Rhubarb – Singapore has a constant appetite for new restaurants. Among the latest is French eatery Rhubarb. Its signature dish is fowl cooked two ways -- a la plancha breast and its leg confit, served with rhubarb and rose puree, salsify and candied grapes in a savory pigeon jus.
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Sorrel – Sorrel is part of a new wave of "bistronomy" restaurants that have slowly been arriving in Singapore. The menu changes monthly. During our visit, we had this almond crumble-crowned langoustine with foie gras and heirloom carrots in a sublime broth of reduced carrot and almond.
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Chef Kang's – This Cantonese eatery is helmed by Ang Song Kang, AKA Chef Kang. The fish broth is packed with the essence of deep-fried marbled goby fish.
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Corner House – Corner House's creative inventions include this carabinero prawn with textures of tomato and Kristal caviar.
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Cure – Cure is headed by Andrew Walsh, former head chef of Jason Atherton's popular Singapore tapas bar Esquina. At the new restaurant, Walsh pays tribute to his British/Irish heritage by featuring ingredients from home such as Galway oysters.
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The Disgruntled Chef – Located in Singapore's Club Hotel, this is the second branch of the successful Disgruntled Chef restaurant. It specializes in modern European cuisine such as lobster and chicken pot roast, pictured.
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Restaurant Labyrinth – This modern Singapore cuisine restaurant is arguably the most inventive among the newcomers. Chef Han Li Guang's version of chili crab is a deep-fried soft shell crab served with spicy chili crab ice cream and ethereal crab bisque foam. These are placed on a "beach" of man tou crumbs.
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Lollapalooza – A sibling restaurant of the award-winning Lolla, Lollapalooza focuses on fresh, seasonal produce with minimalist dressings. The daily-changing menu features some gutsy offerings like lamb's heart, veal's tongue and tuna eyeball (pictured).
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Maggie Joan's – Roasted Jerusalem artichoke, studded with roasted nuts, in a cream-based manchego cheese sauce is one of the dishes you can sample at the new Maggie Joan's.
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Pince & Pints – Those who like heat can order the chili lobster, which arrives basking in a sweet and tangy tomato-based sauce alongside deep-fried man tou.
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Kakure (Ki-sho) – The established omakase restaurant Ki-sho has expanded, with an addition of sake bar Kakure on the second floor. The food dished up by Ki-sho's chef Kazuhiro Hamamoto is paired with sake at Kakure.
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Singapore (CNN)Eating out is serious business in Singapore.
According to Mastercard's 2014 survey on dining habits, Singaporeans spent an average of US$198 per month eating out, second only to Hong Kong's US$218.
New restaurants are constantly opening.
British concepts have dominated local food headlines this year, including London burger institution MEATliquor, Bread Street Kitchen by Gordon Ramsay and a second Jamie's Italian.
Shop houses in Chinatown continue to be popular among many indie operators but the city's most hotly anticipated newcomer located on the grounds of the old Supreme Court and City Hall.
Opening in October, Odette is a 40-seat French fine diner by Julien Royer, the former head chef of Jaan (No. 11 on Asia's 50 Best 2015).
Till then, the city has no lack of great new restaurants to appease voracious diners.
With cuisine described as "gastro botanica," Corner House serves more than just vegetables on its menu.
Housed in the Singapore Botanic Gardens, the French-inspired haute cuisine at this year-old restaurant by Jason Tan, former executive chef of Sky on 57, is labeled "gastro botanica."
The star dish from the eloquent tasting menu showcases Tan's toothsome interpretations of his favorite vegetable, Cevennes onion, in four ways (onion puree, tart, chip and tea).
Far from being vegetarian, the degustation also features other non-botanical options like the carabinero prawn with textures of tomato and Kristal caviar.
Corner House, E J H Corner House Nassim Gate, Singapore Botanical Garden, 1 Cluny Road, Singapore 259569 Singapore; +65 6469 1000
Kakure is technically a sake bar, offering about 50 labels of artisan Japanese sakes by small production houses.
But the menu of Japanese comfort food by kaiseki master chef Kazuhiro Hamamoto of stablemate Ki-sho (located downstairs) provides more than enough reasons to make a reservation.
Both the omakase menu and a la carte offer tasty options like the charcoal grilled otoro with grated daikon or tempura of gizzard shad.
Sake sommeliers are in the house to provide pairing suggestions.
With only 16 seats, reservations are highly recommended.
Restaurant Labyrinth offers an inventive take on Singapore cuisine such as this satay dish.
At 18 months old, Restaurant Labyrinth is the "oldest" restaurant on the list but it's arguably the most inventive.
