May’s dining picks: Bedrock Bar & Grill, Fleurette, and more

Bedrock Bar & Grill

Credit: Bedrock Bar & Grill

1/24

Mangalica pork is known as the tastiest pork in the world – so much so that it’s dubbed the “Kobe beef of pork”. Brought back from near extinction in the 1990s, the Mangalica pig boasts highly marbled, reddish meat and creamy white fat packed with omega-3 fatty acids, vitamin D, and natural antioxidants.

Raised on a natural diet of forage and barley without growth hormones or antibiotics, Mangalica pork offers a luxurious, melt-in-the-mouth experience with each bite. Originating from Hungary, this premium meat is celebrated for its unparalleled taste and texture, and is only available in limited quantities each year.

In Singapore, diners can now indulge in the rare delicacy of Mangalica pork as it takes centre stage in the second edition of the 2024 World Meat Series at Bedrock Bar & Grill, running from May 8 to July 31.

The exclusive five-course dinner menu includes optional wine pairings with Glenelly wines from South Africa.

Credit: Bedrock Bar & Grill

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The culinary journey begins with the starter, Charcuterie of Mangalica Pork, presenting a variety of house-prepared cuts. Back fat, cured for 60 days in salt, tops crispy sourdough bread alongside a rich rillette made from pork trimmings. House-crafted ham, steamed, pressed, and thinly sliced, is garnished with pistachios for texture.

Next, the Slow Roasted Pork Belly, brined with herbs and spices, is cooked over Bedrock’s applewood-fired grill and served with pork jus and candied apple sauce.
The Pork Goulash features house-made spaetzle with paprika cream, garlic, butter, and lime zest, accompanied by tender pork and sautéed mushrooms. The savoury journey concludes with the Woodfire Grilled Pork Collar, sous vide and grilled over applewood fire, served with glazed shallots, roasted potatoes, and sundried tomatoes.

To end on a sweet note, the Cherry & Cream Cheese Strudel features layers of almond filo pastry filled with a luxurious blend of ricotta cheese, cream cheese, and brandied cherries, creating a decadent dessert.

Fleurette

Credit: Fleurette

3/24

Crafted with love and dedication, Fleurette’s final Spring menu pays homage to the vibrant flavours and culinary brilliance that defined Chef Tariq's legacy at the restaurant.

Tragically, the chef passed away unexpectedly on April 25 at the young age of 29. The restaurant has since announced that it is set to shutter its doors on June 15.

In a statement to the press, the restaurant wrote: “Fleurette is synonymous with Tariq. One cannot exist without the other. While there is a deep desire to continue his dream, we must carry his legacy in our hearts and in our own personal ways. It feels right that those who loved Tariq remember Fleurette for what it is: the embodiment of everything he wanted the world to taste through his cuisine.”

Credit: Fleurette

4/24

Till then, the intimate 18-seat restaurant will exclusively offer Chef Tariq's Spring Menu. Lunch service begins at $88 for three courses, while dinner offers a five-course experience starting from $198.

Among the menu's highlights are the octopus with chickpea and bell pepper velouté, a captivating dish available during dinner service. Additionally, guests can savour the wagyu short rib accompanied by carrot and kai lan, available for both lunch and dinner. Don’t miss the opportunity to also indulge in Fleurette's signature Hokkaido milk ice cream paired with olive oil, a delightful treat offered during both lunch and dinner seatings.

Chef X

Credit: Chef X

5/24

Inspired by the success of Baker X, Far East Organization introduces Chef X, a venture granting home-based and private dining chefs an opportunity to run their own temporary restaurant within Clarke Quay Central mall. Starting April 26, 2024, resident chefs will operate out of professionally equipped F&B spaces, serving dine-in customers and offering takeaway options for four or eight weeks.

The inaugural lineup features four rotating home chefs, each presenting unique cuisines such as smoky boat platters, comforting dishes reminiscent of grandmother’s cooking, Korean-inspired creations, Japanese bentos, and elaborate omakase experiences.

Royaleys Smoky Boat kicks off the series with their signature banana leaf parcels filled with premium rice and a choice of protein, seasoned with spice pastes and grilled for a smoky flavour. Accompanied by an array of side dishes, this offering delivers a satisfying blend of flavours and textures.

Credit: Chef X

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Some of the highlights from the Uluwatu platter include the Smoky Boat Rice with Grilled Shredded Chicken, reportedly made from over 30 ingredients, which blends harmoniously to create a symphony of flavour. The result is a dish that’s fragrant and subtly smokey, complemented by tender chicken and flavorful side dishes. The Spicy Fried Egg might seem simple, but it’s sharp and flavorful with a creamy yolk providing contrast. while the satay is tender and smoky, with a savoury herb-infused taste.

