The year may be drawing to a close, but Singapore’s F&B scene isn’t slowing down anytime soon. New eateries and bars continue to sprout up nearly every other week, and even famed names the likes of Bacha Coffee have made their way to our shores to open outposts. Existing restaurants aren’t resting on their laurels either; several establishments have released brand new menus showcasing their latest culinary delights and delicacies like hairy crabs, which are now in season in Singapore.
If you don’t know where to begin, here are three new menus that are bound to hit the spot.
Winter menu at Jiang-Nan Chun
One-Michelin-starred restaurant Jiang-Nan Chun at Four Seasons Hotel Singapore has launched a new Winter menu of hearty and comforting treats. Start off with a trio of appetisers — steamed xiao long bao with black truffle, deep-fried oyster, and honey-glazed pork collar — before moving on to the Mini Buddha Jumps Over The Wall, a nourishing double-boiled chicken broth brimming with delicacies like abalone and fish maw.
Next, dig into prawn and crab roe soaked in Jade sauce (an aromatic mix of chive oil and superior stock), and fork-tender beef cheeks, which are deep-fried in batter and paired with radish to cut the richness. Wash all these down with simmered Inaniwa udon, a warm bowl of goodness that’s filled with tomato and scallop. The Winter menu is available now for lunch and dinner until 22 December 2019.
Jiang-Nan Chun, Four Seasons Hotel Singapore, 190 Orchard Blvd, Singapore 248646, +65 6831 7220
Refreshed repertoires at Como Cuisine
Como Cuisine has updated its lunch and dinner menus to showcase a curated selection of signature dishes from its properties around the world and Como Shambhala, the Como group’s wellness arm. Highlights include the Bhutanese Momos (juicy pork dumplings) from Como Uma Paro and Como Uma Punakha; an addictive prawn and coconut chilli relish from its Thai properties in Bangkok and Phuket; and a Como Shambhala special of tandoor-grilled cauliflower that’s marinated in yogurt and turmeric and topped with pomegranate and almonds.
If you’re jonesing for something carb-heavy, order the lobster biryani — a luxxed up rendition of the Indian-Muslim staple. It features fluffy basmati rice that’s cooked in lobster broth before being bedecked with lobster chunks, covered with homemade naan, and finally steam baked. On the side is a refreshing pomegranate and guava salad. This biryani is also present on the menus of Como’s Maldivian properties.
Como Cuisine, Block 18A Dempsey Road, Singapore 249677, 1800 304 6688
Hairy crabs at Yan Ting
Named for their distinctive fuzzy claws, hairy crabs are available for only two months each year and are mostly sourced from Shanghai’s Yangcheng Lake. These crustaceans are prized for their gooey golden roe and delicate flesh, and are usually steamed to highlight their natural sweetness.
At Yan Ting — which has unveiled a new à la carte repertoire of hairy crab dishes — diners can opt to enjoy them steamed, immersed in a soup with bird’s nest, or as a gravy poured over braised beancurd and springy prawns. There’s also a scrumptious concoction of claypot mung bean noodles soaked in a clear, sweet broth studded with crab meat. Cabbage and mushrooms are tossed into the mix, so you can feel a little less guilty about the indulgent feast. The hairy crab dishes are available now till 15 December.
Yan Ting, 29 Tanglin Road, The St Regis Singapore, Level 1U, Singapore 247911, +65 6506 6887
