Willow takes root in Singapore’s fine restaurant scape this Spring with Chef Nicolas Tam who has tenured in the kitchens of Esora, Robuchon and Zen. Located at 39 Hong Kong Street, diners are treated to contemporary pan-Asian menus that are crafted daily based on the season’s best ingredients combined with creative yet sustainable perspectives to showcase simple dishes executed with modern fine dining finesse. The 10-seater chef's counter boasts an engaging performance from Chef Nicholas and his fine team as you feast your eyes on the taming of the binchotan-filled Konro grill with meats dancing amongst the smoky fumes and the artful plating sequence on one-of-a-kind ceramicware that will soon end up in front of you.
Expect a culinary journey of three to four snacks such as the caviar on a crispy nest, chutoro croustades & uni on homemade toast, followed by seafood mains like a delectable five-day aged Shima Aji with hints of citrus and soy, or meats like the A4 Japanese Wagyu Zabuton finished with earthy mushrooms and a bright tangy vinaigrette. If you're into Donabe rice dishes, you should pre-order the famed Ochazuke rice porridge – a Chef Nicholas forte.
The wine list is curated in favour of lighter, more elegant and balanced profiles that seeks to complement the cuisine rather than overpower. There is also a modest rare selection of craft sakes available if you are looking to indulge.
Menus begin from $148 for lunch and $198 for dinner with alcohol pairing options from $118.