In this month's edition of Hot New Tables: Pó, Akira Back, Violet Oon Satay & Grill, and The Summerhouse
From unconventional mod-Sin re-interpretations to renowned celebrity chef restos, the food scene is abuzz this February. In our Hot New Tables this month, we present six of our top picks for your culinary adventures, and perhaps even some inspo for a special Valentine’s Day date. Start booking those tables!
We’re absolutely thrilled by the opening of the meticulously-restored Warehouse Hotel, and the icing on top is its flagship restaurant, Pó. Helmed by Chef Willin Low (founder of Wild Rocket) and Executive Chef William Lim (previously from Violet Oon’s National Kitchen), Pó showcases a menu of re-imagined mod-Sin cuisine. Signatures include Pó’s popiah, made with a home recipe utilising a rich filling braised for four hours, as well as charcoal-grilled Iberico satay. The restaurant also reinterprets the Singaporean classic, Hokkien mee, with charcoal-grilled prawns, pork belly, Red Boat fish sauc, lardoons and sakura ebi for a decadent hit of umami.
Pó, The Warehouse Hotel, 320 Havelock Road, Singapore 169628. Open daily 11.30-2.30pm, 6pm-10pm.
Award-winning chef, Akira Back, finally makes his Singapore debut at the veritable foodie enclave of JW Marriott Hotel. The menu features modern Japanese cuisine with a Korean flair, while emphasising on seasonal produce. The restaurant’s signature dish is quite unlike any other – a thin-crusted tuna pizza with slices of fresh tuna, ponzu mayonnaise, truffle oil and a topping of shiso. Also showcased are innovative dishes like the miso black cod with yuzu sake foam, and the gyu don beef bowl with brown rice, grilled Ohmi wagyu beef slices, and foie gras topped with an onsen egg. Doesn’t get more decadent than this!
Akira Back, JW Marriott Singapore, 30 Beach Road, Singapore 189763. p. 6818 1888.
Violet Oon Satay & Grill
The grand doyenne of Peranakan cuisine will be opening a new restaurant in Clarke Quay, while focusing on a much-loved Singaporean street food staple. Violet Oon Satay & Grill will offer diners an Asian small plates menu that specialises in charcoal-grilled satay, meat, seafood and vegetables. Favourites from Violet Oon’s National Kitchen like kuih pie tee, dry laksa and babi pongteh will also be available at her new restaurant. The restaurant, opening in February, will offer private dining for up to 14 guests, as well as a 40-seat outdoor dining area that harks back to Clarke Quay’s old Satay Club.
Violet Oon Satay & Grill, #01-18 Clarke Quay, 3B River Valley.
Exuding old-world charm (most of the original colonial architecture remains intact), The Summerhouse is a refreshing multi-concept f&b space with an edible garden, farm-to-table restaurant and bar, a coffee roaster, and even an in-house florist! The concept includes a laid-back brunch joint called Wildseed, as well a classier fine dining concept, The Summerhouse Dining Room. The latter is led by acclaimed Chef de Cuisine, Florian Ridder, and diners can expect a one-of-a-kind sustainable dining experience that champions farm-fresh and seasonal ingredients. Exemplars of Summerhouse’s hearty, healthy offerings are the buckwheat porridge with bacon, parmesan, Chinese spinach and sunflower seeds, as well as the stewed eggplant panzanella.
The Summerhouse, 3 Park Lane, Singapore 798387. p. 8608 3340.
Escape from the urban gridlock at multi-concept dining establishment, The Garage in Botanic Gardens. This sanctuary is home to both Botanico and Bee’s Knees. The former, a casual bistro concept, offers contemporary dishes from a “seasonality-driven menu” put together by Spanish-born Chef Antonio Oviedo. On the menu are dishes like lamb tartare, braised pork belly, cured and grilled Spanish mackerel, alongside surprises like the Ceiba – a warm chocolate dessert with ginger ice cream.
Botanico at The Garage, 50 Cluny Park Road, Singapore Botanic Gardens, Singapore 257488.
Singapore’s abundance of acclaimed sushi temples and ramen joints are testament to our love for Japanese nosh, but if it’s tuna donburi you’re particularly fond of, we have news for you. Kuro Maguro (which translates to bluefin tuna) is an exciting new donburi-focused dining concept that offers diners 18 donburi dishes, utilising air-flown ingredients directly from Japan. On the menu are classics like the otoro meshi with delightfully fat-marbled tuna belly, as well as salmon oyako meshi with salmon chunks and juicy roe.
Kuro Maguro, 7 Wallich Street #01-04 Singapore 078884.