Old Is Still Gold: Top 5 Restaurants to Try in October!
CONTENT: Yiew Kai Jie
Discover the culinary delights of Singapore’s vibrant dining scene as we explore five exceptional restaurants that have recently unveiled exciting new menus. From UNA Restaurant’s celebration of Spanish flavors with its exquisite Rubia Gallega beef and smoky Asado grilling techniques to Puffy Bois’s innovative pizza creations that cater to both meat lovers and vegetarians, each establishment showcases a unique flair for flavor and presentation. Join us as we delve into the standout dishes that make these restaurants must-visit destinations!
UNA
UNA Restaurant at Alkaff Mansion has launched a brand-new menu to celebrate its 10th anniversary, co-created by Chef Diego Grimberg of the Michelin-starred Hofmann Restaurant in Barcelona and Chef Tom Kung, UNA’s Executive Chef. The spotlight is on the Rubia Gallega beef, a prized Spanish delicacy, now available in Singapore for the first time. This new menu emphasizes Spain’s Asado grilling technique, renowned for infusing meats with rich, smoky flavors.
Here are the standout dishes from UNA’s revamped menu:
Pulpo a la Parrilla – Smoky Grilled Octopus (S$36)
A Spanish classic with a twist, this dish features tender, grilled octopus served with baby potatoes and purple vitelotte potato for a pop of color. The octopus is enhanced by a duo of sauces, Mojo Picon and Mojo Verde, which add a tangy and smoky kick, while the paprika oil rounds off the flavors with a subtle heat.
Cinco Jotas “5J” Jamon Iberico – 48 Months Acorn-Fed Iberian Ham (S$46)
A truly authentic Spanish experience, this dish features Cinco Jotas 5J Jamon Iberico, Spain’s finest Iberian ham, aged for 48 months. The ham is served with toasted crystal bread and fresh tomato puree, creating a perfect balance between the rich, nutty ham and the crisp, light bread. This dish is a must-try for lovers of gourmet Spanish charcuterie.
Rubia Galicia Gold – Costillas A La Parrilla – Prime Rib (S$138)
The star of UNA’s menu, this Rubia Gallega beef prime rib is a cut above the rest, grilled to perfection using the Asado technique. The rib is served with a rich fricando sauce, pumpkin puree, oyster mushrooms, and a drizzle of parsley oil. The result is a succulent, melt-in-your-mouth cut of meat with a caramelized crust, perfect for a luxurious dining experience.
Crèma Catalana – Spanish Crème Brulee (S$16)
For dessert lovers, the Crèma Catalana is a delightful Spanish take on crème brûlée. This creamy, citrus-flavored dessert is served with forest berries and a smooth Opalys 33% white chocolate, balancing tartness and sweetness beautifully. It’s a light, refreshing end to a savory meal.
Turrón de Almendras – Almond Nougat Cake (S$22)
This decadent dessert is a delicious combination of almond nougat cake, raspberry sorbet, and a crunchy hazelnut streusel. The sweet almond flavors are perfectly complemented by the tartness of the raspberry sorbet, making it a well-balanced and textured sweet treat.
At the heart of UNA’s new menu is the Asado grilling technique, deeply rooted in Spanish culinary traditions. The Asado method allows meats, such as the Rubia Gallega beef, to develop a rich, smoky aroma while maintaining a tender and juicy texture inside. The Rubia Gallega cows, raised in the lush pastures of northern Spain, are renowned for their superior flavor, making this a truly special addition to UNA’s offerings.
UNA is located at The Alkaff Mansion, 10 Telok Blangah Green, Singapore 109178
Puffy Bois
After building a cult following with its unique pizza offerings, Puffy Bois at Bali Lane shakes things up with its first major menu update since opening a year ago. Fans might be heartbroken to see long-time favorites like Black Clam, Spiced Arti, and Parma-Roni slowly phased out, but the new pizza lineup promises to be just as irresistible, with three signature creations available by the slice or as whole pies.
Replacing the beloved Parma-Roni, the Nduja-Roni (S$7.50 slice / S$28 pie) is a meat lover’s dream. With a rich, spicy Nduja base, this pizza features Finocchiona sausage for a bold, savory punch. It’s balanced by the addition of brined capers and Szechuan peppercorns, giving it a zingy kick that’s sure to satisfy spice enthusiasts.
Seafood lovers can rejoice as the Calamari Zaff (S$7.50 slice / S$28 pie) is the ultimate ocean-inspired creation. Built on a decadent saffron and Parmesan bechamel base, this pizza is topped with delicate Calamari noodles and finished with a zesty gremolata, striking the perfect balance between rich and refreshing.
For those seeking a veggie-friendly option, the Primavera (S$7 slice / S$26 pie) delivers fresh, vibrant flavors. This pizza features braised peas, a smooth garlic and shallot puree, and is crowned with pickled yellow zucchini and snow peas. Finished with housemade salted ricotta, vin cotto, and dill, this slice captures the essence of springtime.
