In this month's edition of Hot New Tables: UsQuBa, The Peranakan, Greg’s Seafood Shack, and more
Butter Factory’s departure has left some prime real estate vacant at One Fullerton and a fantastic new Scottish restaurant and bar has taken over. If the culinary offerings of Scotland don’t pique your fancy, fret not, we’ve got six hot new spots we’re sure you’ll love this month.
Greg’s Seafood Shack
Grand Park City Hall’s newest dining establishment (pictured above) is set to stun foodies with its absolute smorgasbord of seafood offerings. Look out for the speciality seafood broil, it’s chock full of fresh seafood like tiger prawns, blue lipped mussels, and snow crab served in a bag; prepare to get your hands messy! The shack also serves up a fine array of starters and sides like the Hokkaido scallop carpaccio, maine lobster roll, and mussels and clams in white wine. The casual 70-seater adjoins the hotel bar, Beer Tavern, so expect plenty of craft ales to wash down that seafood feast.
Gregs Seafood Shack, Grand Park City Hall. p. 6432 5566. Open Mon-Sat 12pm-2.30pm, 6pm to 10.30pm. Closed on Sun.
Beast & Butterflies
The brand new M Social Singapore has made quite a buzz since opening, and we’re especially looking forward to booking a table at the hotel’s swish restaurant. Beast and Butterflies showcases East-meets-West fusion dishes and places an emphasis on the experiential aspect of dining with friends and family. This is apparent in sharing dishes like the German pork knuckle with Asian-inspired sauerkraut and Thai nam Jim sauce, as well as the lala bee hoon with braised clams. If you’re feeling some post-dinner cocktail action, slake your thirst at the restaurant bar that overlooks the Singapore river. Beast & Butterflies’ talented mixologists will whip you up a tasty selection of artisanal tipples that you can enjoy while taking in the view.
Beast & Butterflies at M Social, 90 Robertson Quay, Singapore 238259.
UsQuBa
Taking over Butter Factory’s premises in One Fullerton is new Scottish bar-cum-restaurant UsQuBa. Not savvy with the hearty cuisine of highlanders? You’ll get a firm education here, with a variety of menu offerings that showcases Scotland’s rich seafood heritage. Start your meal with the Orkney Islands scallop ceviche, served with compressed cucumber and apple, drizzled with horseradish snow and topped with sea urchin. Move on to mains like the Aberdeen Angus tomahawk steak, or if you’re feeling adventurous, try the UsQuBa fish and chips; a deconstruction of a classic dish that features sous vide cod, pureed peas and mint with crisp, thinly sliced potatoes.
UsQuBa, 1 Fullerton Road, Singapore 049213. p. 8723 6378.
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Monkswood
The team behind Char Restaurant has taken their culinary senses westward with the opening of their new British bistro – Monkswood – in the premises of the original Char restaurant. The restaurant’s concept was born of a longing for proper English grub, so expect homely favourites like steak & ale pie, fish and chips, Scotch eggs and of course, the quintessential Sunday roast. Like any proper British joint, Monkswood’s selection of ales isn’t an afterthought; you’ll get to enjoy pints from craft breweries like Wychwood.
Monkswood, 393 Guillemard Road, Singapore 399790.
The Peranakan
Fans of Peranakan fare have a swish new resto to look forward to at Orchard Hotel. Executive Chef and Owner Raymond Khoo (of 3 Monkeys and Macau’s Rasa Singapura fame), has curated a menu of authentic Peranakan dishes inspired by his grandmother’s cooking. The experience here goes beyond just giving diners a taste of authentic cuisine, and aims to treat guests to true Peranakan hospitality to boot. The defining offering is the Tok Panjang, a massive spread traditionally served to celebrate weddings and anniversaries. Another must-try is the restaurant’s signature nasi ulam; a dish of white rice cooked with a medley of spices and tossed together with baked fish and served with homemade sambal belachan.
The Peranakan, 422 Orchard Road, Orchard Hotel, level 2 Claymore Connect, Singapore 238879. p. 6262 4428. Open daily 11am-10pm.
Employees Only
The world’s fourth best bar opening its first branch outside New York has caused quite a stir in the mixology scene, but let’s not forget the food. Julia Jaksic, the original Employees Only executive chef, is here helming the bar’s kitchen and serving up some of her classic dishes. Start off with Employees Only signatures like the rich, creamy bone marrow poppers, before moving on to crowd-pleasers like the pork sausage cavatelli. End on a sweet note with the melt-in-your-mouth mascarpone cheesecake.
Employees Only, 112 Amoy Street, Singapore 069932.