As Singapore strikes into Section 2 (heightened alert), a larger variety of restrictions had been put into place to scale back social interactions in a bid to curb transmissions of Covid-19. One of many measures taken was the suspension of dining-in at eateries throughout the nation, a lot to the dismay of food-loving Singaporeans. Fortunately, many eating places had been fast to adapt, rolling out choices for deliveries and takeaways, permitting clients to proceed having fun with scrumptious, socially distant, meals from the consolation and security of their houses. Right here’s an inventory of the highest 7 eating places bringing their luxurious menus to your houses, giving clients to remain protected and assist native.
Helmed by the acclaimed chef Julien Royer, Odette was opened in 2015 and obtained its identify from Royer’s grandmother who impressed him to start out on his culinary journey. The restaurant specialises in trendy French delicacies with a give attention to seasonal elements, sourced from artisanal producers world wide. In gentle of the present state of affairs, Odette now affords a house eating possibility dubbed Odette at Residence. It options specifically curated dishes reminiscent of their Normandy crab dumplings and blue lobster bouillabaisse that are optimised for takeaways.
Translating to “associates” in English, Les Amis opened in 1994, revitalising the fine-dining scene in Singapore. The French restaurant is understood for famend for its excessive stage of service for which it was accorded the Gin Mare Artwork of Hospitality Award in 2020. Helmed by govt Sebastien Lepinoy, Les Amis wows clients with signatures reminiscent of chilly angel hair pasta with kombu, caviar and black truffles, and sea urchin soufflé with sauce anise and kristal caviar. On the time of writing, Les Amis is presently present process renovations and so has briefly stopped operations. Nonetheless, they notably launched a particular dwelling eating menu through the circuit breaker in 2020. One can solely hope that they may carry again the choice after their renovations are full.
On the coronary heart of Burnt Ends’ eating expertise is its open-concept eating places the place clients can watch the eating places expert cooks put together decadent meals over wooden fired grills and ovens. Whereas present measures don’t permit for the enjoyment of this culinary efficiency, it hasn’t stopped Burnt Ends’ workforce from bringing its various menu of wooden cooked dishes to its loyal clients. Whereas the identify may lead one to consider primarily meat-based dishes, chef Dave Pynt’s menu features a vary of choices from animal protein to seafood, and even greens.
Cloudstreet started with an opportunity encounter between chef Rishi Naleendra and the restaurant’s Basic Supervisor Gareth Burnett. The duo needed to create an institution which mixed inventive dishes with homely hospitality and so Cloudstreet was born. At its coronary heart is the restaurant’s delight and pleasure, a chef’s counter particularly designed to spark interactions between clients and repair employees. Sadly this gained’t be occurring throughout this era of heightened restrictions however Cloudstreet is fortunately partnering with sister model, Cheek Bistro, to carry a particular takeaway and supply menu that includes a collection of specifically curated dishes and drinks together with cocktails and artisanal wines.
The one-Michelin-starred Meta’s identify is brief for metamorphosis and displays the fluid atmosphere of the F&B business. Chef Solar Kim leads the workforce at Meta and employs an East-meets-West method to his meals, drawing on his Korean heritage, and Japanese and Western culinary coaching. The result’s a menu of traditional Korean dishes completed with a multicultural twist that highlights Kim’s various experiences, incomes the workforce their first Michelin star in 2017.
Previous to opening Nouri, chef and proprietor Ivan Brehm labored at many famend eating places across the globe, most notable amongst them, the Experimental Kitchen at Heston Blumenthal’s The Fats Duck. At Nouri, Brehm developed an eclectic culinary fashion impressed by years of coaching and his personal blended heritage of Italian, German, Russian, Spanish, Lebanese, Syrian and Brazilian descent. Throughout this era of no dining-in, Nouri is working with their sister restaurant, Urge for food to carry clients a particular rotating menu of supply and pickup choices.
Chef Malcom Lee, the proprietor and chef of Candlenut, was the primary Singaporean to obtain the celebrated Miele Information Scholarship, incomes him a spot on the At-Sunrice Globalchef Academy. Lee drew on this wealth of culinary expertise and coaching to current a refined and up to date tackle conventional Peranakan delicacies. All spice pastes (rempah) used at candlenut are made out of scratch and painstakingly pounded by hand. The mix of conventional methods and modern use of elements creates dishes which might be distinctly Peranakan however with hints of different Asian cultures. Should-try dishes embody the Buah Keluak and Wagyu beef ribs, and the reinterpreted wing beans salad.