The menu at Frieda Restaurant is a modern reinterpretation of traditional German cuisine with Austrian influences.
SINGAPORE (Feb 25): Warm, welcoming and, most of all, hospitable. These were the traits Frieda Kempinski, the only daughter of Berthold and Helene Kempinski, was known to embody. Berthold was the founder of numerous wine, restaurant and hotel businesses, including Kempinski Hotels, a five-star European hotel chain, over a century ago. Upon his retirement, the baton was passed to Frieda and her husband Richard Unger, who went on to grow the Kempinski legacy into a name synonymous with gastronomy and entertainment.
While Frieda is no longer here with us today, her name and approach to creating a home-awayfrom- home experience continue to live on in Frieda Restaurant, a new dining brand unveiled by The Capitol Kempinski Hotel Singapore recently at Arcade @ The Capitol Kempinski. Divided into three sub-concepts, each of the spaces takes on a distinct character of its own for different dining and entertainment purposes.
Accent lighting and wood tones create a laid-back, urban atmosphere at Frieda’s Day Bar, where a variety of German draught beers — including the mild and refreshing Frieda Lager ($8 for 300ml), created exclusively for the restaurant — are served from gilded taps. This stylish Berlin-inspired watering hole adjoins Frieda’s Garden, a romantic botanical- themed area flush with blooming flowers and foliage. Several lounge chairs are available here for guests to sink into while indulging in casual conversations over a variety of beers, cocktails and affordably priced wines from $35++ per bottle.
Come lunch or dinner time, guests are recommended to head opposite for an intimate dining experience at Frieda’s Dining Room (main image) — a cosy space decked out in green and white, nostalgic floral wallpaper and copper fixtures. Here, you will find contemporary interpretations of traditional German cuisine served alongside classic comfort foods such as Weiner Schnitzel ($37++).
Austrian influences come into play in dishes such as Beef Consommé ($16++, pictured above), which features semolina dumplings and chives together with tiny slivers of a crepe-like herb pancake, an essential part of the southern German dish Flädlesuppe. The piping-hot consommé has been brewed for four hours and is quick to open up the taste buds with its strong umami taste. Pretzel Dumplings ($27++) is a dish that stands out with its rich, alkaline taste of pretzel crusts. Comprising soft, chewy pretzel bits, a creamy mushroom ragout and scallions, this vegetarian dish is an evolution of the traditional bread dumplings commonly seen in the restaurants of Austria and Bavaria, and makes for a rather filling main course despite its small portion.
Even with a full belly, it is hard to say no to Apple Fritters ($12++), which may be easily mistaken for a trio of doughnuts at first sight. The generous dusting of cinnamon and sugar does not mask the natural flavour of the thinly battered apple rings, which boast a rather crunchy texture even after being thoroughly cooked. Plated with a scoop of vanilla ice cream and cookie bits, it reminds me of a deconstructed apple crumble. A sweeter option is the Semolina Pudding ($12++) topped with a thick, tart layer of sour cherry compote. Presented in a rather large jar that makes the dessert perfect for sharing, its tangy aftertaste is ideally washed down with a hot cup of strong coffee or tea. Frieda
Arcade @ The Capitol Kempinski, #01-87, 01-K1-K2
Tel: 6715 6872
Opening hours: Noon to 3pm (lunch) and 6pm to 10.30pm (dinner)
Limited-edition menus and events
The Feather Blade pop-up event
Be treated to complimentary steaks on March 2, the opening day of The Feather Blade, a pop-up concept slated to run for eight weekends in March and April at Club Street’s Zui Hong Lou. Inspired by his experience working at London’s renowned Flat Iron steakhouse, chef Sheen Jet Leong aims to replicate the fuss-free yet delicious method of cooking the elusive “feather blade” cut, or shoulder blade of the cattle. Each plate of 200g grilled beef ($21 after opening day) is simply prepared with butter glaze and a dash of salt. Diners can look forward to a bespoke collection of Asian-inspired sauces and sides, as well as a mean range of tipples, ranging from small-batch sakes to wines and cocktails.
Venue: Zui Hong Lou, 90 Club Street
Dates: Every Saturday and Sunday throughout March and April, 5.30pm to 1am. No bookings allowed.
Penang Hawkers’ Fare 2019
Guest hawkers from Penang are returning to York Hotel Singapore’s White Rose Café to reprise perennial favourites such as Penang Laksa, Penang Prawn Mee and Char Kway Teow at the annual Penang Hawkers’ Fare event. Each dish is created from traditional recipes, perfected by years of experience and, in many cases, handed down from one generation to another. Diners stand to win prizes from York Hotel Singapore, including a complimentary two-night weekend stay in a Premier Room, inclusive of buffet breakfast and a $100 dining voucher for White Rose Café. Visit www.yorkhotel.com.sg for more information.
Venue: York Hotel Singapore, 21 Mount Elizabeth
Dates: March 15 to 31, noon to 2.30pm (lunch) and 6.30pm to 10pm (dinner)
Price: $29++ per adult and $20++ per child from Monday to Friday; $33++ per adult and $23++ per child from Saturday to Sunday
Celebrating Singapore’s bicentennial
To commemorate the 200-year anniversary of Stamford Raffles’ arrival in Singapore, Goodwood Park Hotel is offering a limited five-course Singapore Commemoration Local Degustation Menu as a lunch or dinner set meal option at Coffee Lounge. Savour iconic multicultural hawker favourites Chicken Satay with Peanut Sauce and Freshly Tossed Singapore Rojak as starters; followed by hearty mains comprising Hainanese Chicken Rice and Laksa Singapura. Bubur Pulut Hitam, a black glutinous rice porridge enriched with coconut milk and first introduced by Indonesian immigrants, completes the meal.
Venue: Coffee Lounge, Goodwood Park Hotel, 22 Scotts Road
Dates: Now until April 30
Price: $40++ per person
This article appeared in Issue 870 (Feb 25) of The Edge Singapore.