It’s mooncake season once again. For many, it’s about going the traditional route with baked treats (with double yolks, please) or trying out crazy flavours with modern snow-skin creations. For others, it’s all about the boxes — the prettiest, most functional ones win.
In the meantime, in the restaurant scene, it is clear than going vegan or adopting plant-based alternatives is becoming more commonplace. Apart from Impossible Foods and Beyond Meat, casual eateries and restaurants are upping their game with creative and flavourful ways of preparing vegetables. But it doesn’t mean the end of enjoying a good steak. Restaurants are also weaving in sustainability in various ways, such as sourcing ingredients from local farms and supporting responsible producers. Let some of these new restaurants show you how it’s done.
Antoinette
The French patisserie recently closed its Mandarin Gallery outlet but has now opened a cafe at Millenia Walk offering fresh bakes to CBD dwellers and brunch lovers. The new space is a refreshing departure from Antoinette’s usual Rococo-style interiors, offering instead a Parisian chic spot for a quick cup of joe and pastry. Besides souffle pancakes, there will also be exclusive dishes here like savoury crepes, classic European sandwiches and breakfast bites.
Antoinette, 9 Raffles Boulevard, Millenia Walk, #01-28, Singapore 039596, +65 6836 9527
Baker & Cook X Plank Sourdough
The multi-hyphenate culinarian Dean Brettschneider has just expanded into the Dempsey enclave with two more branches of Baker & Cook and Plank Sourdough Pizza. This time, Baker & Cook Dempsey is visualised as a full-fledged restaurant with plated dishes and comfortable spaces for dining. Diners can expect a sharing menu of small and large plates featuring Asian and Antipodean influences. Plank Sourdough is still committed to serving up delicious sourdough pizzas.
Baker & Cook, 30C Loewen Road, Singapore 248839, +65 6251 1098
Chalerm Thai
Capitol Kempinski has been introducing a whole bunch of new restaurants recently, and the latest one is Chalerm Thai. This restaurant, named after Bangkok’s Sala Chalermkrung Royal Theatre, puts out authentic flavours and traditional recipes with modern twists. Expect a list of Thai staples, like tom yum goong, pad Thais and curries. But do explore beyond the familiar. There are items worth trying like the Yum Pan Boong Krob (deep-fried crispy morning glory with chilli sauce dip) and Bua Loy (warm dumpling with pumpkin and yam).
Chalerm Thai, 13 Stamford Road, Arcade@ Capitol Kempinski, Singapore 178906, +65 6715 6875
Elemen Classic
Popular vegan restaurant Elemen recently launched a new upscale dining concept at Great World City. Elemen Classic offers both a la carte and set-course menus, elevating meatless dining to a more sophisticated level. It’s also reflective in the list of ingredients used: there’s liberal use of truffle and other premium herbs. Look out for items like wild mushroom and truffle pizza as well as grilled haloumi salad with tomatoes and watermelon.
Elemen Classic, #01-122, Kim Seng Promenade, Great World City, Singapore 237994, +65 6235 6613
The Garden Club
The Garden Club is the latest urban garden hideout at OUE Downtown for bites and drinks. The restaurant offers a variety of dining options. The Garden Club is not just the latest grain bowl joint for those on the go. It also offers a comprehensive menu with wholesome dishes and plant-based alternatives for those looking for a healthful, yet indulgent meal. Think confit beef cheek with fennel for mains and fried curry okra for bar bites.
The Garden Club, #05-01, OUE Downtown Gallery, 6A Shenton Way, Singapore 068815, +65 6971 8266
Starter Lab
Balinese cult bakery Starter Lab launched their first overseas outpost along Havelock Road, offering freshly baked sourdough loaves. Unlike their flagship in Bali, Starter Lab Singapore is a full-fledged cafe with a list of sandwiches, such as the classic grilled cheese with rosemary sourdough and curried roasted cauliflower on seeded wheat bread. Besides sourdough, Starter Lab also offers a series of pastries such as scones and cinnamon rolls. We also got a preview of ‘posh toast’ creations such as burnt coconut sugar and honeyed mascarpone. Read more about it here.
Starter Lab Singapore, 721 Havelock Rd, Singapore 169645, +65 9839 0408
Yì by Jereme Leung
Singaporean chef Jereme Leung is one of the latest celebrity chefs to open a restaurant the newly re-launched Raffles Hotel Singapore. Here, Leung weaves in years of gastronomic experience from different regions of China into his menu. The recipes and flavours are kept as traditional and authentic as possible — Leung is insistent on not toning now any heat. Even so, dishes are artfully plated, weaving in seasonal ingredients.
Yì by Jereme Leung, #03-02, Raffles Arcade, 328 North Bridge Rd, Singapore 188719
Jasmine Tay
Senior Writer
Jasmine Tay is the dining, culture and jewellery writer. She makes fine silver jewellery and causes mini-explosions in the kitchen when she can't afford fancy dinners. Sometimes she tells people what she thinks about art, and binges on the music of Danzig when they don’t agree.
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