Meanwhile, the Honey Glazed Seaweed Chicken boasts a golden-brown crust infused with a hint of honey sweetness, delivering satisfaction with every bite. The Jimbaran Tempe on the other hand offers a pleasing texture and bold flavour profile that highlights the chef's mastery of this beloved ingredient.

Cherry Kopitiam

Credit: Cherry Kopitiam

7/24

Ever experienced tucking in to your humble cai fan (economy rice) lunch amidst the pulsating beats of a nightclub? Enter Cherry Kopitiam, a unique pop-up concept nestled within Cherry Discotheque. From 11am to 3pm on weekdays, this "kopitiam" takes over the nightclub's space, offering a quirky twist to the traditional dining experience.

Renowned among Gen Z clubbers, Cherry Discotheque typically operates from 10pm till late on Wednesdays, Fridays, and Saturdays. During the day, however, the venue now undergoes a retro-hip transformation, resembling a classic coffee shop with wooden tables, red plastic chairs, and neon strip lights illuminating the chequered dance floor.

Credit: Cherry Kopitiam

8/24

At Cherry Kopitiam, patrons can choose from a selection of 28 dishes displayed in glass stands, sourced from the renowned Shiok Shiok Night Market's economic rice stall. Operating 24/7, Shiok Shiok Night Market, located on Orchard Road, is another venture under Cherry Discotheque's ownership.

While Cherry Discotheque typically rocks Top 40 hits, EDM, and hip-hop tunes, guests can enjoy these beats during their lunchtime feasts, albeit without a resident DJ spinning tracks.

Initially planned as a temporary pop-up until April 30, Cherry Kopitiam has received such a warm reception that the club has decided to make it a permanent fixture. So, whether you're craving sweet and sour pork or curry, you can now savour these delights within the vibrant atmosphere of Cherry Discotheque any time of the day.

Gu:um

Credit: John Heng Da

9/24

A significant element in Korean culture, fire embodies tradition, energy, and warmth – all of which characterise the experience at Gu:um, meaning 'to grill' or 'to cook over fire.'

This new Korean-inspired contemporary grill restaurant, helmed by chef Louis Han – who is also behind the Michelin-starred Korean restaurant Nae:um – departs from the typical Korean grill experience, with dishes prepared and cooked at an open kitchen before being served to diners' tables for immediate enjoyment.

Credit: John Heng Da

10/24

Start your meal with the Yukhwae Jeon, a delectable potato 'jeon' pancake topped with Korean-style hand-chopped beef tartare mixed with onions. This appetiser is a perfect balance of flavours and textures, setting the stage for the rest of your dining experience. The Korean Fried Cauliflower is a delightful twist on the classic Korean fried chicken, featuring cauliflower florets coated in a crispy batter and fried to perfection. Served with rice cakes and cashews, the cauliflower is then tossed in a flavorful sauce, offering a harmonious blend of sweet, savoury, and spicy flavours.

Credit: John Heng Da

11/24

For the mains, the premium cut of Tajima Wagyu is renowned for its exceptional marbling and tenderness. Grilled to perfection over the fire, it promises a melt-in-your-mouth experience that is sure to delight meat lovers. Delight in the succulent flavours of the Iberico Pluma, a prized cut from the Iberico pig known for its exceptional marbling and depth of flavour.

The NZ Butterflied Quail is a tender and succulent dish that is perfect for those seeking a unique and flavorful dining experience. The quail is expertly prepared and grilled to perfection, resulting in juicy and flavorful meat that is sure to satisfy your palate. If you’re looking for a warm and hearty dish, the Sot Bibimbap is a comforting dish of Korean short-grain rice cooked in a traditional cast iron pot and topped with seasonal greens, a sunny-side-up egg, and braised meats.

Don’t miss out on dessert as well – the Koguma features tender Korean sweet potatoes roasted to perfection, offering a delightful blend of sweetness and earthy flavours, and is served with smoked vanilla ice cream and taro chips. Fans of the Korean Hotteok dessert will delight in the restaurant’s version of it. The delightful Korean rice flour pancake is filled with a molten filling of cinnamon powder and brown sugar and served with burnt honey ice cream and mixed nuts, offering a perfect balance of sweet and savoury flavours.

The Prince

Credit: The Prince

12/24

Fat Prince, the chic Middle Eastern establishment on Peck Seah Street, has undergone a metamorphosis and emerged as The Prince, another innovative venture by The Dandy Collection (known for their creations like Neon Pigeon, Firangi Superstar, and Lo Quay).

Stepping into The Prince is akin to entering the enigmatic Arabian Desert. The ambiance seamlessly blends homeliness with the mystique of the desert, featuring dimmed lights, rustic furnishings, sandstone walls, rugs, and Arabesque motifs.

