Tiong Bahru’s dining gem, Open Door Policy, launched a new menu recently in June 2015. Diners will recognise flavours from far and wide throughout Asia, Latin America and Europe in the new menu designed by Head Chef Daniele Sperindio and Chef-owner Ryan Clift of Tippling Club.
ODP’s signature contemporary-comfort style of cooking from day 1 is still manifested clearly across the menu. Weekly chef’s specials are introduced to add variety and excitement, highlighting seasonal ingredients. Continue reading
Saffron Panna Cotta ($16) – served with caramel sauce almond, orange tuilles and sweet dried fruits
The St. Regis Singapore embraces a new Chef de Cuisine, Luca Moioli, who will be holding the culinary reins at the hotel’s in-house Italian restaurant, LaBrezza. The completely refreshed a la carte menu is aptly balanced with a mix of classic Italian fare – original creations from his hometown, Sarnico, in the region of Lombardy – and his own signatures that are expertly crafted with contemporary touches. Continue reading
Open Door Policy, Tiong Bahru estate’s well-loved modern bistro since October 2011, opens its doors to fresh and bolder ideas with a new head chef, Daniele Sperindio, helming the kitchen.
Chef Sperindio began his culinary journey at a tender age of 13 in Genoa, Italy, and honed his culinary skills in Paris and Monte Carlo after he completed training at the Professional Institute Marco Polo. He was also the sous chef of Michelin-starred Antica Osteria del Bai of Genoa, and has worked in fine dining restaurants in the US. He adds to his portfolio a Sommelier certification from the United States Sommeliers Association (USSA), for the benefit of marrying food with wines beautifully with a deeper understanding.
Beetroot Risotto (cooked in sherry vinegar) topped with Feta Goat Cheese and Pea Tendrils ($25)
Open Door Policy is favoured for its modern cooking techniques, which bring out the best of the ingredients and adding sophistication to hearty contemporary classics at the same time –essentially eclectic comfort food coked with finesse. The menu undergoes a major revamp, replacing 70% of list with exciting new dishes.
Spice Marinated Slow-Baked Duck Leg ($24.80)
Ramada and Days Hotels Singapore at Zhongshan Park launches exciting new items in both the a la carte menu and buffet spread this August in conjunction with Singapore’s 49th birthday. Celebrating the flavours that Singaporeans grew up with, Flavours at Zhongshan Park brings across local favourites with a western spin.
Prawn Laksa Risotto with Coconut Cream ($18.80)
The Prawn Laksa Risotto is a standout. Regular cream is replaced with Asian ingredients such as laksa paste and coconut cream. Accompanying the invigorated grains are succulent scallops, squids and prawns.
With National Day looming around the corner, restaurants and dining outlets geared up to celebrate this nation wide phenomenon. STREET 50 Restaurant & Bar makes no exception to indulge families for a National Day Buffet Promotion. Dining reservations may prove hectic and problematic especially on a public holiday, however patrons can dependably expect a good meal and relax in this decent soft lighted dining atmosphere. Chef Ricky, classically trained in French cuisine and his highly proficient culinary team meticulously prepares the buffet line with flavors from traditional local dishes.
Their signature drink, Ais Serai, is a homemade lemon grass concnction that’s sparkling and refreshing for a humid day on this tropical island.
Tiger Prawns with Warm Ginger Sauce whets the appetites for seafood lovers. Expect to come back for seconds and even thirds of this dish.
Risotto (Singapore, 2006) ($36)
Senso Ristorante & Bar, possibly Singapore’s longest standing Italian dining destination, commemorates its 14th anniversary this July with a month-long “Best of Senso’s Signatures Menu”, featuring a line-up of impactful dishes that once shone on the restaurant’s ever-changing menu.
Tiramisu Revisto (Singapore, 2011) ($22)
The “Best of Senso’s Signatures Menu” is a collection of loyal patrons’ favourites over the last 14 years, of starters, soup, pasta, risotto, mains and dessert, tracing the restaurant’s culinary highlights since its establishment in 2000.
Manzo (Crans Montana, 2010) ($32)
The restaurant is also introducing two dishes from the restaurant’s outlets in Geneva and Crans Montana so Singaporean diners can have a taste of the restaurant’s gastronomic offerings from across the globe. The well-loved Manzo – essentially beef tartare served with roquette and Parmesan, olive oil, chervil and roasted potatoes – was a sell-out dish in Crans Montana, bound to make your palates swoon.
Premium NZ Lamb Rack (Singapore, 2011) ($44)
The Premium NZ Lamb Rack that made its first appearance on the menu in 2011 is feverishly encrusted with a crushed black olive mixture for that elevated salty intensity. Relatively lean yet utterly moist, this dish is an obvious choice for carnivores. Continue reading