The ongoing Singapore Food Festival draws to a close this Sunday, but there’s still much to explore in our local dining scene. This month alone has seen at least 10 new restaurant openings, and if that’s still insufficient to whet your appetite, a few eateries have also added tantalising new offerings to their menus.
From Crackerjack’s indulgent quinoa fried chicken to fluffy castella cake at Antoinette, and seared salmon at the intriguingly named Steamroom with the Pillar and Stones, here are 3 new dishes we suggest you try this week.
QFC (quinoa fried chicken) by Crackerjack
The dish: If the thought of eating superfoods doesn’t sound particularly appetising to you, consider this not-so-nutritious alternative by Crackerjack, which sees a juicy chicken cutlet breaded and deep fried in crunchy quinoa. It is paired with a tangy Philippine-style banana ketchup and jicama slaw. The dish is part of the restaurant’s weekend brunch menu.
The place: Crackerjack is a breezy all-day dining venue serving up coffee, cocktails and comfort food. It recently introduced a new weekend-only brunch menu featuring dishes such as sweet potato hash, and funnel cake with candied bacon.
Crackerjack, 43 Tanjong Pagar Road, Singapore 088464, +65 8121 1462
Earl Grey cheese castella cake by Antoinette
The dish: Move over, cheese tarts and salted egg yolk. The newest trend to hit the local dining scene is the castella cake, a Japanese-inspired sponge cake made with eggs, sugar and flour. Riding on the fad, Antoinette has created a range of castella cakes in various flavours such as Nutella and Earl Grey cheese. The latter features a savoury cheddar and parmesan cheese glaze atop a fluffy sponge base lifted by meringue.
The place: Operating two outlets at Penhas Road and Mandarin Gallery, Antoinette is a homegrown pâtisserie-restaurant specialising in Parisian-style desserts and pastries.
Antoinette, 30 Penhas Road (off Lavender Street), Singapore 208188, +65 6293 3121
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Salmon Ochazuke by Steamroom with the Pillar and Stones (Update: This restaurant has closed.)
The dish: Warm and comforting, this dish comprises seared Norwegian salmon slices atop a bed of steamed Japanese rice and edamame beans. It is garnished with ikura pearls and drenched in smoked tea dashi, which is served in a teapot.The place: Located at Orchard Central, Steamroom with the Pillar and the Stones is a multi-concept venue made up of a restaurant, tearoom, retail space and art lab. Its cuisine isn’t confined to a specific cuisine, and highlights a mix of Asian and Western flavours. The kitchen is helmed by executive chef Stephan Zoisl, who is also the chef-owner of Chef’s Table.
Steamroom with The Pillar and Stones, Orchard Central, #03-08, 181 Orchard Road, Singapore 238896, +65 6592 0571