Now that the long and restful weekend is over, it’s back to the grind — and back to our never-ending search for new and delicious food to try. For this week, there’s certainly no shortage of options. Mikuni has roped in a new executive chef and refreshed its menu with several new dishes, while The Halia at Singapore Botanic Gardens celebrates its recently attained Halal certification with a revamped repertoire of modern European fare.
Over at La Ventana, the kitchen is in the midst of getting ready for a much-anticipated dinner collaboration with Spanish chef Roberto Terradillos of one-Michelin-starred El Serbal on 7 September. We can’t wait to try the six-course menu for ourselves.
Scroll through this edition of In Good Taste to find out more.
63 degree slow-cooked Miyazaki wagyu short rib by Mikuni
The dish: Tender slices of Miyazaki wagyu short rib are seared on a teppan grill for a slightly charred exterior and perfectly pink centre, before being served with a medley of seasonal vegetables. This protein-packed dish is part of the teppanyaki menu at Mikuni.
The place: Mikuni is an upscale Japanese restaurant offering a variety of sushi, teppanyaki and robatayaki dishes, as well as prix fixe sets for lunch and dinner. Located at Fairmont Singapore, it recently brought in executive chef Keisuke Uno to helm its kitchen.
Mikuni, Level 3, Fairmont Singapore, 80 Bras Basah Road, Singapore 189560, +65 6431 6156
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Lamb loin by La Ventana x Roberto Terradillos
The dish: If you’re craving a different type of red meat, we recommend this lamb loin from La Ventana’s upcoming collaboration with chef Roberto Terradillos of one-Michelin-starred El Serbal in Spain. The lamb is sous vide at 62 degrees before being pan-fried and served with dollops of rosemary mayonnaise, goat’s milk, and kale.
The place: Opened in 2015, La Ventana is a classy Spanish restaurant that offers a repertoire of hearty à la carte dishes and prix fixe tasting menus. On 7 September at 7pm, it will host a special “four hands” six-course dinner collaboration with Terradillos, where diners can expect to enjoy concoctions such as bonito tuna and Lombardy cabbage cold soup. More details here.
Price: S$168++, inclusive of wine pairing.
La Ventana, 16A Dempsey Road, #01-01, Singapore 247695, +65 6479 0100
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Slow-cooked chicken breast and braised minced leg potato gratin by The Halia at Singapore Botanic Gardens
The dish: The Halia at Singapore Botanic Gardens has revamped its menu with several new offerings, one of which is this dish featuring chicken prepared in two ways. The breast meat is slow cooked and topped with vegetables and shaved black truffles, while the chicken leg is braised before being mixed into a velvety potato gratin. The dish comes with cabbage and is dressed in coriander olive oil and mushroom sauce.
The place: Nestled within the Singapore Botanic Gardens, The Halia boasts an idyllic venue surrounded by greenery. It specialises in modern European cuisine inflected with Asian flavours, and recently — after 16 years when it first opened — obtained its Halal certification.
The Halia, 1 Cluny Road, Ginger Garden (Enter via Tyersall Gate, Tyersall Avenue), Singapore Botanic Gardens, Singapore 259569, +65 8444 1148
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