With stringent (but necessary) social distancing measures in place and many settling into work from home routines, April already seems to be full of doom and gloom. But here at LSA, we’re here to remind you of things you can look forward to, and those include all the new menus to try out this month.
Many local restaurants still need our support now more than ever, so if you’re able to patronise, do so and respect social distancing measures so you can give their new culinary offerings a try. Don’t forget to sanitise your hands before you dig in. If you feel uncomfortable leaving home, well you can still lend you support for these establishments that sorely need it by giving them a call to see if you can arrange for takeout or delivery.
CUT by Wolfgang Puck introduces ShortCUTs menu for Monday evenings
CUT by Wolfgang Puck’s boozy ShortCUTs menu will give you one less reason to bemoan the start of the week. Head to the Michelin-starred restaurant’s bar and lounge on Monday evenings to enjoy a new selection of cocktails, wines, and small bites. Pick your poison from one of three cocktails available (we recommend the Garden of Eden with mango black tea-infused vodka (S$18) and enjoy your tipple with a side such as mini wagyu beef sliders (S$15++) and chicken biscuits with jalapeño aioli and wildflower honey (S$12++).
BBR by Alain Ducasse presents Spanish Very BBR set menu
It’s not the best time to travel abroad right now but BBR by Alain Ducasse hopes to transport you to the sun-drenched Mediterranean coasts with its Spanish Very BBR Set Menu. Expect eight new dishes –such as Arroz Bomba con Langosta, a robust dish of bomba rice and lobster, and Merluza al pil-pil, hake fish grilled with aromatics — alongside the celebrated restaurant’s signature favourites. Pair with a glass of Red Sangria for an authentic Spanish experience. The menu is available until 12 April. Click here for our review of BBR by Alain Ducasse.
Please note the promotion has been postponed due to COVID-19.
Gordon Grill celebrates German gastronomy with set menus
Gordon Grill pays homage to Goodwood Park Hotel’s history as an enclave for German expatriates with its ‘Celebration of German Gastronomy’ set menus (from S$68++). The restaurant interprets some of the country’s most iconic dishes in a modern European style, so look forward to plates such as black forest ham and mushroom ragout; Bavarian sauerkraut soup; and crispy pork belly with dark beer and caraway gravy. Those with a sweet tooth will adore the two decadent desserts on offer, which are red grits with bourbon vanilla sauce and dark cherry crumble cheesecake topped with hazelnut ice cream. The menu is available until 12 April.
Lime Restaurant offers Peranakan fare
Parkroyal at Pickering’s Lime Restaurant is introducing an a la carte buffet of Peranakan dishes (S$40++ for lunch and S$60++ for dinner). Look forward to classics such as babi pongteh, ayam buah keluak, and assam udang nenas. Round out your meal with delectable desserts like chendol and the establishment’s signature D24 durian pengat. Swing by for dinner with a minimum of two people for a complimentary serving of rock lobster with Nonya chilli cuka.
Keyaki celebrates spring with new kaiseki menus
Keyaki at Pan Pacific Singapore celebrates spring with two new kaiseki menus. The dishes encapsulate Executive Chef Shinichi Nakatake’s belief in ‘shun,’ the idea that ingredients should only be consumed at their peak during specific seasons. Highlights from the Haru Kaiseki (S$180) include yakimono (grilled lobster with sea urchin sauce) and shokuji (sakura soba noodles with sakura shrimp), while the Sakura Kaiseki boasts exquisite dishes like tomezara (paper-wrapped wagyu beef and bamboo shoot sukiyaki) and shokuji (cherry blossom sea bream rice). The menus are available until 25 April.
Deadfall at Barbary Coast does lunch
Deadfall — part of the dual concept bar Barbary Coast — is now open for lunch. New offerings include red snapper ceviche with house tiger’s milk (S$13/S$14 as a wrap); Cubano style pork or chicken sandos with aromatic coffee BBQ sauce and fresh Granny Smith slaw (S$12++); and the decadent DF grilled cheese sandwich with four types of cheese and heirloom tomato jam. If you’re feeling adventurous, order from the secret menu that’s available upon request.
These dishes are available as dine-in (don’t fret as tables have been moved apart according to social distancing measures) and takeaway options on weekdays from 11am – 3pm. Click here for our review of Barbary Coast.
The Guild offers savoury platters
The Guild is known for its extensive array of craft beers and all-natural wines, so trust its new signature bar bites platter (S$55++) to keep you full during your next visit. Buttermilk-battered calamari; spicy fried chicken skin; the signature pork and mushroom ‘umamiwurst’ sausage; salted egg wings and crispy okra make up the generous selection. It’s available all throughout April, and diners who order it can get up to four pints of Young Master beers for S$10 each. Click here for our review of The Guild.
Black Tap launches permanent plant-based options
Famed New York burger and milkshake joint Black Tap now offers plant-based options. Those moving away from meat can choose between the vegan Nashville Hot Sandwich with a fried Portobello mushroom patty and the Impossible All-American burger, which was previously only available upon request. Dairy-free diners can also indulge in the new Black n’ White Cakeshake (S$23) that’s made from a decadent coconut milk base.
Three Buns creates a sustainable menu for April that gives back
This April, Potato Head Singapore’s burger joint, Three Buns, will launch an entirely sustainable menu featuring nine burgers, salads, sides and desserts, all fo them sustainably made. Six of the burgers are brand-new, and comprises animal protein substitutes from Impossible Foods, Just Egg, Seed Fuel and more. This menu initiative also comes with a charity benefit, as a portion of the profits will contribute to aiding local anti-animal cruelty and wildlife association, ACRES. The menu is also available for delivery on Deliveroo or takeout.