Marina One, the latest integrated development located within the Marina Bay financial district, boasts several newly launched dining spots. The restaurants are located at The Heart, a sprawling retail podium set amid lush greenery and water features.
Majestic Restaurant has just relocated from Bukit Pasoh to its shiny new home at Marina One’s The Heart (East Tower), and will open its doors on 26 January. The bright space with floor-to-ceiling glass windows is decked out in neutral and earthy tones accented by bold reds and turquoise.
Award-winning chef Yong Bing Ngen will once again be dishing out his contemporary Cantonese cuisine rooted in traditional techniques. The refreshed menu offers new dishes such as roasted Ireland silver duck in Peking style served with handmade rose pancakes, scallion and cucumber; black truffle with crabmeat and egg white fried rice; and smoked kampong chicken with salt and hickory served in a whimsical glass dome. Fans of Majestic Restaurant will be glad to know that popular signature dishes such as the Majestic Trio Combination of crispy wasabi prawn, pan seared foie gras, Peking duck and organic greens as well as stewed mee sua baby abalone, vegetable and crab roe gravy are available too.
The lunch crowd can zero in on the dim sum menu which offers new creations such as chee cheong fun made with organic brown rice and served with Hakka-style lei cha (thunder tea) sauce, pan-fried radish roll with chicken, button mushrooms and cheese, and lobster soup dumpling.
#04-01 Marina One, The Heart (East Tower); www.restaurantmajestic.com ; Tel: 6250 1988
Kazu Sushi Grill Sake
CBD diners can now enjoy sushi, robata grill, donburi and omakase meals at new Japanese restaurant Kazu Sushi Grill Sake. The restaurant's Japanese chefs roll out an extensive range of premium sushi using top quality Koshihikari rice, organically grown and imported from Nagano, Japan. The rice is cooked in Hokkaido Daisetsuzan natural water, and seasoned with Akasu vinegar. Fresh seafood and vegetables are flown in directly from Japan three times a week. For a quick lunch, opt for the donburi, sushi or sashimi sets, and for a relaxing dinner, the omakase dinner is worth a try.
Speciality dishes on the a la carte dinner menu include well-marbled grade A4 Omi Wagyu beef from Shiga Prefecture, perked up with ponzu jelly. There's also fresh king crab prepared either tempura-style (using Kazu Sushi Grill Sake’s Doctor Fryer, with 50% less oil than regular deep-fried items) or traditional robata grill-style. For the latter, the crab is slow-grilled over hot charcoal which lends a welcome smoky fragrance. For your carb-fix, tuck into perfectly cooked rice topped with uni and ikura.
#01-14 Marina One, The Heart; Tel: 6282 8141
Nude's two concepts at Marina One include Nude Grill and Nude Chill. The former is a contemporary grill serving meat and vegetables imported from Japan, New Zealand, and the Northern Thai Highlands. Here you can tuck into starters such as foie gras parfait with longan glaze, Sarawak black pepper tuile, and passionfruit gel, followed by mains like whole poussin with scallop-prawn glutinous rice, emerald greens, and onion tempura. For a more substantial meal, aim for the A4 Kagoshima wagyu zabuton with rojak flower jus, served with a creative buah keluak Yorkshire pudding, potato dashi, and ponzu daikon strings. Lunch at Nude Grill focuses on delicious one-dish meals such as bavette steak with sunny side up, steak fries, French beans, and red wine shallot jus, and a whole chicken leg roulade with mushroom duxelles, black truffle jus, corn, and potato foam.
In the evenings, Nude Chill is a watering hole where bartenders concoct creative farm-to-table cocktails. It is also the home of Brewlander, an up-and-coming Singapore craft brewery. During the day, it serves as a specialty coffeehouse in collaboration with Papa Palheta and a bakery in collaboration with Tiong Bahru Bakery. Soon, they will launch a lunch burger bar with house-made burgers.
#01-22, Marina One; www.nude-grill.com ; Tel: 6581 9306
Wakanui Grill Dining
Head up to Wakanui Grill Dining on the fourth level of the West Tower for its charcoal-grilled meats from New Zealand. Wakanui in Tokyo was originally opened as a flagship restaurant by ANZCO Foods, a New Zealand-based meat company specialising in premium-quality New Zealand beef and lamb. Wakanui Dining in Singapore is the first franchise outside of Japan.
Developed by ANZCO, the speciality dry-aged Ocean Beef achieves the perfect balance between marbling and leanness, while retaining natural juiciness and an intense beef flavour. The perfectly grilled Wakanui Spring Lamb from the Canterbury region also impresses with its tender texture and flavour. The menu showcases other New Zealand products such as Ora King salmon, sashimi-quality fresh fish, green lip mussels, wines and dairy products to boot.
#04-02, Marina One The Heart; wakanui.sg ;Tel: 6384 2665