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Sips and bites (Oct 17)

Ezra Gideon
Ezra Gideon10/31/2016 02:42 PM GMT+08  • 4 min read
Sips and bites (Oct 17)
Chill out The Best Brew, located at the lobby of Four Points by Sheraton, Riverview, affords a great view of the Singapore River, making it the perfect place to unwind with its signature Tall Tale Pale Ale. The tongue-twister of a beverage is exclusive t
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Chill out
The Best Brew, located at the lobby of Four Points by Sheraton, Riverview, affords a great view of the Singapore River, making it the perfect place to unwind with its signature Tall Tale Pale Ale. The tongue-twister of a beverage is exclusive to The Best Brew and ideal for those who prefer a smooth, citrusy drink. The bar menu offers a wide range of wines, spirits, cocktails and beer. The Best Brew’s beer and food pairing promotion features an Asian beer with an Asian bite specially created by their executive chef. For Korea week, for example, Max beer is paired with skewered and grilled pork loin, with a serving of home-made kimchi.

Localised eats

Loof collaborates with Bjorn Shen, chef-owner of Artichoke and Bird Bird, to localise its menu. The California Crackers consists of crispy wanton skin served with a dip that has similar fillings as the California Roll; and the BCM Grilled Cheese plays with the traditional ingredients from hawker favourite Bak Chor Mee. Other treats include Chilli Crab Fries and the Vietnamese-inspired Bacon Lollipop. The cocktail menu includes the PAP (Pineapple Action Party), a concoction of cucumber- infused tequila, pineapple and coconut milk, while Kaya Lumpur combines Singapore’s iconic bread spread with citrus, house bitters and rum.

Slow burn

The new Italian rooftop restaurant/bar at Boat Quay, Braci (which means ember) lives up to its name by adopting charcoal-style cooking. Meat lovers should go for the Piedmontese Beef Rib Steak, a full kilogram of rich, succulent meat that comes served with a sunchoke (Jerusalem artichoke) cake. The restaurant’s pork cheek is slow cooked for four hours and covered in celeriac and blueberry sauce before going through the smoking process. The Tuna Millefeuille with Truffles and Mushrooms and the Roasted Romanesco Broccoli are other delectable options that will tickle the palate.

Culinary arts

Two-star Michelin chef Ramón Freixa will be the final guest chef at the Art at Curate dining series at Resorts World Sentosa (Nov 4 to 11). Ramon, who has cooked for King Felipe VI at the Royal Palace of Madrid, is known for his mastery of Mediterranean cuisine. He starts off the lunch and dinner menu with his canapé selection, featuring Manchego Cheese Stones and Golden Foie Ferrero, among others. Following that, diners get to enjoy heartier fare such as King Crab with Saffron Bouillabaisse with Roes Liquid Transparence; John Dory Roasted with Green Beans Stock, Romesco Onions and Fallen Leaves; and Surf and Turf: Royale Beef Cheek with Squid Noodles.

Austrian delights

Two of Austria’s best wine distillers will come together with Chef Stephan Zoisl for a one-night-only wine-pairing dinner at Chef’s Table on Nov 19. Gross Winery highlights its fruity Savignon Blanc Ried Nussberg, while Hillinger Winery, having recently moved to purely organic winemaking, showcases its spicy Pinot Blanc Terroir 2015. Chef Stephan will serve a surprise six-course Austrian meal with fresh ingredients prepared on the day itself.

Fresh flavours

The preservative-free options at Plentyfull are part of the eatery’s goal to “restore the spirit, soul and body”. The restaurant is known for its focus on home-cooked-style food and for creating every dish from scratch. The lunch menu changes every week, with dishes such as Chilli Lemongrass Smoked Salmon and Thai Roasted Chicken with Garlic. Aside from the fixed dinner and bar menu, the restaurant features a dessert corner with delectable bites such as Mixed Berries Trifle and Almond Pudding with Crème Anglaise.

Aromatic cocktails

The Sensorium cocktail menu, recently created by the Tippling Club’s new head bartender Joe Schofield, is all about exploring different memories through aromas. Guests can choose one of the 12 cocktails, which emphasise scent over spirit. The Campfire, for example, aims to relive your camping experiences through the smoky fragrances of burnt syrup, gin and marshmallow milk. The menu is available from Monday to Saturday, during lunch, dinner and bar hours.

This article appeared in the Options of Issue 750 (Oct 17) of The Edge Singapore.

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