Overlooking the picturesque Marina Water Front from the 43rd floor of Ocean Financial Centre, Zafferano is a go-to for power lunches and special occasions. Head chef Andrea De Paola’s new menu is an elegant, contemporary interpretation of traditional Italian cuisine. Each dish arrives at the table resembling a work of art. Rich colours and flavours come together in the Fegato D’oca. Orange cured foie gras adds a pleasant sweetness to balance the creamy delicacy. The luscious treat is spread on crispy crostini and paired with variations of beetroot and raspberry vincotto. Another one of our favourites is the charcoal grilled langoustine, cooked just barely to retain its slippery, sashimi texture and sweetness, with added smokiness from the grill. It is served with romanesco on a savoury white miso and sesame sauce and a lighter version of Badna Cauda. Follow with other unique dishes like spaghetti in a creamy razor clam velouté with smoked razor clams, Oscietra caviar and finished with colourful drops of lobster oil, dill oil and charcoal oil.
Zafferano, Ocean Financial Centre, 10 Collyer Quay, Level 43, Singapore 049315, +65 6509 1488, email@example.com
Barbary Coast Ballroom
Opulent parlour-style bar Barbary Coast Ballroom has reopened with an updated menu with new nosh and creative concoctions. Cocktail highlights include the Pea-Ness, a potent yet refreshing blend of Perry’s Tot Navy Strength Gin, Beefeater Lacto-fermented apple and lemon poured over an ice cube made with water used to boil peas. Allow the ice to dilute the tippled for a more nuanced flavour. We also love The Weird One, an easy-to-drink mix of Flor de Caña 12, Makgeolli, strawberry, wheat and oak moss. Unlike typical bar bites, the food here is restaurant-worthy. Indulge in dishes like lobster mac and cheese made with smoked Gruyère and butter-poached lobster or fancy finger food like the devilled eggs made with smoked organic eggs, chive crisps, crunchy chorizo bits and cured egg yolks.
Barbary Coast Ballroom, 16 North Canal Road, Floor 2, Singapore 048828, firstname.lastname@example.org
A popular spot in the Dempsey Hill enclave, SIRI HOUSE has welcomed diners back with revamped menus as well as an alfresco terrace space overlooking lush greenery. The new selection of small and large plates embodies Modern Asian dining by presenting familiar flavours in inventive ways. Creamy Burrata is paired with a red chilli salsa, garlic chive crumbs, tomato honey and crisp papadums, while the Iberico Pork Ribeye is sous vided, crumbed and deep fried then served with an addictive nori mayo, smoked chilli mustard and pickled red cabbage. Head chef Leo Pang also uses seasonal ingredients in his food, like chanterelle mushrooms, which we had in the Unagi Risotto during our visit. Topped with unagi kabayaki and picked daikon, the creamy risotto was both simple and comforting. Complementing the food are five new cocktails including Got Milk, which is an unexpected blend of clarified milk, rum, sherry, citrus and Darjeeling tea, finished with an addictive housemade Ghee biscuit.
(Main and featured image: SIRI House)