Fear not, Puffy Bois fans—the classic Margherita (S$6.50 slice / S$24 pie) and Pepperoni (S$7 slice / S$26 pie) remain as staples on the menu, continuing to serve as the backbone of this beloved pizzeria.
Puffy Bois is located at 20A Bali Lane, Singapore 189856
Man Fu Yuan
Man Fu Yuan, known for its timeless mastery of Cantonese cuisine, has introduced a new lineup of a la carte and set menus, combining traditional flavors with modern finesse. Executive Chinese Chef Aaron Tan has meticulously crafted these dishes, focusing on traditional techniques and allowing the natural essence of each ingredient to shine. Here are some standout dishes from the new menu you need to try:
Smoked Roasted Honey-Glazed Iberico Pork Collar (S$40++ per portion)
This dish takes Cantonese barbecued meat to the next level. Using premium Iberico pork collar, the meat is expertly smoked and roasted using traditional Cantonese techniques. Glazed with a delicate honey coating, each bite offers a harmonious blend of sweet and savory flavors, all wrapped in a lightly smoky aroma. This is a must-try for fans of char siu and those looking for an elevated take on a classic.
Crispy Rock Lobster with Crispy Garlic and Dried Chili (S$52++ per person)
Seafood lovers will be delighted by this dish, where succulent rock lobster is stir-fried “Typhoon Shelter” style—a popular Cantonese method. The lobster is enhanced by golden, crispy garlic and aromatic dried chili peppers, resulting in a combination of crunch, heat, and umami. Garnished with fresh scallions and coriander, it’s an explosion of flavors that balances spice and savoriness.
Braised Sarawak Bird’s Nest with Crab Meat and Roe (S$128++ per person)
For a luxurious Cantonese delicacy, try this meticulously prepared bird’s nest dish, paired with crab meat and rich crab roe. The soup base, simmered for six hours, enhances the natural flavors of each ingredient. This dish is a testament to the Cantonese tradition of slow-simmered soups, both a culinary delight and a nourishing experience, offering elegance in every spoonful.
Braised Australia 10-Head ‘Xu Rong’ Abalone with South African Fish Maw (S$288++ per person)
This opulent dish features premium 10-head abalone from Australia, which undergoes an 8-day preparation process and 48 hours of braising to achieve the perfect texture. Paired with delicate South African fish maw, the abalone absorbs the rich flavors of its braising liquid, making it a luxurious and tender seafood dish that exemplifies Cantonese culinary precision.
Stir-Fried Crocodile with Superior XO Sauce, Broccolini, Shimeiji Mushroom (S$58++ per portion)
In this daring dish, tender crocodile meat is stir-fried with a rich XO sauce, known for its umami-packed flavor. Paired with broccolini and shimeiji mushrooms, the dish combines bold, savory tastes with a unique and luxurious ingredient. It’s a modern twist on Cantonese cuisine, pushing boundaries while maintaining traditional elements.
3 Minutes – Wok-Fried Crispy Glutinous Rice with Kurobuta Pork Duo Sausage and Mushroom (S$88 per portion)
A modern take on the traditional Lap Mei Fan (腊味饭), this dish features wok-fried glutinous rice with crispy edges, combined with Kurobuta pork sausage and earthy mushrooms. Prepared tableside for added drama, the dish is a celebration of Cantonese home-style cooking with a luxurious twist. The crispy charred rice texture offers a satisfying contrast, making this dish both comforting and exciting.
Man Fu Yuan is located at Level 2, InterContinental Singapore, 80 Middle Road, Singapore 188966
Brasserie Astoria
Well known for its Golden Hour Promotion between 3-6pm on Fridays and Saturdays, Brasserie Astoria has unveiled a revamped menu under the guidance of Head Chef Emil Cecil Ess. Here’s a roundup of the must-try dishes and upcoming four hands events:
Kick off your meal with the Stracciatella with Pickled French Peaches, a refreshing dish inspired by Singapore’s sunny vibes. It features pickled French peaches in yuzu, romesco sauce, and a basil cress garnish, creating a vibrant mix of sweet, tangy, and creamy flavors- offering a light, summery starter perfect for teasing your taste buds.
A fan-favorite, the Seafood Pepperonata blends yellow pepper and tomato stew with seared Hokkaido scallops and Argentinian red prawns. Enhanced with a zesty galangal aioli, this dish started as a Plat du Jour but became so popular it earned a permanent spot on the menu.
The Seared Cabbage brings a rich umami punch, thanks to its sweet onion purée, fermented mushroom gastrique, wasabi emulsion, and truffle accents. It’s a hearty yet light option, ideal for those seeking complex vegetarian flavors.
