The best chirashi dons under $30
We pick out affordable chirashi dons that will satisfy your raw seafood cravings without breaking the bank
Three ice cream flavours to try at Neh Neh Pop
Bjorn Shen, maker of the chicken skin ice cream sundae regularly toted at Bird Bird pop-ups, is up to more flavour shenanigans again. This time, he’s got a whole popsicle stand acting as his playground. The playfully named Neh Neh Pop, which takes over Overdoughs’ spot in front of Shen’s Artichoke restaurant, dishes out mutant ice cream combinations packed full of add-ins and made fresh in-house every day. Here are three milk products that’ll bring the boys (and girls) to the yard.
Three new bar bites to try
With cocktail bars upping their grub standards, we recommend a few new dishes to enjoy with a good cocktail by your side
3 food reads to salivate over
For people who also love to fill their bellies and heads with food
The best new restaurants, cafés and bars in town
&MADE Burger Bistro L’Entrecôte Express
Burger and steak concept &MADE and L'Entrecote Express parks up by Quayside Isle for its second iteration. The breezy space borrows the monochromatically bold, video game references from its Pacific Plaza flagship, and fuses it with classic French interiors that the restaurant describes as 'transformative digi-punk'. That same innovation is said to carry on to the food, as the group executive chef Damien Le Bihan gives its burgers, like the signature B Burger ($19) with French comte cheese, caramelised onions and caper-garlic mayo, an update for its new seaside spot. L'Entrecot Express' simpler menu focuses on serving sliced French steak and fries ($29.90/180g steak, $39.90/300g) using the namesake entrecot cut, a juicy section of meat between sirloin and ribeye.
Opening mid-May, this two-storey restaurant is decked out with the same Parisian elegance as its well-loved flagship at Rue Du Rivoli in Paris. Settle in for all-day dining options, or shop at its in-house boutique for pastries and other confectionary items available to-go. Signatures here include a version of the Mont-Blanc ($13.50) with a sweet chestnut noodle-like purée atop a meringue base, and cups of Old- fashioned Hot Chocolate L’Africain ($12) that brews cocoa from Niger, Ghana, Côte d’Ivoire and Papua New Guinea.
Baker & Cook
Baker & Cook finally reaches out to the mainstream with an outlet at the InterContinental Singapore in Bugis. Besides the choice of freshly baked bread ($5-$9.50) and take-home raspberry, mixed berry and apricot jams ($7.80), there are sandwiches ($9.50) and thick crust pizzas ($7.50) to dine on here. Baker & Cook’s bread cases also have pies ($10.50) in waiting, packed with fillings like curried lamb and caramelised onion steak, and bacon and mushroom quiches ($10.50), served with your choice of a side salad.
There's no stopping the K-wave, not even on edgy Keong Saik Road. Korean cafe chain, Banana Tree, makes its debut here with its plant pot desserts, like the Flower Paap ($6.50), a banana or espresso cake covered with Oreo 'soil' that's dressed up with chocolate pebbles and flowers. It's even served with a spade-like spoon for you to dig into. Traditional Korean bingsu shaved ice is also available in flavours like red bean ($12.50). The cafe also dispenses caffeine boosts in the form of the Som Som Latte ($6.50/hot, $7/with ice) that's crowned with a cloud of cotton candy and a rainbow-coloured marshmallow twist.
Over 30 labels of gin are packed into this steampunk-themed bar. Request for a 45ml shot to meet your preferences and you might get pours of high-strength Sipsmith VJOP ($22), Monkey 47 ($22) or grape-spirit G’Vine Floraison ($18). You can also tailor your own G&T ($18) by choosing from the bar’s selection of infused gins, steeped in-house with apple and tom yum spices. Upstairs, Copper Dining serves expensive five- ($128) and eight-course ($178) meat-heavy menus with dishes like venison tartare and roasted wood pigeon.
More food features
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Best local breakfasts
Start your day right with these local brekkies
Where to get that soft-serve fix
The best spots in town to indulge that sweet tooth
Bjorn says: Too cool for (culinary) school?
Should you really quit your job for cooking school?
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