At the heart of The Prince's culinary ethos is 'Karam', embodying the Arab culture's spirit of generosity. The prix fixe Karam Menu includes a mezze platter, soup, choice of main, and dessert, symbolising the Arabic tradition of abundance.

Credit: The Prince

13/24

The Karam Menu begins with a lavish sharing nine-dish Mezze Platter, enticing the palate with a symphony of textures and flavours. Delight in the velvety Cashew Hummus, house-cured Salmon Pastirma paired with garlic confit, and a twist on the classic Baba Ghanouj with butternut squash. Warm Malawah bread complements the spread. Next, the Lobster Shorbat Addas, a robust soup of spices, lentils, and tender lobster meat, sets the stage for the main course.

Options for the mains include the Sweet Vine Peppers, stuffed with halloumi and served in a shakshuka-esque jackfruit "keema" sauce, or opt for the Lamb Porterhouse with Ottoman spice rub and celeriac. For a carnivorous delight, try the aromatic USA Prime Ribeye with black garlic toum and pickled chicory, or indulge in the Black Hog Tomahawk, brined with orange juice and spices, then dry-rubbed with Urfa biber chili pepper, and topped with chermoula sauce.

Conclude the culinary journey with the Arabian classic Kunafe dessert, a decadent treat harmonised with pistachio cream and rose syrup, perfect for lingering into the night.

Tan Xiang Yuan

Credit: Tan Xiang Yuan

14/24

Television host and restaurateur Ben Yeo’s restaurant, Tan Xiang Yuan, has undergone a slight facelift. The Cantonese-Chinese restaurant is still nestled within a vintage conservation house, but it now features a neon alley that serves as an Instagram-worthy backdrop. The alley features signs with vibrant Singaporean slangs like "walao eh," "alamak," and "siao ah,”.

Notice something familiar? These are all terms that Taylor Swift’s Eras Tour dancer Kameron Saunders charmed Swifties with during her buzzworthy sold-out concerts here earlier this year. To further enhance the ambiance, the alley will be playing the singer’s iconic songs, while other parts of the restaurant will feature a selection of Chinese music, creating a diverse and immersive dining experience.

Credit: Tan Xiang Yuan

15/24

Food-wise, head chef Cao Yong's new additions to the menu include novel creations such as Lo Han Pork Stomach, featuring a whole pork stomach stuffed with braised pork trotter, and the Soup-Filled Foie Gras Shrimp Ball, where crispy balls burst with a rich blend of minced prawn and foie gras soup stock.

Marquee dishes such as the Peking Duck and Angelica Black Pepper Crab offer a modern twist that resonates tradition and family, while the Signature Seafood Pot promises a symphony of flavours, boasting an array of seafood delights. Don't miss the lunch promotion offering $1 Peking Duck with every Signature Seafood Pot order.

67 Pall Mall’s 4th Resident Chef Series

Credit: 67 Pall Mall

16/24

From April to June 2024, 67 Pall Mall Singapore is hosting Chef Carlos Montobbio of Esquina as the fourth chef in the private member’s club’s Resident Chef Series. This series invites renowned chefs across the island to helm the kitchen and delight diners with their unique culinary creations. Chef Carlos’ three-month residency offers three unique menus, including his childhood-inspired dishes and Esquina's signatures with a twist.

Highlights of the menu include the Croquetas de Jamón, a crowd pleaser at Esquina, which features iconic Spanish ingredients like Manchego cheese and Ibérico ham. The Salmorejo with Mediterranean prawns offers a refreshing twist on a rustic soup, with specially sourced tomatoes and olive oil, complemented by smoked burrata and fresh sourdough.

Credit: 67 Pall Mall

17/24

For mains, the Almejas al Pil Pil presents a unique seafood experience with fresh clams, Japanese sea urchin foam, and pickled piparras peppers. Another standout is the Secreto Ibérico – as its name implies, it’s a prime cut known as the butcher's best-kept secret, and is renowned for its marbling and tender texture. The grilled Ibérico pork is served with Padrón peppers, Romesco sauce, and a surprise addition of Soppressata sausage, paying homage to Chef Carlos' hometown barbecue gatherings.

In May, you can also expect a special update with seasonal ingredients like asparagus and strawberries from Spain, plus upcoming delights such as Hokkaido Seafood Paella and Spanish Suckling Pig.

Nook Nowhere

Credit: Nook Nowhere

18/24

New restaurant Nook promises contemporary European cuisine with Asian influences, alongside a curated selection of wines and cocktails, all housed in a charming three-storey shophouse along Craig Road.

