Whitegrass had our curiosity before, but it certainly has our attention now. Find out all you need to know about the newest venture of Chef Sam Aisbet
If you’re anything like us, you’ve been dying to hear a little more about this brand new fine dining restaurant that just opened its doors at CHIJMES, so here are a few quick details to whet your appetites.
Helmed by Sam Aisbet, alumnus of Tetsuya Wakuda’s acclaimed Tetsuya’s in Sydney, Whitegrass marks his first-ever role as chef-owner and serves as a platform for his unique take on modern Australian cuisine.
It’s easy to think of Australian cuisine as just ‘Western cuisine’ from Down South, but Chef Sam is making special efforts to introduce Singaporeans to truly unique ingredients like mutries, a native Australian berry. Showcasing this unique ingredient are dishes like his Hokkaido scallops, complemented by the crunchy, apple-like burst of muntries. But there are local influences as well, as seen in the inclusion of longan, jackfruit, young coconut and mangosteen in some of his desserts.
Singapore’s status as a cultural melting pot makes it a prime location for Chef-Owner Sam Aisbet to set up his first culinary outpost. In addition to offering diners unique ingredients, Chef Sam is confident that discerning foodies will be receptive to some of his more experimental takes on modern Australian cuisine.
Whitegrass is nestled in the historically rich and charming compound of CHIJMES. If past experiences with modern fine dining have given you a certain distaste for the sterile, ultramodern interiors that are so prevalent these days, Whitegrass might surprise you. The interior, designed by Takenouchi Webb, is a lively mix of pastel shades and whimsical wall art (the latter done by MessyMsxi), juxtaposed with chic retro-modern furnishings in a brightly lit dining space.
We’ve taken a gander at some of the offerings on Whitegrass’ menu and what we can say is there’s no wrong choice. Tired of chicken? Try a little something different with the tender butter-poached quail paired with diced century egg whites, and black and white garlic. It includes toasted almond, sunflower and flax seeds, and is topped with shards of toasted milk (derived from heating fresh milk, lifting the milk skin off the top and toasting the film until slightly burnt.). If you want something familiar with a contemporary Japanese twist, try the slow-cooked Mangalica pork. The dish will satisfy with melt-in-your-mouth cubes of pork jowl in an umami-packed bowl of diced Jade Tiger abalone, fermented cabbage, spongy hasu-imo (the inner stalks of the Japanese lotus yam) and spirals of crunchy fiddlehead ferns. Have we got your mouths watering yet? Well, you can book a table right here.
Whitegrass, #01-26/27, 30 Victoria Street, Chijmes. p. 6837 0402.