The Weekly Grub: 5 Things To Eat & Drink in Singapore This Week
PUBLISHED September 27th, 2017 04:54 pm | UPDATED May 14th, 2018 11:50 am
Feeling hungry? Take a bite out of the refreshed British lunch menu at gastropub Oxwell & Co, an exciting new tempura dish at Kohaku, as well as a revamped Japanese omakase experience at the acclaimed Fat Cow. Also, try your hand at making gin cocktails at home with local ingredients foraged on your own!
Fat Cow’s Chef’s Table Omakase
Experience an intimate gourmet adventure at the much-lauded Fat Cow, which recently launched two refreshing omakase sets. Featuring Japanese staples such as nigiri sushi, seasonal sashimi, and wagyu beef, the menus are priced at $120++ for lunch and $280++ for dinner. What’s more, enjoy a 10% discount with a complimentary Fat Cow Sake Label (300ml) during dinner till 31 October 2017, and MasterCard holders will have a chance to win return Singapore-Tokyo flights on Singapore airlines each time they dine from now till 31 December 2017.
Try the new Chef’s Table Omakase Menus at Fat Cow, 1 Orchard Blvd, #01-01/02 Camden Medical Centre, Singapore 248649, p. +65 6735 0308. Available Mon-Sat 12pm – 3pm, 6pm – 11pm. Reservations required.
The Botanist Gin Takes You Urban Foraging
Even if you don’t have a jackfruit tree in the backyard, that’s no excuse to nix this idea altogether. Last week, we went foraging in Ann Siang Hill with the folks from The Botanist Gin and Vijay Mudaliar, Bartender-Owner of cocktail bar Native and in an hour, we managed to get belimbing (a cousin of the starfruit), ginger flowers, tamarind, wild sorrel, fern tips, pink jasmine, jackfruit, betel leaves, and more. We then tasted them in two cocktails Vijay created – the Foraged Jackfruit Negroni and the Pink Jasmine & Belimbing Spritzer. We really enjoyed the former so here’s the trick for the jackfruit infused Campari: sous vide 70g of dried foraged jackfruit and 700g of Campari at 55 degrees for 2 hours. To make the cocktail, combine 20ml of the infused Campari, 30ml of The Botanist Gin, and 15ml of Cinzano 1757 Dry Vermouth in a mixing glass. Fill with ice, stir, strain and then garnish with a lightly crushed cinnamon leaf.
The Botanist gin is available at Absolute Liquor Store at 321 Geylang Road, Singapore 389358, for $99.70 and online at HTH Wines & Spirits and 75CL.
Autumn Tendon at Kohaku
Known for it’s consistent tempura bowls, Kohaku Tendon is launching limited edition autumnal tendon, which will b available till December 2017.
With a whopping six kinds of mushrooms (shiitake, maitake, shimeji, enoki, erinji , oyster), Japanese yuan sauce (made with sweet sake, yuzu juice and kabosu), Atlantic Salmon, and Japanese Pepper Prawns all in one bowl, feast on the seafood and fungi on 16-grain rice or Hokkaido rice. Don’t forget a dollop of Kohaku’s homemade sauces with your bowl too.
Enjoy a hearty don at Kohaku, Eat At Seven, 3 Temasek Blvd, #03-311 Suntec City Mall Singapore 038983, p. +65 6333 4386. Open daily 11.30am – 4pm, 5pm – 10pm.
Oxwell & Co’s Has a New Lunch Menu
Indulge in the best of British fare at Oxwell & Co, where Head Chef Nick Scorpion has just launched modern British plates during lunch time. Affordably priced with $10 starters, $15 mains, and $5 sides and desserts, look forward to crowd-pleasers such as the Chicken Liver Pâté, Poached Seabass with quinoa, fennel salad and gremolata, Roast Chicken Leg served with buttered baby potatoes and smoky gravy, and Toffee Sponge Cake with salted caramel sauce.
Chow down at Oxwell & Co, 5 Ann Siang Rd, Singapore 069688, p. +65 6438 3984. Available Tue-Sat, 12pm – 3pm.
“What the Shell” Buffet at Lime
Fans of shellfish and crustaceans, check out Lime’s “What the Shell” buffet line up this week. Priced at $99++ per person, indulge in seafood creations such as Seafood Bouillabaisse, Gratinated Escargots with Pesto Sauce, and the Scallion and Glass Vermicelli in Superior Soy Sauce during dinner, while flame-grilled dishes Half-Shelled Scallops and Oysters with Bonito Soy Butter and Drunken Whole Tiger Prawns will be fired up outdoors. An hour-long chef’s special will also be made available from 7.30pm, so keep your eyes peeled (pun intended) for that.
Dig in at Lime, PARKROYAL on Pickering, 3 Upper Pickering St, Singapore 058289, p. +65 +65 6809 8899. Available Tue-Sun now till 15 October 2017, and Tue-Thu 17 October to 16 November 2017 from 6pm onwards.
Cover image: “What the Shell” Buffet at Lime
