With the Lunar New Year pending, it’s likely that this month’s diet is dominated by yu sheng, steamboats and lots of pineapple tarts. Thankfully, there are some new restaurants and dining events offering a much-needed respite from the usual festive fare.

From the dining table, diners can explore a culinary showcase from North to South of France, a hip and contemporary take on Japanese food or a dose of luxury living.

Still, nothing quite beats the communal vibes of a traditional reunion dinner. In the meantime, check out other ways to get in the mood for a whole new festive season.

(Hero and featured images: Sansiri )

Carpaccio of fresh salmon with sea scallops by La Brasserie

(Photo: Brand Cellar)

The dish: Chefs Freddy Schmidt and Nicholas Reynard have teamed up for a week-long collaboration at La Brasserie exploring the dishes of North and South of France. The chefs offer an insightful contrast of dishes, with lighter Northern dishes by Schmidt and richer creations by Reynard.

This salmon carpaccio here, which Schmidt considers his signature, is an appetising starter that showcases his love for Asian ingredients as well. The discs of fresh pink salmon, each with a slice of scallop in the centre, flank an avocado parfait. The ‘exotic’ dressing of sesame oil, lime and chilli adds fragrance and a spark of spice to the dish.

The place: La Brasserie specialises in French ‘cuisine du soliel’ which centres around light Mediterranean flavours and touches. The beautiful restaurant is housed in The Fullerton Bay Hotel and offers gorgeous sunset views by the Marina Bay waterfront. The four-hand collaboration between chef Freddy Schmidt and Nicholas Reynard ends 30 January 2019.

Price: Available on the four-course dinner set menu at $108++ per pax

La Brasserie, The Fullerton Bay Hotel, 80 Collyer Quay, Singapore 049326, +65 6597 5228

Salmon and foie gras aburi nigiri by Chi Kinjo

Aburi nigiri

The dish: Don’t be too quick to dismiss Chi Kinjo as another just another modern sushi joint. The hip izakaya has fun with its dishes, such as cooking up a list of creative makis and nigiris. But it actively steers away from the bad rep Americanised sushi has gotten the past decade by using quality produce. The salmon and foie gras nigiri is an unexpected combination that might send a purist sushi diner frothing at the mouth. The seemingly haphazard mix is one that’s executed in detail, however. Fresh salmon is lightly torched, and the foie gras is marinated in a miso and milk mixture to enhance its umami flavour. Only Japanese rice is used for the sushi.

The place: Chi Kinjo, formerly yakitori bar Chikin, is the latest concept by Coterie Concepts. Besides sushi, the restaurant also offers other innovative dishes such as kaffir lime kara-age with a red pepper dip or pan-seared snapper with nori butter sauce and a croquette of yam and prawns. Chi Kinjo also doubles as a ‘highball den,’ offering ten different takes on Japan’s favourite whiskey/soda cocktail.

Price: $12++ for two pieces

Chi Kinjo, 29 Stanley Street, Singapore 068738, +65 6260 5284

Pappardelle by Jam st Siri House

(Photo: Siri House)

The dish: Park Bench Deli’s Ming Tan and New Ubin Seafood’s Jeremy Cheok have partnered up for a restaurant concept at the newly-opened lifestyle concept Siri House. The culinary team at Jam at Siri House presents homely, communal-style dishes inspired by Asian and European flavours. One must-order dish is the pappardelle which is made in house and mixed thoroughly with a reduced crustacean stock. The dish is also served with pan-roasted mussels and tiger prawns.

The place: The 48-seater restaurant is part of Siri House, a showroom/gallery/restaurant by luxury developer Sansiri. Jam at Siri House is designed to feel like a dining room at a luxury home, peppered with Art Deco designs and Asian accents. Diners can look forward to more dining events at this spot, such as supper clubs, cocktail tastings and a weekend brunch club.

Price: $33++

Jam at Siri House, Siri House, Blk 8D, #01-02, Dempsey Hill, Dempsey Road, Singapore 249672, +65 9667 0533

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.