Under the creative direction of head chef Koh Han Jie, the menu blends modern European traditions with Asian flair, offering dishes meticulously prepared to elevate the dining experience. The industrial design of Nook reflects Singapore's dynamic lifestyle, complemented by captivating art installations from local talents.

Credit: Nook Nowhere

19/24

Start your culinary journey with delights such as the Heirloom Tomatoes & Burrata, which offers a delightful blend of sweet tomatoes, creamy burrata, and herbaceous sorbet.

The Aquina ½ Organic Chicken is a favourite; the chicken is aged to perfection for seven days to achieve unparalleled tenderness and flavour. Served with charred scallions, this dish promises a smoky, succulent experience. We’d recommend pairing it with sides such as the Koshihikari rice and Maitake mushroom for a comforting and hearty meal.

Credit: Nook Nowhere

20/24

Cap off your meal with decadent desserts like the Warm 70% Guanaja Molten, a rich chocolate indulgence served with smoked ganache and a scoop of koshihikari rice sorbet, or the Rhubarb & Strawberry with yogurt mousse, offering a harmonious balance of tartness and creaminess.

The experience extends upwards – on the second floor, the Nowhere bar offers expertly crafted cocktails in an eclectic setting, while also serving as an event space for up to 100 guests. Meanwhile, the Members Lounge on the third floor provides an exclusive retreat with VR golfing and cosy couches.

Las Palmas

Credit: Las Palmas

21/24

Las Palmas, a rooftop oasis atop the 33rd floor of Courtyard by Marriott Singapore Novena, is renowned for its Palm Springs-inspired ambiance and panoramic views. Now, after two years, the bar is set to elevate its status with an array of new cocktails crafted by Head Bartender Ron Aransay, drawing inspiration from the glamour of 60s Hollywood.

Divided into four categories - Modernist, Vinyl, Hollywood, and Getaway - the cocktail menu features 12 new concoctions alongside four signature drinks, each paying homage to iconic figures and moments of the era.

The Nifty Fifties cocktail for example, is a peaty yet refreshing concoction combining aged Japanese whisky with cachaça, dragon fruit syrup, and a splash of hibiscus tea to create a complex and intriguing flavour profile. The Donn Beach cocktail meanwhile draws inspiration from the classic Mai Tai, this drink features a blend of white rum, Calpis, and nutty notes derived from hazelnut and orgeat syrup. The result is a tropical and refreshing libation that transports drinkers to the sun-soaked beaches of Polynesia.

Credit: Las Palmas

22/24

Complementing the libations is a menu of Californian favourites with an Asian twist, perfect for date nights or lively gatherings. Start with small bites like Jazzy Fries or Fiery Chicken Little for a kick of flavour, then move on to sharing plates – the taco trios offer vegetarian, meat, and seafood options, while the ribs glazed in Singapore chilli or bourbon barbecue sauce are sure to satisfy carnivorous cravings. Don't miss the perennial sliders like Juicy Kiss with smoked Angus beef brisket or Shrimply Satisfying with tempura-battered shrimps – these crowd-pleasers are sure to satisfy large groups.

The Masses

Credit: The Masses

23/24

Renowned Chef Dylan Ong's culinary journey at 85 Beach Road with The Masses has found a new home in Arcade@TheCapitol Kempinski.

At The Masses, guests can expect a menu that showcases Chef Dylan's known dedication to flavour, texture, and presentation. The Squid Ink Kueh Pie Tee, for example, showcases the chef’s creativity with squid ink shells filled with crab meat, and jicama cooked with hae bee hiam and XO sauce. The indulgent Smoked Puer Caviar & Beignet, inspired by a team member eating a lemon-glazed doughnut, features an airy, fluffy texture with a savoury taste, accompanied by yuzu crème and topped with Avruga caviar smoked in-house with Puer tea.

Credit: The Masses

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The main menu offers a tantalising selection of dishes, including the signature Duck Confit, where duck leg is brined for hours, then confited to perfection and served atop wok hey rice noodles. Another standout is the new addition to the menu: the Steak au Poivre, featuring tender Australian Wagyu served sizzling on a hot plate with chargrilled whole leeks and golden onion rings.

Other highlights include the Dry Aged Spiced Roasted Chicken, a slow-roasted spring chicken served with parsnip puree and chilli jam, or the Lemon Sole Meuniere, a French classic with an Asian twist, featuring a whole sole fish in an "Asian grenobloise" sauce topped with coldwater shrimp and sliced almonds.

Conclude your meal on a sweet note by indulging in the Dessert Corn & Cereal Toffee – a warm toffee and corn pudding in a whiskey caramel sauce, served with corn cereal, sections of grilled corn, and house-made cereal ice cream. Inspired by Chef Dylan's children's cinema snacks, this dessert combines the flavours of toffee, corn, and cereal for a delightful and nostalgic treat.