Self-taught chef-owner Han Li Guang takes familiar local flavors and gives them an avant-garde spin.
A highlight is "chili crab," which arrives as deep-fried soft shell crab with sweet and spicy chili crab ice cream, ethereal crab bisque foam and gritty man tou (Chinese bun) crumbs intended to resemble a beach.
Diners must choose from one of two tasting menus -- "discovery" and "experience" -- that explore Han's take on modern Singapore cuisine.
The menu of Lollapalooza features some unusual ingredients including lamb's heart (pictured).
The Keong Saik Road newbie Lollapalooza is a sibling restaurant of Singapore's award-winning Lolla.
It serves non country-specific cuisine headlined by fresh, seasonal produce smoked in the oven with minimalist dressings.
Oven-grilled Australian scampi, for instance, arrives with nothing but the umami of chives-flecked seaweed butter while paperbark-wrapped Mediterranean sea bass is roasted and served simply with basil and a squeeze of burnt lemon.
To keep things exciting, the daily-changing menu also features a clutch of gutsy offerings like tuna eyeball, veal's tongue and lamb's heart -- paired with a wine list that even other restaurants talk about.
Named for the chef-owner's favorite ingredient, rhubarb, this fine diner fields exquisite French cuisines in an elegant shop house.
The restaurant's open kitchen is presided by British chef Paul Longworth.
The seven-course prix fixe menu offers excellent bang for the buck compared to the a la carte.
One of the many standouts during our visit was the pigeon done two ways -- a la plancha breast and its leg confit, served with rhubarb and rose puree, salsify and candied grapes in a savory pigeon jus.
Rhubarb, 3 Duxton Hill, Singapore 089589 Singapore; +65 8127 5001
Singapore new restaurants
Bistronomy may have taken Europe by storm but in Singapore, it's just beginning to show its might.
One of the examples is Sorrel, a restaurant under the reign of 24-year-old chef-patron Johnston Teo.
Before you dismiss his apparent youth, be informed that Teo cut his teeth at fine dining Singapore institutions like Tippling Club and Jaan.
A reflection of his haute culinary upbringing, the monthly-changing tasting menus feature dishes like the almond crumble-crowned langoustine with foie gras and heirloom carrots in a sublime broth of reduced carrot and almond.
Sorrel, 21 Boon Tat Street 01-00, Singapore 069620 Singapore; +65 6221 1911
The recently opened Cantonese eatery Chef Kang by chef/owner Ang Song Kang guarantees a positively boutique Chinese dining experience.
Despite its garish interior and offbeat location at the fringe of Little India, the restaurant draws a largely regular clientele of wine and whisky-toting fans.
They all come for Kang's rustic Cantonese cooking -- dishes like heart-warming deep-fried marbled goby fish broth and wok-fried kai lan (Chinese kale) with pork lard in a piquant shrimp paste -- honed over the decades since the Hong Kong chef landed in Singapore.
Prices aren't cheap but the 50 seats fill-up fast. We recommend asking Kang for his omakase set.
Formerly head chef of Jason Atheron's Singapore tapas bar Esquina, Andrew Walsh has washed his hands of small plates to carve a niche in bistronomy.
In an elegant but minimally embellished space at Cure along Keong Saik Road, the chef taps his British/Irish heritage to distill dishes like beetroot cured salmon in a Scottish-inspired almond soup flecked with cucumber, parsley oil and vanilla snow.
His affordable prix fixe menu, which changes monthly, also showcases Irish ingredients like Galway oysters and John Stone beef.
Be warned that the bread, which comes with house-whipped bacon butter, is highly addictive.
Located in a back alley off Gemmill Lane at Club Street, this eatery by the Ballis father-and-son team behind Moosehead Kitchen Bar reinvents the wheel on Mediterranean cuisine.
In a cozy windowless space with exposed brick walls, dark wood banquettes and potted plants, head chef Oliver Hyde serves inspiring dishes like dukkah dusted slow poached egg with saffron aioli and roasted Jerusalem artichoke, studded with toasted nuts, in a cream-based manchego cheese sauce.
Hunting down the address will take some effort but the underground vibes and the freshness of cuisine make it worth the schlep.
To appeal to the Central Business District crowd, the established Dempsey Road standout has birthed an offspring at the recently re-launched The Club Hotel in Ann Siang Road.
It's unlikely that you'll find any copies from the menu of the Disgruntled Chef's flagship in the new branch.
The modern European menu boasts distinct dishes like burnt leek stuffed with its own mashed tender insides alongside bone marrow and sauce gribiche; or the deep-fried short ribs matched with mayonnaise-infused kimchi.
If our dinner were anything to go by, chef-owner Daniel Sia has no reasons to be disgruntled.