From a barrage of foreign dining establishments making their debut to new additions along the increasingly popular Gemmill Lane, this month’s edition of Just Opened gives you the lowdown on the hottest new restaurants in Singapore.
Helmed by Head Chef Oliver Hyde (formerly of Pollen), Maggie Joan’s is the latest brainchild of Moosehead Kitchen & Bar’s co-owners Glen and Daniel Ballis and their childhood friend Darren Micallef. Expect polished Mediterranean plates such as the Grilled Iberico Pork Secreto ($34); a tenderised hunk of fatty pork that is accompanied by prunes & cauliflower, while his list of impeccable seafood dishes include a delightful Yellowtail Sashimi ($25) and flavourful Scallop Carpaccio ($21). Don’t be fooled by the Amoy Street address – the entrance is in the alleyway off Gemmill Lane, don’t say we didn’t warn you.
Maggie Joan’s is located at 110 Amoy St, Singapore 069930. Tel: +65 6221 5564
Put together by the folks from Unlisted Collection, 5th Quarter is quickly becoming a dining nirvana of sorts for all self-professed meat lovers. Salting, drying, and smoking. These are just some of the various preparation techniques employed by W Hotel’s former Chef de Cuisine Drew Nocente, and his kitchen expertise clearly shows in dishes like the Salt ‘n’ Pepper Tripe ($12); an assortment of intestines that is cleverly seasoned with Sze Chuan pepper, and the Grass-fed Short Ribs ($36); a juicy slab of delicately smoked, fall-off-the-bone meat.
5th Quarter is located at 39 Syed Alwi Road, Singapore 207630. Tel: +65 6291 1936
Having recently opened Seattle-style seafood joint Humpback and whisky bar The Flagship along Bukit Pasoh, Indra Kantono and Gan Guoyi are at it once again with their new cocktail and raw seafood bar Gibson. An extensive list of 30 cocktails on the menu demonstrates Bar Programme Director Aki Eguchi’s flair for unique concoctions, which is perhaps most prominent in the The Gibson ($24) and the Crystal Ramos Gin Fizz ($23); each potent blends of quality spirits and premium ingredients. Food-wise, the Seafood Plateau (from $120 onwards) will satiate even the most voracious appetite. Read more here.
Gibson is located at 2nd Floor, 20 Bukit Pasoh Road, Singapore 089832. Tel: +65 9114 8385
Following a previous stint at the Freemason House in City Hall, the all-new Bacchanalia is set to shake up Singapore’s dining scene after re-opening at Hong Kong Street. With Executive Head Chef Ivan Brehm, Bacchanalia’s list of exquisite modern European dishes makes use of freshly-sourced ingredients from an organic farm in Cameron Highlands, while familiar flavours are given an eye-catching rejig with ultra-progressive cooking methods. Whether you choose their Five-course ($115) or Seven-course ($150) options, a satisfying meal is more than guaranteed.
Bacchanalia is located at 39 Hong Kong Street, Singapore 059678.
After flourishing for several years in New York’s modish Lower East Side district, Clinton St. Baking Company & Restaurant finally in Singapore. Opening its doors at the foodie haven of Purvis Street, South East Asia’s first outpost of the popular Manhattan eatery is primed to be a harbinger of classic American delights, with glorious dishes such as Pancakes with Warm Maple Butter and Chicken & Waffles set to titillate taste buds and induce American diner cravings.
Clinton St. Baking Company & Restaurant is located at 31 Purvis Street, Singapore 188608. Tel: +65 6684 4845
A graffitied, no-nonsense restaurant that hammers out mammoth burgers with an attitude, this badass Hong Kong chain takes pride in its meticulous food processes. For instance, their Black Angus cattle feed on organic hormone-free and antibiotic-free pastures. Do try their Signature Burger; which consists of a grain-fed beef patty topped with syrup-glazed bacon, caramelised onion spread, English white cheddar, pickles, and tomatoes.
The Butchers Club Burger is located at 3A River Valley Road #01-01B, Singapore 179020.
Pronounced as ‘Gao’ (Hokkien for thick), Kaw Kaw owes its current success to its humble beginnings as a street kiosk in Kuala Lumpur, Malaysia. Making the journey over the causeway, this Muslim-owned restaurant has opened up a snazzy new space at the Aliwal Arts Centre, bringing with it its legendary brand of burger bakar (grilled patty burgers). In addition to doling out a ragbag of salads and pastas, burger fans can dig into the The Permaisuri; an alluring assemblage of crispy chicken, oozing cheese, turkey ham slices, chicken floss, and lemon.
Kaw Kaw is located at 28 Aliwal St, Singapore 199918.
A witty play on the French word Baratin (which translates to sweet talk), Bar-A-Thym is 45-seater collaborative effort between veteran Chef Francois Mermilliod and the Privé Group. Bar-A-Thym’s culinary focus will be on omakase offerings and fresh seafood cooked à la plancha style (food grilled on a metal plate). We’re eager to try the Iberico Pork Jowl ($22); charred strips of pork accompanied by pea tendrils and pear chutney, and the Wagyu Beef Sirloin ($48), which sees an opulent chunk of beef complemented by earthy chanterelle mushrooms and potatoes.
Bar-A-Thym is located at 18 Gemmill Lane, Singapore 069255. Tel: +65 6557 2224
Joining the stream of dining options at Duxton Hill, Tapas 39 is a contemporary restaurant and bar specialising in modern tapas. Located beneath the members-only Club 39 and headed by Executive Chef Rodrigo Guerrero, the dishes at this petite establishment have been influence by the likes of Peru, Spain, and Italy. On top of after-work snacks and cocktails, they’re also open during breakfast and brunch hours, serving healthy bites such as Greek Yogurt and Fresh Fruit Salad ($12.50) and Granola, Dry Fruit, Ricotta, and Honey ($10).
Tapas 39 is located at 39 Duxton Hill, Singapore 089617. Tel: +65 6221 4235
Conceptualised by F&B consultant and Chef Stephan Zoisl, Chef’s Table pays particular attention to omakase-style, seasonally-driven menus; with three ($68) to eight ($158) course meals available. Diners can also look forward to a string of à la carte plates such as Angus Beef Tenderloin Tagliata ($22), Fried Pigs Ears served with Chilli Aioli ($14), and Doughnut Pte Ltd ($18); a donut hedonistically fried in duck fat and mixed with duck confit, thyme, poached egg, cider-infused apple jus, braised shallots, and rocket, of which there are only eight servings daily.
Chef’s Table by Chef Stephan is located at 61 Tras Street, Singapore 079000. Tel: +65 6224 4188
Top Image: Bar-A Thym (Left), Maggie Joan’s (Right)