster Frittata ($24) and russet potato, oyster and ricotta; Huevos Tostados ($26) – made with flank steak, lettuce and hollandaise; and Savoury French Toast ($23) with fried egg, ground pork, Worcestershire sauce, and avocado. Hearty, colourful, and unexpected.
SPRMRKT Kitchen & Bar is located at 41 Robertson Quay, #02-01, Singapore 238236, p. +65 9736 4170. Brunch is available Sat 9am-4pm, Sun 9am-6pm.
