PUBLISHED May 1st, 2019 06:00 am
It’s another short week, and if you’ve stuck to Singapore this public holiday, it’s okay – there’s plenty to treat yourself to in the food and drink department with new menus at JAAN at Swissotel the Stamford, Shang Palace at Shangri-La Hotel Singapore, Smoke & Mirrors, and The Sampan.
JAAN Launches New Spring Menu
Having recently rise 12 spots to 32nd place at the annual Asia’s 50 Best Restaurants Awards, modern British restaurant JAAN has introduced new springtime dishes in celebration of the occasion. The set menus (from $98++ for a four-course lunch and $268++ for 8-course dinner) will feature the White Asparagus Carpaccio, where sliced discs of the spears are paired with rich pike and trout caviar and topped with crème fraiche, and the Saffron and Black Truffle Pasta. Think hand-made Capellini is paired with succulent scallops from Scrabster Harbour in the Northern tip of Scotland, topped with fragrant truffle, scallop sauce, brioche croutons and shavings of cured egg yolk. Yum.
JAAN is located at Swissôtel The Stamford, 2 Stamford Rd, Level 70, Singapore 178882, p. +65 6837 3322. Open Mon-Sat 12pm-2.30pm, 7pm-10.30pm. Closed Sun and public holidays.
Shang Palace Renews Legacies with Three Menus
Shang Palace Singapore (which has been around since 1971) is launching three new menus – titled Nostalgia, Signature, and Innovation – that reflect both the historical and the contemporary flavours in Chinese cuisine. Created by Chef Mok Kit Keung, look forward to ‘lost’ dishes like Sauteed Fresh Milk, Crabmeat, and Egg White accompanied by deep-fried pork rolls with preserved bean curd, creative plates like Coddled Sliced Soon Hock Fillet and Young Coconut in a fish broth, and the comforting Traditional Stewed Goose, served in a clay pot.
Shang Palace is located at Lobby Level, Tower Wing, Shangri-La Hotel Singapore, 22 Orange Grove Road, Singapore 258350, p.+65 6213 4473. Open Mon-Fri 12pm-2.30pm, 6pm-10pm, Sat-Sat 11am-3pm, 6pm-10pm.
RedMart x Archipelago Brewery
We’re pretty sure the folks at RedMart sell plenty of beer, because they’ve come up with their own, in collaboration with Archipelago Brewery. At 4.5% ABV, the new CODE RED Lemongrass Pale Ale with jasmine – a combination of two Southeast Asian flavour staples – is designed with the tropical climate in mind. The straw-golden colour comes from only using pale malts. Expect a light body, moderate bitterness, and a crisp aftertaste.
CODE RED Lemongrass Pale Ale, S$20.80 for a pack of four bottles, is available exclusively on RedMart.
Asian Kitchen & Bar The Sampan Sees New A la Carte Menu
Having opened in September last year, The Sampan on Boat Quay has already carried out its first menu revamp. Diners can still look forward to dishes inspired by Singapore and its neighbouring countries, from sharing plates and salads like Half-Shell Japanese Scallops with laksa leaf pesto and Malay Mixed Salad to more substantial plates such as the aromatic Indonesian Soto Madura with chicken and potato croquette and the South Indian Fish Head Curry. The new menu also has vegan, vegetarian and gluten-free selections for the guests.
The Sampan is located at 63 Boat Quay, Singapore 049851, p. +65 6732 1698. Open Mon-Fri 11.30am – 2.30pm, Mon-Sat 5pm – 12am. Closed Sun.
Smoke & Mirrors Unveils New Illusion of Flavours Menu
National Gallery’s rooftop cocktail lounge Smoke & Mirrors has a new head bartender, Jorge Conde, and a whole new cocktail menu to boot. Expect 16 progressive drinks inspired by art, split across six categories like Fizzy & Elegant and Strong & Neat.
The Japanese Gang is Still Alive (S$25) under the section Sour & Neat is a twist on the whisky sour using rice vinegar and aquafaba to substitute egg white while the Peel & See(S$28) is a tribute to Andy Warhol’s iconic piece for the The Velvet Underground with banana, miso, and olive oil infused gin.
Smoke & Mirrors is located at National Gallery Singapore, #06-01, 1 St. Andrew’s Road, Singapore 178957. Open Mon-Thu 3pm-1am, Fri 3pm-2am, Sat 12pm-2am, Sun 12pm-1am.
Top Image: White Asparagus Carpaccio, JAAN