What happens when Asia’s Best Bar and two Italian restaurants share a page? Nothing, except for an incentive to order some top-notch dishes from said joints this week.
As dining out begins to find its legs during the pandemic, restaurants have diversified their channels — e-commerce remains even as eateries are open for lunch and dinner. As a diner, this means you have more options than ever when it comes to what and where you eat and drink (but doing so responsibly, of course).
Our job is to point you in the right direction week after week with the greatest hits on menus, and this week, we bring three from Jigger & Pony, Cicheti and Publico.
Jigger & Pony x Janice Wong
Jigger & Pony has launched a new cocktail series dedicated to partnerships built upon flavour. For the first in its Collaboration Series, the bar teams up with Janice Wong to craft a cocktail and chocolate pairing that is exclusive to both brands. The cocktail is a Manhattan spliced with Shiraz and Remy Martin’s VSOP Cognac instead of whisky, deepening the chocolatey, red-berry richness of the drink. Five chocolates accompany the 450ml bottle, all boozy, naturally. Flavours like cinnamon rum, passionfruit calamansi cointreau, almond coffee and the like bring dimension to the partnership of both tastes and minds.
S$98++. Order here.
Cicheti’s Sicilian-inspired Napoletana
Seven years in and Kandahar Street’s homely Italian pizzerias gets an overhaul with its brand-new menu. Head chef and founder of Cicheti, Lim Yew Aun, conceptualised this breath of life for the restaurant by going back to the classics of Italian cuisine and digging deep. Lush antipasto and hearty pasta pave the way for pizzas that transport you to Italy, with our certified crowd pleaser being the off-menu Napoletana pie. The medley of tomatoes, cheese and anchovy on pillowy crust may seem simple on paper, but the sum total is so, so worth writing home about.
Publico’s Foie Gras Risotto
They say too much of a nice thing is a bad thing waiting to happen, but in the case of Publico’s foie gras risotto, the message is clear: it’s all good. The dinnertime special uses carnaroli rice from Piedmont cooked in red wine to achieve the risotto’s unusual purple hue, then topped with a grilled slab of foie gras and caramlised onions for a sweet, salty and fatty hit.
S$35. Available for dine-in only.
Photos credited to respective restaurants.