Offering a completely different experience from its Esplanade branch, the new Barossa Bar & Grill at VivoCity shines the spotlight on dry-aged Australian beef and Josper oven-grilled lamb, poultry and seafood dishes. The Australian-inspired restaurant serves only the highest quality and carefully sourced meats from Australian farms.
Barossa specially curates its selection of Australian beef from four renowned brands. The Bass Strait range showcases 100% grass-fed beef — the cattle are raised on natural rye grasses and clover. Wanderer’s free-range beef offerings come from cattle that roam freely in paddocks and feed on barley. Josdale is an Australian pioneer of 100% grass-fed black angus; its cattle roam the verdant pastures of Gippsland in Victoria and are antibiotic- and hormones-free. Finally, Carrara’s array of multi-award winning wagyu is known for its superb texture and intense flavour, which are derived from first-class genetics and grain-fed for a minimum of 350-400 days. Their cattle is traced from birth to ensure biosecurity and meat safety while providing the best animal welfare.
In addition, the restaurant boasts its own dry-ageing fridge, the Dry Ager®. The bigger cuts such as porterhouse and tomahawk are aged for 50 days while the smaller cuts such as tenderloin and striploin are aged around 25 days. The natural enzymes in the meat break down some of the collagen, resulting in a tenderer texture. During the dry-ageing process, the beef also loses a percentage of its total weight due to water evaporation, which causes the flavour to become more concentrated and intense.
The restaurant overlooks the tranquil water leading to Sentosa Island, making it an ideal address for sedate sessions replete with tête-à-têtes. Perfect for casual gatherings, its special al-fresco menu features tapas from just S$6, cheese platters (from S$28) and pizzas (from S$24). Kick back and relax with offerings such as Japan Sakoshi Bay Oyster ½ Dozen, Chipotle Buffalo Wings, Truffle Fries and Char-grilled Prawns with Spicy Citrus Dressing.
Barossa carries about 10 wine labels from Australia as well as a wide selection of white and red wines from Italy, New Zealand, France and South Africa. Classic cocktails such as mojito, pina colada, amaretto sunrise and tequila sunrise are available here as well.
Don't miss out on the best tart in Singapore! Drips Bakery Café is an artisanal café with dessert tarts as their specialty. Established since 2010 in the heart of Tiong Bahru; for the past decade they've been delivering the best epicurean experience with the finest ingredients and exotic fruits sourced from around the world. Drips Bakery Café's new branch is now open at Takashimaya.
Already a household name in China with over 130 outlets and two in Malaysia, Sugar Toast has opened its first outlet in Singapore at Wisma Atria.
Founded in 2017, Sugar Toast is famous for its artisanal breads made with only quality ingredients, natural colouring, and without preservatives. Each handmade loaf at Sugar Toast takes four hours to create, requiring skilful hand-pounding, folding and layering techniques.
Offering 15 unique flavours that include two savoury versions, Sugar Toast is set to take the bakery world by storm with its picture-perfect and oh-so-tasty masterpieces. Each 300g loaf comes pre-sliced into five 2cm-thick pieces that are best enjoyed on its own.
An average day at Sugar Toast entails the kneading of dough and firing up the ovens as early as 6am to prepare fresh breads daily by 10am.
The dough is made with high-protein flour specially imported from Japan, a secret ratio milk to water mix, then enhanced with condensed milk for an unmistakable fragrance, before being individually flavoured. A layering process ensues, with each step requiring a precise pounding action for over 200 times to flatten the dough, followed by precisely folding the dough numerous times, resulting in ultimate fluffiness.
Chef Ron Newton Leo, a veteran in fine Japanese cuisine with over 27 years of experience helms the kitchen at Ginza Shinto. â£â£
Reserve a seat at the bar counter and be enthralled as Chef Ron flexes his boundless creativity with flair. â£Enjoy exquisite sushi or a fabulous omakase meal with Ginza Shinto.
At Ginza Shinto, they source the finest fatty tuna from Toyosu Market, Japan for its exceptional taste and delicate texture. A mouthwatering duo, prized sea urchin complements the Otoro Nigiri with a delightful burst of umami.â£
Restaurant Euphoria by Chef Jason Tan is an extraordinary fine dining destination where joyful and imprinting memories are forged through its Gastro-Botanica journey.
In 2014, Jason created Gastro-Botanica, an original culinary philosophy showcasing carefully sourced and prepared premium vegetables, meats and seafood, where prominence and elaboration are given to botanical elements of vegetables, tubers, herbs, spices, and fruits.
Through it, Jason found the relentless impetus to innovate, push boundaries, and reimagine existing conventions. While in Restaurant Euphoria, Gastro-Botanica illuminates its every aspect, from concept and design to cuisine and tableware.
Throughout his career and to satiate his curious mind and natural wanderlust, Jason travelled widely, eating and exploring the foods of the world. He combined these insights with his Asian roots and a deepening passion for botanicals to create Gastro-Botanica in 2014. Jason raised Gastro-Botanica to an exquisiteness that saw him lauded as the first and only Singaporean chef to receive both a ranking on Asia’s 50 Best Restaurants from 2016 to 2020, and one Michelin star from 2016 to 2019, during his tenure as Chef and Co-owner of the Corner House.
Served to dignitaries such as Singapore’s Prime Minister Lee Hsien Loong, China’s President Xi Jinping, the President of South Korea, the Prime Minister of Israel, the Sultan of Brunei and the Prince of Johor, Gastro-Botanica became synonymous with Jason as a trailblazing chef.
Intent on taking Gastro-Botanica further, Jason elevated its practices and principles, creating a cuisine that gave even more prominence and significance to botanical elements; and in the process stretching the limits of French gastronomy. He calls it Gastro-Botanica 2.0, and made it the raison d’etre for Restaurant Euphoria.
A café by day and lounge by night, you can now sit back and relish close to 60 inimitable coffee and cocktail classics, with unique offerings from Nanyang Kopi to shot of liquid courage and everything in between at Ratio Café & Lounge.
Ratio Café & Lounge is currently the talk of the town. Not only for its futuristic coffee and cocktail making robotic arms but also for its extensive menu of deliciously made concoctions.
Crafted by collaborative robots or “cobots” – with precision, the drinks offered are conceptualised by some of the world’s leading bartenders, baristas and master “Tao Chiews” (masters at the art of making nanyang kopi) – think Tom Yum Martini, Pandan Whisky latte, Kopi O Gao and more. The icing on the cake? You can create and fully personalise your drink based on your individual preference using Ratio’s proprietary system that can put together ingredients at the exact ratio specified by you, via the Ratio app or the electronic ordering system.
One would not expect to find a fine dining establishment on Rangoon Road. But now we can have a dynamic dining experience at the newly-opened Fleurette.
Chef Tariq Helou of Division Supper Club creates Japanese-Asian-French cuisine at Fleurette.
With only 10 seats at their counter and 5 in their private dining space, intimacy is a guarantee.
A meal at Fleurette is priced at SGD198++ per diner.
The Cubano is a simple sandwich with a lot of history. And as with all things, it is always only as good as the ingredients. Visit Porkypine on Telok Ayer Street for a satisfying and delicious Cubano.
Porkypine's ham is cured and smoked in-house. A simple cure of salt and gula melaka is all they use, no nitrates or preservatives. After a 10-day cure, it is rubbed with Porkypine's secret rub and smoked with hickory for 8 hours. Their roast pork is made with pork shoulder marinated overnight and slow cooked for 24 hours with a special & secret spice blend.
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