A pasta lover’s dream, Tagliolini Fresca (aka Pasta a la Billy) is a robust dish made with Argentinian prawns, grilled squid, and fresh tagliolini, tossed in a rich anchovy butter. The combination of seafood and savory butter sauce makes this a perfect comfort food with elevated flair.
For something light and fresh, try the Seared Cod Fish. Served with a fermented fennel sauce and trout roe, this dish is accompanied by vegetables cooked a la grecque for a healthy yet flavorful experience. The cod’s tender texture pairs beautifully with the tangy, slightly briny elements on the plate.
No comfort food menu is complete without fried chicken, and Astoria’s Fried Chicken doesn’t disappoint. This “happiness plate” features all-natural chicken marinated in buttermilk and a special spice mix, served alongside mac and cheese, house pickles, and Astoria hot sauce. It’s indulgent, crispy, and perfect for sharing.
End your meal with one of the establishment’s new desserts, like the Peach Tea Soft Serve topped with wild strawberry compote and almonds, offering a refreshing, floral twist. For a more nostalgic treat, try the PB&J Macaron, inspired by classic peanut butter and jelly sandwiches. Chocolate lovers can indulge in the Chocolate Sorbet, a lactose-free dessert that doesn’t skimp on rich flavor.
Mark your calendars for two exciting four hands collaborations at Brasserie Astoria:
Fiesta at Brasserie Astoria (29 September 2024) will bring together Chef Emil Ess and chefs Daniel Chavez and Tamara Chavez from VINO TINTO for a night of Southeast Asian, South American, and Spanish-inspired dishes.
The Bjorn Shen Collaboration (27 October 2024) promises an exciting and playful dining experience with Bjorn Shen, the charismatic chef-owner of Artichoke. Known for his bold flavors and creative spin on Middle Eastern cuisine, this collaboration is sure to offer a fun and adventurous night.
Brasserie Astoria is located at 11 Empress Place 01-01, Singapore 179558.
Naeum
The One Michelin Star restaurant Naeum presents the latest Episode 8 of the establishment’s tasting menu, titled Journey of Hwagyo. This menu celebrates the interwoven cultures of Korea and China, paying homage to the historic migration of Shandong Chinese to Korea, and reflecting the culinary influences of the hwagyo (overseas Chinese community). The six-course Classic (S$218++) and eight-course Signature (S$268++) tasting menus showcase Chef Louis Han’s innovative interpretations of Korean-Chinese flavors, offering diners a blend of tradition and modern sophistication. Here are some of the standout dishes:
Kab Ojingeo – A Take on ‘Yangjangpi’
A refined twist on the Chinese cold appetizer ‘yangjangpi’, this dish features charred cuttlefish, sautéed vegetables (leeks, carrots, onions, spring onions, black fungus), all laid atop house-made glass noodles. Finished with a luxurious caviar and a tangy mustard dressing, this opener offers a refreshing balance of textures and flavors.
Chunbing – Korean-Chinese Pancake Wrap
Inspired by the Chinese pancake wrap ‘chunbing’, Chef Louis reimagines this dish with a handmade potato crepe filled with a rich pork cheek and bacon ragu. Topped with braised pork jowl and edible flowers, it’s enhanced by a pine nut sauce and a luscious kimchi sabayon, blending Korean and Chinese culinary elements seamlessly.
Lobster – A Refined Jjamppong
This luxurious take on the spicy Korean-Chinese noodle dish jjamppong features poached lobster served with dashi-braised daikon and charred napa cabbage. The subtle smokiness of the ingredients and the delicate garlic and onion foam evoke the essence of traditional wok flavors while elevating the dish with modern finesse.
Yang – Lamb Skewers with a Korean Twist
Chef Louis showcases his own intreretation of Chinese barbecue skewers with grilled lamb saddle, wrapped in its own fat and brined with Chinese spices. The lamb is glazed with a savory cumin and gochujang sauce and served with a zucchini flower ‘mandu’ stuffed with minced lamb, mushrooms, and glass noodles, alongside seared Korean squash ribbons. A perfect blend of Chinese spices and Korean grilling techniques.
Gwanja Deopbap – Korean-Chinese Rice Course
This elevated rice dish highlights Korean short-grain rice cooked with aromatics in a cast iron ‘sot’ pot, topped with pan-seared Hokkaido scallops, grilled morels, and asparagus. Paired with a mushroom tea gravy, the dish comes with banchan including green chili salsa and fermented white kimchi, creating a multi-dimensional comfort food experience.
Dragon Eye Dessert
The dessert showcases longan fruit simmered with white fungus in a lemon ginger syrup. Paired with wolfberry tea jelly, ginger mousse, and refreshing yuzu sorbet, this dessert offers a playful take on a traditional Chinese sweet soup, bringing a clean and light finish to the meal.
Naeum is located at 161 Telok Ayer Street, Singapore 068615.
